As a passionate and experienced Chef with more than 18 years in the Food Industry, I have developed a diverse skill set that includes menu planning, project management, team development, creative problem solving, financial management, Research / I+D for Food, and a certification as a Plant-Based Chef.

My passion for food and the environment led me to explore ways to reduce food waste in the kitchen, which has become a key focus in my career. With my expertise in menu planning, I have created innovative menus that not only delight the palate but also mix creating culinary experiences.
Also I consider myself a curious Chef and commitment with a food change disrupt, in that way I could contribute to projects of Chef Research / I+D for Food Technologies innovation giving to it an out of the box view and creativity.

Throughout my career, I have developed strong project management skills, working collaboratively with teams to ensure the successful execution of all culinary projects. I have also taken an active role in team development, providing mentorship and training to help my team members reach their full potential.

As a creative individual, I constantly strive to innovate and bring new ideas to the table. My financial skills and experience in managing catering services have allowed me to develop cost-effective solutions that deliver top-notch culinary experiences to my clients.

My certification as a plant-based Chef has added an exciting new dimension to my culinary expertise. I am able to create delicious and healthy dishes that cater to a variety of dietary preferences, and I am committed to providing my guests with nutritious and satisfying meals.