Manuel Arredondo is a leader in the corporate culinary field with more than thirty-five years of experience presiding over food and beverage operations. His extensive background includes roles as an Executive Chef at prestigious hotels and restaurants, as well as a Corporate Chef for one of the largest corporations in the United States.
Throughout his career, Manuel has been responsible for executing banquets at landmark events, including President George H.W. Bush’s 75th and 80th birthday galas, Super Bowl XXXVIII, the 2000 Republican National Convention, Major League Baseball All-Star events in 2004, the 2000 World Series at Shea Stadium, and the Olympic Games in Barcelona and Atlanta, just to name a few.
After twenty-five years in the corporate world, Manuel sought a new challenge and moved to Colorno, Italy, to study at the renowned La Scuola Internazionale di Cucina Italiana (ALMA). There, he not only graduated as a Certified Master Chef in Italian Cuisine but was also closely mentored by Chef Gualtiero Marchesi, the rector of the college and the first Italian chef to receive three Michelin stars. He also had the privilege of working under Chef Walter Eynard at Flipot, a two Michelin star restaurant in Piedmont, Italy.
Following his time in Italy, Manuel returned to Mexico to establish his own culinary venture. In 2007, he opened the first Manuel’s Creative Cuisine in the historic town of Chapala, Jalisco. He later expanded his concept, opening locations in Los Cabos in March 2009 and in Dallas, Texas, in 2012.
Manuel has been featured on various television food shows, including Guy Fieri's Diners, Drive-Ins, and Dives, and in international magazines. He has also participated in numerous food competitions, including the World Food Championship in 2015 in Kissimmee, Florida.
With expertise in multi-million-dollar restaurant openings, Michelin-star kitchens, kitchen design, management, employee training, menu development, cost analysis, high-volume catering, research and development, and P&L statements, Manuel is a versatile and accomplished chef.
Most recently, he became a Certified Chocolatier, one of his greatest passions, mentored by his friend and renowned chocolatier Luis Amado, owner of Luis Amado Chocolate Academy.
Manuel has always been deeply committed to food safety, establishing high food safety standards throughout his culinary career.
