NIZUC is where currents converge. Sea currents that carry pristine Pacific waters to your door. Wind currents that cool your skin. And Chef’s Table culinary currents that meld the best of classical French tradition with the freshest of local ingredients.

Sylvain Desbois, the Chef of NIZUC Resort & Spa, hails from French Brittany, a region where a maritime climate meets agricultural bounty. Desbois trained at France’s Université de Sainte-Anne, then made a mark bringing French cuisine to Mexico. Today, he’s one of only eight chefs in Mexico that are part of the prestigious academy Maitre Cuisiniers de France.

Sylvain’s creative approach at NIZUC brings together all his influences, with distinctive combinations of ingredients in a solid base of traditional French cuisine. The results will surprise and delight you.

His signature creation at NIZUC is the Chef’s Table, an unforgettable dining experience personalized for each guest party, based upon their tastes, preferences or restrictions. Chef’s Table parties of up to eight are served in a private area of the Ramona Restaurant, with wines carefully chosen by Sommelier Joaquín Torres to match the dishes created by Chef Sylvain.

Chef’s Table is yet another way that NIZUC puts guests at the crossroads of the best the world has to offer. (Chef’s Table reservations require 24 hours advance notice, for a time between 6:30 and 9:30 pm, Monday to Saturday.)