Claudio Guillermo Ilundayn

Executive Pastry Chef at Grand Tikal Futura Hotel

Lives in Barcelona, Spain

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About me

I’m a strong and confident team leader, always searching to deliver the best quality and flavors.
For nearly 15 years i have traveled this wonderful journey through Gastronomy and food in which I developed different styles and worked with great Chefs. For me this more than a career, this is a lifestyle.

Experience

12 years and 8 months

Executive Pastry Chef

Grand Tikal Futura Hotel - Guatemala City, Guatemala

F&B kitchen

January 2017 - November 2018 · 1 year and 11 months

Executive Pastry chef in charge of running the Pastry Kitchen for different outlets of the hotel, developing menues and supervising production process. Hibiscus restaurants, The green room and lobby Bar, plus Macadamia pattiserie and creperie are some of them. Also in charge of outside catering and convention center with capacity of 6000 pax. Actually i run a team of 25 people, including a Pastry chef, Baker Chef and two Sous Chef.
Pastry Chef

Llao Llao Hotel resort & Spa - San Carlos de Bariloche, Argentina

F&B kitchen

October 2014 - February 2017 · 2 years and 5 months

Pastry chef of Llao Llao Hotel and Resort, member of the Leading Hotel of the World. Here I managed a team of eleven people. I held this position for almost two and a half years. I was in charge of running the pastry kitchen, creating the menus and supervise the production process.
Pastry Chef

The Brick Hotel Buenos Aires MGallery by Sofitel - Buenos Aires, Argentina

F&B kitchen

May 2013 - October 2014 · 1 year and 6 months

Pastry Chef in charge of running the Pastry kitchen. Create new seasonal Menus. Production Manager of the Hotel Restaurants and banqueting Department, Stock Management Orders. Responsible for Payroll Schedule.
Pastry chef de Partie

Palacio Duhau Park Hyatt Buenos Aires - Buenos Aires, Argentina

Bakery/Pastry

August 2007 - June 2013 · 5 years and 11 months

I Worked directly with Executive Chef to create new seasonal Menus. Production Manager of the Hotel Restaurants. Stock Management Orders. Responsible for Payroll Schedule.
Chef de Partie

sirop & Folie Restaurants - Buenos Aires, Argentina

F&B kitchen

April 2006 - September 2007 · 1 year and 6 months

In Charge for entrees and desserts at the Bistro restaurant.