LUIS MIGUEL MENOR
Owner and Executive Chef
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.
Owner and F&B Director
César was very clear about his passion for the world of hotels and restaurants. He began his training in the sector studying at the international school of Les Roches Marbella. This opened the doors to multiple professional experiences passing through the Radisson hotel chain in London and Rafaelhoteles in Baqueira-Beret, and returning to the province of Malaga to specialize in Food and Beverage Management through the Caledonia Golf Resort and Santa María Golf Club. Later he obtained the position of Director of Food and Beverages at the Hotel Guadalmina ****, but it was at the Hotel Don Carlos ***** that this position represented his most outstanding training. From there, he was appointed as Corporate Director of Food and Beverages at the Hotel Los Monteros 5 * GL where he met Luis Miguel Menor with whom, a few years later, he would undertake a new gastronomic adventure on the beachfront focused on the product of the sea and the wines: La Milla Marbella.