Chef Raul Mujica
Our chef Raul Mujica comes to WB Ranch from the well awarded
Rough Creek Lodge were he was part of their opening crew and stayed for five years, along chef Gerard Thompson he assisted to take the Lodge to the high standards that it has set on the field, previous to the Lodge Chef Mujica had the opportunity of being trained by several chefs at Santa Barbara California, Where he began at Citronelle owned by world known chef Mitchell Richard, were he worked for five years, learning the principles of quality and importance of assistance to his guest, reflecting his commitment to culinary excellence.
Besides Citronelle he also served at several restaurants and hotels to name afew Stella Mares as a executive sous chef, Cuvee as a sous chef and Café Buenos Aires as a their chef.
Following the foot steps of several chefs that he wanted to learned from and that intrigue of always learning something new and raising his quality and values, brought him to work for chef Thompson at the illustrious San Ysidro Ranch were chef Thompson offered chef Mujica the opportunity to be part of his opening crew at Rough Creek in Texas.
Chef Mujica’s approach to cooking is based on freshness, taste and dedication to quality, mixing classical dishes with world influences.
Chef Mujica enjoy's the freedom, family values and country living that only Texas can offer.
Guest Reviews for Chef Raul Mujica.com
| ***** |
Chef Raul really puts on a fantastic spread. I have never had Filet Mignon that tasted so good! His wife is also quite the pastry chef, her deserts are out of this world. I can't wait to come back! - Chad Jaquays, Tampa, FL |
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