Miguel Paredes Acosta's Location
San Miguel de Allende, Gto., MX
Miguel Paredes Acosta's Work
- Gerente general @ Hilton
- Director de Alimentos y Bebidas @ yucatan country club
- Gerente General GHP @ Hotel Ex Hacienda San Xavier
- Director de Alimentos y Bebidas @ yucatan country club
- Food and Beverage Manager @ JW Marriott Hotel Mexico City Santa Fe
- Food and Beverage Manager @ Marriott International
- Executive Chef and F and B Manager @ Marriott International
- Executive Chef @ Hilton
- Executive Chef (Food and Beverage Corporate Support) @ Hilton
- Executive Chef @ Marriott International
Miguel Paredes Acosta's Education
- Universidad Popular Autónoma del Estado de Puebla
Escuela de Gastronomia (Miembro Consejo Academico)
2006 - 2009 - Universidad Popular Autónoma del Estado de Puebla
Administracion de Instituciones (Miembro de Consejo Academico)
2009 - 2012 - COLLEGUES SWITZERLAND Excellence in International Hotel and Tourism Managment Education
Ingenieria de Menus (Analisis y Planificacion)
2007 - 2007
- Power People
Administracion (Administracion y Control de Costos A y B)
2014 - 2014 - Intercontintal Hotels Group
Curso Cocina Fusion (Cocina Fusion)
2003 - 2003
Miguel Paredes Acosta's Skills
- Executive Chef
- Food & Beverage
- Wine
- Resorts
- Restaurant Management
- Hospitality Management
- Hotel Management
- Hospitality Industry
- HACCP
- Pre-opening
Miguel Paredes Acosta's Summary
Miguel Paredes Acosta, based in San Miguel de Allende, Gto., MX, is currently a Gerente general at Hilton, bringing experience from previous roles at Yucatan Country Club, Hotel Ex Hacienda San Xavier and JW Marriott Hotel Mexico City Santa Fe. Miguel Paredes Acosta holds a 2006 - 2009 Escuela de Gastronomia in Miembro Consejo Academico @ Universidad Popular Autónoma del Estado de Puebla. With a robust skill set that includes Executive Chef, Food & Beverage, Wine, Resorts, Restaurant Management and more, Miguel Paredes Acosta contributes valuable insights to the industry. Miguel Paredes Acosta has 2 emails on RocketReach.
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