Event chef/ chef

https://www.evolvehospitality.co.uk

Agency and Event Chef.
Working for big events in London, different types of kitchens and service.
The most recognize:

• Royal Albert hall
• Westminster abbey
• Newmarket resource
• Chelsea and Wembley Stadium
• Royal Ascot Racecourse

http://www.vostoronto.com

OPENING
Working in Toronto just for the opening of a new Argentinian Steak House
in Canada.
I was in charge of the creation and development of the Argentinian menu.
Working in a charcoal grill restaurant. Supervision and hiring of kitchen
staff.

https://www.evolvehospitality.co.uk

Agency and Event Chef.
Working for big events and different types of kitchens and service. 
The most recognized:
    • Royal Albert hall
    • Westminster abbey
    • Newmarket resource
    • Chelsea and Wembley Stadium
    • Royal Ascot Racecourse

https://www.astor.es

OPENING
Fusion Restaurant. Bases of Spanish, French and American.
This restaurant is in the first ”5” in TripAdvisor Madrid.
I worked as Head chef. Creation of the Menu. Personnel search and
training (kitchen staff)

https://www.evolvehospitality.com

Agency and Event Chef.
Working for big events and different types of kitchens and service.
The most recognized:
• Royal Albert hall
• Westminster abbey
• Newmarket resource
• Chelsea and Wembley Stadium
• Royal Ascot Racecourse

http://www.thegreatnorthwood.co.uk

British Gastro Pub
French and British cousine. Working there as sous chef.
150 – 200 covers per service
Responsible for the efficient running of the sections, food preparation
and production. Supervising staff, all in accordance with the standards..
Health and Safety and maintain food management system.

www.quintadolago.com

OPENING
First grill chef and sous chef
Busy house with 450 covers per service. American steakhouse concept-
JOSPER grill/ normal grill (charcoal)
Training junior chefs on the grill. Health and Safety and maintain food
management systems

www.lavacaargentina.net.

First grill chef (returned to work here)
Busy volume steak house 400 covers
Argentinian steak house concept - charcoal grill
Experienced in preparing different cuts of meat, stock taking twice daily
Preparation and storage of meat
Training junior chefs on the grill
Health and Safety and maintain food management systems

www.theknife.es

Opening, Grill Chef
500 covers per day
Live counter service where by customers choose which cut of meat
required and is prepared live in front of them

www.festivaldelasnaciones.es

Celebrated International Intercultural Festivals celebrating world
music and international food In large scale events in various locations
Bar and Kitchen, Stand Colombian food.