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