Portfolio Chef Consultant Andrés G.M.Presentation Transcript
Portfolio Andrés González Martín Chef / Kitchen Manager
CareerI started my culinary training working in the fancy Grosvenor House, a renowned luxury hotel,located in the elegant district of Mayfair London, where I started in a hierarchical discipline anddemanding five-star hotel cuisine, itself one of Europes most prestigious hotels.The Classic Haute Italian Cuisine, and British aristocratic banquets, along with the professionalrigor of great chefs, form the pillars of my professional career in gastronomy.After two years under the tutelage of renowned Executive Chef Italian Fabriccio Cadei, Idecided to leave the hotel discipline to broaden my knowledge in Restaurants.After a year working in different establishments in London, I decided to return to Spain tocontinue my training.In Barcelona I studied in a private professional chefs school, pioneering city’s “Escola de CuinaProfesional de Barcelona Bell.art. During the two school years, i also worked as Soux Chef inScience Museum of Barcelona CosmoCaixa, where I started to refine my culinary skills withMediterranean nuances.After graduating with distinction in school, and moved by my affinity for Asian culture, Iembarked on a trip to India, where I attended Indian and Tibetan cooking classes.Already back to Europe, beginning to make contact again with my homeland, Extremadura.Aiming to learn in depth my own food culture, in Cáceres, i worked managing the kitchen of therestaurant Racó de Sanguino, one of the best restaurants in Extremadura based on regionalcuisine, where after a few months, I decided to expand new fields focused on management,gastronomic events, workshops, consulting services, advice on business and trobleshooter. So Ibecame a Freelance Chef.I moved to Brazil to promote a show cooking performance and I started working as ConsultanExecutive Chef for “LSX Group”..
Personal DetailsNationality: SpanishAge: 32Telf.: (00 34) 674 825 856E-mail: firstname.lastname@example.orgSkills Sumary Twelve years serving in fine cuisine kitchens in hotels, restaurants and caterings, in the U.K. Brazil and Spain. Speciliazed in Mediterranean and Asian-Indian cuisine. Experienced in price tag, restaurant and catering menus, tapas, pintxos, creative snacks. Good knowledge in traditional English pastry. Management of medium-sized kitchens and Staff. Banqueting arrangement, line up and service. Gastronomic event management(creative food promotions, fundraising, putting together). Cooking workshops management. Kitchen consultant and Troubleshooter. Computering skills applied to cooking lead line. Leadership. English fluently spoken and written. Brazilian portuguese fluently spoken and written. Driving license..
Academic TrainingJune 2007 – Workshop Course Diploma in Tibetan and Indian Cuisine. Dharamsala,India.Oct/Jun 2005/2006 – Chef de Cuisine Diploma in Professional School-Centre deCuiners I Pastissers de Barcelona “Bell.Art”. Barcelona, Spain.Mar 2005 – International Seminar in Asian Cuisine “Cuinasia”. Science Museum ofBarcelona “CosmoCaixa”. Barcelona, Spain.Oct/Jun 2004/2005- Chef Diploma in Professional School-Centre de Cuiners IPastissers de Barcelona “Bell.Art”. Barcelona, España.Mar/Jun 2000 – Sociology Dynamic Diploma in “Patronato Pedro Ibarra”, EuropeanSocial Funds , Cáceres, Spain.1995/1999 – Bachelor’s Degree in I.E.S. “El Brocense”, Cáceres, Spain.
Professional ExperienceFeb/Sep 2012 – Execituve Chef de Cuisine in “DOC Gastropub”, Saturday’s TheOriginal Hamburger” and “Guadalupe Cocina Mexicana”, Recife-PE. Brazil.Work Focus : Kitchen Management, leading a 25 staff work team in threerestaurants. Creating menus, keeping up the quality standards, and everything relatedto the kitchen was under my responsibility. The “DOC Gastropub” is one of the mosttrendy venues in the city of Recife, based on international tapas cuisine, such asspanish, thai, italian and indian references.“Saturday’s The Original Hamburguer” is considered the best burguer in town, wherewe made mainly fresh beef burguers every day and also has a “Japonese BrazilianTemakeria”, wich is a brazilian interpretation of japonese cuisine.“Guadalupe Cocina Mexicana” is one of the hotspots in Recife, also indicated andprizewinner for the best gastronomy based magazines of Pernambuco. Simply the bestmexican in town.Mar/May 2012 – Chef Teacher at “Oficina de Chefs Recife”, and Gest Chef Promoterfor “Bottarga Gold”, Recife-PE, Brazil.Work Focus : Eventual Teacher, running spanish cuisine classes for 20 students. GestChef for “Bottarga Gold”, creating new dishes for this luxury product.
Apr/Jun 2011 – Creative Gastronomy Management in “Arts Building ElEmbracadero”. Managed by the Council Department of Innovation, Government ofExtremadura, Cáceres, Spain.Work Focus: Restaurant management. Menus and creative snacks inspired by variousarts events in the Restaurant Building. Fundraising. Supply and Staff management.Service supervisor.Mar/Apr 2011 – Freelance Kitchen Consultant and Management in Bar-Tapería “LosLlanos”, Cáceres, Spain.Work Focus: Business consultant adviser, Restaurant administration and operation.Personnel selection and management. Restaurant menu. Negotiation with suppliers.Putting all together.Jul 2010/Feb 2011 – Reinforcement/Replacement Chef in various restaurants andcaterings. Cáceres, Spain.Work Focus: Casual Labours in various kitchens for reasons of high production andpeak season. For the purpose of learning from inside as many kitchens in Cáceres as Icould due to increase my knowledge about traditional gastronomy of Extremadura. Thisway I was also able to develop own projects related.
Jun/Jul 2010 – ‘Gastronomy/Tasting Spot’ Mangement in “Festival In-Pulse – Arte enla Barbacana” Cáceres 2016. Cáceres, España.Work Focus: Cultural/Artistic Project, involved with gastronomy, based on mixingdifferent artistic disciplines like Painting, D’jing, V’jing, Photography and Culinary. Theproject was lead to call and approved by the City Council of Cáceres to be part of theProposals for achieving the City’s bid for ‘European Capital of Culture in 2016’. We had1500 visitors. I managed everything related to ‘Tasting Spot’. The target was theinnovation through Creative snacks based on traditional high quality products ofExtremadura known worldwide like ‘Jamón Ibérico de Bellota’ or ‘Torta del CasarCheese’ .Mar/Jun 2010 – Sous Chef de Cuisine in Cáceres Golf Club. Cáceres, Spain.Work Focus: Kitchen management under Head Chef supervision. International ‘TopPartners’ Menus and catering for tournaments. Also private dinners for selected groupsand companies, highlighting the ‘Rotary Club’.Jun/Dec 2009 – Chef de Cuisine in Rte. “Racò de Sanguino”. Cáceres, Spain.Work Focus: Cuisine d’Auteur Restaurant, based on Traditional gastronomy ofExtremadura. Spacializes in game and culinary artisan products. Capacity 30 PAX.
Jun/Sep 2008 – Sous Chef de Cuisine in Rte. “Bestial”. Barcelona, Spain.Work Focus: Lounge-Club Restaurant. Cutting-edge Italian Cuisine, located in theheart of the trendy tourist area of ‘Port Olimpic’ . I Managed the kitchen coordinatedwith another two sous Chefs under the Head Chef supervision. Short-term contract dueto Peak season. Capacity 250 PAX.Nov 2007/Mar 2008 – Chef de Cusine in Environmental Body of Barcelona,Government of Catalunya. Barcelona, Spain.Work Focus: Daily buffet for 80-100 department workers, based on a balanced dietthrough Catalonian Cuisine. I managed all related to the kitchen on my own helped byan assistant.Apr 2005/Apr 2006 – Sous Chef de Cuisine in the Science Museum of Barcelona“CosmoCaixa”. Barcelona, Spain.Work Focus: Dialy buffet for visitors. Cocktails receptions and fine dinners for BankExecutives from ‘La Caixa’ Bank. I managed the kitchen under Head Chef supervisionand also lead the kitchen in absence of the Head. Mediterranean/Asian fusion Cuisine.Capacity 200 PAX.Aug 2004/Jan 2005 – Chef de Cuisine in Esporta Health&Fitness Club. Barcelona,Spain.Work Focus: Petty Diet-Restaurant for Top Partners. Focused on specific diets forathletics.I managed everything related to the kitchen helped by assistant. Capacity 20 PAX.
Jan 2004/May 2004: Chef de Partie in Charlton House Catering. London, U.K.Work Focus: Communities Catering. In charge of Main courses. English Traditional Cuisine.Oct 2003/ Jan 2004 – Chef de Partie in Admiral Group. London, U.K.Work Focus: HH.RR. Company specialized in Catering Personnel for temporaryreinforcement and substitutions all over London. Executive offices, Museums, etc.Aug 2003/ Oct 2003– Chef de Partie in Ret. “Number 5”. London, U.K.Work Focus: Trendy Restaurant cutting-edge Italian Cuisine with Social Club, Press Roomfor celebrities and 5 exclusive luxury Suits. High Standing Events. Running Main courses asPasta Chef (home made pastas and sauces, antipastos, risottos,etc.)Dec 2001/Aug 2003 – Demichef de Partie Promoted to Chef de Partie in Le MeridienGrosvenor House Hotel (Taken over by Marriott). London, U.K.Work Focus: Renowned Five Stars Hotel located at the very heart of the fine Borough ofMayfair. Capacity 350 guests. Great Room for 2000 commensals. One exclusive RestaurantI started as Demichef de Partie working in the Main kitchen running breakfast buffet andRoom Service(Continental and Full English Breakfast). After six months I was moved to theLeader section(afternoon tea, sandwiches, canapés, etc.). Seven months later I moved toPastry Bakery Sections, there I learned Traditional English Pastry(brownies, puddings, tarts,cakes, etc.). Later on I was promoted to Chef de Partie for the Italian Restaurant, in chargeof Main courses(salads, home made pastas and sauces, risottos, antipastos,etc).
Links• Escuela BellArt (Sp) http://www.escuelabellart.com/• Grosvenor House Hotel (UK) http://www.marriott.co.uk/hotels/travel/longh-grosvenor-house-a-jw- marriott-hotel/• Bestial Rte (Sp) http://www.grupotragaluz.com/restaurantes/bestial/• Guadalupe Cocina Mexicana (Brz) https://www.facebook.com/Guadalupecocinamexicana• CocinaGourmet (Own Wbsite) http://www.cocinagourmet.es/
Food Styling Works • http://www.bottargagold.com/ • http://www.lidl- info.com/cps/rde/xchg/countr y_selection