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I am a dynamic person, hardworking, honest, passionate about the kitchen, I add a little wisdom, mix passion, good ingredients, colors, smells, flavors and textures to create exquisite and incredible dishes to the palate, work creating teams with the same End, satisfy the customer.
Funky Bhudda/ Tango Restaurant - Marbella, SpainF&B kitchenJune 2017 - Now
Executive Corporate Chef
Wild Cabo Group - Cabo San Lucas, MexicoF&B kitchenJune 2015 - June 2017
Panaderia Artesanal XXI Century
Triticum - Barcelona, SpainApril 2016 - June 2016
New tendencies and styles of artisan bakery in the 21st century
TBTC - Barcelona, SpainJanuary 2009 - September 2011
All Levels of Sous Vide & kitchen high vacuum cooking, catering, processing and food preservation.
Associated in Culinary Program
CIA - New York, NY, United StatesMarch 1987 - June 1989
SpanishNative or fluent100%
Levels & Years of Experience
Over 20 years of Executive Chef Experience, many years of experience as a Coporative Chef, many years as a Master Chef, I cook 21 different styles of kitchens worldwidce