Daniel Marin is a distinguished culinary director at a highly reputed hotel chain company. With over two decades of experience in the hospitality industry, he has honed his culinary skills and established his reputation as a leader in the field. Daniel completed his culinary education at the prestigious Le Cordon Bleu, Paris, and later embarked on a journey that took him to various parts of the world, enriching his culinary repertoire. His gastronomic expertise lies in creating innovative menus, managing kitchen operations, and ensuring quality control. Daniel’s leadership, creativity, and passion for the culinary arts have significantly contributed to the growth and success of the hotel chain he represents. His continued dedication to elevating the culinary experience for guests is highly respected and valued.More...