Experienced chef with a strong background in kitchen management, culinary techniques, and team leadership across luxury hotels and diplomatic settings.
Directed kitchen operations, staff coordination, and event catering in high-pressure environments.
Skilled in sauté, grill, barbecue, fryer, and food handling with experience in various hotel and restaurant settings.
Led teams of cooks and assistants, ensuring smooth kitchen workflows and quality standards.
Handled preparation and service for banquets and diplomatic receptions, managing multiple staff and logistics.
Four Seasons Hotel BA
MEP (Mis En Place) in the restaurant 'Nuestro Secreto.', MEP in banquets.
British Embassy in Buenos Aires
MEP and service at diplomatic receptions and banquets.
Faena Hotel BA
Second in charge on the hot line., In charge of 3 cooks.
Instituto Argentino de Gastronomia
MEP and professor assistant in theoretical and practical classes., Maintain order, teach techniques, and answer students' questions.
Delano Hotel South Beach
Professional Gastronomer
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Participated in menu development, distributor sourcing, and kitchen setup for new culinary ventures.
Sauté, grill, barbecue, and fryer depending on the shifts; mostly Sauté., Prep, station, and service during dinner shift.
BLU crobhouse & raw bar
Leader in steamers and garnishes., In charge of 4 cooks.
BYB cafe
Consultation for the opening of a Biodynamic cafe., Menu and kitchen design, searching for distributors and staff.
Hotel Camino Real
In charge of all kitchen duties., In charge of 19 people., Responsibilities included: Scheduling, events, restaurants, quarantines, and staff meals.