Hotel Maya announced the hiring of Fuego Chef De Cuisine Ariel Mungi-Ciarrocca to lead the kitchen staff, among other duties, including train and oversee all cooks to ensure that recipes are followed with precision, keeping the ingredients up to freshness, modify and create new menus to remain effective to restaurant standards, as well as maintaining a clean and safe environment.
Originating from Cordoba, Argentina, Chef Mungi-Ciarrocca brings his cultural influences and culinary experiences to Fuego, the modern, Latin infused indoor-outdoor restaurant at the water’s edge.
“I’m proud to have the opportunity to break the barriers in my career with a position like this because I feel there is always something more or new, or innovative to learn,” said Chef Mungi-Ciarrocca. “What I like most about my work in the kitchen is the constant adrenaline rush. I love to be in a constant state of movement while being creative within a team that is in steady ‘flow.’”
Most recently, Chef Mungi-Ciarrocca was Executive Chef at the Belmont Brewing Company in Long Beach for two years. He spent the previous three years in Brazil where he worked in Gastro Tourism, learning about the local food in Brazil.
Prior to his move to Brazil, Chef Mungi-Ciarrocca accepted an opportunity to return to Argentina from the United States to lead the kitchen at a family hotel business for two years.
Before returning to Argentina, Chef Mungi-Ciarrocca was Sous Chef at Tantalum restaurant in Long Beach, following a kitchen position at the Grand Manchester Hyatt in San Diego. Previously he worked at J Alexander’s Steakhouse for two years in Tampa Bay, Fla., upon his original arrival to the United States.
In 1999 Chef Mungi-Ciarrocca graduated from Azafran School and applied his skills in his mother’s bakery becoming the “little expert” making croissants, Danishes, decorating cakes and chocolate bars. He soon left Argentina for the United States to expand and explore more knowledge.
While in Brazil, he also worked with the president of the APC Brasil (Association Professional Cuisine) where he created a culinary competition, which he judged the chefs.
In his spare time Chef Mungi-Ciarrocca enjoys exploring local farmers markets for fresh products, as well as outdoor activities including game fishing, wakeboarding and snowboarding.
Fuego, the modern, Latin infused indoor-outdoor restaurant and lounge, offers a unique seaside setting featuring 13-foot-tall glass walls that fully retract with seating inside and on the patio area. Famous for its handcrafted margaritas, Fuego also boasts one of the largest tequila selections in the region. Fuego’s stunning open-air views include the Pacific Ocean, Long Beach skyline and Queen Mary.