Photo courtesy of Hotel Maya.
Teamwork is a necessary and valuable skill to possess for coordination and communication purposes, especially in fast-paced environments in the culinary arts, according Hotel Maya’s newly hired Fuego restaurant Chef de Cuisine Ariel Mungi-Ciarrocca.
“What I like most about my work in the kitchen is the constant adrenaline rush,” said Chef Mungi-Ciarrocca in a statement. “I love to be in a constant state of movement while being creative within a team that is in steady ‘flow’.”
Hotel Maya announced the hiring of Mungi-Ciarrocca on October 10 as the executive chef for Fuego, according to a release. Mungi-Ciarrocca, who is from Cordoba, Argentina, hopes to bring his cultural and culinary experience to Fuego. In his capacity, he will be overseeing the preparation of dishes and lead the kitchen staff at Fuego.
“I’m proud to have the opportunity to break the barriers in my career with a position like this because I feel there is always something more or new, or innovative to learn,” said Mungi-Ciarrocca in a statement.
Mungi-Ciarrocca started his journey in the culinary arts when he assisted in helping his mother’s bakery in Argentina after he graduated from Azafrán School, the release stated. He applied his skills in the bakery, making croissants and Danishes as well as decorating cakes and chocolate bars, before venturing to the United States to expand his culinary knowledge.
Journeying to the U.S. for the first time, Mungi-Ciarrocca worked at J Alexander’s Steakhouse in Tampa Bay, Florida, for two years. He later worked at Long Beach’s Tantalum as a sous chef and held a kitchen position at San Diego’s Grand Manchester Hyatt before returning to Argentina to lead the kitchen for a family hotel business, according to the release.
Mungi-Ciarrocca then moved to Brazil and spent three years working as a gastro-tourist, learning about the local cuisine before returning to Long Beach to work at the Belmont Brewing Company for two years as an executive chef. During his time in Brazil, he also worked with the Associated Professional Cuisine (APC) president in creating a culinary competition and judged the chefs’ work, the release stated.
In his spare time, Mungi-Ciarrocca enjoys exploring local farmers markets and outdoor activities like game fishing, wakeboarding and snowboarding.