Michel Auriemma

Executive Chef

Food & Beverage

Hospitality Professional

Culinary Arts & Food Photographer

General Management

About Me

I´m an honest, smart, efficient and creative person, very experienced executive Chef, Specialized in luxury operations, fine dining, hotels and resorts, culinary arts & food photographer.

Cooking is my passion, I enjoy cooking from Michelin Star sophisticated dishes with great looks, involving fancy techniques to simple and delicious homemade food


Ignacio Jauregui
Hotel General Manager
+52 1 (322) 131 8876

Jonathan Elmer
TUI Sensatori Delevery Manager
+52 1 (988) 100 2777

Thomas Quenet
Executive Chef
+52 1 (998) 141 9415

Jeroen Hanlo
VP Food & Beverage
+52 1 (998) 232 6815

My Experience
Acting General Manager
2019| Azul Sensatori Resort by Karisma,

- Successfully oversaw all hotel daily operations for 444 rooms & 600 employees
- Forecasted daily, weekly and monthly accomplish budgeted revenues
- Established significant training programs for each department resulting in  increased guest satisfaction
- Personally handled all arrangements for hight profile guests
- Establishing specific strategies for targeted tour operator (TUI)
- Directed and coordinated the food & beverage operations for twelve outlets: restaurants, bars and special events
- Oversaw room division, refurbishment, maintenance and overbooking situations
- Offer personal guests assistance whenever required
- Created and established a successful action plan to manage the seaweed problem on beach
- Successfully ended General Manager training

Executive Chef
2017-2019 | Azul Sensatori Resort by Karisma

Azul Sensatori Resort by Karisma, Four Diamonds AAA, 444 hundred rooms, seven restaurants, weddings and specials events, fine dinning, food display and casual cuisine, Cancun, Mexico.
- In charge of all kitchen operations
- Responsible for hiring, training and scheduling kitchen staff of 80 + chefs
- Consistently, kept a clean and safe environment by adhering to all international and local
sanitation and safety requirements
- Following all Karisma Gourmet Inclusive standards
- Matching and exceeded all qualities indicators & guest satisfaction surveys
- Collaborated closely with Food & Beverage manager to conduct staff meeting and resolve any service, product or personal issues
- Developed menus items to reflect current trends and local taste for all restaurants and banquet
- Strong team leader skills
- Demonstrated of culinary techniques to staff to ensure proper preparation, presentation and quality of cuisine
- Elaboration of yearly CAPEX
- Best score food quality world wide Tui Sensatori 2018
- Montenegro Task Force - August 2019

Executive Chef - Freelancer

Cooking fine dining cuisine for high profile clients through America, France & Spain.
Chef aboard luxury Private & Charter Mega Yachts.
Chef Teacher at “Le Cordon Bleu” culinary institute.
Culinary Arts & consulting on food styling & food photography for Marriott International, Hyatt,
Hilton & Culinary magazines.
General Chef consulting for local and foreign prestigious restaurants and resorts

Corporate Chef Mexico
2004-2009 | Bahia Principe, Riviera Maya

Bahia Principe is a huge and beautiful hotel complex, golf and luxury residences in the Riviera Maya, 3500 rooms and high standard suites divided in 5 resorts on site, in charge of all kitchen operations, managing five Executive Chefs and a total kitchen staff of 500 cooks. Kitchen design, menu creation, new openings, annual budgets, cost control, guest satisfaction, and all kitchen related. Certified HACCP.
Founder of Bahia Gourmet organization, publisher of Bahia Gourmet Magazine & bahía Gourmet TV channel.

Executive Chef / F&B Director
2000-2004 | Avalon Resorts - Cancun

Responsible for all Food & Beverage operations, four hotels

Executive Chef
1997 - 2000 | Villa Vejar - Small Luxury Resort & Marina.


Executive Chef
1995 - 1997 | Eurest International - Compass Group - MX City.

Responsible for severals executive  restaurants, mostly banks & hight profile companies, cooking for high ranked executives


Made my way up from cook, chef de partie, sous chef, traveling between Europe and strengthening my cooking skills.

My Education
Francois Rabelais Culinary Institute
1986 | Lyon / France

Classic Cuisine

Personal Skills
  • Communication
  • Motivation
  • Team Player
  • Social
  • English
  • Spanish
  • French
  • Italian

My Portfolio

Get in Touch

Playa del Carmen, Mexico




+ 52 1 (984) 1164408



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