My international experience as EXECUTIVE CHEF, DIRECTOR OF CULINARY OPERATIONS, RESTAURANT CONSULTANT and CULINARY ARTS TEACHER, includes a MICHELIN STAR restaurant in Europe, a HOTEL-CASINO and other operations in different countries of South America, an ECO-RESORT in South East Asia, many concepts in the US, ( MIAMI BEACH, NEW YORK CITY, CHICAGO and FLORENCE, - SOUTH CAROLINA - ), and as CULINARY ARTS TEACHER in Asia as well
I speak and read ENGLISH, SPANISH, ITALIAN and PORTUGUESE languages, with a basic understanding of FRENCH language.
Superior culinary skills, very advanced international cuisine knowledge, unique techniques, strive to perfection, high level management, permanent professional development, food safety, budget constraint, P&L detail, goal-oriented, great guest satisfaction interaction, company ambassador, inventory control and rotation, portion control, consistency, action planning & executing, staff performance improvement, talent aquisition, hiring, training and coaching, labor and food cost, waste management, ordering policies, cleanliness, equipment maintenance scheduled, BOH and FOH hygiene, etc.
I was Head of the Culinary Department, Executive Chef and Culinary Arts Teacher.
Read, listen to music, and play sports.
