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Vatel is part of the gastronomic field that offers excellence and follows the models of one of the most recognized culinary traditions in the world: French gastronomy. It is easy to say and quickly digested, but in reality, being recognized today through our executive chef, Héctor Morales, has been a collective and very personal achievement of the chef and his kitchen.
Vatel began its chapter in Mexico in 1993. It was founded by Chef Oliver Lombard, who is of French origin.
From that moment on, Club Vatel Mexico created training programs, was very active in hospitality and service, and represented the values and training of many chefs in the country. Being part of the Vatel Los Cabos chapter makes us proud and committed.
At Sunset Monalisa, we are constantly working to generate unforgettable experiences, grow, add, and collaborate with the hospitality industry, and develop practices and opportunities for the destination.
A 3-question chat with Chef Héctor Morales
What does it mean to be Vatel?
Being Vatel is a dream I have had for some time. It gives me greater pride and challenge than I have at the moment. It is a feeling of reaching out, and, as I have expressed, it is raising the bar. Right now, I want to be the best Vatel chef and continue to support the talent of young chefs in my kitchen.
What does French cuisine mean to you?
The base, the technique, the bottoms, and the butter! Many things inspire me, and I constantly revisit the form, the background, and the tradition of French cuisine.
What is your favorite product?
Seafood fascinates me, and I love to create recipes for seafood, shells, and fish. The sea has incredible diversity. We still have a long way to go to understand the magnitude of our seas, rivers, and oceans and to take responsibility for preserving and protecting marine life and sustainable fishing.
Thanks to our customers, suppliers, work team, and allies for being close to Sunset Monalisa and accompanying us on our path to excellence.
