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Luis Larromana is listed as Culinary Consultant/ Corporate Chef/ Photographer / Food Stylist at World Central Kitchen, a company with 101 employees, based in Mixco, Guatemala, Guatemala. AeroLeads shows a matched LinkedIn profile for Luis Larromana.
Luis Larromana previously worked as Corporate Executive Chef at Grupo Cruzadi and Business Owner at Pintoresco Studio. Luis Larromana holds U.S. Meat Products Processing, Food Technology And Processing, Diploma from University Of California, Davis.
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Experienced Executive Chef, in charge of multiple locations in the country. In charge for the complete culinary operations for the following hotels.Radisson Hotel & Suites, Guatemala.Courtyard by Marriott, Guatemala.My team, is my family, always focused on all resource optimization.
Listed skills include Computers, English Language Skills, Operaciones Relacionadas Con Banquetes, Creativity, and 33 others.
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Tegucigalpa, Francisco Morazán, Honduras
Currently leading three restaurants and a catering company, where I implement innovative culinary concepts and efficient operational strategies. With a focus on quality, creativity, and customer satisfaction, I specialize in creating unique menus, developing highly skilled kitchen teams, and optimizing production processes. Passionate about high-level.
Guatemala
A través de pintoresco studio buscamos mantener quieto el tiempo a través de fotografía documental, gastronómica y comercial.
Guatemala, Guatemala
Contratista enfocado en garantizar la producción y control de calidad de los alimentos donados y servidos durante estados de emergencias.
Guatemala
Prestamos servicio de carga refrigerada y congelada para pequeñas, medianas y grandes empresas que busquen una opción competitiva en el mercado para transportar de una manera responsable,eficiente e innocua, sus productos de cadena fria y congelada.
Mixco, Guatemala, Guatemala
Guatemala, Guatemala
Guatemala, Guatemala
Reponsible for the complete culinary operations for Radisson Hotel & Suites, Guatemala CityCourtyard by Marriott, Guatemala City
Guatemala
Responsible for the entire gastronomic operation of the hotel. In charge of the RBG restaurant, Banquets and the hotel's pastry department. Supervision of a team of 14 cooks and an average between 5 to 40 eventual cooks, during high season. Experience in catering from 800 to 1000 people simultaneously in different locations.
Guatemala
As a corporate chef i am in charge of the quality control department for our 8 facilities around thecountry. We are a high volume restaurant chain. I have a team of 16 sous chefs and a total of 120 cooks under my command. As well i am in charge of the research and development department of our production facility. We make most of the mise en place to.
Guatemala
Creation of the new modern mexican cuisine. Costs and profitability evaluation. Menu planning according to restaurant forecast. Menu co-creation with mexican top chef Juan Cabrera co-owner of Fonda Fina and Cantina Fina in mexico city. Costs optimization through correct menu engineering, other resources like gas, electricity, water.
Medellin 79, Colonia Roma, Ciudad De Mexico
Menu Engineering for Don Porfirio Guatemala, with the colaboration from Top Chef Mexico Finalist Juan Cabrera Barron. In charge of the appetizer area for the Latin America´s 50 best restaurant dinner with guidance fromEnrique Olvera from Pujo l and Luis Arellano from Criollo Oaxaca.
Newton 55, Polanco, Ciudad De Mexico
Responsible for preparation in areas such as pastry, salads and savory area.
Guatemala
Manage and guarantee the quality of food, created inventory systems to forecast the correct use ofingridients. Managed the kitchen by situational lidership deviding the cooks in different levels in order to createdifferent types of tasks more oriented to everyone of them according to their skills. Created some of the best sellers with low cost ingredients..
10 Ave 15-88 Zona 10, Guatemala, Guatemala
Instructor para alumnos de primer año en tecnicas de gastronomia y administracion culinaria. Encargado de Publicidad y Tecnología.
Antigua Guatemala
Encargado de creacion de menus y control de costos y bebidas. Creación del proyecto de la granja como restaurante y potenciador de farmers market en antigua guatemala
Antigua Guatemala
Practicante de cocina en areas de eventos, carnicería, repostería, desayunos, y restaurante El refrectorio del prior con el Chef Mario Campollo y Marcos Saenz (presidente y participantes en el Bocuse D´or 2012) y el restaurante el tenedor del cerro.
Chef privado para la familia de Justin Dawson abogado en jefe de la embajada de estados unidos en El Salvador. Encargado de la comida de su familia asi como de sus eventos personales.
Other employees you can reach at worldcentralkitchen.org. View company contacts for 101 employees →
Laura Hayes
Colleague at World Central KitchenWashington, District Of Columbia, United States, United States
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Farleshia Green
Colleague at World Central KitchenBrenham, Texas, United States, United States
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KZ
Kseniia Zvantseva
Colleague at World Central KitchenUkraine, Ukraine
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JP
Justine Peers-Barlow
Colleague at World Central KitchenCarlton, Victoria, Australia, Australia
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BC
Brenda Carmona
Colleague at World Central KitchenProvincia De Valparaíso, Valparaiso Region, Chile, Chile
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BS
Brian Stoll
Colleague at World Central KitchenOlympia, Washington, United States, United States
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HP
Humberto Pena
Colleague at World Central KitchenLos Fresnos, Texas, United States, United States
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AC
Ashleigh Contouris
Colleague at World Central KitchenArlington, Virginia, United States, United States
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EC
Evan Copp
Colleague at World Central KitchenFort Worth, Texas, United States, United States
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DC
David Carril Freire
Colleague at World Central KitchenVigo, Galicia, Spain, Spain
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Activities and Societies: Fellowship Program
Activities and Societies: Miembro de Slow Food desde julio 2014. Certificado por el Foro Panamericano de Asociaciones Culinarias y.
Estudios de administración de empresas y economía orientada a restaurantes y negocios alimenticios.
Quick answers generated from the profile data available on this page.
Luis Larromana works for World Central Kitchen.
Luis Larromana is listed as Culinary Consultant/ Corporate Chef/ Photographer / Food Stylist at World Central Kitchen.
Luis Larromana is based in Mixco, Guatemala, Guatemala while working with World Central Kitchen.
Luis Larromana has worked for Grupo Cruzadi, Pintoresco Studio, World Central Kitchen, Tansportes Refrigerados Lm, and Tacaná.
Luis Larromana's colleagues at World Central Kitchen include Laura Hayes, Farleshia Green, Kseniia Zvantseva, Justine Peers-Barlow, and Brenda Carmona.
You can use AeroLeads to view verified contact signals for Luis Larromana at World Central Kitchen, including work email, phone, and LinkedIn data when available.
Luis Larromana holds U.S. Meat Products Processing, Food Technology And Processing, Diploma from University Of California, Davis.
Luis Larromana is listed with skills including Computers, English Language Skills, Operaciones Relacionadas Con Banquetes, Creativity, Merma, Microsoft Powerpoint, Teaching, and Cocina Internacional.
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