Luis Gabriel Nieto is an accomplished culinary professional with extensive experience in the restaurant industry, currently serving as Corporate Chef at Corner Table Restaurants since December 2016. Previously held the role of Executive Chef at The Fireman Hospitality Group and The Palm, where responsibilities included financial management, cost control, and staff development. Prior to that, Luis Gabriel was a Corporate Chef at BR Guest, overseeing multiple locations and menu development, and achieved recognition for operational excellence at Blue Water Grill. Early in the career, roles included Chef de Partie at La Reserve and Cook aboard the M/N Achile Lauro, reflecting a deep commitment to culinary arts and high standards of quality. Educational credentials include a degree in Culinary Arts from Centro Nacional de Hoteleria and a French language diploma from Alliance Francaise.
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