Linkedin CV adolfo de la Hoz
Senior Executive Chef at Eurostart Grand Marina Hotel 5*GL, Barcelona, Spain, with extensive experience in the hospitality and restaurant industry for over 15 years throughout Europe (Spain, Italy and the UK) and Southeast Asia (Thailand).
Worked for major well known International brands such as Sheraton (Executive Sous Chef), Lopesan (Executive Chef, managing a 50 staff team), H10 (Sous Chef), Barcelo (Chef de Partie) among others.
Also worked for top dining restaurants such as Andra Mari Restaurant (Bilbao, Spain) awarded with Michelin stars, One-O-One Restaurant (Knightsbridge, London), Ambassador (Canary Islands, Spain), etc. Developed excellent cooking skills and the ability to write menus that are both creative and profitable. Possessed strong commercial understanding of restaurants and F&B operations, sharp operation and management skills, financial skills, creative flair, strong people management skills and operational know how.
17 years and 10 months
Executive Chef, Eurostar Grand Marina Hotel 5*GL Barcelona, Spain 290 rooms and conference rooms 3 restaurants • More than 25 people in my charge Banquets and catering. Execution of services, cost controler, realization of menus and HACCP
Gran Hotel Princesa Sofia, 5* Barcelona 500 Rooms and Suites. 3 Restaurants & buffet. • Template in kitchen in my charge 35 pax. • Banquets and catering. Reporting to the GM. • City-hotel with over 30 conference rooms and meeting rooms. • Execution of services, cost control, completion of cards, menus, buffet, SAP IT Management and HACCP.
Tecina Jardin Hotel Golf Fred Olsen. (Tenerife) 350 rooms and suites. 700 Guest. 5 Restaurants and buffet • In charge of ~ 48 staff • Banquet and catering. • Reporting to the General Manager of the hotel. • Design and implementation of new menus in different restaurants. • In charge of Certification of Quality "Q" • Hotel equipped with own bakery and pastry.
DeTapasia Restaurants, Bangkok, Thailand Two restaurants in Bangkok (Tapas Café and Spanish on 4) • Full kitchen operational responsibility and overall performance for both restaurants • F&B outlets + Banqueting / Catering • Coordinated a multicultural team of up to 25 staff • Controlled end-to-end product selection process, selected providers and managed relationship • Designed menu (updated weekly) • Developed new creative and innovative signature dishes combining mediterranean with new styles, while improving overall quality • Defined pricing and promotions • Training for new products and menu items • Organized and coordinated special events in the restaurant and other locations
Lopean Hotels Group, Canary Islands, Spain Gran Hotel Villa del Conde Resort & Thalasso 5* 600 Deluxe Rooms and Suites and up to 1200 guest 5 F&B Outlets + Banqueting / Catering (including 2 buffets) • Full kitchen operational responsibility • Managed a team of ~50 staff in the kitchen and 15 stewarding • Developed seasonal menus, food concepts and new ideas and banqueting menus • Assessed end-to-end costs and defined pricing for all items in the menu (and promotions) • Responsible for ensuring company standards for food (ISO and HACCP), hygiene and service • Organized banquets and cocktails for up to 2500 guest
Sheraton Salobre Hotel Golf Resort 5* Salobre 300 Rooms and Suites and up to ~600 guest 3 F&B Outlets + Banqueting / Catering (including 1 buffets) Reporting to Executive Chef • Supported pre-opening and opening • Supported budgeting for the outlets (cost analysis by ADACO-Starwood informatics) • Sized staff requirements and managed, trained and recruited new staff • Defined criteria, searched and selected new provides • Overall responsibility for daily operations in the kitchen (for the 3 hotel outlets) • Designed new creative and innovative menus and signature dishes, defined pricing and promotions for the fine dining restaurant “Camaleon” • Mediterranean and New style fusion • Planed and designed state of art wedding banquets and events (up to 500 guest)
Sous Chef & Head Chef at fine dining restaurant “Gaudi” H10 Hotels, Menoleras, Spain Playa Meloneras Palace 5* 400 Rooms and up to ~850 guest 3 F&B Outlets + Banqueting / Catering (including 1 buffets) Reporting to Executive Chef • Supported pre-opening and opening • Overall responsibility for daily operations in the kitchen for the fine dining rest. “Gaudi” • Kitchen team of 7 and capacity of ~85 guest • Managed events, banqueting (up to 500 guest), catering for the hotel • Liaising with purchasing companies for food orders • Producing new menus and new dishes • Managing, training and recruiting a brigade of chefs
EADA Management and Administration, Barcelona, Spain www.eada.edu Master in Restaurant Management - Menu engineering, food cost analysis, finance, etc.
CE Piemonte, Turin, Italy - Exchange Programmer - Italian cousin techniques
Hotel School of Hospitality and Tourism “Compostela”, A Coruña, Spain Bachelor in Catering & Tourism
Native or fluent
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Video of one of my high level catering in Barcelona city.
You can see, some of my planting in my Instagram: @chef_ahq