Appointed Executive Chef
At Thompson Zihuatanejo , Mexico
A national finalist in Mexico's "Chef of the Year" competition, Executive Chef Miguel Baltazar received his Bachelor of Arts in Culinary Arts/Gastronomy at the Instituto Culinario de Mexico in 2008, after a year abroad in 2007 at the École Hôtelière et de Tourisme Paul Augier in Nice, France. Following the completion of his formal culinary training, Baltazar staged at Le Chantecler and La Rotonde Brasserie under the helm of two-star Michelin Chef Jean-Denis Rieubland, before returning to Mexico to further hone his craft and showcase his culinary talent at Mestizo in Puerto Vallarta; Grupo Altozano (in his hometown); Quipan Cocina Mexicana Contemporánea; and Hotel Virrey de Mendoza. Throughout his career, Baltazar has graced the kitchens of many award-winning luxury resorts, including Capella Hotel Group's Ixtapa Resort, Amanyara Resort in Turks & Caicos, Esperanza Resort in Los Cabos, and beyond. Leading multicultural culinary teams, he has contributed to earning prestigious honor such as AAA Five Diamonds, Forbes Five Stars, and the Relais & Châteaux standards. Bringing over a decade of culinary experience to Thompson Zihuatanejo, Baltazar guides the culinary operations of CENIZA and HAO—the resort's two beachside restaurants that feature Mexican-Pacific Coast fare inspired by the seasons.