Fleet Executive Chef – Carnival Cruise Line (May 2023 – Jan 2025)
Directed culinary strategy across 25 ships; supervised 750+ chefs; implemented Orbisk AI system to cut food waste
by 50%.
Executive Chef – Soneva Maldives (Sept 2022 – May 2023)
Oversaw 9 restaurants and 14 dining concepts; brought the resort into the 50 Best Discovery list.
Senior Executive Sous Chef – Kimpton Seven Miles, Grand Cayman (Aug 2021 – Sept 2022)
Managed culinary production; designed 7-course tasting menus with wine pairings; live cooking performances for
guests.
Executive Chef – Holland America Line (Dec 2019 – Aug 2021)
Directed all food production across galley and outlets; ensured compliance with USPH and HACCP standards.
Corporate Executive Chef – Sun Africa Hotels, Dubai (Jan 2018 – Apr 2019)
Led culinary operations across properties in Dubai, Kenya, Zimbabwe, India, South Africa, and London; introduced
innovative menus and cost optimization.
Executive Chef – Puralma (Apr 2014 – Dec 2017)
Directed all culinary operations in luxury boutique resort.
Executive Chef – Panamericana Hotels (Antofagasta) (Nov 2010 – Mar 2014)
Executive Chef at 5-star convention hotel; managed banquets up to 1000 guests.
Executive Chef – Meliá Patagonia Hotel (Dec 2007 – Oct 2010)
Led culinary operations for convention center with 1500 capacity; developed menus and trained staff.
Chef Technological Adviser – Marina Hotels, Spain (Jun 2007 – Nov 2007)
Improved kitchen technology, designed menus and trained staff to reach 5-star standards.
Chef Instructor – Cualti School of Gastronomy, Mexico (Jan 2007 – Jun 2007)
Designed academic programs and taught advanced culinary techniques.
Chef Pre-opening – Filadelfia Suites Hotel Boutique (Relais Chateaux), Guatemala (Sept 2006 – Dec 2006)
Created menus, designed kitchens, trained staff for hotel opening.
Corporate Executive Chef – Aico & Son Group, Spain/UK (Dec 2004 – Aug 2006)
Supervised multiple restaurants in Spain, UK, and Dominican Republic; revitalized operations to raise gastronomic
standards.
Chef Executive Manager – FTF Catering, Equatorial Guinea (Apr 2002 – Nov 2004)
Directed 4 restaurants, including fine dining for executives of Marathon Oil; tailored menus and concepts.
Chef Instructor – Esgant Institute, Colombia (Mar 2001 – Mar 2002)
Taught advanced gastronomy; researched culinary roots of South America; participated in gastronomic festivals.
Head Chef / Sous Chef – El Bulli, Spain (Apr 1997 – Feb 2001)
Worked with Ferran Adrià on avant-garde gastronomy and research at El Bulli Taller.
