Chef Miguel Olmedo
Chef Instructor, Culinary Arts
About
Chef Miguel competed and won several awards in the American Culinary Federation-sponsored food shows, prepared and executed banquets of up to 8,000 people, and managed various stations from the Disneyland Hotel in Anaheim to the New York Hilton and Towers restaurants. His fried avocado appetizer and baby back ribs recipe with homemade BBQ sauce have gained critical acclaim.
Chef Miguel has cooked for the former presidents Jimmy Carter and Ronald Regan, for the American actors Will Smith, Eva Longoria, Danny Aiello, and Don Johnson, and for the American singer Justin Timberlake.
His culinary career began in 1984 aboard the legendary Queen Mary Hotel, where he received training in the Classical French cooking style and progressed within the Pacific Rim cuisine.
Having served as executive chef and sous chef for various establishments offering operational support for large resort kitchens, he brings a wealth of experience and talent to Escoffier. Chef Miguel’s cooking is influenced by transcontinental experiences in California, New York, Texas, Missouri, and Oklahoma.
His endless creativity and passion for food create an outstanding blend of flavors sure to delight and enhance students’ learning experience.
Honors & Awards
- Gold Medal - 1991 Palm Spring ACF Food Show
- Best of Show and Judges Award - ACF Food Show Sacramento, CA
Certifications & Affiliations
- ServSafe® Certified
Professional EXPERIENCE
- Executive Chef - Lakeway Resort, Austin, TX
- Executive Chef - Embassy Suites, Norman, OK
- Executive Chef- Langston University, Langston, OK
- Executive Chef - Midwest City Regional Hospital, OK
- Executive Sous Chef - Chateau on the Lake, Branson, MO
- Sous Chef - Tarrytown House, Tarrytown, NY
- Externship Cook - New York Hilton and Towers, NY
- Lead Line Cook - Sheraton, Long Beach, CA
- Garde Manger and Banquet Cook - Long Beach Convention Center, Long Beach, CA
- Lead Dinner Cook - Disneyland Hotel, Anaheim, CA
- Roundsman Cook - Queen Mary Hotel, Long Beach, CA
Dish Examples
Souffle
I learned how to make in 1985 aboard the Queen Mary's Sir Winston's Fine Dining restaurant for the price of $8.50 a piece. I traveled and visited the Queen Mary in 1997 and they still had the same souffle for a whopping $21.50 a piece. It's a recipe that's been embedded in my brain and have taught my students how to make it.
Lone Star BBQ Ribs
I did not know anything about bbq after I moved to Texas, so I educated myself on BBQ and received this accolade a couple of years later.
Education
- Associate of Occupational Studies Degree in Culinary Arts, The Culinary Institute of America
- Culinary Arts Certificate, Long Beach City College
In The News
PODCAST - Audacy, Texas Wants to Know 3/14/2024
Special Interests
Riding my bicycle and walking the hike and bike trails with my dog.
