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Rosewood San Miguel de Allende Announces New Executive Chef Victor Manuel Palma
Nov. 01, 2012
SAN MIGUEL DE ALLENDE, MEXICO - Rosewood San Miguel de Allende has named Victor Manuel Palma as its new Executive Chef, overseeing the resort’s acclaimed Food & Beverage outlets: 1826 Restaurant, 1826 Tequila Bar, Luna Rooftop Tapas Bar, Agua and La Cava. A native of Mexico City, Chef Palma brings 18 years of professional experience and a strong background in regional Mexican cuisine to Rosewood San Miguel de Allende, and will continue to lead the resort’s internationally renowned dining experience known for traditional and innovative Mexican culinary expressions.
Chef Palma joins Rosewood San Miguel de Allende following his most recent position as Executive Sous Chef at the legendary Las Ventanas al Paraiso, A Rosewood Resort in Los Cabos. During his tenure, Chef Palma helped spearhead the development of a new "Locally Sourced, Nationally Inspired" Mexican menu at The Restaurant, reinventing Las Ventanas’ established “Baja- Mediterranean” cuisine and bringing a new culinary narrative to Baja.
"As a veteran of Rosewood, Chef Palma has a unique understanding and respect for Mexico’s culinary traditions and authentic regional cooking," said Mr. Alfredo Renteria, Managing Director. “Rosewood San Miguel de Allende’s tradition of culinary excellence and exquisite service will continue as he leads the hotel’s talented culinary team to provide guests an authentic San Miguel dining experience."
Chef Palma’s cuisine will celebrate authentic Mexican flavors and will enhance Rosewood San Miguel’s distinct regional inspired menu with new innovative culinary additions. His menu will embrace the fresh seasonal ingredients and the abundance of available local produce from surrounding farms and local markets.
Chef Palma was classically trained at the Florida Culinary Institute in Boca Raton, FL, and received additional formal training under two renowned Michelin-starred chefs, Joel Robuchon at MGM Grand in Las Vegas, NV and Peter Rudolph at Rosewood Sand Hill in Palo Alto, CA. He began his career at Hotel Marquis Reforma in Mexico City, soon acquiring the position of Chef de Partie at various hotels and restaurants in the U.S. and Mexico including the Five Diamond Le Cirque at Hotel Camino Real in Mexico City. Chef Palma also held the position of Chef de Cuisine at El Cardenal at Hilton Mexico City Reforma (formerly Sheraton Centro Historico) in Mexico City before joining Rosewood Hotels & Resorts in 2006.
Founded in 1979 and headquartered in Dallas, Texas, Rosewood Hotels & Resorts® manages one-of-a-kind luxury properties in the world’s most desired destinations. Rosewood properties embrace the company’s A Sense of Place® philosophy, reflecting the history, architecture, scale and sensibilities of the destination. The Rosewood collection includes some of the most legendary hotels and resorts in the world, including Rosewood Mansion on Turtle Creek® in Dallas, The Carlyle in New York, Rosewood Little Dix Bay on Virgin Gorda, as well as contemporary classics such as Rosewood Sand Hill® in California, Rosewood San Miguel de Allende® in Mexico, and Rosewood Tucker’s Point in Bermuda. Rosewood also offers Sense® spa – featuring treatments reflective of the location’s culture and natural environment - available exclusively at select properties.
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