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2017JulyAugust Wed1 Dr. John Dieck and Melissa Dieck Thaxton

2017JulyAugust Wed1 MAIN Gaines and Melissa Thaxton

2017JulyAugust Wed1 Sofia Dieck, Dr. John Dieck, Melissa and Gaines Thaxton, Aida Dieck and Alexandra Dieck

2017JulyAugust Wed1 The reception

2017JulyAugust Wed1 The wedding party

The Destination Nuptials Of Austinites Melissa Dieck and Gaines Thaxton

By Lance Avery Morgan
Photography by
RO Del Río Photography

Melissa Aida Dieck, daughter of Aida and Dr. John Dieck of Austin, and Gaines Edward Thaxton, son of James and Carol Thaxton of Corpus Christi, were married in an enchanting ceremony held at the glamorous Nizuc Resort and Spa in Cancun, Mexico, surrounded by family and friends. After dating for two years, the groom popped the question, amidst much planning, in the beautiful white chapel at the Pueblito of the Mayakoba Resorts they visited under the guise of seeing an artist installation.

The Dieck family, who love Mexico and were happy to share its vast beauty, wanted their guests from around the world to feel welcome as soon as they arrived on Thursday. Transportation was waiting for the guests at the airport to  whisk them away where later that evening, the welcome party on the beach with a Mayan theme kicked off the weekend’s festivities with a local band, light fare, and cocktails. Plus, gift bags containing personalized details and thoughtful essentials were provided by the bride’s aunt and cousin.

On Friday, the bride-to-be, along with her two sisters, Sofia and Alexandra, who were also the maids of honor, and her mother hosted a bridesmaids’ luncheon where guests were presented with a Lexicon of Style scarf, a personally designed wedding gift created by the bride’s sister, Alexandra. The beach-themed rehearsal dinner was hosted by the groom’s parents for the bridal party. In fact, the groom’s mother meticulously designed the event, personally making the center piece flower arrangements, hand-painted maracas and tequila shot glasses with the couple’s duogram. Afterward, the groom’s parents and their family friends hosted a cocktail and dessert party for all guests. On Saturday morning, the bridesmaids joined the bride at her suite where they enjoyed brunch, the view and the pool as they dressed for the nuptials ahead.

The ceremony, filled with Mexican and Catholic traditions, was held in Capilla Xoximilco, a charming destination location near Cancun. The outdoor and natural elements were important to the bride and groom, while sharing the area’s Mexican spirit, beauty and soul with a modern take on its rituals and traditions was also important to the bride and her family. Guests strode down the cobblestone walkway to the chapel that was covered with a bed of white rose petals and palm fronds and every detail was beautifully executed by wedding planner Lorena Armengual of Celebración. The bride, wearing a Naeem Khan gown and adorned with custom vintage earrings, arrived with her father by trajinera (a gondola-like flat bottom boat) to the surprise of the groom and the attendees. The ceremony was full of Mexican traditions, and the family priest Father Bud Roland officiated and closed the nuptials in Spanish. The couple was accompanied by bride’s maids of honor Alexandra Dieck and Sofia Dieck, and the groom’s attendants Jacob Mize and Josh Mintz.

After the ceremony, the guests were transported to an open, beautifully decorated courtyard, where they were greeted by Mariachis and the couple’s signature drinks, setting the tone as an elegant al fresco prelude to the dinner reception. The dinner and reception, incorporating the weekend’s color theme of beachy black, white, gold and emerald green, were held next door in the Nizuc Conference Center that overlooked the lagoon and the surrounding ecosystem of protected mangroves. As the guests were guided to the dinner and reception venue, they were met by photographs of the couple’s passed grandparents as a reminder of their families’ legacy and their future. They also found a hand-painted screen indicating their table locations before proceeding up the candlelit stairs to enjoy the sumptuous dinner that was highlighted by toasts and lit by fireworks overhead.

The bride’s cake was a one-of-a-kind pisco and almond praline with chocolate ganache filling and was topped with hand-crafted orchids and fondant in golden hues. The groom’s cake was red velvet with a soft extra bitter cocoa creamy stuffing and a hint of Papantla vanilla, decorated with edible 23K gold leaf. Both were created by Chef Nicolas Oviedo with the bride involved in every detail.

The Social band, flown in from Miami, entertained during dinner and provided the music and energy for the guests to dance the night away. To transition to the after party, the bride and groom were sent off by the guests with an array of sparklers as the guests were transferred to it in golf carts to La Punta, an outdoor venue with a DJ, cigar bar, lighted Mexican taco stand, along with Mexican and Middle Eastern desserts. A member of the band became the DJ and the party wrapped after 3:00 am. The next morning the guests were bid bon-voyage with a farewell brunch hosted by bride’s parents and family friends.  

Following the spectacular wedding weekend filled with family, friends, and festivities, the newlyweds knew they wanted a relaxing honeymoon destination. They will soon depart for a beach trip to Bora Bora. The couple now resides in Austin, where the bride is a realtor with Roxan Coffman Properties, and the groom is in the oil and gas business with Thaxton Consulting Services. They enjoy live music, traveling, and adventures around town and the globe.