Chef Mario’s inspiring culinary career path with the Hilton Chicago started on May 13, 1996, where he served as a Food Runner/Pot Washer. A short time later he was promoted to a cook and then in August of 2001 was promoted to Junior Sous Chef and then to Senior Restaurant Chef in one of the Hilton’s Restaurants. In May of 2005, Chef Mario was then promoted to Executive Sous Chef, and a few years later, in October 2010, was promoted to his current position, Executive Chef. Over his career, he has worked at several different properties, including the Hilton San Francisco, the Hilton Americas-Houston, the Hilton Cancun Golf & Spa Resort and the Conrad Indianapolis.
Mario is from Fresnillo Zacatecas, Mexico where he grew up on a farm and first developed his love for food. He has a Culinary Arts Degree from the Illinois Institute of Art and in his spare time he likes to try new restaurants and garden. Mario’s passion to the industry, his clients, and the hotel staff sets him apart and has contributed to his success at one of Hilton Worldwide’s flagship hotels.