Carlos Lizarraga

Carlos Lizarraga

Culinary Director at Varoch Group
Lives in Bahrain, Pakistan

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About me


Universidad Anahuac Del Sur and The Culinary Institute of America
Mexico, D.F.
Degree: Executive Chef
Title: Certificate in Culinary Arts
Graduation date: May 1998
Average: 9.00

The Aroma, Presentation and Taste Program (January 1998)
The Culinary Institute of America
Hyde Park, N.Y., U.S.A.
Certificate of Accomplishment
Description: aroma tendencies, presentations, textures, flavors and colors for high quality recipes.

The Fusion: Cross Cultural Kitchen Program (June 1998)
The Culinary Institute of America
Hyde Park, N.Y., U.S.A.
Certificate of Accomplishment
Description: combination of ethnic and classic cuisines

MBA Certificate in Restaurant Management (March 2006 to April 2008)
Universidad Anahuac del Sur / Enterprise Gastronomical Education Program
Mexico City
4 modules taken:
Strategic Restaurant Marketing (March 2006)
Conceptualization and design of a Restaurant (November 2006)
Costs: Minimization and control in the restaurant (June 2007)
Human Capital: Managerial Skills development and Training in Restaurants (April 2008)
MBA Certification date: (April 2008)

Courses and Seminars

Avant Garde Techniques and Contemporary Haute Mexican Cuisine (March 2007)
Instituto Tecnologico de Estudios Superiores de Monterrey / Tapachula


4 years and 1 month

  • Corporate Executive Chef

    IBG Group - Bahrain, Pakistan

    F&B kitchen
    May 2016 - Now · 3 years and 1 month

    Currently in opening of three different restaurant concepts 1 Mexican 1 BBQ Texas style and 1 Mediterranean Leader for menu development and creation through testing, recipe production, presentation, training, introduction and full roll-out. Calculate theoretical food cost of cyclical menus through use of Production Records, Supplier product costs, and Standardized Recipes. HACCP procedures, and nutritional analysis. Training & Education Implement and oversee the training programs for all kitchen staff Participating in the production of all training materials keeping in mind proper food safety, handling procedures and quality concerns Conduct Chef and Culinary staff appraisals and provide regular feedback to kitchen staff Working with Supply Chain, develop raw ingredient specifications, Approved Product Lists and Order Guides Work with suppliers to improve quality control, identify new products and R&D, and value engineering of new and existing items Work with suppliers to ensure product is available/delivered to locations promptly and efficiently Approve substitute products in the event of manufacturer shortages and/or supplier out of stock issues Develop specifications and compliance for kitchen smallwares, services utensils and equipment, crockery, glassware, flatware and all items necessary for the promotion of the Outland Brand. Advise on all orders for smallwares/small equipment of all new concepts and new operations. Culinary Marketing Develop lay out plans for hot and cold service counters to maximize customer satisfaction and minimize food cost Influence design and standardization of signage and displays in food service areas to include menu boards, product labelling, directional and informational notifications. Advise on the wording of menu items and descriptions on all menus, menu boards, on services line menus

  • Culinary Director

    Varoch Group - Mexico City, Mexico

    F&B kitchen
    May 2015 - Now · 4 years and 1 month


  • Culinary Arts

    The Culinary Institute of America (CIA) - Hyde Park, NY, United States

    March 1996 - May 1998

    Certified Professional Chef


2 languages

  • Spanish

    Native or fluent

  • English

    Full professional


5 skills

  • F&B Managment
  • food cost
  • Hotel trained
  • Menu planing
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