ARENAL, COSTA RICA (November 2016) – Tabacón Thermal Resort & Spa welcomes new Executive Chef Galo Guerron Muñoz. With an emphasis on upscale local cuisine and modern culinary techniques, Muñoz brings 19 years of global industry experience to Costa Rica’s leading thermal springs and spa resort.
In his role as Executive Chef, Muñoz will implement new food & beverage concepts to create an engaging dining experience that showcases elements of Costa Rica’s rich local culture. In addition to conceptualizing menus that feature local ingredients with an innovative twist, Muñoz plans to conduct live cooking demonstrations, host theme nights, and implement an organic garden on property from which the resort restaurants will source fresh ingredients.
Muñoz spent his early years in the kitchen alongside his maternal grandmother, learning the traditional culinary techniques of his native culture and marveling at the way hearty, yet simple meals would bring his family together. After realizing he belonged in the kitchen, Muñoz attended culinary school in his home country of Ecuador before traveling to Spain to continue his culinary journey.
In 1999, Muñoz launched his career at Barcelona’s Commi I Chef, under the tutelage of Michelin-star Spanish chef Carlos Abellán. After traveling through Europe and being introduced to Italian cuisine at Sicily’s Restaurant La Scarpetta in 2003, Muñoz was hooked on the rich, bold flavors and fresh ingredients, which inspired him to develop his talent for preparing regional Italian specialties, including pizza-making.
Over the past 19 years, Muñoz has worked his way up the ranks, honing his culinary skills in restaurant and hotel kitchens in global destinations that include Qatar and Abu Dhabi. Throughout the past decade, he’s also won a number of international pizza-making and culinary competitions.
Most recently, Muñoz was Executive Chef of the Mafraq Hotel Abu Dhabi, where he oversaw daily food & beverage operations for two restaurants, two bars and one coffee shop while managing banquet operations for up to 1,000 guests per event. In addition to employee management and training, Muñoz was responsible for conceptualizing new recipes, menu planning, budgeting, managing vendor relationships and ensuring overall food quality.
“I couldn’t be more excited to join the talented team at Tabacón,” says Muñoz. “I’m looking forward to using my experience working within a variety of cultures to create diverse menus that showcase the latest culinary trends and create an interactive dining experience for guests of Costa Rica’s finest hot springs resort.”
