Francisco Sixtos

Chef Francisco Sixtos's core ethos at Cocina de Autor Los Cabos is centered on an unwavering commitment to guest satisfaction, ensuring "cada comensal salga contento." While valuing creativity, his philosophy has matured to prioritize "consistencia," seeking a "rumbo más recto, real y constante en la cocina." This translates into a deliberate move away from imitating other Michelin-starred establishments, consciously shedding elaborate service choreographies to hone in on the restaurant's unique essence. His approach is deeply rooted in focusing "en el sabor, en la idea, en la intención," meaning every dish is a thoughtful exploration of taste, concept, and purpose. This is paired with a philosophy of continuous refinement, where dishes are "depurar los platos: menos elementos, solo lo necesario." This pursuit of simplicity, coupled with the meticulous selection of the "finest ingredients" and a drive for perfection, aims to craft gastronomic experiences that elegantly blend "sueño, pasión y equilibrio." Influenced by Chef Sidney Schutte's philosophy, Sixtos also embraces the inspiration derived directly from ingredients and the art of presenting diverse taste sensations within a single creation. Ultimately, his vision is to offer culinary journeys that transcend cultural boundaries, consistently improving "sin perder lo que los define." Chef Francisco Sixtos's technical style is characterized by a refined minimalism, striving for "simplicity" and "perfection." His method involves a precise "depuración de los platos," meaning he pares down elements to only the most essential, ensuring each component serves a distinct purpose to highlight the inherent quality of "los ingredientes más finos." His extensive background, including stints in European Michelin-starred establishments and leading a French specialty restaurant, Lumière, provides a robust foundation for his innovative and precise culinary concepts. In terms of flavor and plating, his focus is intensely on "el sabor, la idea, la intención." Dishes are constructed to deliver clear, impactful flavor profiles, presented with an understated elegance that allows the purity of the ingredients to shine. The constant process of "quitando lo que sobra" reflects a disciplined pursuit of balance and clarity in every creation. Among his legendary signature dishes are: * WELCOME TO MEXICO (Escamol, avocado, corn dough, guajillo) * CHOCOLATE CLAM (Jalapeño, cacahuazintle corn, green apple & nixtamal) * YELLOW CORN VELOUTÉ (Shiitake mushroom, pecan nuts and jicama) * SHORT RIB (Organic celeriac from Miraflores, mushroom XO, lemon grass) * ANGUS TENDERLOIN (Beetroot, cauliflower, amanzu, black garlic) * ZANAHORIA| CARROT (Caramelized butter, mascarpone, cinnamon, ginger) * GUERRERO INSPIRED (Cinnamon, cacao, mezcal)

Career

• Culinary Staff at Cristian Morales's signature restaurant, null
• Head Chef at Lumière, Cancun, Mexico
• Specialty Chef at Sandos Cancun luxury, Cancún Area, Mexico
• Specialty Chef at Le Blanc Hotel & Spa, Cancún Area, Mexico
• Executive Sous Chef at Hyatt Ziva Cancun, Cancún Area, Mexico
• Chef at RESTAURANTE ALEJANDRO DEL TORO SL, Valencia Area, Spain
• Chef De Cuisine at Grand Hyatt, Playa Del Carmen Centro, Quintana Roo, Mexico
• Chef de Cuisine at Prestigious restaurant in Los Cabos (4 Diamonds AAA), Los Cabos, Mexico
• Sous Chef at Las Ventanas Al Paraiso, A Rosewood Resort, San Jose Del Cabo Centro, Baja California Sur, Mexico
• Executive Chef at Cocina de Autor, Grand Velas Los Cabos, Los Cabos, Baja California Sur, Mexico

Mentored by Sidney Schutte, Cristian Morales.