Gone are the days when
a handful of schools taught the same class about cooking Mexican traditional
dishes. All of the instructors listed are trained in Mexican cuisine but each
has their own specialty. The cooking classes span everything from Mexican to
Pastry, Cajun, Italian, Healthy, Asian and other ethnic cuisine. Some of the
classes are made-to-order and can be scheduled with a 24-hour advanced notice.
They cover basic and advanced cooking techniques. Try to sign up for classes in
advance; sometimes there’s only room on a waiting list when SMA is in-season (Mid-December through March).
Now, get your kitchen
skills ready for some serious entertaining. Best of all, you wouldn’t have to
do the dishes.
Buen Provecho!
Class Information:
When: Year round. Send
Michael an email to get on his mailing list.Where: Colonia San Antonio.
Focus: International.
Duration: 3 hour tastings to week long culinary tours.
Cost: Dinners US$45.00. Classes US$75.00 to US$95.00, check, cash, or peso equivalent. Tour pricing on request.
Contact:
Chef Michael CoonCasa de Cocinas
San Miguel de Allende, Mexico
Email: insideroute@aol.com
About Michael Coon:
Well-known for his
cooking classes, themed dinners and culinary tours, Chef Michael Coon has
traveled all over the world - 29 countries to be exact - with many of the world’s
top chefs. As former director of the International Travel Programs at the
Culinary Institute of America (CIA), he provided participants with exclusive
access to some of the best global, culinary experiences. He has also consulted
for General Mills, Sur La Table and Mondavi, Sebastiani and Beringer Wineries,
among many other food and wine companies. He was recently featured in the The
Atencion San Miguel, SMA’s weekly, bilingual newspaper. Michael is also working on his first book.
Class information:
When: Year round.
Where: Centro.
Group Size: 1-8 people.
Focus: International. Recipes provided following each class.
Duration: 3 – 5 Hours.
Cost: US $95.00 or peso equivalent.
Contact:
Chef Linnea Rufo Casa Linnea
Phone: 415-138-6336
Email: linnearufoevents@gmail.com
About Linnea Rufo:
Chef Linnea Rufo worked in Wheatleigh, MA as a pastry chef, then went on to gain her know-how as Chef/Owner at Galleria Cafe and Catering, at the Inn at Brookside, MA as an Innkeeper, Owner and Special Events Planner, was a Special Events Consultant in NYC, worked as a manager at The Mercer Kitchen in NYC and ultimately was the Innkeeper, Owner, Special Events Planner and Executive Chef at The Bee and Thistle Inn in Old Lyme, CT. She has expertise in a wide-range of cuisines and has collaborated with chefs like Jacques Pepin and Dorie Greenspan. Her years of comings and goings have been featured in the New York Times, National Geographic, the Huffington Post and Zagat.
Class information:
When: Wednesdays and
Fridays starting May 10 until July 28; Mexican cuisine on Wednesdays and
Italian on Fridays. Email her for class information on other dates.Cost: Between US $75.00 and $100.00 or the peso equivalent for a 3 to 4 hour class depending on the menu. Email Gilda to get information on her culinary tours.
Contact:
Gilda CarbonaroCulinarian Expeditions
Email: gilda@culinarianexpeditions.com
Phone: 1 301 792-8854
www.CulinarianExpeditions.com
https://www.facebook.com/culinarianexpeditions/
www.culinarianexpeditions.blogspot.com
About Gilda Carbonaro:
Gilda Carbonaro is
deeply rooted in two cultures, her own, which is Mexican and her adopted
culture, that of her Italian husband. She lives part of the year in Florence
and the other part in San Miguel de Allende. As owner of Culinarian
Expeditions, she teaches cooking classes and leads small groups to Mexico and
Italy for a hands-on culinary experience. Gilda studied at both Cucina Lorenzo
de Medici and Cordon Bleu in Florence, Italy. She got her Masters degree in
Linguistics from Georgetown University and was the Director of the Spanish
language program at Georgetown. For over thirty years she taught in private
schools in the D.C. area, including the prestigious Saint Albans School, an all
boys’ school - grades 4 through 12. Gilda created a summer program, Saint
Albans in San Miguel de Allende, to bring students here to learn about Mexican
culture, including language, soccer, cooking and dance. The program is now in
its twelfth year. A blogger, she and a friend, Gilda Claudine Karasik, created
Dos Gildas, a blog dedicated to authentic Mexican cuisine, recipes, and stories
surrounding the Latin culture. The blog was recognized by NBC Latino. 
Chef David Jahnke, a respected
instructor of Gastronomy at the University of Celaya, AC, teaches a wide range
of classes on the weekends for everyone from amateur cooks to advanced
professionals.
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Class information:
When: Friday afternoon, Saturday and Sunday.Where: Colonia San Antonio.
Group Size: 1 – 5 people; more with advanced notice.
Focus: Classic and Authentic International Cooking with an emphasis on natural, local and preferably organic products.
Contact:
Chef David JahnkeCooking Lab San Miguel
Cellular: 7441363963
Email: djahnke@udec.edu.mx
About David Jahnke:
Chef David Jahnke was
certified as a professional from the Germany Chamber of Commerce and Industry
and certified as Chef Educator by the France World Association of Chefs. He has
his licensed academic degree in Gastronomy and a Master degree from the
University of Barcelona. For 25 years, he has worked as an international chef
in both Europe and Mexico, with 5 years of teaching Gastronomy at the
university level. Chef Jahnke also taught at the University of Barcelona,
participated in the writing of two books, developed two nonprofit projects to
elevate the quality of hospital meals and for people with Diabetes.
Class information:
When: Monday.Where: Chef Paco Cardenas’s Outdoor Kitchen. Transportation available.
Focus: Traditional Mexican.
Duration: All day for the market tour and cooking. 1½ hours for market tour only.
Cost: US $150.00 or the peso equivalent for a market tour and cooking class. US $50.00 or the peso equivalent for a market tour only.
Contact:
Chef Paco CardenasEl Petit Four
Mesones No. 99-1 Centro, C.P. 37700
San Miguel de Allende, Guanajuato México
Phone: 52+ 415-154-4010
Email: pacopos3@yahoo.com
About Chef Paco
Cardenas:
Since he was a child,
Paco’s been cooking with both his grandmothers and great aunts in their
kitchens. In 1994, he got a degree in Graphic Design and worked at the National
Anthropology Museum in Mexico City. He switched careers just two years later
and went to work as an apprentice in the pastry shop at the JW Marriott Hotel
in Mexico City. In 1998, he moved to San Miguel and opened El Petit Four pastry
shop and café. He’s taught Mexican cooking at Rancho La Puerta in Tecate, Mx.,
Sazon Cooking School in San Miguel de Allende,Mx., The Ocean Reef Club Cooking
School in Key Largo, Fl., the CIA in San Antonio,Tx. and was the assistant to
Diana Kennedy for classes dedicated to making regional tamales for
chef/instructors in the US. He’s also taught cooking in Italy at Chef Paolo Monti’s Cooking
School in Lucca and with Judy Witts Francini in Certaldo. He’s been featured in
Bon Appetit, Dove Magazine (Italy), OUT,
Continental.com, Travel and Leisure, Coast, Libido, Better Homes and Gardens,
ZINK, Viajar ABC (Spain) and El
Universal.
Victoria Challancin’s
new eight-week course will begin on Wednesday, May 31st. The theme will be
a continuation of Healthy and Fresh, focusing on using as many organics as
possible and international food with a generally lighter touch. Techniques such
as braising, roasting, working with specialty doughs (such as phyllo and/or
puff pastry), and how to use herbs and spices for maximum effect will be
covered. The recipes will all be new, of course, many of them gleaned from
the most current cooking magazines and websites—all geared for seasonal
enjoyment. There will be some comfort food, plus plenty of recipes
suitable for casual or more elegant entertaining. Recipe packets will be given
in both English and Spanish and the course is taught in Spanish.
Class information:
When: Course
begins Wednesday, May 31st.Where: Colonia El Atáscadero.
Focus: Seasonal Food: Healthy and Fresh.
Duration: 8 weeks – once per week.
Cost: US$350, check or cash, or peso equivalent.
Contact:
Victoria
Challancin Flavors of the Sun International Cooking School
San Miguel de Allende, Mexico
Telephone: 52-415-152-5912
Email: flavorsofthesun@yahoo.com
Blog: flavorsofthesun.blogspot.com
About Victoria
Challancin:
A 29 year resident of
San Miguel de Allende, Victoria Challancin was born in Belle Glade, Florida,
received a Bachelor’s Degree from Florida State University, and a Master’s
Degree from The University of Georgia in English Education. She established a
school under the auspices of the Alabama State Board of Education for an
American company in Abu Dhabi and taught at the University of Bahrain for six
years. She’s lived in Paris and London and has traveled extensively throughout
Asia, the Middle East, Europe, and Africa. A popular tour guide, Victoria leads
small groups to locations around the world including Morocco, Paris, and
Istanbul. As a member of the International Association of Culinary
Professionals, she studied with world-class chefs and teachers including Jaques
Pèpin, Juila Child, Madhur Jaffrey, Rick Bayless, Wolfgang Puck, Martin Yan,
and Steve Raichlin. She worked as a Culinary Producer for Mexican Made Easy,
Season Three for the Food Network and on Life’s Adventures: “Castaways San
Miguel de Allende” for the Fine Living Channel. She also finds the time
to blog (flavorsofthesun.blogspot.com). Articles about Victoria have appeared in Ladies Home Journal, The Smithsonian, The
San Francisco Chronicle, Mode Magazine, Weight Watchers, The Austin Chronicle,
Chile Pepper Magazine, The World and I, and Texas Monthly. In 1998, she wrote the popular bilingual cookbook Flavors of San Miguel de Allende.
Kris Rudolph, La Cocina Cooking School
This cookbook author, culinary teacher and
tour leader, who also develops recipes for Tabasco brand products, teaches a
variety of classes for cooks of every level.
Class information:
When: Year round.Where: Colonia San Antonio.
Classes: Traditional Mexican, Chiles Rellenos, Moles, Naturally Healthy Mexican, Market Tour and Seasonal Cooking, Full-Day Mexican Cuisine and Culture Intensive, Modern Mexican Fusion and Italian Favorites.
Focus: La Cocina offers more than cooking classes—-they delve into the country's fascinating heritage and history, allowing you to transport a true culinary experience into your own kitchen. All classes are hands-on and include full meals and margaritas.
Duration: 4 hours or full day.
Cost: US$95.00 – US$150.00 per person or the peso equivalent.
Contact:
Kris RudolphLa Cocina Cooking School
Colonia San Antonio, San Miguel de Allende
Phone: (415)154-4825 in Mexico/ 1-888-407-3168 (toll free from US)
Email: info@deliciousexpeditions.com
http://deliciousexpeditions.com/classes-san-miguel.html
About Kris Rudolph:
Kris Rudolph has 35
years of experience and is the owner of El Buen Café, La Cocina Cooking School
and Delicious Expeditions culinary tour company. A cookbook author, culinary
teacher and tour leader, she still finds time to blog about her adventures, as
well as consult and develop recipes for Tabasco brand products. She also
teaches Mexican cooking in the U.S. Academically she concentrated on the
business end of the industry, graduating with a Masters in Hotel, Restaurant
and Tourism Administration from the University of Massachusetts. While she was
there, she taught cooking and banquet management to undergraduates in the
department. Her book,”Voices of San
Miguel”, an oral history of SMA, is coming out this year. La Cocina has
been featured in the Washington Post, Los
Angeles Chronicle, Texas Monthly, Miami Herald, Tucson Citizen, Austin Home and
Living and Edible - Dallas/Ft.Worth.
Class information:
When: Weekdays, by
Appointment.Where: Trattoria da Laura a Los Mezquites, 10/15 minutes from SMA Centro. Transportation available. Also will teach classes in your home.
Focus: Italian.
Duration: Half or full day.
Cost: US $60.00 or the peso equivalent for groups up to 6 people. US $100.00 or the peso equivalent for one-on-one classes.
Contact:
Chef Laura BuccheriAgrodolce Cooking School
San Miguel de Allende, Mexico
Phone: Phone: 415-124-2435 or 415-100-6934
email: lacucinadiafrodita@hotmail.com
About Chef Laura
Buccheri:
Chef Laura Buccheri
grew up in Barcellona Pozzo di Gotto, in the Messina province of Sicily. She
was an actress for 10 years, and then got her professional cooking start in one
of the finest restaurants on Lake Como, Trattoria da Angela, where she learned
about Italian cuisine from French-trained chef, Adriana Zedda. She took a job, cooking
on private yachts. She eventually became the personal chef for a Russian
tycoon. She cooked in South Africa, then traveled to Greece to help her uncle out in his own
restaurant. She also worked at the Raya Hotel on the Island of Panarea in Italy
and as the restaurant and hotel manager at Villa las Estrellas in Tulum before
coming to San Miguel. Laura and Justin own a Bed and Breakfast in Siracusa,
Italy. They lead culinary tours in Sicily and teach Italian cooking classes.
Laura’s restaurant, Trattoria da Laura a Los Mezquites, is located just 10/15
minutes from downtown SMA. She also owns La Spaghetteria in Mercado Sano.
Class information:
When:
Every Wednesday.Where: Colonia San Antonio.
Focus: Authentic, Mexican Cuisine. Gaby also has Asian and Cajun food on her menu at times and teaches these classes as well.
Classes: Every class is hands-on, allowing students to do as much as they would like. You receive the recipes from your class so you can make your own authentic Mexican dishes at home.
Cost: US $100.00 or peso equivalent. US $30.00 or peso equivalent for the Market Tour.
Contact:
Chef Gabriela Green
PizarroLa Fonda Rosa Cooking School
Pipila 3A, San Antonio,
Telephone: 52-415-150 7387
email: info@lafondarosa.com
www.lafondarosa.com
About Chef Gabriela
Green Pizarro:
Chef Gaby Green is on
top of her game at Aguamiel cocina rustica, her fifth restaurant and some say
her best venture yet. Gaby was born and raised in Mexico City by Mexican and
European grandparents. Both of her grandmothers were great cooks from different
cultures but with an excellent sense of food. Gaby had a successful career in
film before she started cooking. During that time, she did a lot of
international travel which included eating in some of the world’s best
restaurants. Twenty years ago, she found herself under the spell of San Miguel
and wanted to stay. Still in film, she brought the first art film festival to
San Miguel. Cooking was always her other passion and she ultimately decided to
change her career path for something more personal that she could share with
people. Gaby has that instinctive feel for what pairs well together and
understands how to balance flavors. Her restaurant, Aguamiel Cocina Rustica, is
recognized as one of the best restaurants in San Miguel de Allende.
Class information:
When: By
Appointment. This flexibility allows visitors to fit the classes into their
schedules.Group Size: 4 – 12 students.
Where: Colonia San Antonio.
Focus: Mexican. Classes are with some hands-on but mainly demonstrations. Students will get a complete meal with foods prepared in class and includes a recipe book. Non-alcoholic beverages are served but students are free to bring their own wine or beer. Kirsten selects a menu that reflects true Mexican cuisine and is easy to prepare from ingredients that are now mostly available everywhere. She weaves interesting and historical information about the foods into the lesson.
Duration: 3 hours.
Cost: US$75.00. Check, cash, or peso equivalent.
Contact:
Kirsten WestLa Piña Azul Escuela de Cocina
Colonia San Antonio, San Miguel de Allende
Telephone: Mexican cell: 044-415-101-4155/ US phone: 312-602-9650
Email: kirstenwest@mac.com
About Kirsten West:
Kirsten West, a true
culinary explorer, is the Mayora de Cocina at La Piña Azul Escuela de Cocina.
Her entire life has been devoted to food; her most rewarding were the eight
years she spent as Director of the test kitchen for Chef Rick Bayless. At her
office in Chicago, she was surrounded by the collection of Bayless cookbooks;
the largest, privately-owned collection of Mexican cookbooks in the U.S. An
authority on Mexican food and ingredients, she gives cooking classes and speaks
at the Instituto Allende on the history of Mexican food. Her friend, Diana
Kennedy, and former boss, Rick Bayless, taught her about the Mexican cuisine
she is now so passionate about. When Kirsten started a catering company, she
was asked to be Mick Jagger’s (the Rolling Stones) private chef, a short term
job that turned into a four-year gig. After fifteen years of catering, she
moved to Chicago to work for Rick Bayless, where they developed Mexican food
lines for such industry giants as Crate and Barrel, Williams-Sonoma and Whole
Foods. She said she has deeply ventured into the mysteries of moles,
experiencing some ‘near religious experiences’ preparing them. Kirsten is the
Co-producer of the Food in Film Festival in SMA; a benefit for DIF (Desarrollo
Integral de la Familia).
Class information:
When: Daily,
except December 25 and January 1.Where: Colonia San Antonio.
Classes:
Tamales.
Two Days Working with Chiles.
Select a Menu.
Working with Corn.
Mexican Finger Foods – Tacos, Salsas and Antojitos de Comal.
One Week Mexican.
Contact Maria Laura Ricaud for many other classes available.
Focus: Ancestry Mexican.
Group Size: 2 – 8 people.
Duration: Half day to one full week.
Cost: $2000.00 MXN per day. Ask about special pricing for week long courses.
Contact:
Maria Laura RicaudMexican Ancestry Cooking School
28 de Abril sur # 9A at la Luz St.
BEHIND San Antonio’s Church
Phone: +52 415-152-4376
Email: marilau@mexican-cooking-school.com
www.marilau.com
About Maria Laura
Ricaud:
Maria Laura Ricaud
(Marilau) is the owner of Marilau Mexican Ancestry Cooking School and has been
a force of Mexican cooking tradition for over thirty years. Her grandfather was
a gourmand; influenced by his French parents. Both of her grandmothers, all of
her aunts and her mother were impressive cooks. Loyal to tradition, she
developed a true pleasure for Mexican ancestry cooking. Fiercely independent,
she’s always been her own boss. Her family tree is as Mexican and influential as
it gets; a pedigree from the Who’s Who of early cooking in Mexico. Marilau’s
kitchen is a museum; she’s inherited cazuelas, ollas and other kitchen
treasures from her family. Maria Laura Ricaud is the keeper of a remarkable
piece of Mexican culinary history: Handwritten family cookbooks, one of them
from 1798. Marilau has written articles for Texas
Monthly, Lifestyle + Travel, Saveur and Better
Homes and Gardens.
Class information:
When: Scheduled
classes are currently July 2 to July 8 and October 15 to October
21. Individual classes for groups can be arranged through the school.Where: Arcos del Atascadero B&B.
Focus: Traditional Mexican, Ethnic, Mexican cuisine with a cultural overview.
Cost: US $1650.00 - $2150.00 includes transportation to and from airport, 6 nights accommodations, 4 days Mexican Cooking instruction, Market Tour, Field trip to Guanajuato and copy of The Buen Provecho Cookbook.
Contact the school to provide pricing on individual and group classes.
Contact:
Patricia Merrill
Márquez and Chef Monica Navarrete MerrillMexican Cooking Vacation
www.mexicancookingvacation.com
Email: sanmiguelreservations@gmail.com
US Phone: 301 591 4129
About Patricia Merrill
Marquez and Chef Mónica Navarrete Merrill:
Patricia Merrill
Marquez, whose parents Yaya and Don Ricardo, pioneered Mexican culinary tourism
as a “vacation with a purpose” back in the late sixties, is keeping up with
Yaya. She’s the author of “The Buen Provecho Book”, a collection of traditional
and contemporary Mexican recipes that also contains insights into every day Mexican
life. Her company, Mexican Cooking Vacation, is an extension of her parents
business, International Memorable Learning Experience (IMLE), where celebrities
like Diana Kennedy, Rick Bayless and Barbara Hansen passed through the kitchen.
Patricia’s daughter, Mónica Navarrete Merrill, has a Diploma in High Cuisine
and is a 2010 gastronomy graduate from the Instituto Gastronómico de Estudios
Superiores. She also attended the Culinary Institute of America in New York
City. Patricia has brought culinary tourists to SMA from all over the world. Their
business was featured as one of the “Top Ten Girlfriend Getaways in the World”
by Travel and Leisure magazine. Humor
and Surprises in Mexican Cooking and Culture, a lecture series, will be held at
the Biblioteca; dates to be announced. 
Class information:
When: By Appointment.Where: Patsy’s Place. Transportation provided.
Focus: Mexican.
Duration: Half day.
Cost: US$100.00 or peso equivalent.
Contact:
Patsy DuBoisPatsy’s Place
San Miguel de Allende, Mexico
Phone: 415-185-2151
Email: patsy@patsydubois.com
www.pátsydubois.com
About Patsy DuBois:
A free spirit in every
sense of the word, Patsy Dubois learned to cook in Tulsa, Oklahoma at the early
age of five. Her father put her on a wooden box in front of the stove and said
“if you can read, you can learn to cook.” And she did. She attended the Instituto
Allende, getting her Masters of Fine Art there. At the time, there were over
six hundred students from twenty three countries attending the school. After
graduation, she went to Mexico City and taught at the Modern American School
and did private tutoring. She had a favorite student and was invited to live
with his family at Los Pinos for five years. She returned to SMA and started a
catering company, Fiesta Party, with a group of friends. In 1994, she wanted to
try something new so she started cooking; doing catering from her ranchito and
teaching classes. The ranchito grew into a venue and party pavilion where
people went to celebrate their holidays. She does private parties, lunches and
cooking classes by reservations plus catering in private homes. She also goes
to New York City twice a year, moving from neighborhood to neighborhood eating.
She just returned from a trip to Bali and New Zealand. She’s currently building
a new house, making plans to travel throughout Mexico again and will start on a
cookbook this year.
Class information:
When: Ongoing.
Where: Mercado Sano, Ancha de San Antonio 123.
Focus: Healthy. All the classes offer ways to prepare whole, real foods with instruction on recognizing healthy fats, proteins and carbs.
Duration: 2.5 hours sharing three recipes in each topic.
Cost: $500 MXN (public or scheduled classes) to $1000 MXN (private groups).
Other Classes: Privately arranged individual or group classes run 3.5 hours and offer a meal. All classes include digital recipe packs and the ingredients.
Pura Vida Kitchen also offers a job training program for women in the community seeking work as cocineras (hired cooks). Pura Vida Kitchen has a 10 class ‘certificate’ program which includes nutrition basics to international recipes and sourcing seasonal foods from the local area. Contact Pura Vida for pricing.
Contact:
Alicia Wilson RiveroPura Vida Kitchen
Email: alicia@puravidakitchen.com
Phone: 415-152-6671
www.puravidakitchen.com
https://www.facebook.com/pg/PURAVIDAKITCHEN
About Pura Vida
Kitchen:
Alicia Wilson Rivero was born in
Brooklyn, NY and lives in San Francisco and San Miguel de Allende. She studied
Pastry at thwe Culinary Institute of America, Rhinebeck, NY, apprenticed with
Chef Felipe Rojas Lombardi and is a certified Health Coach from the Institute
for Integrative Nutrition.
Alicia Wilson Rivero is passionate
about food; focusing on a therapeutic approach to help heal. Her devotion to
healthy eating began in May of 2009, when she opened La Mesa Grande, a bakery in
SMA. Shortly afterwards, a doctor told her that he suspected she had gluten
intolerance. Selling the bakery two years later, fatigued and battle worn,
she went for three months without croissants, crusty breads and pasta. That was
the beginning of a transformation that started a whole new relationship with
food; lifelong, chronic health issues cleared up like magic. In 2010, she opened
up a juice bar and cooking school, establishing a career of working with people
individually and in groups to offer guidance on how to eat for their health
without sacrificing all the sensuality and pleasure that food has to offer on a
daily basis.
Chef Carlos Hannon, The Rosewood Hotel:
The cooking classes at the Rosewood Hotel take place in one of the most beautiful sections of the hotel and the newest venue: Los Pirules Artisan Kitchen and Garden Bar, an outdoor space featuring two artisanal kitchens, a communal table, a bar and one of the most stunning views of the city. Chef Carlos Hannon and his staff are some of the top, international chefs in SMA and offer classes that provide cooking skills to create remarkable Mexican food in your own kitchen. The culinary team also gives pointers on selecting the perfect drinks to pair with the food. Savor the food you prepared and the amazing views when you finish in the kitchen.
Class information:
When: Year round.Where: Centro, Rosewood Hotel.
Focus: Mexican.
Duration: Half Day.
Cost: US$150 per person, check or cash, or peso equivalent.
Contact:
Rosewood San Miguel de
AllendeNemesio Diez#11, Centro
San Miguel de Allende
Sanmiguel@rosewoodhotels.com
Phone: (415) 152 9700
About Chef Carlos
Hannon:
Chef Hannon leads the
talented culinary team at the hotel’s three distinctive dining venues: 1826 Restaurant,
Luna Rooftop Tapas Bar and La Cava. Chef Hannon is back at Rosewood San Miguel
de Allende 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.