The restaurant marque is found at the Riviera Maya and Los Cabos Corridor establishments, in Quintana Roo and Baja California Sur, respectively.

In 2024, Nahúm Velasco was the head chef at the Riviera Maya location, while Francisco Sixtos and Sidney Schutte held the position at the Los Cabos resort.

He studied at the Centro Culinario Ambrosía in Mexico City and worked as a chef at Cocina de Autor, Geranium, and Passion before returning to the first one.

[22] Cocina de Autor Riviera Maya features dishes inspired by Mikel Alonso and Bruno Oteiza, chefs from Biko in Mexico City, who also collaborate at the restaurant.

[23] Meagan Drillinger wrote for Travel Weekly that the restaurant's menu is replaced regularly, with options that have included spider crab with jackfruit; roasted pork with black garlic; and Cocina de Autor's own Melipona honey.

She was presented with gazpacho, smoked whipped cream, chicharrón, Australian wagyu with figs, Ossetra caviar, scallops, fricassee, and venison with a crust of raisins and coffee, served with a pine nut and cinnamon sauce.

[29] Drillinger described its dishes, including scallops with miso butter, beef tenderloin with celery root purée, poached beetroots and maitake mushrooms.

[30] Alan Nájera wrote for El Universal that he enjoyed giant oysters from Comondú served with green apple aguachile, cucumber and a tempura crisp, longfin yellowtail served with daikon slices, accompanied by nixtamal and a cilantro-habanero sauce, shiitake mushroom, pecan, and jicama tetela, drizzled with corn velouté, and a piece of sliced beet in sauce, on a sourdough base, topped with smoked almond zabaglione and black sesame.

[32] Nájera noted that the restaurant opened to the general public and no longer requires a resort reservation after receiving its Michelin star.