Miguel is a seasoned professional with over 15 years of experience in the hospitality industry, with a journey that began humbly as a dishwasher and culminated in the role of Executive Chef. A graduate of Culinary Art School in Tijuana, Mexico, Miguel honed their skills during a prestigious 3-month internship at "PUJOL" in Mexico City. Throughout their career, Miguel has demonstrated versatility and expertise across various cuisines, including Mexican, American Steakhouse, Seafood, Gastropub, and more. As a Managing Chef, excelling in numerous areas, including financial management, team leadership, and operational efficiency. Proficient in generating results in monthly profit and loss statements, Miguel has a proven track record of maintaining low food costs and labor percentages while ensuring exceptional quality and service. They possess a talent for fostering a positive workplace culture that inspires productivity and excellence among team members. In addition to their role as a Managing Chef, Migiel is an entrepreneur, successfully running their own business as a private/personal chef and supplying microgreens to local grocery stores and restaurants. With a passion for menu development, research, and recipe standardization, Miguel is dedicated to delivering memorable dining experiences and pushing culinary boundaries. They are also experienced in interviewing, hiring, and training new staff, ensuring the continued success of their ventures.