Education:
Grand Diploma with honors, The French Culinary Institute (International Culinary Center), New York City. Mixology, INACAP, Santiago, Chile. International Gastronomy Professional Culinary Program, INACAP, Santiago, Chile. Civil Construction, Universidad Central, Santiago, Chile.
Professional Experience:
Lead Pastry Chef Instructor, The International Culinary Center, New York City. Pastry Chef and Event Chef, Food In Motion Catering, New York City. Pastry Sous Chef, Oriol Balaguer, Barcelona, Spain. Executive Pastry Chef, Tentation Catering Company, New York City. Private Chef, Gordon and Dailey Pattee, New York City. Private Chef, Embassy of Uruguay, United Nations, New York City. Line Cook for Special Events, Hotel Sheraton San Cristobal and Kempinsky Hotel, Santiago, Chile.