CULINARY DIVISION The Culinary Division Accelerated Training Program has been designed to provide practical fundamental experience to those perusing a focus in the hospitality and culinary industry. Upon successful completion of the training the growth and opportunities in the hotel and the whole company is immense!

Culinary tasks: Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales, study each recipe and gather all necessary ingredients, cook food in a timely manner, ensure appealing plate presentation, slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy, monitor food stock and place orders, check freshness of food and discard out-of-date items, ensure compliance with all health and safety regulations within the kitchen area

ENOTECA: Award winning two Michelin Star restaurant where Chef Paco Pérez offers a super menu of Mediterranean specialties and wine cellar with over 500 references.

BITES: Chic, restaurant for fast, informal food at any time of the day specialized in coffee.

LOKAL: An exquisite breakfast served every day.

MAIN KITCHEN: Different inspiring sections within the main kitchen of the hotel, where there is also the banqueting team (for our in-site and off-site catering events).

PASTRY KITCHEN: Sylvain Guyez, our French pastry chef, creates artistic and extraordinary deserts for the perfect final touch of a culinary experience.