Hugo Miranda Email & Phone Number

HUGO MIRANDAHugo Miranda brings two decades of restaurant experience and management to this new concept. His passions are for people and service, and he works tirelessly to personally oversee and collaborate on every aspect of a restaurant's FOH operations, from build-out and staffing, to ingredients and expenses. The staff, the guests, the valets, everyone knows Hugo, because he personally knows them. »• From Monterrey, Mexico• Married with two kids• Live in Dallas for 21 years• Deeply passionate about hospitality, food, and service• 20 years in the restaurant business• Worked side-by-side with great restaurateurs: Mico Rodriguez and Chef Chris Ward at Mercury Grill, Mi Cocina, and Paris Vendome• Tristan Simon at the Porch and Hibiscus• Stephan Pyles and George Majdalani at Stephan Pyles• Mike Karns with the Firebird Restaurant Group.• Great FOH and BOH experience overseeing food, wine, service and hospitality, liquor, beer, financials, and operations knowledge.EXPERIENCE• Mercury Grill, Mi Cocina, and Paris Vendome: 11 years as a food runner, server, and eventually management.• The Porch, as well as opening team of Alma regional Mexican restaurant and Hibiscus: one year management• Stephan Pyles Restaurant: two years management• Firebird Restaurant Group, five years as Director ofEmerging Brands: Lead development of the FOH of Meso Maya concept. Opened six Meso Maya locations in three years. Opened two TorTaco restaurant concepts. Opened four Taqueria La Ventana concepts. Part of development of all bar programs, staff training, hiring, and the overall opening of all concepts by Firebird Restaurant Group.• Succefully opening of Hugo's Invitados Las Colinaswww.hugosinvitados.com) Lost Colony Tex-Mex, and Honest Taco test kitchen. As an owner operator