Rising Stars: Meet Miguel Cavanna

Today we’d like to introduce you to Miguel Cavanna.

Hi Miguel, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I started my cooking career in my native Buenos Aires, Argentina in 1969, the next year 1970 I moved to Washington DC where I got to work in some fine restaurants in the nation’s capital, after gaining some additional experience I was hired by The Washington Hilton Hotel where for the next two years I went through an intense culinary training program provided by the Hilton corporation, in 1973 I moved to Marco Island Fla and became the chef for one of the outlet restaurant within the hotel. I spent six months of hard training and learned so much. I traveled back to DC where I went to work for an organization that was trying to bring a particular concept from Rome Italy to the US, and because of my cooking abilities and my fluency in the Italian language I was hired and sent to Rome where I spent a year and a half learning and specializing in the Abruzzi region culinary practices when I came back to the States, the new concept was a total success and Ambasciata Abruzzo was the restaurant to be seen in, we had great success.

After a few years of traveling I settled in San Antonio Texas in 1988 where I started producing my own gourmet hot sauce CHEF CAVANNA’S SALSA DE MACHO, www.chefcavanna.com, I also went to work for The Fig Tree Restaurant as the executive chef , position that opened up lots of doors for me not only in the culinary world but also in the telecommunications field, after a radio commercial I recorded a talent agency contacted me and sign me up as a talent, from there on I took on a more serious look at the opportunities being presented in the entertainment industry and took advantage of some interesting opportunities that drove me in to working on 11 films, radio, theatre and eventually receiving an invitation from TELEMUNDO television in Miami inviting me to become a regular resident chef in the morning show “De Mañanitas” for the next 5 years, in 2006 I returned full time to San Antonio where I started 2 restaurants “Henry’s Roadside Cafe, and Chef Cavanna’s 19th Hole Bar and Grill which I sold in 2018.

Now I’m proudly joining The Historical Prude Guest Ranch in Fort Davis, Texas to expand and update the food and beverage department.

This is more or less my story, should you have any additional questions, please feel free to contact me anytime 210 979 1941.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It’s never a smooth road, I think it’s more about being a Cameleon and being able to adjust to the curved balls life throws at you, I think it is about improvising and overcoming.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I specialize mostly in Italian and Vegetarian fairs. I’m known for my public appearances as well as my SALSA DE MACHO and for the lead role in Ray Boltz epic WATCH THE LAMB video, very proud of that one.

I am a pacifist who still believes in humanity

What are your plans for the future?
I’m in the process of joining The Historical Prude Ranch in Fort Davis, Texas, a guest ranch that has been in existence for 125 years, a beautiful 2000-acre ranch located in the Davis mountains in the Chihuahuan Desert in West Texas. We got great plans to update and upgrade the food and beverage department.

Contact Info:

• Email: salsademacho29@yahoo.com
• Website: www.chefcavanna.com
• Instagram: salsademacho
• Facebook: miguel cavanna