Nobu Hotel Ibiza Bay appoints Maurizio Di Munno as New Executive Chef at Chambao - Insights
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Nobu Hotel Ibiza Bay appoints Maurizio Di Munno as New Executive Chef at Chambao

The Balearic island hot-spot, Nobu Hotel Ibiza Bay has appointed Maurizio Di Munno as the new Executive Chef at Chambao, the hotel’s chiringuito beachside restaurant.

A gastronomic mastermind, Chef Di Munno brings almost 30 years of culinary experience to the island of Ibiza. In his new role, he will be responsible for directing the hotel’s enviable breakfast and lunch offerings at Chambao as well as overseeing the hotel’s in-room dining and Pool Deck menus.

 Di Munno joins from his previous role as Executive Chef at Gastrobar Saratoga Hotel in Palma de Mallorca and prior to that, Executive Chef at Don Leon Hotel where he was awarded first place in the Top Hotel Gastronomy awards along with the Tui Holly award.

 Born in Milan, Italy, Di Munno completed his studies at Universitá Vespucci before becoming a Culinary Arts professor at Universidad Tecnológica Equinoccial in Quito, Ecuador. Other roles include Executive Chef positions at Hotel-Restaurant De L´Ange*** in France and La Locanda, Quito – which was awarded Best Restaurant in Latin America. Di Munno has also worked at Brunelo Restaurant in Palma de Mallorca and Ta Kumi in Marbella.

 Having spent several years specialising in Spanish flavours and ingredients, Chef Di Munno will elevate Nobu Hotel Ibiza Bay’s five-star culinary offering, also home to Nobu Restaurant and BiBo by the Michelin-starred Dani Garcia. New specialties introduced to Chambao include theatrical beachside Meat and Seafood Barbecues and a ‘Sunday Super Paella’, cooked live outdoors on a log fire for guests and locals to enjoy alongside live music and a Cuban Band.

 On joining Nobu Hotel Ibiza Bay, Di Munno comments, “I’m delighted to be joining one of Ibiza’s most sought-after dining destinations with a global reputation for world-renowned gastronomy. I’m looking forward to bringing new flavours and dishes to Chambao and working with the team to elevate the hotel’s in-room dining further”

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