Carlos Hannon has been appointed executive chef of Rosewood San Miguel de Allende, Mexico’s preeminent luxury boutique hotel. In this role, Chef Hannon will lead the talented culinary team at the hotel’s three distinctive dining venues: 1826 Restaurant, Luna Rooftop Tapas Bar and La Cava. Chef Hannon’s appointment marks his return to the hotel and the Rosewood brand, having last served as executive chef at Rosewood San Miguel de Allende from 2010 – 2012 as a part of the hotel’s pre-opening team. Chef Hannon also played an important role on the pre-opening teams for Rosewood Mayakoba and Rosewood Sand Hill, and also was the executive chef at Rosewood Little Dix Bay in 2012.
Most recently, Chef Hannon was the executive chef at Hyatt Regency Dubai Creek Heights in Dubai. During his two-year tenure, Chef Hannon played an integral role on the pre-opening team and oversaw the acclaimed hotel’s culinary operation at the hotel’s four restaurants as well as the Regency Club and The Lobby Lounge. Before joining the Hyatt Regency Dubai Creek Heights team, Chef Hannon served as the chef patron at The Restaurant Group, Jumeirah at Hotel Mina A’Salam, Madinat Jumeirah in Dubai, where he spearheaded the opening of the new concept of Mexican Kitchen and Bar.
Chef Hannon received his Bachelor’s Degree in Gastronomy from Instituto Culinario de Mexico A.C. in Puebla, Mexico in 2001. He then received formal training from the United States Department of Agriculture in New York and Las Vegas and Hotel La Florida in Barcelona, Spain in 2006.
“We are thrilled to welcome Chef Hannon back to Rosewood San Miguel de Allende,” said Alfredo Renteria, managing director of Rosewood San Miguel de Allende. “Chef Hannon’s extensive experience with Rosewood and at high-end restaurants around the world will strengthen our menus and further establish the hotel as a leader in the local and international culinary scene.”
