Attentively Inclusive With Carlos Acosta
Carlos Acosta standing in front of screen giving a presentation
Q: What is something about your heritage or upbringing that you would like to share with us (and if it impacted your career choice)?
A: I was born in Southern California and raised in Baja California, Mexico for the first five years of my childhood. I then started schooling in California to learn the English language. I am number 10 of 11 children and several of my older brothers were in the hospitality industry.
Q: Who or what got you into the F&B industry and what was your first experience with the food service and cooking?
A: My Mother worked in restaurants, and I would often join her as a young child (12 yrs. old), to help her finish her work shift. It is there that I learned how to wash dishes, and clear and clean tables and was first introduced to the restaurant industry.
Q: What has been your career progression at Troon and what countries have you traveled to along the way?
A: I started with Troon 12 years ago this March. Within the first year I was given the opportunity to go work with our Club in Panama (Santa Maria). Since then, I have garnered assignments in Costa Rica, Mexico, Dominican Republic and the Island of Roatan in Honduras.
Prior to joining Troon, I also gained significant experience while working at several hotels in Hawaii, Bali, Jakarta, Guam, Tahiti and as part of a task force team for the opening of Tokyo Disney Seas Theme Park in Japan.
In 2008, I was awarded the distinguished award of Food and Beverage Director of the Year, by the Southern California Restaurant Writers Inc.
Q: What is one or two items in your pantry from those countries that you would consider a ‘must use’ to reflect the cooking in those countries that you worked?
A: I have always liked using various spices from other countries and of late have grown fond to organic honey from Costa Rica.
Q: What have you learned by traveling internationally and what advice do you have for others at Troon or within the hospitality industry about working internationally?
A: Make an effort to embrace cultures from other countries and always do your best to incorporate local products onto our menus to highlight their flavors and cooking techniques. Most importantly have FUN and make new professional FRIENDS in the process!
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