In charge of all kitchen operations, 5 star business hotel with 245 deluxe rooms and 13 suites.•top-end "La Ventana" à la carte restaurant,•"Levels" fashion bar & tapas.

5 Stars luxurious Hotel, 167 rooms plus 4 exclusive Villas, 3 outlets including "Victoria" Fine Dining featuring Adriatic molecular cuisine.-In charge of all F&B operations, acting as Chef and F&B manager at the same time, redesign and re-launch of "Victoria" Rest. As a top fine dining option featuring molecular cuisine based in Adriatic produce. Also in charge of beach weddings and private parties. Responsible, as well, for administrative and financial results of the department. Link to website: http://victoria-restaurant.com/en/index.php?option=com_content&view

5 star, 210 rooms operation with 3 outlets plus beach themed parties and banquets operation.-In charge of the pre-opening process for the Hotel, menu development and costing, mass hiring, training of personnel, purchasing and all administrative responsibilities.

In charge of all R/D projects, PR for the company, community relations (culinary schools and associations), developing of marketing campaigns for all our products for the Food Industry. - Instructor in different culinary schools around Mexico.

(Dinora Award, 5 diamond hotel)- In charge of the operation of "Ketsi" restaurant (all day outlet), Responsible for ordering, daily menu planning, special buffet nights "live stations" style, personnel training and supervising,.2002 to 2005 Four Seasons Resort at Hualalai-Hawaii.USA Banquet Chef (N.1 resort in the US "Conde Nast traveler", Dinora Award, 5 diamond hotel) .- Responsible for all Banquet kitchen production, Banquet functions and special off property events, purchase ordering, scheduling, personnel paperwork & training.; Four Seasons Caracas - Sous Chef (Restaurant PM).- Part of the opening team, menu development and costing for "Vivaldi " Restaurant, personnel training and supervising, responsible for purchasing, scheduling. In charge of the operation of "Vivaldi" Restaurant (All day outlet) and Room Service and developing Caribbean banquet menus and helping with all banquet functions, as well. In the Mood- Lounge bar- Caracas.-Executive Chef. Menu and concept design, opening and personnel training, responsible for purchasing, PR and quality control.

Menu and concept design, opening and personnel training, responsible for purchasing, PR and quality control, responsible for the Front of the House personnel.

Program design, head instructor for the basic program, Instructor of the Caribbean and Mediterranean cuisine program.