Chef Jimenez joined Newport Dunes Waterfront Resort as a line cook in 1990, a few years later he was promoted to the role of chef where he helped implement the resort’s catering department and award-winning Sunday brunch which the resort is known for today. And now after years of dedication and hard work he has earned the prestigious title of Executive Chef.
“We are thrilled to promote Daniel Jimenez to Executive Chef of our culinary team,” said Back Bay Bistro’s General Manager, Garrett Gasperino. “He is an integral part of the Newport Dunes family who has demonstrated a consistent passion and excellence in the kitchen. We look forward to our guests experiencing the effect his leadership will have on our seasonal menus.”
Encouraged by his family and community to pursue becoming a professional chef, Jimenez perfected his craft in numerous restaurants throughout the South Western United States and Mexico before finding a fitting home at Back Bay Bistro. Before moving to Southern California, chef Daniel pursued his dream of cooking in Houston, Texas where he worked as a line cook in several downtown restaurants. Jimenez completed his culinary education at La Salle Cooking Institute in Mexico City where he was born and raised.
“My new role as Executive Chef of Back Bay Bistro is a very exciting step for me,” commented Jimenez. “I will continue the Bistro’s philosophy of using only the freshest local seafood and ingredients while maintaining the highest standards of food quality and service to take Back Bay Bistro’s waterfront dining experience to new heights.” To learn more about Back Bay Bistro please visit http://newportdunes.com/bistro.