06.2009 -10.2009
MAR Y MESETA RESTAURANT. Pto. Madryn, Argentine.
Chef de Partie. Patagonian cuisine.
60 diners.
08.2008 - 04.2009
CASIMIRO BIGUA GRILL. El Calafate, Argentine.
Grill Chef.
Argentinean red meat and cuts. Patagonian lamb. 120 diners.
02.2007 – 07.2008
KHEMIA CUISINE IMAGINATIVE. Zone T. Bogotá, Colombie.
Chef de Partie. Avant-garde cuisine
Feedstock tropical. 50 diners. Chef: Paula Silva.
04.2007 – 08.2007
CHASKA WASI HOSTEL. Ollantaytambo, Cusco, Peru.
Volunteer, Cooker
Gastronomic and cultural Exchange aborigine Peruvians.
09.2006 -03.2007
CASIMIRO BIGUÁ RESTAURANT. El Calafate, Argentine.
Meat and fish Head Cook.
Patagonian feedstock.120 diners. Fusion cuisine
06.2006 – 09.2006
LA RESERVA RESTAURANT. San Martín de los Andes, Argentine.
Chef de Partie. Fusion andean cuisine
50 diners. Chef: Alejandro Marchandt.
09.2005 – 04.2006
MAR Y MESETA RESTAURANT. Puerto Madryn, Argentine
Fish Head Cook. Patagonian cuisine.
60 diners.
12.2004 – 08.2005
PARRILLA DE MIRTA GRILL. Córdoba, Argentine.
Grill Chef.
Argentinean red meat and cuts. Argentine grill.190 diners.
03.2004 – 11.2004
MARIANO MORENO INSTITUTE. Córdoba. Argentine
Academic assistant.
Mise en place of courses, bakery courses, merchandise organization, cleaning kitchens, Prof. Pablo Mur, Lucas Godoy y Pablo Marich.
Diplome(s) :
1990 - 2001
SANTO TOMAS Primary and secundary school. Córdoba. Argentine
2002 - 2005
Azafrán Catering School. Córdoba, Argentine.
Proffesional Chef. Chef Eni Tognochi y Lucas Galan.
Motivations :
I am interesting in continuous developing courses, creativity in the preparation and learning new techniques, feedstock. Exchange of gastronomic cultural.
Also I have the compromise of high motivation and work responsibly within a multidisciplinary team with good brigade integration. Effectiveness under pressure and flexibility.
