Mexico City, Mexico – October 21, 2024 – The executive team at Kimpton Virgilio is pleased to officially announce Carlos Juárez Soto as the Executive Chef at the new 48-room luxury boutique hotel in Mexico City’s hip Polanco district. Juárez Soto is in charge of the Pepe restaurant, a vibrant Spanish tavern concept combining Spanish and Latin flavors, as well as La Caña, the hotel’s lively rooftop bar. From Escabeche Kampachi to Octopus Morcilla to Iberico Dumplings, Chef Juárez Soto brings bold flavors and a wealth of experience to the table.
“We are honored to have Chef Juárez Soto leading our culinary team,” said Erick Vargas, General Manager of Kimpton Virgilio. “His creativity and dedication to providing unique and memorable experiences at our restaurant and on our rooftop are major contributions to elevating the guest experience. We are always looking forward to what he creates next.”
Carlos Juárez Soto has a degree in Gastronomy and Culinary Arts from CESSA (Centro de Estudios Superiores de San Ángel). Since graduating, he has held positions as a kitchen specialist, supervisor, and Sous Chef. Juárez Soto has extensive experience in restaurants and hotels throughout Mexico and the United States, including Four Seasons Mexico City, JW Marriott Savannah, The Hermitage Hotel in Nashville, and Pao Restaurant at the Faena Hotel Miami Beach, where he collaborated with Chef Paul Qui, winner of Top Chef (2011) and recipient of the James Beard award. He was part of the Element 47 team at The Little Nell in Aspen, a resort that operates under the 5-star and 5-diamond standards of Forbes and Relais & Châteaux. In addition to spearheading the preparation of culinary proposals, he has led work teams of up to 80 collaborators.
For more information or reservations, visit www.KimptonVirgilio.com. Follow Kimpton Virgilio on Instagram @KimptonVirgilioPolanco or Facebook @KimptonVirgilioPolanco.
