February 1999 to
December 2006

Cambridge College (Lima – Peru)
Junior and Middle School

February 2007 to
December 2012

Davy College (Cajamarca – Peru)
High school and International Baccalaureate Program

March 2013 to June 2017

Universidad San Ignacio de Loyola (Lima – Peru)
Bachelors Degree in Culinary Arts – Paul Bocuse
Application in Pastry
Focused in international cuisine as well as local gastronomy. Guided towards sweets and desserts in the
last semesters taking classes such as Petit fours, Special doughs, Peruvian desserts, among others.

November 2015 to May
2016

Di Café & Tienda Gourmet
Lima – Peru
Kitchen Area (Cook)
Attend to the costumers needs as well as deliver the food either from kitchen to line or from line to
costumer’s table. Prepare every order and aid in many event the University had (eg. Corporate
meetings, Assemblies, Hostings)

October 2017 to
November 2018

Market at EDITION Hotel (Miami Beach) MARRIOTT
Head Chef – Jean-Georges Vongerichten (3 Michelin stars)
Miami, Florida – USA
Line Cook (Hot Apps)
Fry or grill every protein and order with their specific temperatures such as burgers, salmon, chicken
and calamari.
Line Cook (Sauté)
Main dish station, also referring to temperatures of the meat balls, saute the pastas, and assemble or
finish assembling the main dishes of the menu.
Line Cook (Pizza)
Station where the pizza dough is stretched by hand, adding the toppings according to the tickets and
cooking the pizzas in the oven.
Line Cook (Charcuterie and Raw Bar)
Raw bar contains every raw item on the menu such as the ceviche and tuna tartare, mainly focused on
danger zone temperatures.
Charcuterie in charge of the salads as well as the charcuterie and the cheeses.

September 2019 to
October 2020

The Ritz Carlton (Grand Cayman)
Head Chef – Frederic Morineau
Seven Mile – Grand Cayman
Pastry Cook (“SEVEN” Restaurant)
Prep and take care of the 17 dessert line in the”SEVEN” restaurant as well as the “Bar Jack” menu and
room service items.

October 2020 to Present
time

Sphera LTD: Catering and Private Chef Services
Head Chef – Carlos Eduardo Contreras Bolanos
Georgetown – Cayman Islands
Pastry Chef/Consultant
Develop and create seasonal menus for our clients as well as interact with them multiple times as it is a
very hands on operation. Expand expertise in various cousine such as Asian, Latin, Caribbean, etc. and
prepare every dessert for the caterings.

July 13 to july 24 – 2015

Gastronomy grade
St. Pol del Mar Barcelona, Spain
Intensive two week course with classes related to molecular gastronomy, wine tasting and event
organization