Chef Veronica Arroyo is a driving force in the culinary world, known for her bold, innovative approach to pastry and her unwavering commitment to simplicity and flavor. Chef Veronica was appointed Global Pastry Operations Director in 2024 after 8 years as Corporate Pastry Chef for Mina Group.

Her journey with Chef Mina started as Pastry Chef and eventually transitioned into Executive Sous Chef at Bourbon Steak Arizona. After a few years Chef Mina called her to the bay area to run Bourbon Steak San Francisco’s pastry program where she eventually transitioned into Pastry Director of Mina Restaurants at Levi’s Stadium which housed 2 restaurants and corporate events for thousands. After her time orchestrating massive pastry displays including donut walls, liquid nitrogen ice cream stands, and elaborate “Willy Wonka” style dessert displays for the masses she was asked to become pastry chef of the prestigious Michelin starred flagship, Restaurant Michael Mina in San Francisco. While leading the Michelin starred pastry programing, Veronica simultaneously was deemed corporate pastry chef and began overseeing programming for over 30 other restaurants across the nation.

Veronica’s career began while still in Culinary School at the JW Marriott Camelback Inn in Scottsdale, Arizona, where she trained under Master Chocolatier Patrick Peeters, becoming proficient in traditional European baking techniques and chocolate work. An opportunity was eventually presented to be part of a much smaller farm to table kitchen in Cape Cod and she jumped at the chance to grow her own ingredients for focaccia and design a daily pastry menu based on the local bounty. While she loved the east coast, she was excited by the draw of opening a hotel. She returned to Arizona to open The JW Marriot Desert Ridge Resort with Chef Don Holtzer, sugar pulling legend. Veronica learned sugar work and created gorgeous display pieces along side the culinary legend. However, she bitten by the “hospitality opening bug” and knew new openings is where she wanted to spend her time. Her journey took her to help open a Steve Wynn Casino, The Borgata in Atlantic City, where she studied under White House Pastry Chef and Master Chocolatier Thaddeus Dubois leaving only to jump at getting her first restaurant job at the prestigious Le Cirque in New York City. Veronica quickly climbed the ranks through different restaurants and returned to the west coast to become the one youngest pastry chefs in Arizona at 23 years old for Michael De Maria and just a few years later received the call from Mina Group’s Corporate Pastry Chef, Lincoln Carson about becoming pastry chef for Michael Mina at Bourbon Steak Arizona.

To date, Chef Veronica has contributed to opening dozens of restaurants, hotels, casinos, and eateries across the globe. Her most recent project even took her to the shores of Saint Nazaire, France to open a restaurant on a super yacht! In Chef’s current role she oversees all aspects of pastry programming for Mina group throughout the world.