Share your talents, background and expertise.Chef David Miranda was born in the coast of Acapulco, Gro in Mexico. The beginning of his culinary inspiration started early at home when he was trying to recreate his family’s favorite snack, so he could eat it as often as he wishes. Since then, Chef David loves changing and adding ingredients on every recipe that come across his hands, as well as developing his own creations. Chef David Miranda decided to study culinary arts and hotel management at The Culinary Institute of Mexico, where he was able to follow his passion for cooking, traveling and eating around the world. After four years and a half of culinary arts training, he graduated at the top 3 of his class. During his academic training, Chef David was offered the opportunity to travel to Teruel, Spain where he began perfecting his culinary technique at La Torre del Visco; Relais & Chateau. After six months of training he was promoted to Sous-Chef. His training also includes 5 internships programs at five star hotels around the coasts of Mexico and an aphrodisiac themed restaurant in Argentina. In 2008, Chef David accepted a job in North Carolina, in the United States, where he was asked to design an upscale version of Mexican treats for a very well- known chain of Mexican Restaurant. From that point on, he got widely known in the community, which took him to his next job as a restaurant manager at El Kiosko Mexican Grill in Greensboro N.C. In 2009, Chef David feels the need to reconnect to his roots and he travels back to Mexico where he accepts a job as Director of the Culinary Arts Department at a College in Sinaloa, Mexico. While working in Mexico he came to find out with pleasant surprise new flavors which inspire him for new ideas. Once he renovated his culinary passion, he was invited to Puerto Rico to be a part of the culinary team in the opening of The St. Regis Bahia Beach. During his time in the Caribbean he also took the opportunity to work at The W hotel, Vieques; completing a great culinary experience . Chef David Miranda has traveled extensively working and teaching in the Caribbean, USA, Europe, Mexico, South America and Africa, always seeking the opportunity to gain more experience. He is the founder of the Everyday Mexican Cooking School, which courses are designed for the average cooking lover. Nowdays, Chef David accepted a job at Village Inn Hotel in North Carolina in the United States where he continues to follow his passion for cooking and teaching.