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Work Background
Brunch cañón del chicheOwner
Jan. 2022Quito, Pichincha, EcuadorIm the owner of a local brunch in Quito. We serve traditional brunch dishes with a twist and using Ecuadorian products.
Social MediaFood content creator
Jan. 2022Quito, Pichincha, EcuadorI started making food recipe videos on social media, showcasing the diversity of Ecuadors gastronomy and foods from all around the world. Ive gained over a 1MILLION followers on this journey and worked with big brands as an ambassador.
Manka proyecto etno-gastronomicoCEO
Jan. 2021 - Dec. 2021Guayaquil, Guayas, EcuadorManka was a project that was looking to rescue the traditional foods, recipes and produce from Ecuador gastronomy. We did pop up dinners around Ecuador using these recipes and products on a tasting menu part of a gastronomic experience.
The Cavendish MaryleboneHead Chef
Oct. 2019 - Apr. 2020London, United KingdomResponsible for the development and evolution of the menu, the quality of the service, team management, supplier management and setting standards on a fairly busy kitchen.
The Cavendish MaryleboneSous Chef
Apr. 2019 - Oct. 2019London, Reino UnidoWorking with the head chef on different activities like the development and evolution of the menu, the quality of the service, team management, suppliers, etc.
Vinoteca Bernardina.Head Chef
Oct. 2018 - Apr. 2019San Sebastian, Spain.Responsible for the development and evolution of the menu, the quality of the service, team management, suppliers, etc., at a restaurant based on the Basque Country, Spain.
Celele restaurant.Chef (R+D).
Jan. 2018 - Sep. 2018Cartagena, Colombia.Part of the research and development team of the company in charge of the implementation of a structured information system, which contains a wide range of the endemic food resources from the region. This data was then used to develop new and creative innovations in their kitchen and dishes.
koks restaurantline cook (Stagier)
Mar. 2017 - Jul. 2017Faroe Islands2 Michelin star restaurant at the Faroe Islands. learned about utilizing a scarse product enviroment into a very complete and rich menu, also learned about foragin and helped in some catering events.
NH Hotel Group La Terraza del casino restaurant.Line cook (Stagier)
Apr. 2016 - Jul. 2016Madrid 2 Michelin star restaurant at the iconic Terraza del Casino in Madrid. Learnt innovative spanish cusine and also helped on the catering department.
Zazpi barline cook (Stagier)
May. 2015 - Jul. 2015San Sebastian, SpainRelevant pintxos bar in San Sebastian where i learn the bases of the Basque cusine.
Cañon del Chiche restaurantCook and Waiter
Jan. 2011 - Jan. 2013EcuadorLine chef and waiter, developing basic tasks of the job.
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