Chef

La Friterie
Patzcuaro, México

Chef and Manager

As Chef and Manager of La Friterie, I assumed responsibility for leading the kitchen and managing the restaurant as a whole. This experience allowed me to combine my culinary skills with restaurant management, overseeing both menu creation and cost and inventory management. Additionally, I was dedicated to maintaining high standards of quality and service, resulting in a successful operation and the satisfaction of a loyal clientele.

Pizzeria Giullieta
León, México

Pizzaiolo

At Pizzeria Giullieta, I worked as a Pizzaiolo, where I continued to perfect my craft in the preparation of artisanal wood-fired pizzas. My focus on selecting fresh ingredients and precision in cooking resulted in pizzas that reflected Italian tradition in every bite. This position reaffirmed my passion for pizza and my commitment to quality in every aspect of its preparation.

Meraki
Pátzcuaro, México

Cook

During my time at Restaurant El Meraki, I had the opportunity to explore regional Mexican cuisine, integrating local flavors and traditional techniques into every dish. As a Cook, I was responsible for preparing menus that highlighted the richness of Mexican gastronomy while maintaining a focus on quality and authenticity. This experience was essential in expanding my culinary repertoire, blending international influences with local cuisine.

Le Bistrot Paiou
Aigues-Mortes, France

Versatile Cook

At Le Bistrot Paiou, I worked as a Versatile Cook, managing various kitchen stations. This experience allowed me to refine my skills in traditional Mediterranean cuisine, from preparing appetizers to creating artisanal desserts. The versatility required in this role helped me strengthen my ability to adapt to various tasks and maintain high standards in every dish I prepared.

La Chapelle 1550
Courchevel, France

Cook

At Restaurant La Chappelle, I worked as a Cook, where I participated in the creation of innovative dishes within a fine dining environment. This experience allowed me to explore and fuse traditional and rustic culinary techniques with modern approaches, contributing to the restaurant's gastronomic offering. My time at La Chappelle was crucial in developing a deeper understanding of haute cuisine, honing my attention to detail and creativity in plate presentation.

Pizzeria Laeza
Naples, Italy

Pizzaiolo

At Pizzeria Laeza in Naples, I had the opportunity to immerse myself in the birthplace of Neapolitan pizza. Here, I perfected my technique in preparing authentic pizzas, from selecting fresh local ingredients to managing traditional wood-fired ovens. The experience at Laeza allowed me to consolidate my knowledge of Italian cuisine, standing out for my attention to detail and dedication to culinary authenticity.

Chateau de la Frediere
Golf de Ceron - Chateau de la Frediere Ceron, France

Sous Chef

In my role as Sous Chef at Golf de Ceron, I was responsible for supporting the head chef in menu development and supervising the kitchen team. This position provided me with the opportunity to develop leadership skills, coordinating brigades and ensuring the quality of every dish served. Additionally, I worked closely on inventory management and compliance with hygiene and food safety standards, ensuring efficient kitchen operations.

La Braise
Montélimar, France

Pizzaiolo

As a Pizzaiolo at La Braise, I specialized in the preparation of rustic wood-fired pizzas, where I refined my technique in dough kneading, fermentation, and baking. This role allowed me to delve into the authenticity of Italian cuisine, ensuring that each pizza was a true artisanal masterpiece. My experience at La Braise solidified my passion for traditional pizza, highlighting my ability to work with fresh, high-quality ingredients.

Café des Allees
Montélimar, France

Versatile Cook

During my time at Café des Allées, I served as a Versatile Cook, which allowed me to handle multiple areas of the kitchen. This experience helped me develop significant versatility, from preparing appetizers and main courses to creating desserts. I learned to manage the pressure of a dynamic kitchen environment, optimizing my time and resources to ensure quality and consistency in every dish.

Restaurante LE PARC
Dieuleft, Francia

Pizzaiolo

In my role as a Pizzaiolo at Restaurant LE PARC, I specialized in the preparation of artisanal pizzas while working under high-pressure conditions, handling a demand of 80 to 120 pizzas per day. I mastered key techniques such as managing a wood-fired oven and preparing dough from scratch. I was also responsible for selecting the freshest, highest quality ingredients, ensuring that each pizza reflected the restaurant's commitment to excellence. I carefully monitored cooking times to ensure that every product met the high standards instilled in me during my training.

Sep 2013 - Jul 2015

Apprentice Cook

During my time as an Apprentice Cook at Restaurant LE PARC, I acquired a solid foundation in traditional gastronomy, where I had the opportunity to learn and perfect various essential kitchen skills. I specialized in the preparation of artisanal pizzas, becoming familiar with both traditional and modern techniques. Additionally, I rigorously learned hygiene and food safety standards, ensuring a clean and safe kitchen environment. I developed skills in cooking and plate presentation, which allowed me to contribute to the creation of daily menus, as well as the preparation of cold buffets and a variety of desserts. This experience provided me with comprehensive knowledge that has been fundamental to my culinary career.