Address: Av Cocoteros 98 Sur, Nuevo Nayarit, Mexico
Hours: Monday – Sunday, 6:00 p.m – 11:00 p.m
Reservations: +52 322 226 8000
A captivating and romantic restaurant at Grand Velas Riviera Nayarit, named in honor of the famous singer Edith Piaf.
Led by Chef Cristian Cupul, its menu goes back to the roots of French cuisine and its extraordinary flavors, offering traditional dishes like onion soup or chateaubriand served with sautéed vegetables.
Also, the decor and exquisite French delights will transport you to the main streets of magical Paris.
LOCAL CHEF
Cristian Israel Cupul Puc
Cristian was born in Tizimín, located in the state of Yucatán, Mexico. His fascination with the culinary arts blossomed early in his life, particularly for Yucatecan cuisine, nurtured by his family’s culinary traditions; this made him study for a degree in Gastronomy at Oriente University in Valladolid, Yucatán.
His passion led him to collaborate closely with esteemed chefs across various distinguished hotel chains in Playa del Carmen, including renowned brands like Grand Velas Riviera Maya.
During his career, he has developed his expertise in various culinary specialties, such as Mexican, Italian, Venezuelan, and French cuisines. The latter has significantly influenced his journey, culminating in his role as the Head Chef at Piaf restaurant in Grand Velas Riviera Nayarit.
GUEST CHEF
Chef Yann Chupin
With over 30 years of experience, Yann Chupin began his culinary journey in France at the prestigious La Roseray Culinary Institute, where he received his technical diploma in culinary arts. He honed his craft under the guidance of Michelin-starred chefs such as Jean-Yves Geho, Louis Grondard, and James Baron, refining his technique and developing the skills that would later lead him to lead some of the most demanding kitchens in the world.
Chupin has built an extraordinary career in the culinary arts, serving as executive chef at several renowned establishments. He currently holds the position of Executive Chef at The Ritz-Carlton in Sarasota, Florida, where he manages a team of 65 chefs and 35 stewards. His responsibilities span across three restaurants, a beach club, and a golf course, covering a 360-acre property. Throughout his career, he has consistently demonstrated excellence not only in culinary quality but also in financial management, showcasing strong leadership and strategic vision in high-profile events such as local galas with over 800 guests.
Before assuming his role in Sarasota, Chupin amassed extensive experience at other Ritz-Carlton properties, including Reynolds Plantation, where he played a key role in leading culinary teams and orchestrating events across multiple venues. His career highlights also include prominent roles as executive and sous chef in Philadelphia and Providenciales in the Turks and Caicos Islands, earning accolades such as “Best French Restaurant” in 1999. In addition to his culinary accolades, Chupin’s leadership has been recognized by the Georgia Hotel & Lodging Association, which named him “Manager of the Year” in 2012.
