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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, MexicoF&B kitchenFebruary 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 http://www.grandfiestamericana.com/es/web/grand-fiesta-americana-coral- beach-cancun
Entrepreneur - Chef
Factoria Cultural Madrid - Madrid, SpainOtherSeptember 2015 - May 2016 · 9 months
Responsible on developing a cultural and social project aligned with the development of a gastronomic creative business.
The Little Nell, Relais & Chateaux - Aspen, CO, United StatesF&B kitchenDecember 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
Xcaret Park - Playa del Carmen, MexicoF&B kitchenMay 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.
Royal carribean international cruise ship - U.S. Air Force Academy, CO, United StatesF&B kitchenSeptember 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.
Licenciatura en Gastronomía
Instituto Culinario de México - Puebla, MexicoAugust 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
Native or fluent
- contemporary mexican cuisine
- Culinary skills
- Experience Design
- Fine dining
- Food and Beverage
- Food Costing
- food design
- Menu Engineering
- Mexican cuisine
- Tasting Menu