Omar Mosquera Mallen
Monaco
Summary
Accomplished Executive Chef and Culinary Director with significant experience at renowned establishments including La Mamounia and Four Seasons. Proven expertise in innovative menu design and operational management, directing high-volume teams to achieve outstanding dining experiences. Mastery in Michelin-starred cuisine and visionary leadership, continually improving culinary offerings and client satisfaction.
Overview
26
26
years of professional experience
Work History
Global Culinary Director
UHNW comapny
Monaco
05.2025 - Current
- Multiple Locations ( Geneva, London, MOnaco, ST.Cap Ferrat, Courchevel)
- Developed innovative culinary programs for high-net-worth clients.
- Collaborated with chefs to create personalized dining experiences.
- Managed kitchen operations to ensure quality and consistency.
- Oversaw food sourcing and vendor relationships for premium ingredients.
- Trained kitchen staff on culinary techniques and service standards.
- Conducted regular menu reviews to enhance offerings and creativity.
- Implemented health and safety protocols in kitchen environments.
- Coordinated special events, ensuring seamless execution of catering services.
- Reviewed menus regularly to ensure they are up-to-date with current trends in cuisine.
Group Executive Chef
La Mamounia
Marrakech
02.2024 - 04.2025
- Company Overview: One of the 50 Best Hotels in the World
- Leading a team of 140 chefs at one of the 50 Best Hotels in the World
- Overseeing six outlets, including two in collaboration with Jean-Georges and two with Pierre Hermé
- Consulting for Palais Jamai Hotel on concept development
- One of the 50 Best Hotels in the World
- Designed innovative menus incorporating local ingredients and cultural flavors.
- Supervised kitchen staff, ensuring adherence to quality standards and safety protocols.
Culinary Director
UHNWI - Royal Family - Private & Confidential
11.2021 - 12.2023
- Managed a team of 200+ chefs and 120+ stewards
- Led multiple concept developments, kitchen consultations, and 12 international projects with 25+ outlets
Kitchen Consultant
Four Seasons Formentor
Mallorca
04.2021 - 11.2021
- Provided concept consultancy and structural & kitchen development advisory
Executive Chef (Pre-Opening Team)
Four Seasons Hotels & Resorts
Madrid
10.2019 - 11.2021
- Led a team of 80+ chefs and stewards
- Managed four outlets, including Dani Brasserie (by a Michelin-starred chef)
- Helped position the property as the leading Four Seasons hotel worldwide during the pandemic
Executive Chef (Pre-Opening Team & Planning Committee Member)
Four Seasons Hotels & Resorts
Tunis
04.2017 - 10.2019
- Managed 90+ chefs and stewards across five outlets, including the creation of Creek Restaurant
- Organized buyout event for the KSA Crown Delegation (4 days)
- Led Kuwait National Day event for 500+ guests
Executive Chef (Pre-Opening Team & EXCOM Member)
Raffles Hotels & Resorts
Istanbul
08.2014 - 04.2017
- Led a team of 50+ chefs across four outlets (by Michelin-starred chef Sergi Arola)
- Provided private dining for Turkey's wealthiest families
- Managed large banquets & weddings (600+ guests)
- Hosted Qatar delegation (twice yearly)
- Organized private dinner with El Celler de Can Roca (Michelin-starred restaurant)
Executive Chef (Pre-Opening Team & EXCOM Member)
W Hotel Opera
Paris
12.2011 - 05.2014
- Managed 70+ chefs and stewards across three outlets (by Michelin-starred chef Sergi Arola)
- Provided private dining for Lil Wayne and his team
- Led major events, including: Victoria's Secret Fashion Week event, Roland Garros Opening Event, Premiere of 'Niggas in Paris' with Kanye West & Jay-Z
Head Chef
W Hotel Barcelona
Barcelona
10.2009 - 05.2011
- Led major events, including: Custo Barcelona Fashion Event, Gumball 3000 Race Event
Head Chef
Group Arola
Madrid
02.2008 - 07.2009
- Led R&D and menu development
Chef & Owner
Osmosis Restaurant
Barcelona
03.2005 - 12.2007
- Managed a 20-person team in a gastronomic cuisine concept
Sous Chef
Quo Vadis Restaurant
London
09.2004 - 02.2005
- Managed a 40-person team in a high-end gastronomic setting
Chef de Partie
Sketch Restaurant
London
01.2004 - 09.2004
- Worked under Chef Gregoire Sein in Gallery and Chef Pascal Sanchez in the Lecture Room
Demi Chef de Partie
Balzac Restaurant
Paris
04.2003 - 01.2004
- Stage (Internship)
Stage (Internship)
Plaza Athénée
Paris
01.2003 - 04.2003
- CDP to Sous Chef
Stage (Internship)
El Racó d'en Freixa
Barcelona
07.2000 - 01.2003
Stage (Internship)
El Bulli
Barcelona
10.1999 - 06.2000
Executive Chef - Task Force
19th Edition World Gourmet Summit
Singapore
04.2014
- Organized all events for Michelin-starred chef Sergi Arola (400+ attendees)
- Led a 90+ guest Gastronomic Gala Dinner
Executive Chef - Task Force
Tivoli Hotels & Resorts
São Paulo
09.2013
- Led R&D and new seasonal menu creation for Michelin-starred chef Sergi Arola
- Provided induction training to the new head chef
Executive Chef - Task Force
Ritz Penha Longa Resort
Lisbon
03.2013
- Led menu changes and R&D for Michelin-starred chef Sergi Arola
- Provided induction training to the new head chef
Education
Culinary Training -
Hofmann Culinary School
High School -
La Miranda Institution
Skills
- Executive Chef
- Culinary Director
- Michelin starred
- High-volume operations
- Creative leadership
- Visionary leadership
- Cost control
- Operational management
- Michelin-starred restaurant experience
Languages
- Spanish, Native / Bilingual Proficiency
- Catalan, Native / Bilingual Proficiency
- English, Full Professional Proficiency
- French, Full Professional Proficiency
- Italian, Full Professional Proficiency
- Turkish, Basic Conversational Proficiency
Current Job
Executive Chef, Culinary Director, La Mamounia Marrakech
Timeline
Global Culinary Director
UHNW comapny
05.2025 - Current
Group Executive Chef
La Mamounia
02.2024 - 04.2025
Culinary Director
UHNWI - Royal Family - Private & Confidential
11.2021 - 12.2023
Kitchen Consultant
Four Seasons Formentor
04.2021 - 11.2021
Executive Chef (Pre-Opening Team)
Four Seasons Hotels & Resorts
10.2019 - 11.2021
Executive Chef (Pre-Opening Team & Planning Committee Member)
Four Seasons Hotels & Resorts
04.2017 - 10.2019
Executive Chef (Pre-Opening Team & EXCOM Member)
Raffles Hotels & Resorts
08.2014 - 04.2017
Executive Chef - Task Force
19th Edition World Gourmet Summit
04.2014
Executive Chef - Task Force
Tivoli Hotels & Resorts
09.2013
Executive Chef - Task Force
Ritz Penha Longa Resort
03.2013
Executive Chef (Pre-Opening Team & EXCOM Member)
W Hotel Opera
12.2011 - 05.2014
Head Chef
W Hotel Barcelona
10.2009 - 05.2011
Head Chef
Group Arola
02.2008 - 07.2009
Chef & Owner
Osmosis Restaurant
03.2005 - 12.2007
Sous Chef
Quo Vadis Restaurant
09.2004 - 02.2005
Chef de Partie
Sketch Restaurant
01.2004 - 09.2004
Demi Chef de Partie
Balzac Restaurant
04.2003 - 01.2004
Stage (Internship)
Plaza Athénée
01.2003 - 04.2003
Stage (Internship)
El Racó d'en Freixa
07.2000 - 01.2003
Stage (Internship)
El Bulli
10.1999 - 06.2000
Culinary Training -
Hofmann Culinary School
High School -
La Miranda Institution
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