Diego Prado

Held overall responsibility for the F&B portfolio at Cap Vermell Group, encompassing three key entities: Cap Vermell Grand Hotel 5*GL (Leading Hotels of the World) | Cap Vermell Country Club | Cap Vermell Estate.

Led both, FOH and BOH operations, across fine-dining restaurants, MichelinStar-level venues, high-end pop-ups, and ultra-luxury catering and events, managing a team of over +150 members.

Restructured the department, developed robust F&B concepts, and implemented streamlined administrative and operational processes, leading to substantial performance gains.

Boosted divisional sales to an all-time high and delivered all-time best bottom-line results YOY during my tenure.

Played a pivotal role in establishing Cap Vermell Group as a premier culinary destination by curating a high-end gastronomic landscape featuring top-tier restaurant brands, both in-house and external.

Directing and organising every aspect of the business at VORO Restaurant**, where along with Álvaro Salazar, I led the team to achieve its second Michelin star in only three years of existence.

Formulated short and long-term planning and played a pivotal role in project development, overseeing its execution and growing awareness, which was instrumental in establishing a solid brand and one of Spain’s premier fine-dining restaurants.

Park Hyatt Mallorca 5*GL

Responsible for the deflagging and rebranding campaign of the F&B division, overseeing the pre-opening critical path and managing the transition & handover of the hotel’s F&B department to the operational team following its incorporation post-pandemic.

Executed full setup, programming, and installation of new POS & TMS systems.

Managed the launch of Spain's first ROKA Restaurant and the world´s first-ever ROKA popup, in partnership with Azumi's team, overseeing every stage of the project's development.

Luxury Private Member Club

Training manager during the pre-opening & opening of Kyubi at The Arts Club.