Hospitality Boulevard, the group that operates, manages and consults for restaurants, bars, lounges and nightclubs across the U.S., announced David Mangual as its corporate executive chef.

Chef Mangual brings nearly 25 years of culinary experience to his position. As corporate executive chef, he oversees the culinary staff and is responsible for the creative development, preparation and cost analysis for all Hospitality Boulevard venues. Chef Mangual’s goal is to grow the brand by acquiring new restaurants and bars and transforming them into award-winning locations.

Chef Mangual began working in restaurants when he was 14-years-old with his first position as a cook at Shoney’s at Caesars Palace. Since then, he has been a vital part of numerous restaurant openings such as Melange French Bistro; Double Barrel Roadhouse and the bakery at Vdara Hotel & Spa. Additionally, he has served as executive chef at several renowned restaurants including the first AAA Five Diamond Award recipient in Las Vegas; Renoir by Chef Alex Stratta as well as Osteria del Circo; Le Cirque; Hyde Nightclub and Lounge; Hyde at T-Mobile Arena and Sensi at Bellagio Hotel and Casino.

Chef Mangual graduated from the College of Southern Nevada with a degree in culinary arts.