Miguel Gil Muñoz

Executive Pastry Chef at JUMEIRAH PORT SOLLER MALLORCA SL
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Contact Information
us****@****om
(386) 825-5501
Location
Sóller, Balearic Islands, Spain, ES
Skills

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Bio

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Experience

  • JUMEIRAH PORT SOLLER MALLORCA SL
    • Spain
    • Hospitality
    • 1 - 100 Employee
    • Executive Pastry Chef
      • Mar 2023 - Present

  • Bohemia Suites & Spa
    • Spain
    • Hospitality
    • 1 - 100 Employee
    • Executive Sous Chef & Executive Pastry Chef
      • Oct 2021 - Feb 2022

  • Food Republic Group
    • Ereván, Armenia
    • Corporate Pastry Chef in Food Republic Group
      • Dec 2020 - Oct 2021

  • Autónomo
    • Around the world
    • Chef Consulting
      • Jun 2018 - Dec 2020

  • Bubó Barcelona
    • Spain
    • Food and Beverage Manufacturing
    • 1 - 100 Employee
    • Corporate Executive Chef
      • Sep 2017 - Jun 2018

  • Bubó Japan
    • Tokio, Japón
    • Executive Chef
      • Jul 2017 - Aug 2017

      I am currently Executive Chef of Bubó in Japan, where I training pastry staff .I am responsible for creating all Bubó’s savoury dishes for opening the restaurant and training the kitchen and pastry staff. I am currently Executive Chef of Bubó in Japan, where I training pastry staff .I am responsible for creating all Bubó’s savoury dishes for opening the restaurant and training the kitchen and pastry staff.

  • Bubó UAE
    • Abu Dhabi - Dubai
    • Executive Chef
      • Apr 2015 - Jun 2017

      I am currently Executive Chef of Bubó in the United Arab Emirates, where I supervise the day-to-day operation of the kitchens in Abu Dhabi and Dubai as well as the central pastry. I am responsible for creating all Bubó’s savoury dishes and special pastries of Bubó UAE I am currently Executive Chef of Bubó in the United Arab Emirates, where I supervise the day-to-day operation of the kitchens in Abu Dhabi and Dubai as well as the central pastry. I am responsible for creating all Bubó’s savoury dishes and special pastries of Bubó UAE

  • Bubó Barcelona
    • Spain
    • Food and Beverage Manufacturing
    • 1 - 100 Employee
    • Executive Chef
      • Dec 2014 - Apr 2015

  • Me Too
    • Barcelona
    • Executive Chef
      • Aug 2014 - Dec 2014

  • Beach House 33
    • Sitges, Barcelona España
    • Executive Chef
      • Mar 2014 - Aug 2014

  • Palladium Hotel Group
    • Spain
    • Hospitality
    • 700 & Above Employee
    • Executive Pastry & Bakery Chef
      • Sep 2013 - Feb 2014

  • doce pasteleria
    • Santiago de Compostela y alrededores, España
    • Owner
      • Feb 2011 - Sep 2013

  • Gastrolab
    • Chef
      • Jan 2010 - Jun 2010

  • Gran Hotel Hesperia La Toja 5*
    • Executive Pastry Chef
      • Mar 2007 - Feb 2009

  • ramiro´s taller gastronomico
    • Valladolid
    • Technical director
      • Sep 2003 - Aug 2005

Education

  • Espai Sucre
    Diploma, Pasteleria de Restaurante
    2002 - 2003
  • Camilo José Cela University
    Food, culture and gastronomic creation, given by Ferran Adriá
    2008 - 2008
  • IED Barcelona
    Food Event Design, Master en Food Event Design
    2009 - 2009
  • Grupo Elfos (Barcelona)
    Food Hygiene Management in Food Establishments HAPPC, HAPPC- APPCC
    2008 - 2008
  • Escuela Superior de Hostelería de Castilla y León
    Intermediate level Patisserie, Pasteleria
    1995 - 1996
  • Escuela de Hostelería Santiago de Compostela
    2nd level professional training (cookery), Cocina
    1992 - 1995
  • Genius English Academy, Phillipines
    General English, English
    2018 - 2019

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