Claudio Guillermo Ilundayn

Claudio Guillermo Ilundayn

Executive Pastry Chef at Grand Tikal Futura Hotel
Lives in Barcelona, Spain
over 6 months ago

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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.


  • Executive Pastry Chef

    Grand Tikal Futura Hotel - Guatemala City, Guatemala

    F&B kitchen
    January 2017 - Now · 1 year and 12 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 caterings 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

    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.


  • culinary arts technician


    February 2005 - December 2007


  • English
    Native or fluent
  • Spanish
    Native or fluent
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