NIZUC Resort & Spa’s Executive Chef, Sylvain Desbois is native to the French region of de Bretagne, although his profession has allowed him to live in different parts of the world, in recent years has done so in Mexico. Desbois graduated from the University de Sainte-Anne, School of Tourism of France. He reaffirmed that his path was to continue in the world of good kitchen when he worked with the renowned 3 Michelin Stars Chef Bernard Loiseau.
With more than 20 years in the gastronomic and hotel world, his professional career integrates experience in France, in restaurants like “Epicure” at the Hotel Le Bristol in Paris with Eric Frechon and “La Cote D’Or “with Bernard Loiseau. In Mexico, he led the Le Basilic Restaurant at Fiesta America Grand Coral Beach in Cancun, in St Regis Punta Mita and St Regis Mexico City as Executive Chef, where he highlights the opening of the French restaurant “La Table Krug” and since 5 years ago, he is the Executive Chef of NIZUC Resort & Spa.