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.
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.
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.