All posts filed under: Your People

Carlos Miranda – Butler at Hotel Mousai

This month we are starting a series on Hotel Mousai, in order to better acquaint members with Garza Blanca’s sister resort. Remember, your Garza Blanca membership gives you access to Hotel Mousai as well, so why not consider booking your next Puerto Vallarta vacation at Hotel Mousai!   To kick of the series, we interviewed Carlos Miranda, superstar Butler at Hotel Mousai. You can find Carlos at the front desk, where he is happy to help out with any of your needs or requests. Carlos has an interesting story. When I met him, he was all smiles and eager to tell me about his life, and about what a Butler actually does. Carlos, please tell me about your background. I was born in Puerto Vallarta, and I grew up here until I was 20 years old. Then, I had the chance to move to the United States I lived there for 8 years, and during that time, I traveled a lot in Nevada, California, and Washington State.   I came back to Puerto Vallarta because …

Humberto Jassiel Garcia Uribe – Restaurant Manager of BocaDos STK

For this month’s edition of Your People, I had the chance to chat with Jassiel Garcia, the manager of BocaDos STK at Garza Blanca. Jassiel is mild mannered, looks younger than his age, and seemed a little shy at first, but once I started talking to him, I could feel his passion for and dedication to keeping things running smoothly in all the restaurants at Garza Blanca during his 8 year tenure, and specifically now at BocaDos.   Jassiel, tell me about your background. I was born here in Puerto Vallarta, and I went to grade school, middle school and high school here. Before starting university I went to the United States for work for a couple years. Then, I decided to come back to Vallarta to study marketing. I was working as a waiter and studying at the same time. I like sports, I like finance, and I like nutrition. My wife is a nutritionist. We met here in Vallarta. We actually met in the hotel. She was a cashier at the time. She …

Darinka Peña Joya – Front Desk Supervisor

Darinka is one of the first faces you are likely to see when you arrive at Garza Blanca in Puerto Vallarta. You will easily recognize her by her blonde hair, big smile, and friendly personality.   Darinka started working at Garza Blanca 2 years ago. She is originally from Puerto Vallarta, where she earned a degree in tourism from the PV campus of Universidad de Guadalajara Costa Norte CUC. After graduating, she worked the front desk at several resorts and boutique hotels in Puerto Vallarta before joining Garza Blanca, so she has a lot of experience in her position. She started her career at Garza Blanca in Premium Services was promoted to Front Desk Supervisor, where she has been for the last year and four months.   “I love to work here at Garza Blanca,” Darinka said, “because of the people, the view, and my office!” Her office is the front desk area of the lobby, which consists of four large, comfortable, executive-style desks. This area of the lobby has a view of the pool, …

Jonathan Diaz

Johnattan Diaz – Food & Beverage Manager and Cristobal Perez – Assistant Operations Food & Beverage Manager

Johnattan Diaz is a superstar at creating teams. In the last year he has revamped the entire food and beverage department at Garza Blanca Puerto Vallarta, hiring new chefs and managers in every area. I caught up with Johnattan and his assistant, Cristobal, to hear about the new and improved F&B teams at Garza Blanca. Here is what they had to say.   Why have you hired so many new team members from all over Mexico this past year? Johnattan Diaz: Residence Club members always ask for new options of Mexican cuisine in our restaurants here at Garza Blanca. They say, “We want real Mexican food!” So that’s why we recruited our new chef, Ovidio Perez, who is a specialist in Mexican cuisine. We are also starting a new program at Garza Blanca Los Cabos to incorporate more Mexican contemporary cuisine. The menu will be 30% chef’s creation, 30% cuisine from Puerto Vallarta, 30% local cuisine from Los Cabos, and 10% local dishes or regional dishes. In the last year we have really begun to …

Antonio-Parra-Agente-de-Seguridad

Antonio Parra – Security Agent

Antonio Parra is a happy and charismatic 24 year old with a big smile and a great attitude. Upon meeting him it’s easy to see why General Manager Philipp Real suggested that I interview him for this month’s column.   Antonio is a Security Agent at Garza Blanca in Puerto Vallarta. He works the main lobby entrance and the beach. His job is mostly about receiving guests and keeping a watchful eye over the property, but Antonio goes the extra mile to make sure guests have a great experience, and that is why we are featuring him this month.   Security Agents are the first people you see when you arrive at Garza Blanca. Dressed in brown trousers, beige shirts, and hats, they receive guests and keep a security detail of everyone who enters and exits the property daily. They do daily rounds, walking the property making sure everything is in order.   Antonio does all of this, of course, but his extra charm, personality, and willingness to take care of guests have earned him …

Chef Refugio Silva

Chef Refugio Silva – Chef Patron – Garza Blanca & Hotel Mousai

Chef Silva keeps all of the restaurants running smoothly, behind the scenes. He serves a very important role that is crucial to the kitchen departments, but not always visible to the guests. Today we pull back the curtain to shine a spotlight on Chef Silva. Tell me about your background, and your role at Garza Blanca and Hotel Mousai. I was born in Michoacan, and I moved to the United States when I was 14 years old. I lived in Nebraska and I started working in a restaurant there as a busboy when I was 17 years old, and that is how I began my career. I got promoted to dishwasher, then kitchen. I fell in love with cooking and now I have many years experience in international cuisine including Mexican, Italian, French, Spanish and even vegetarian cuisine. When I decided to come back to Mexico, I knew I wanted to live in a vacation town like Cabo San Lucas, Puerto Vallarta, Cancun or Playa Del Carmen. I chose Puerto Vallarta because it is close …

Miriam-Vázquez-New-Restaurant-Manager-at-Blanca-Blue

Miriam Vázquez – New Restaurant Manager at Blanca Blue

With Blanca Blue being updated from top to bottom, including improvements to the dining room, a brand new menu, new cocktails, new chef, and new bar staff, the restaurant needed a strong new manager to steer the transition into the new direction, and Miriam was the perfect choice. With her experience in fine dining, Mexican food and diversity in the culinary arts world, in addition to being fully bilingual in English and Spanish and bicultural in Mexican and United States culture, she brings an unmatched skill set to Blanca Blue. Read on to learn more about our new top notch manager. Please tell us a little about your background. I was born in Mexico City, and when I was 12 years old I moved to the United States. I lived in Sedona, Arizona for 16 years. I started working at L’Auberge de Sedona Resort and Spa which is where my passion for Food & Beverage and service started. L’Auberge had two restaurants, an American bistro where I started working, and a separate restaurant L’Auberge restaurant …

Head Chef Ovidio Pérez

If you have been reading this column for the past few months, you know that the Food & Beverage department at Garza Blanca in Puerto Vallarta has been going through a major upgrade! The restaurants have been renovated, new staff have been brought on board, and the menus have been updated! Read on to meet Chef Ovidio Pérez, the brand new head chef at Blanca Blue.   Tell me about your background. I am originally from Zimatlán de Álvarez, Oaxaca, where I first learned my love of food and passion for cooking from my grandmother and my mother. My mother’s name is Juana Amaya Hernandez, and she is one of the top chefs in Oaxaca known for traditional style cooking, especially mole. She is one of the 3 most important traditional style women chefs from Oaxaca. She is a person who all the people search to learn about the kitchen. She is well known through word of mouth. All my creativity starts from my mom and my grandma.   For university, I studied cooking at …

Ivan Aguilar – Bar Manager for Garza Blanca and Hotel Mousai

Ivan started working at Garza Blanca in May of 2018 as Head Bartender, and was quickly promoted to Bar Manager for both Garza Blanca and Hotel Mousai. Read on to learn more about this talented young man with a grand vision.   Tell me about your background and your education. I’m from Mexico City and I’m the youngest of four siblings. I have my undergraduate degree in tourism and hospitality from Instituto De Estudios Superiores De Turismo in Mexico City, and my master’s degree in Nutrition from Quintana Roo University. Before finishing my undergrad, I did an internship in Scottsdale, Arizona for 6 months with the Four Seasons hotel. After I graduated, I worked in Cabo San Lucas at the hotel Las Ventanas Paraiso by Rosewood as a bartender. It was my first job after school and it gave me the opportunity to use all of the knowledge I gained about the hospitality industry in university, and it was the perfect job for someone like me who really loves to talk to people and get …

Daniel Gutierrez Villaseñor – Assistant Manager of Food & Beverage Operations

Daniel Gutierrez is an ambitious young man who is new to Garza Blanca, with just three months on staff, but at the age of 28 he already has a long history of working in restaurants, hospitality, and food & beverage management, and a tale of hard work and international adventure behind him that landed him here in Puerto Vallarta.   Tell us about your background. I was born in Veracruz, Mexico. I lived there until I was 15 years old, when I had the opportunity to move the to the United States to live with family in Inglewood, California, in the Los Angeles area. I learned English and started my restaurant career there.   When I moved to California I didn’t speak any English at all, but it was very important to me to go to a high school where classes were taught only in English because I knew that I would have more opportunities in my professional life if I learned to speak English well.   I started working part-time in a restaurant after …