ABOUT US
We are a multidisciplinary team dedicated to create unique experiences
We are a multidisciplinary team dedicated to create unique experiences
Mangoa Catering´s mission is to serve you with quality and creativity, anticipating and adapting to your dreams and thus achieving totally personalised events. These events will become unique experiences.
And how is all this achieved? With a committed team focused on you and your event, committed to going further, satisfying all customers and guests with an innovative but recognisable cuisine based on quality products and extreme flavours. All with our great difference: our own design and decoration team that ensures that each event is remembered by the guests for its originality and unforgettable presentation.
We shape your idea to improve it, searching for something different
Gastronomy
We make local cuisine creative, however, with our feet firmly on the ground: there is nothing like a good flamed skewer of sardines from La Caleta or a Gazpacho soup at summer as long as the product is the best. Our foundation is traditional cuisine from Andalucia and Malaga, but we seek to surprise with even the most traditional dishes you can imagine. “I make classic Andalusian cuisine reinterpreted,” says Daniel Morales, our executive chef.
Decor
Hace tiempo que las bodas son algo más que un simple banquete. Por eso, con Vanessa Cobos al frente, un equipo profesional de coordinadoras de eventos se pone a vuestro servicio desde el primer momento para diseñar, coordinar y decorar la boda que siempre habíais soñado. Mantelerías, centros de mesa, montajes, puestos de cocina en vivo, photocalls, actuaciones… Mangoa&Deco complementa el servicio de catering para hacer de cada evento algo único.
Commitment
Mangoa Catering is committed to the development of the most disadvantaged rural areas in the province of Malaga thanks to its agreements with producers, farmers and small local fishing companies. In this way, we work with the best seasonal and locally sustainable products. In addition, we have a line of organic catering, with certified products, and a line of vegetarian and vegan cuisine, which also includes other culinary trends such as RAW, Paleo, raw food...
Our Team.
We are better together.
The Mangoa Catering staff is made up of a team of professional coordinators, designers, chefs, head waiters/waitresses and a team of waiters/waitresses with extensive experience in the catering sector and ready to fulfill your wishes... They will put all their love into making your event something unique. These are just a few of the team, but behind these are all those who push hard to maintain that we always remain alert.
Vanesa Cobos
Vanesa es una artista multidisciplinar: maestra de música y profesora de piano, ha desarrollado toda su creatividad como decoradora de interiores y de espacios efímeros. Wedding planner fundadora de Emotiva, pionera en Andalucía, y corazón de la empresa. Apasionada de los viajes, ¡incluso de preparárselos a otros!
Eduardo Huelin
Graduated as a journalist whom he has practiced for more than 15 years, and with a hospitality vocation, which he gets from family tradition, he is today a catering director after reinventing himself: he has a diploma in gastronomic marketing, is a university specialist with a degree in catering companies and is a true kitchen foodie!
Carmen Franco
Maitre por La Cónsula, Carmen dejó el mundo de la formación de camareros en la Escuela de Hostelería de Estepona para enrolarse en Mangoa al cargo de la jefatura de sala... Aunque años después su buen hacer la llevó hasta la dirección operativa de la empresa. Calma y disciplina al 50%… ¡O disciplina al 100% si es necesario!
María Ruz
Graduated in Tourism, she trained professionally as a wedding planner in the current BBou group. As our sales director, she makes sure that couples are not lacking in glory! Each event is classed as the only event, the first and the last. She is the craziest of the group: she is passionate about everything natural and experimental.
Patricia Sánchez
Grado Superior en Química Ambiental y Master en Gestión Hotelera y Eventos, la mayor parte de su vida profesional la ha desarrollado en Mangoa; ha pasado por casi todos los departamentos para conocerse ya de memoria el difícil mundo de la organización de eventos. Ha sido camarera, jefa de sala y responsable de restaurante hasta aterrizar en la coordinación de eventos ¡donde es una crack!
Marta Checa
Graduada en Turismo, entiende los eventos como experiencias que se viven, no solo que se organizan. Marta mira cada celebración con ojos de viajera: curiosa, abierta y siempre atenta a los detalles que marcan la diferencia. Vive como una turista incluso en su día a día, y esa forma de estar en el mundo se nota en cómo cuida a cada cliente y cada momento.
Vero Rodríguez
She left the world of Labor Relations to train as Director of Food and Beverages at the IES Rosaleda, one of the original places where the hospitality industry was born in Malaga. She directs the room with a permanent smile, but those who know her, knows that she hides behind a lot of toughness. She is one of the team of waiters from day one.
Ionut Radu
An example that with tenacity, and a lot of training, you can achieve what you set out to do: Ionut started in Mangoa from the bottom, as a warehouse boy and setup helper. Eight years after his arrival, he is now one of our head waiters. Clients always end up delighted with him, because he is such a good person.
Fernando Freitas
Fernando juega en dos pistas: el pádel y la sala. En ambas, domina el ritmo, la concentración y el trabajo en equipo, entendiendo que cada detalle cuenta y que la coordinación marca la diferencia. Su energía se siente desde el primer momento, su actitud siempre suma y su presencia deja huella en cada servicio. Porque cuando hay pasión de verdad, simplemente se vive y se transmite.
Daniel Morales
He studied at La Cónsula cooking school in Andalucia, one of the greatest, most well-known and historical schools. He has trained in various types of catering and hotels in the province before becoming our main chef, ideology of dishes and executor of bold projects. It’s the most ZEN thing you will find in a kitchen, a true Buddhist from Malaga without fear of anything.
Daniel Navarro
Después de años construyéndose profesionalmente paso a paso, Daniel decidió salir de su zona de confort y emigrar a Alemania para formarse, aprender y dar un salto real en su carrera. Esa mezcla de constancia, ambición y visión internacional se refleja hoy en su manera de trabajar en la cocina: sólida, responsable y con ganas de ir más allá.
David Martínez
Formado en La Cónsula, apasionado del deporte y especialmente de las carreras de obstáculos, David vive con un ánimo de superación constante que traslada a su trabajo diario. Ha trabajado en Marbella y Mallorca en hoteles de lujo y restaurantes con estrella Michelin, donde aprendió a cuidar cada detalle y a entender la gastronomía desde la exigencia y la excelencia.
Pamela Díaz
Licenciada en Publicidad y Relaciones Públicas, Máster en Comunicación y Turismo y Graduada en gestión de empresas de Hostelería, Pamela es la que sabe todo de nuestro interior: dirige el departamento de Administración y Compras... Siempre después de cuidar de su perro. ¡Cuidado con ella, es la que cobra, paga, parte y reparte!
Let´s speak
If you have an idea, a celebration in mind or just want to ask us a question, we will be happy to talk to you.
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