Creative Culinary Innovator setting the stage for a Customized World Class Experience
Skilled culinary professional recognized for in depth knowledge of food, Pastries, Sauces, Creams, Artisan breads and Cake decorating. Unique blend of creative flair and passion for food. Culinary innovator producing top quality creations to set the stage for a customized dining experience.
Over 15 years of progressive experience managing the provision of fine dining for Resorts, Restaurants on both national and international levels. Developing impressive menus. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and high-quality ingredients and committed to leaving patrons with an especially memorable dining experience.
Demonstrated skills encompass staffing, menu development, budgeting and financials, restaurant operations, catering and training. Proficient in Microsoft Office Suite.
Corporate executive Pastry Chef - ABBY'S CATERING
(2024-01)
Abby's Aircraft Catering began in 1980 by providing individuals aboard their chartered, corporate and private executive aircraft with a fine dining experience. In addition to meeting the daily needs of multiple aviation requests for in-flight catering, Abby's provides food service management for corporate and institutional restaurants throughout the southwest as well as catering countless events and banquets annually. As a Corporate executive pastry chef, I have the responsibility of manage the pastry kitchen in every aspect of the operation.
Executive Pastry Chef consultant - COCODY RESTAURANT - River Oaks
(2023-07 - 2023-07)
This new high-end French restaurant, located in the heart of River Oaks promises to give all of the customers a unique experience. As an executive pastry chef, my responsibility is to create and manage all of the desert and sweet items that will be served to our customers. My main focus is to provide unique textures, flavors, and delightful presentations. As a part of the management team, I supervise and train 16 cooks, that every day are being cultivated with a high-end skill set.
Co-owner - PRO BIKES TEXAS
(2020-07)
Because of COVID-19, and the impact on the food industry I decide with a friend to open a boutique of road bicycle shop. That didn't mean that I forgot about my culinary passion, actually I bake different things to offer to our customers. They love it, and definitely all my years of training in hospitality help us to provide a extremely high-level customer services, reflected on our 4.9 starts google reviews.
Sous-Chef the Cuisine - LOCAL GROUP BREWING - Downtown Houston
(2019-12 - 2020-07)
Located on Downtown Houston, this brand-new Boutique Brewing, have to offer upscale food and beer. As a Sous Chef the Cuisine, I had to oversee the entire production, train our staff, work with the executive Chef creating Menus, placing orders to all our different vendors, also costing all the recipes. Also oversee the charcuterie and cure meat production.
Another part of my duties, because of my pastry background was create the dessert menu, including, different dessert, Ice cream, sauces, brioches buns together with Pretzel and pretzel buns.
Pastry Sous Chef - THE POST OAK HOTEL - UPTOWN HOUSTON, TX
(2017-01 - 2018-12)
Located on Uptown Houston, this new luxury Hotel, first in his class in Texas, have everything that you can imagen for experience a marvelous experience. As a Sous Chef, I had to oversee the daily pastry production that include Banquet event, Croissant, Danishes, muffins, different desserts, Cakes, Gelato, Macarons for Bouchée Patisserie and Amenities for IRD. Also work with my Executive Chef on Menus and train our pastry personnel.
Pastry Chef Assistant - MGM RESORTS INTERNATIONAL - NATIONAL HARBOR, MD
(2016-01 - 2017-12)
Located on the Banks of the Potomac, just outside of Washington DC, MGM Resorts is the premiere entertainment destination with 20 F&B Venues, 50,000 square feet of meeting and event space. Once on board, as the Pastry Sous Chef I worked closely with the Executive Chef Sylvain Bortolini on daily operations including ordering, inventorying and managing resources for the Pastry Department. The Production stretched throughout restaurants from renowned local and celebrity chefs (Marcus Samuelsson, Jose Andres, Voltaggio Brothers).
I managed a staff of over 30 bakers working around the clock-shifts in a 5000-square foot kitchen organized in separate areas for dough, Danish, pastries, ice cream and a chocolate room. I also oversaw Daily operations which consisted of about 2000 pastries,500 chocolate items including truffles and bonbons,40 gallons of ice cream,120 pounds of pizza dough as well as different breads and rolls specific to the restaurant concepts.
Event Chef - SUSAN GAGE CATERERS - LANDOVER, MD
(2006-01 - 2016-12)
A 7-day-a-week enterprise with more than 2500 parties yearly and $50 million in annual sales, recently ranked as the top caterer in Washington DC by The Washington Post. As the Event Chef, I executed off site catering events ranging from presidential, private and commercial.
Culinary Lead-Pastry - GAYLORD NATIONAL RESORT & CONVENTION CENTER - NATIONAL HARBOR, MD
(2008-01 - 2009-12)
Opening in Spring 2008, Boasting 470,000 square feet of meeting space and 2,000 guest rooms, Gaylord is the largest combined hotel and convention center on the East Coast. As the Culinary Lead in Pastry, I provided key assistance and guidance to food service professionals utilizing innovative methods and ingredients. I also Ensured high level of sanitation was implemented during daily operations.
Assistant Pastry Chef - PARK HYATT - WASHINGTON DC
(2006-01 - 2008-12)
Awarded a Michelin Star, The Blue Duck Tavern a Fine Dining Restaurant is continuously listed as one of the top Restaurants in Washington DC by the Washington Post, Washingtonian and Zagat. My role as the Assistant Pastry Chef was to manage the dessert production as well as to oversee menu development, marketing and merchandising.
Pastry Cook and Baker - GRAND HYATT - CHILE
(2001-01 - 2003-12)
A Modern 24 story Tower located in the residential district Las Condes, my responsibility as the Pastry Cook at the Grand Hyatt, I crafted a variety of desserts comprised of doughs, mixes, finishing products, Specialty Cakes, Chocolate and Sugar art. I promoted sales through quality service, effective product displays and product knowledge.
Administration of Culinary Arts Degree - Culinary Arts - University of Technology-Chile (1995-01 - 1999-12)
