At the culinary heart of Mission Point you will find Executive Chef Gabriel Vera. Joining the team in 2016, Chef Gabriel brings over 19 years of fine dining and resort culinary expertise to Mission Point.
Gabriel has extensive experience in independent restaurants as well as in hotel and casino environments, having held leadership roles at MGM Grand, Saltwater Detroit, a Michael Mina restaurant, and Hilton Hotels.
Gabriel is passionate about food as well as the dining experience had by all those who come to dine at Mission Point. He believes strongly in a collaborative approach in the kitchen and in creating an exciting teaching environment for our local and international culinary team.
Chef Gabriel is also a decorated professional ice carver. In addition to his many ice carving awards, he is a two-time Culinary Olympics medalist as well as a Culinary World Cup medalist.