Bio & Experience

Appointed in mid 2018 as Executive Chef at Thompson Zihutanejo,Mexico, Miguel has a Culinary and Hospitality experience of more than a decade. Trained in the Culinary Institute of Mexico and the LycĂ©e Hoteliere Paul Augier in Nice, France, he specializes in Fine Dining, Coastal & Farm to Table Cuisine, showcasing in every creation his passion

and latin flair.

Miguel has served in the Culinary Team of some of the top Luxury Hospitality Companies, such as  the   T + L 2017 & 2018 World's Best Hotel Brands: Auberge Resorts Collection, AMAN Resorts and Capella Hotel Group; in destinations like Turks & Caicos Islands in the Caribbean the Baja California Peninsula and the Mexican Pacific.

During his career on  this awarded properties Miguel experienced the AAA Five Diamonds, Forbes 5* and the Relais & Chateaux standards.

Miguel was awarded as National Finalist in the professional culinary contest "Mexico`s Chef Of The Year 2013 -2014" and he has been invited to many culinary events and festivals in Mexico and the Turks & Caicos Islands.


About me:

I am culinary professional with international experience in Luxury Hospitality. Highly motivated, hands on and passionate hotelier; with a vision that goes beyond Kitchen Management, consistently focusing on creating memorable experiences and connections with guests and diners.

I have led culinary teams with chefs from around the globe in to successful operations, healthy financial results and exceeding the guest expectations in regard to the Culinary offer.  I am leader who by example encourage my collaborators to consistently improve, creating positive working environments and delivering exceptional synergistic service.

I am a seasoned cook and a creative artisan, I print my heart and soul into every dish. In my perspective, it all starts with the product, followed by execution and technique that will allow the ingredients to express at their best. I do not seize to be amazed on how the culinary world changes everyday,  I restlessly work on evolving my cuisine as well as my leadership style. 

I am always looking forward to continue to grow both professionally and personally. Hospitality and cooking are my greatest passions, yet the amazing humans I have met along my career are the ones that have truly inspired me.

MB