ABOUT US

You are welcome to eat and drink wherever you feel comfortable at La Milla Marbella. If you feel to eat on the beach, our specially trained team has been selected to make sure your every whim and desire is taken care of, no matter how big or small.

Luis Miguel Menor

Luis Miguel Menor

Owner and Executive Chef

Owner and Executive Chef of La Milla Marbella, he studied at the Costa del Sol Cooks Associations but his most solid kitchen training was at Le Nailhac, restaurant of the Byblos Hotel*****, in Mijas, where he worked for 8 years. As a result, in 2006 Gourmet Magazine named him one of the most important sous-chefs in Spain. In 2012, he met César Morales at the Los Monteros Hotel 5*GL where they both worked and together, they started thinking of a project of putting up a “chiringuito” and in 2015, this project came to life with the name La Milla Marbella.

César Morales

César Morales

Owner and F&B Director

Owner of La Milla Marbella together with chef Luis Miguel Menor, he knew that his passion was in the hotel and restaurant industry. He started his career by studying at the international school of Les Roches Marbella. This opened the doors for him to numerous professional experiences at the Radisson hotels chain in London and Rafaelhoteles in Baqueira-Beret, then back to the province of Malaga to specialize himself in Food and Beverage Management through the Caledonia Golf Resort and the Santa María Golf Club. Later on he became the F&B Director at the Guadalmina Hotel****, but it was at the Don Carlos Hotel***** where this job meant his most important training by managing in seven restaurants and a team of 150 people. From there, he was hired as the Corporate Director of Los Monteros Hotel 5*GL where he met Luis Miguel Menor with whom, years later, he would start a new gastronomic adventure at the beach based on sea products and wines: La Milla Marbella.

Daniel Barragán

Daniel Barragán

Sommelier

La Milla Marbella’s sommelier started his relationship with the hotel industry since very young, by working as assistant at his father’s restaurant in Marbella. In 2005, he took up his first sommelier course at the Wine Tasting Spanish School which helped him manage the family’s wine cellar. He moved to Spanish capital city to continue his career and started working at Luzi Bombón (Grupo Tragaluz) as Chef de Partie and then became Maître of the restaurant. While in Madrid, he did a sommelier course at the Chamber of Commerce.
With the opening of the restaurant Tatel, he began a new phase by serving as the Second Maître. He was promoted as Sommelier when he moved to Punto MX* and later on accepted the same spot for Grupo Paraguas, at the restaurants Ten con Ten and Quintín.
After three years, he decided to go back to his hometown Marbella and become part of the team of La Milla Marbella as its Sommelier.