Miguel’s introduction to the culinary arts began at a very early age along side his mother, being exposed to Latin American cuisine. He started his Culinary career apprenticing with award winning chefs from Toronto such as Mark McEwan, Greg Couliard and David Adjey giving him an innovative culinary foundation.
Upon attaining his Red Seal, he has gained over twenty years of professional cooking and catering experience in such places as Corporate Chef for Brookfield Properties and The Toronto Cricket Club, having a thirst for more he set his sights on Chopped Canada where he appeared in Season two, episode 19.
Upon his arrival to PEI, he became a member of the PEI Chefs association and has participated in many competitions such as Best of Sea where he won the “Hooked up with Flavors” category and the 2016 Easter Region Culinary Competition representing Team PEI where they won a high Silver.
Now, Miguel has found a new home as the Executive Chef of Mavors, where he plans to bring the culinary experience to a new level.
“Crustaceans, it takes work to get through the hard exterior but within lies the true taste of the East Coast”
~ Chef Miguel Cervantes