Francisco (Quico) Munoz
Food Service Coordinator
World Bank Group
You didn’t start your career in the hospitality industry, what drew you to it and ultimately to Workplace Hospitality?
I began my career in the client servicing industry, focusing on marketing and events back home in the Philippines. I had the privilege of working closely with partners and clients from the food and hospitality sector, which was incredibly inspiring. Their passion for their craft and their dedication to making guests happy left a lasting impression on me.
When the unexpected opportunity to join the World Bank’s food services team arose, it felt like a natural path to pursue. And, of course, my love for food played a big role in the decision too!
You work at the World Bank, which is a mission driven organization, how important was that mission to you in seeking a position there?
The World Bank’s mission to create a world free of poverty on a livable planet deeply resonated with me. Being able to contribute to this mission in my own way brings a profound sense of fulfillment and purpose to my work every day.
It’s inspiring to see how my leaders, Sharon (a former SHFM President) and Midgie (an SHFM member), bring this mission to life in our daily operations. Their commitment to providing world-class service, offering international cuisine, and aligning with sustainability goals reflects the Bank’s identity and values.
You have discussed your role at the World Bank as life-changing, what has that meant to you?
It has truly been a transformative experience. Working with colleagues from nearly 200 nationalities has opened my eyes to diverse cultures and perspectives. This exposure has not only enriched my professional journey but has also been deeply rewarding on a personal level.
Since you are new to SHFM, how was your first national conference and what did you take away from it?
The conference was an incredible experience from start to finish. I particularly enjoyed connecting with professionals across the industry and exchanging fresh ideas, perspectives, and best practices. It was amazing to witness how innovative and forward-thinking the industry is.
Despite representing different companies, we discovered many shared experiences that we could all learn from.
Finally, our traditional final question: What and where was the best meal you have ever had?
One memorable experience was a 10-course meal prepared by a private chef, Den Lim. He closes his home for a single party per day, and reservations must be made a year in advance. It was a 10-course meal but you’d remember every little garnish, bite, and taste.
That said, I believe the most important ingredient in any meal is the heart and love poured into its preparation. With that in mind, the best meals I’ve ever had are always the ones made by my mom.