PUNTA NIZUC, CANCUN, MEXICO (October 10, 2016) – NIZUC Resort & Spa (www.nizuc.com), the flagship property of Brisas Group’s elite luxury resort line, is delighted to welcome Sylvain Desbois as Executive Chef. Beginning this month, Chef Desbois will oversee all culinary operations at the resort’s six restaurants, ensuring the utmost level of luxury for which NIZUC is known.
Born in the Bretagne region of France, Desbois’ heritage has allowed him to foster a deep passion for fine cuisine. He was educated at the Université Sainte-Anne, School of Tourism of France, where he realized that he was destined for the culinary industry. Desbois’ passion was solidified when he worked with acclaimed 3 Michelin Star Chef Bernard Loiseau.
Desbois has amassed more than 15 years of experience in the catering and hotel business, working with Michelin-starred Chef Eric Frechon at Epicure in the Hotel Le Bristol in Paris, and later at La Cote D'Or with Bernard Loiseau. In Mexico, he refined his epicurean leadership style while working at Restaurant Le Basilic in Fiesta American Grand Coral Beach and St. Regis Punta Mita Resort. Prior to joining NIZUC, Desbois opened the French restaurant La Table Krug at The St. Regis Mexico City.
The family at NIZUC Resort & Spa looks forward to welcoming Chef Desbois.
