Gerardo Corona Alarcón

Gerardo Corona Alarcón

Chef De Cuisine at Fiesta Americana Grand Coral Beach
Lives in Puebla, Mexico

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About me

Professional Culinary Artistry focused on creative food, product development, services and high value gastronomic experiences.

I focus my attention on developing these aspects on the management of any kitchen, business or project.

Work Culture: where every team member can develop their professional skills as well as having time to firm up personal and professional strengths.

Attentive Creativity: applying a multidisciplinary approach used to innovating solutions in products, systems and services development.

Interested in sustainable projects as well as Arts and culture

Continuous mastering different coking methods. menu design, banquets, buffets, healthy food and menú design for guest with restricted diets and special requirements. Experimental culinary techniques and recipe adaptation.


7 years and 1 month

  • Chef De Cuisine

    Fiesta Americana Grand Coral Beach - Cancún, Mexico

    F&B kitchen
    February 2017 - January 2019 · 2 years

    CHEF DE CUISINE — CONTEMPORARY MEXICAN CUISINE — GASTRONOMIC EXPERIENCE DESIGN In charge of a restaurant kitchen, up to 170 a la carte covers per night. Development of a Tasting menu with video mapping experience. 2017 - 2019 beach-cancun

  • Entrepreneur - Chef

    Factoria Cultural Madrid - Madrid, Spain

    September 2015 - May 2016 · 9 months

    Responsible on developing a cultural and social project aligned with the development of a gastronomic creative business.

  • Tournant

    The Little Nell, Relais & Chateaux - Aspen, CO, United States

    F&B kitchen
    December 2013 - August 2015 · 1 year and 9 months

    Relais & Chateaux Element 47 Restaurant Forbes 5 stars Ensure the daily quality of food on time, Production for banquets and serving in different kind of events. Responsible of making orders a la minute for guests, maintain high quality service, Sauté Garde Manger, Grill,Roast. Assist guest with restricted diets. Achievements : Provide a five stars five diamonds service; direct contact with customers

  • Banquet Cook

    Xcaret Park - Playa del Carmen, Mexico

    F&B kitchen
    May 2011 - August 2015 · 4 years and 4 months

    Seassonal Garde manger, Banquets. Achievements: Understanding and Improvement skills in catering, increase the ability to work under pressure.

  • Cook

    Royal carribean international cruise ship - U.S. Air Force Academy, CO, United States

    F&B kitchen
    September 2012 - July 2013 · 11 months

    Features: Responsible of starters at Italian fine dining restaurant, Breakfast line for suit guests, Buffet control. Management and control of requisitions. U.S.P.H. and H.A.C.C.P. understanding and monitoring. Achievements: Increase of interpersonal skills, communication and teamwork, traineeship of Indian cuisine techniques. Proficiency and organization of the station.


  • Master in Culinary Arts and Food &Beverages; Management

    Hotel-School Sant Pol de Mar [ HSD ] - Catalonia, Spain

    September 2015 - May 2016

  • Licenciatura en Gastronomía

    Instituto Culinario de México - Puebla, Mexico

    August 2007 - December 2011

    Tesis: propuesta de cinco platillos de cocina mexicana de autor basada en la interpretación de fragmentos de textos poéticos de Octavio Paz


3 languages

  • Spanish

    Native or fluent

  • English

    Full professional

  • French

    Professional working


13 skills

  • AAA
  • Banquets
  • Catering
  • contemporary mexican cuisine
  • Culinary skills
  • Experience Design
  • Fine dining
  • Food and Beverage
  • Food Costing
  • food design
  • Menu Engineering
  • Mexican cuisine
  • Tasting Menu
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