John Bertrand

I am a passionate and visionary chef with a career marked by innovation and trendsetting in Guadalajara, Mexico City, and Riviera Maya. I have led high-end hotel projects and collaborated with prestigious restaurants, developing a unique and contemporary culinary approach that harmonizes ingredients and textures. As part of my journey, I created my own Fine Dining concept, AUREO, and I also offer a consulting program designed for culinary professionals seeking to refine their approach and elevate their culinary proposals.

Currently, I am the Corporate Chef at Hotel Brick in Mexico City, where I lead the restaurant Cerrajería and oversee other gastronomic spaces, such as CASA 67, the Ánima coffee shop, and the bakery.

Executive Chef at Brick Hotel (2024-02 – Present)

Responsible for menu creation, recipe development, cost control, and staff training across multiple dining outlets.

• Menu creation, recipe development, cost control, and staff training across multiple dining outlets (Hotel Brick, CASA 67, Ánima Restaurant and Bakery)
• Management of special events
• Development of gastronomic experiences, including tasting menus

Executive Chef and General Manager at Galerie de Sens at Sensira Resorts (2020-12 – 2024-02)

Menu creation and concept development for a tasting menu of signature cuisine.

• Menu creation and concept development
• Project management of culinary and service operations
• This concept features a tasting menu of signature cuisine

Executive Chef of Finca de Ana Restaurant at Sensira Resorts (2022-05 – 2024-02)

Second project at Sensira Hotel establishing a contemporary Mexican cuisine concept.

• Menu creation
• Concept development
• Management of culinary and service operations
• Established a contemporary Mexican cuisine concept

Executive Chef at Siete Cielos (2021-01 – 2022-02)

Menu creation for events designed for tourism project investors, as well as providing support in the design of restaurants and kitchens.

• Menu creation for events designed for tourism project investors
• Support in the design of restaurants and kitchens

Chef and Owner at Áureo Restaurant (2020-04 – 2023-01)

Creation of a surprise tasting menu concept within a boutique hotel in the city of Guadalajara.

• Creation of a surprise tasting menu concept within a boutique hotel

Executive Chef at Ofelia Bistro (2016-12 – 2020-03)

Menu creation, concept development, and management of kitchen and service staff.

• Menu creation
• Concept development
• Management of kitchen and service staff
• Creation of tasting menus and special dinners

J1 Cook at Martín Berasategui in Lasarte (2016-01 – 2016-12)

Training in various kitchen stations at the restaurant, which holds three Michelin stars.

• Fine dining oriental cuisine
• Caribbean cuisine
• Employee dining room and garde manger
• Training in various kitchen stations at the restaurant, which holds three Michelin stars

Sous Chef at Ofelia Bistro (2013-11 – 2015-12)

Menu creation for all areas, kitchen staff management, and process supervision.

• Menu creation for all areas
• Kitchen staff management
• Process supervision

J1 Cook at Ritz Carlton Reserve Dorado (2012-11 – 2013-11)

Fine dining oriental cuisine and Caribbean cuisine preparation.

• Fine dining oriental cuisine
• Caribbean cuisine
• Employee dining room and garde manger

Bachelor's Degree in Tourism – Universidad de Guadalajara (2008 – 2011)