Muñoz Brings Decades of Culinary Expertise to the Iconic Virginia Beach Hotel
The Historic Cavalier Hotel & Beach Club is excited to announce the appointment of Executive Chef, Javier Cuesta Muñoz. Muñoz joins the ever-evolving Cavalier Complex team with over 23 years of experience in the kitchen. Recognized as a visionary chef, Muñoz brings exceptional culinary leadership and expertise to the property’s three award-winning dining establishments.
With extensive culinary training and a fine-dining background in food-centric cities including Spain, France, and Switzerland, Muñoz leads the Cavalier team with a new global approach to crafting inspired dishes and working with fresh, local ingredients. Muñoz will be responsible for the culinary direction of all food and beverage outlets for the hotel including the AAA Four Diamond rated Becca as well as The Hunt Room and The Raleigh Room. With goals of garnering the coveted AAA Five Diamond rating and further establishing the hotel as the premiere dining destination in the Mid-Atlantic region, Chef Muñoz will direct the nationally recognized dining program at the historic Cavalier Hotel & Beach Club. His responsibilities include the creation and implementation of restaurant menus and overseeing all hiring and supervising of the hotel’s kitchen staff. Chef will additionally supervise all banquets and catering for The Cavalier, upholding the iconic property’s legacy of unparalleled weddings and events.
“Chef Cuesta brings an unparalleled level of culinary leadership to The Historic Cavalier Hotel & Beach Club,” said Executive Vice President of Food & Beverage, Chuck Sass. “Our property caters to discerning locals and travelers and we’re confident Javier will continue to elevate our guests’ culinary experiences putting The Historic Cavalier Hotel & Beach Club and its unique dining establishments in the national spotlight.”
Chef Muñoz’s many years in the hospitality industry qualifies him as the best candidate to assume the role of Executive Chef at the Cavalier. Muñoz previously served as the Executive Chef at the AAA 4-Diamond rated St. Regis Hotel in Washington D.C. There he led the historic luxury hotel’s food & beverage team in upholding the properties long held traditions of the highest quality service for visitors and locals alike. He has also held executive chef and food & beverage director roles at a number of luxury hotel restaurants including the Gran Melia Golf Resort, The Landings in St. Lucia, Hotel Barceló, Asia Gardens, and the Buccament Bay Resort in St. Vincent.