Graduated at the college IEK AKMI with a technical Specialist Cooking\r\n Art-Chief. Master at UNIVERSIDAD De Barcelona with Alta cocina \r\ncontemporanea specialty (high gastronomy) \r\nAttenting seminars of French Kitchen, french patisserie, sous\r\n vide-Thermonix-Siphon, japanese kitchen, mediterranea kitchen, \r\nel mar and many others. Knowledge of food safety and health management, HACCP also. Cost management and control, code from \r\nconfiguration products as well as order execution, invoice control and\r\nreceipts as well as proper storage-maintenance management food.\r\nSpecial Knowledge of designing and carving food for buffet presentation.
Cooking\r\nSports
In 2020 I was the executive Chef in Ikos Resort in Andalusia.\r\nIn 2018 to 2019 I was the executive Chef of 5* Radisson blu Milatos \r\nCrete-Greece (under the supervision of Yves Mattagne chef \r\n2*Michellin) of Sea Grill restaurant. \r\nIn 2016-2018 Executive Chef of Economou Group (Galaxy 5* Hotel \r\nHeraklion and Galaxy Villas Hotel)
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