CABO SAN LUCAS—The Resort at Pedregal has appointed Carlos de la Barra as the new food & beverage director.
In his new role, de la Barra will be responsible for all food & beverage operations at the property, including a 42-strong kitchen brigade, and will oversee the resort’s signature fine dining establishment, Don Manuel’s, El Farallon, the Beach Club, Crudo’s, 24-hour in-room dining, and banquets. In addition, de la Barra will spearhead the launch of a new culinary outlet, the Champagne Terrace.
“We’re so pleased to welcome de la Barra, who will be an outstanding addition to our culinary team,” said Interim General Manager Bob Holland. “We look forward to his fresh ideas, perspective, and contributions to the resort, which will further elevate The Resort at Pedregal’s outstanding reputation for culinary excellence.”
De la Barra will join forces with the resort’s Executive Chef Yvan Mucharraz.
With an international background, Carlos de la Barra is a seasoned veteran in the hotel industry. His food & beverage management experience spans globally across several luxury properties. He joins the culinary team at The Resort at Pedregal from the Bulgari Hotels & Resort Bali, where he most recently served as executive assistant manager of food & beverage for over two years. During his time there, he was responsible for the culinary operations in the resort’s three food & beverage outlets and banquet divisions.
In addition, de la Barra has held several high profile positions including food & beverage director of The Ritz-Carlton Kuala Lumpur, Malaysia, and food & beverage manager at the Atlantis The Palm Dubai. De la Barra has also spent time as beverage & restaurant manager at Le Meridien Kuala Lumpur, Malaysia.
