Because I'm a strong, organized, proactive, and efficient woman. And I can lead a kitchen and take it to another level.
Leadership, adaptability, International cuisine, Caribbean cuisine, pastry, honesty, high-quality standards, and passion for the kitchen.
I've worked in different places in my kitchen career. The most recent is at the Estelar Hotel, where I worked as a sous chef, managing a team of more than 50 cuisiniers, three different kitchens, an International buffet, and a pastry too. Before there, I worked at a DKP restaurant, that served the NH Royal Urban Cartagena Hotel, focused on the Caribbean and international cuisine. And others experiences
Play the guitar, photograph, read literature, and swim in the sea.
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