Diego Herrera Email & Phone Number

Quito, EC

Quito, Pichincha, Ecuador

• Head Chef: Implementation, creator and founder of Raices South American Fine CuisineCreator and founder of a fine dining restaurant at the JW MARRIOTT QUITO hotel, designed and focused on promoting South American.
• Restaurants Chef: Training, supervision, food safety, inventory, warehouses, service, and overall satisfaction of external and internal customers.Training of service staff focused on sales of culinary experiences and.

Quito, Pichincha, Ecuador

Culinary advisor and developer of trends for private events, catering, and marketing advertising. Trainer of culinary teams based on good sanitary practices, HACCP, inventories, cost control, operation, guest service satisfaction and productive performance.Founder of culinary brands in social networks base on signature cuisine and traditional Latin.

Bogotá D.C., Colombia

Foods & Catering was the legal representation of seven restaurants and a food production location, they were located in two of the most exclusive areas of Bogota (Usaquén and G Zone), the restaurants offered a diversity of gastronomic experiences, we had Italia Rustica, Grecia de Andrei, La provence de Andrei, Mediterránea, El Muelle, Lounge & Wine Depot.

Orlando, Florida, Estados Unidos

I received the employee of the month nomination on October 2018, based on the high quality service, being a role model for the team members, also for increasing and breaking the sales records on board, the nomination suggested by the Food Manager and with the approval of the Executive Chef on board.Since a year and a half in charge of two paid restaurants.

Quito

Luxury hotel with 257 comfortable suites and luxury rooms, 15 elegant meeting rooms, 1 gourmet restaurant with 75 seats, 1 specialty restaurant, 1 bistro restaurant, 1 sushi bar, 1 cafeteria.Supervision role of the banquets production also room services and restaurants, in charge of food delivery for events, weddings and special meetings, working closely.

1109 Brickell

Luxury hotel with 296 rooms, 17 elegant event rooms, 1 gourmet restaurant with capacity for 50 people. Two restaurants with 200 seats each, the hotel is located in the heart of Miami's downtown financial district. Responsible for the production and dispatch of food for the different restaurants of the property. This position was multitasking, depending on.

Luxury hotel with 296 rooms, 17 elegant meeting rooms, 1 gourmet restaurant with capacity for 50 people. Two restaurants with 200 seats each, the hotel is located in the heart of Downtown Miami's financial district.Production, quality control and dispatch of banquets, corporate events, special meetings, catering and events external to the property..

Located in Quito-Ecuador, Alma Cecina was the first gourmet restaurant specialized in contemporary Argentine cuisine and awarded the five Star Diamond Award for two consecutive years by the American Academy of Hospitality Sciences.My position was responsible for food and cooking quality control, in collaboration with the Sous Chef and the Executive Chef..

Quito

Azuca was the main restaurant in the tourist center of Quito; the restaurant offered a menu with a Latin and Caribbean influence.My responsibilities were the organization and supervision of the kitchen staff, the reception of the product and the work with Sous Chef in food safety.