Samuel Moreno

Where They Are Now

Formal training at College of hospitality and Culinary institute of Pontevedra set the base for Moreno’s work on the line, where the demands are simple and exacting: stay organized, move fast, and learn quickly. His first recorded role was Commis Chef at La Dictadora in Vigo, ES (2010–2011), followed by Baypas in Vigo, ES (2011–2015), then Chef de Partie posts at Hotel NH in Vigo, ES (2016) and Monsuau in ES (2016). Taken together, those years show the standard progression of a cook building control through repetition, section work, and responsibility. Room Kitchen in Vigo, ES (2016–2017) marked a step into Head Chef territory, where execution gives way to direction and a kitchen starts to reflect the person running it. After that came a run of Sous Chef posts that widened the working context: Blau in Palma, ES (2017), Call me Gaby in Miami, US (2017–2018), Aquavit in London, GB (2018–2019), Alliance in Paris, FR (2019), and Hotels H10 The One in Barcelona, ES (2020–2021). The sequence reads as a practical education in changing tempo, different teams, and varied service expectations without losing the thread of craft. La Molinera in Pontevedra, ES (2021–2022) brought Moreno into the Head Chef role again, before Cap Vermell Grand Hotel in ES (2022) and Sixsenses Crans Montana in CH (2022–2023). Since 2023, he has served as Executive Sous Chef of Waldorf Astoria, while also remaining owner of Molino de Alcuneza and Executive Chef of Annabelle Hotel. The range of titles points to a career built on managing more than one kind of responsibility at once: operations, standards, and authorship.

In Their Words Moreno’s stated method is plain and workmanlike: “Passion. Precision. Consistency. Every plate is the result of dedication, teamwork and respect for the craft. Always learning. Always evolving. Always pushing for better. The journey continues.” It frames cooking as a repeatable practice, built on standards, coordination, and steady adjustment rather than flourish. Regional cooking, for Moreno, is not treated as a fixed script. In his words: “We aim to reflect our region’s cuisine as faithfully as possible. All our dishes are bursting with traditional flavours but pack a couple of twists to surprise diners.” The line places tradition and variation side by side: familiar flavors held intact, with enough movement to keep the plate from settling into routine.

Career - Executive Sous Chef, Waldorf Astoria, Dubái, AE (2023–present) - Owner, Molino de Alcuneza, Sigüenza, Guadalajara - Executive Chef, Annabelle Hotel - Commis Chef, La Dictadora, Vigo, ES (2010–2011) - Chef de Partie, Baypas, Vigo, ES (2011–2015) - Chef de Partie, Hotel NH, Vigo, ES (2016) - Chef de Partie, Monsuau, ES (2016) - Head Chef, Room Kitchen, Vigo, ES (2016–2017) - Sous Chef, Blau, Palma, ES (2017) - Sous Chef, Call me Gaby, Miami, US (2017–2018) - Sous Chef, Aquavit, London, GB (2018–2019) Education: College of hospitality; Culinary institute of Pontevedra

Honors

Samuel's honors include Michelin Star (2018).

FAQ What is Samuel Moreno's current role? Samuel Moreno is Executive Chef. Where did Samuel Moreno train or study? Samuel Moreno trained at College of hospitality and Culinary institute of Pontevedra. What recognition has Samuel Moreno received? Michelin Star (2018).