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"The ingredients are the main protagonists and our goal as chefs should be to avoid ruining them."
- Alain Chapel
Joyful and determined, our Chefs have a bit of that craziness that all creatives have.
Chef Miguel Gómez Vázquez joined Hyatt Regency Mexico City in August of 2012 as part of the team led by Executive Chef Rafael Casás, to serve as Pastry Chef and collaborate in the exciting project of transforming the hotel and opening Amado – Rulfo Paraje Latino.
Chef Miguel’s current focus is on traditional pastry and bakery, concentrating on every product, process, flavor, and presentation with fresh seasonal ingredients.
He is trained in European culinary techniques, a result of working directly with renowned chefs who helped him direct his career towards a prestigious, dedicated, and professional style, where he learned to respect all processes in culinary foundations.
Inspired by international cuisine, he traveled to other countries including China, Japan, US, and Peru, participating in bakery, pastry, and chocolate festivals.
“I am currently focused on flavors and textures, as well as on the artisan style within every process and the significance of each product we prepare, underscoring our interest for baking with great commitment and respect towards what makes us fall in love with this profession and wanting to cook for someone else.” - Chef Miguel Gómez