PRIVATE CATERING IN THE CAYMAN ISLANDS

Sphera is a specialized catering company in the Cayman Islands that commits to providing exceptional quality of food and service.

Carlos Eduardo Contreras Bolaños

A polyvalent, creative, and highly accomplished chef with more than 20 years of experience spanning menu and recipe development, kitchen design, and operations management at top-tier restaurants, hotels, cruise ships, and other locations across the world. This includes successful tenures at high-rated establishments with multiple locations and outlets as well as VIP events for royalty, heads of state, ambassadors, and celebrities.

Also expert in architecting new kitchens and equipping them with the highest quality equipment whilst effectively controlling costs across all areas. Well-versed in several styles of cuisine, including Classical French & Spanish, European Continental, Mediterranean, African, Latin, and Western.

«I am passionate about providing an exceptional experience to all guests, creating innovative recipes that blend old and new world techniques, flavors, and ingredients, and exploring new trends in cooking»

Profile

Talented, highly accomplished chef with 20 years of experience designing menus, creating new recipes, and overseeing operations of large kitchens at prestigious locations across the globe. Adept at working as polyvalent chef at multiple locations and outlets.
Committed to providing the highest quality experience to all guests, including tourists, local residents, and VIPs such as royalty, heads of government, ambassadors, and celebrities.Excel at designing, architecting, and equipping new kitchens for restaurants, hotels, and other venues, effectively controlling costs while procuring superior equipment and tools.

PROFESSIONAL EXPERIENCE

02/2020 to 10/2021

Executive chef, Virgin Voyages
Pre opening team leader
Scarlet lady

10/2019 to 02/2020

 

Develop all menú concepts, quality presentation, manage buggets, food cost, P&L, coaching and training chef to chefs

Mise at Place Catering, Cayman Islands, 2/2017 to 10/2019.

Oversee team of 192 chefs at 12 outlets catering VIP events with up to 5,000 attendees each and an average of 6,000-7,000 customers served weekly.

Recruit, hire, and train staff on cooking techniques and overall standards.

Develop new menus and control food quality and presentation.

Manage budgets and costs of food and equipment.​​

HHG Advisory Services Ltd, Margaritaville Hotel Grand Cayman, Local Hotel, Bonfire QSR, Swirl Ice Cream Boutique, Yara Global Steak House, Cayman Islands, 5/2016-1/2017.

Corporate Food Manager & Culinary Director for seven dining venues in two hotels.

The Westin Hotel Resort & Club (5 Stars), Punta Cana, Dominican Republic, 8/2015-4/2016.

General Food Manager for The Westin Punta Cana Hotel & Club and Playa Blanca Beach Club with six venues and one convention center.

Palladium Hotel Group, Dominican Fiesta Hotel & Casino (5 Stars), Santo Domingo, Dominican Republic, 6/2017-8/2015.

Drove general improvement project for hotel with 283 rooms, convention center with capacity for 2.000 guests, two restaurants, snack bar, healthy coffee shop, lobby bar, and room service.

Palladium Hotel Group, Hard Rock Hotel Ibiza (5 Stars), Ibiza, Spain, 4/2014-6/2014.

Instrumental to opening first Hard Rock Hotel in Europe. Chef Supervisor and gastronomic consultant for 493-room hotel and 10 venues.

Disney Cruise Lines, Florida, USA, 8/2012-1/2014.

Managed kitchen, costs, inventory, personnel, and recipe development on ship with 4.000 passengers, 1800 crew, and 10 venues.

Grupo Cobeca, SH Hotel Boutique Ingles de Valencia, Spain, 1/2012-4/2012.

Provided administrative and operational management of hotel kitchen, charting, and quality; Executive Advisor to Food & Beverage Department at hotel with 63 rooms and two fine dining restaurants.

Batle Group, Hotel Paradise Club & Spa, Menorca, Spain, 4/2011-11/2011.

Managed operations, administration, staff training, performance optimization, and hotel kitchen serving 395 rooms and two restaurants

Barcelo Hotels & Resorts Group, Mallorca, Spain, 9/2010-3/2011.

Covered all kitchen stations, recommended new techniques and improvements, and served as Chef in Charge at hotel with 276 rooms and three venues

Costa Cruceros Iberocruceros Cruises, Grand Voyager and Grand Celebration, 2009 to 2010.

Designated Executive Chef’s high-reliance person; directed kitchen operations, supervised and coordinated production and handling of raw materials, and managed HACCP tracking for ships with up to 2200 passengers and 800 crew

The Westin Valencia Hotels & Resorts, Valencia, Spain, 2006, 2008, 2009.

Executive Chef during three seasons at hotel with 135 rooms and four venues

Cocina Precocinada SL, Valencia Spain, 2007-5/2008.

Directed central kitchen, performed research and development of new cooking techniques, and hired and supervised staff.

AREAS OF EXPERTISE

  • Menu & Recipe Development
  • Artisanal & Organic Production
  • Kitchen Design & Start-up
  • FF&E / OS&E Procurement
  • Multimillion-dollar Budgets
  • Cost Control
  • Hospitality Administration
  • Operations Management
  • Project Management
  • Team Leadership & Coaching
  • HACCP & USPH Compliance
  • Hygiene & Safety Standards
  • HACCP & USPH Compliance
  • Quality Management Systems
  • Corporate & Boutique Settings
  • Banquets & Catering
  • VIP Clientele
ADDITIONAL CAREER EXPERIENCE
Production Manager & Opening Team Member, Seina & Cocotte Catering, Valencia, Spain, 2007, 2008, 2009

Head Chef, Real Club Náutico de Valencia, Valencia, Spain, 2005-2006 & 2008-2009

Sous Chef, La Hipica Club Valencia, Undergraduate Program Internship, Valencia, Spain, 2006

Chef de Partie, Alejandro del Toro Restaurant (1 Michelin Star), Valencia, Spain, 2004

Chef de Partie, Corporation Club El Nogal, Bogotá, Colombia, 2004

Chef de Partie, Radisson Royal Bogota Hotel (5 Stars), Bogota, Colombia, 2004

Interim Manager, Goddard Catering Group Bogota LTDA, Bogota, Colombia, 2001-2003
EDUCATION & TRAINING

Technologist in Hospitality Management | Polytechnic University of Valencia, Spain

Master of Culinary Management | EHTV, Spain

Postgraduate Diploma in Pastry and Culinary Management | EHTV, Spain

Postgraduate Diploma in Hotel Management, Bars, and Restaurants | EHTV, Spain

General Course of Baker and Pastry | Gremio de Maestros Pasteleros de Valencia, Spain

Diploma in French Culinary Arts | Sergio Arboleda University, Bogota, Colombia

Cook (CAP) | National Apprenticeship Service (SENA), Bogota, Colombia

High School Graduate | ICFES, Bogota, Colombia

EDUCATION & TRAINING

Member, American Culinary Federation (ACF) Member, World Gourmet Society (WGS) Member, World Food Travel Association Member, World Association of Chefs Societies (WACS)

LANGUAGES

English – Portuguese – Spanish

Chef talent team

Natalia Arevalo

Natalia Arevalo

Dynamic, motivated professional Pastry Chef with more than 15 years of experience in the hospitality industry in different countries. Go-getter attitude with an ability to easily grasp new ideas, concepts, and methods; Strong knowledge of pastry and baking; Solid communication, perfectionist, meticulous, organizational, decisive thinker, product developer, creative, teaching and leadership skills. Bilingual in Spanish and English.

EDUCATION
Escuela Gastronómica de Antioquia, Medellín, Colombia
Associates of Occupational Studies Degree, Culinary Arts (Jan 2003- Nov 2005)
Centro Superior de Hostelería y Turismo de Valencia, Valencia, Spain
Certification in Spanish, Mediterranean cuisine and pastry (Feb 2006 -July2007)

Work Experience

Groot Hospitality (komodo, Swan, Papi Steak) Miami, Fl Corporate Pastry Chef (June 2019- September 2020)
•Menu development for different venues
•Recruiter, interview Hire and provide training to the head pastry chefs
•Dessert quality control of all the pastry departments in the company restaurants
•Kitchen design for new openings •Supervise head pastry chef

Novikov, Miami, Fl Head Pastry Chef (December 2017 – June 2019) •Responsible for training all pastry cooks
•Create the signature desserts for Novikov Miami and develop the pastry department
•Responsible for overseeing pastry cooks
•Order all food supplies
•Create schedules for pastry team
•Dessert costing

Escuela Gastronómica de Occidente, Cali, Colombia Pastry and Baking Head Chef Instructor (September 2015 – September 2017)
•Standardize the pastry and bakery program
•Teach techniques and concepts required in the production of pastries, breads and desserts
•Create pastry and bakery seminars

Zuma Miami, London, Dubai, Abu Dhabi, New York Oblix, London Support and Development Pastry Chef (June 2014 – June 2015)
•Standardize dessert menus (globally)
•Create desserts for lunch, dinner and brunch menu
•Support and train the head pastry chefs and the team
•Develop and train the pastry department in New York for the opening

Zuma, Miami Beach, Fl Executive Pastry Chef (May 2012 – Dec 2013)
•Responsible for overseeing and training all pastry cooks
•Create dessert menu for every brunch, lunch and dinner
•Order all food supplies

The Tudor House/ The Dream Hotel, (opening and consulting) Miami Beach, FL Executive Pastry Chef(May 2011 – Sept 2011)
•Responsible for recruiting, hiring, interviewing pastry department
•Responsible for training, managing, and developing new employees
•Plan and create all new menu items including, room service, pool bar, and restaurant
•Create schedules, inventory sheets, cost outs, order guides for restaurant

AMG Restaurants, (opening and consulting), Delray Beach, FL Executive Pastry Chef (Dec 2010 – May 2011)

•Create, teach and expedite modern dessert menus for 2 restaurants (Asian & American)
•Responsible overseeing pastry cooks for 2 restaurants
•Oversee all aspects of pastry

Nobu, Miami Beach, FL Executive Pastry Chef (Nov 2008 – Nov 2010)

•Hire, train, supervise all pastry cooks
•Plan, cost, and execute, including seasonal dining, and special events
•Responsible for ongoing development and execution of standardized recipes
•Prepare departmental budget and operate within budget guidelines
Create all aspects of the dessert menu following the Japanese cuisine guidelines

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