Talking about yourself is always more complicated than when it comes to others, but in Definitely one of the best things that happened to me in my life was that the magic of cooking made me will find.
Start where you could be considered one of the lowest positions, but, believe it or not one of the most important, in the dishwasher, with a lot of motivation to grow and learn each day of that new adventure that at first I did not imagine would become a passion.
In 1992 at Wolfgang Puck’s Granita Restaurant in Malibu, CA, I began giving my first steps, between successes, mistakes and pasta sauces, my love for what today is my profession began.
Five years later I was transferred to Spago Beverly Hills in Los Angeles, CA, while receiving a Extensive training from world famous chef Lee Hefter and Wolfgang Puck. This was the scene ideal for cooking for great celebrities such as Michael Jackson, Tina Turner, Sylvester
Stallone, former President Bill Clinton and many more, who were also part of my growing up.
In 2001, I transferred to the Kodak Theater as a Sous Chef, where I oversaw the planning and production of the Academy Awards, or better known as The Oscars, the Governor’s Ball, conventions and exclusive off-site events. In those years I also worked as
Sous Chef for Brassiere Vert and Loggia Asian Inspired Bistro.
It was in 2005 when I received the news that the Georgia Aquarium was about to open, without After thinking about it a lot, I moved to Atlanta and together with Wolfgang Puck Catering, Restaurant Associates, Compass USA, we started working in the kitchens of the largest aquarium in the world. After 6 years of many preparations and many seafood, I decided to move forward getting to know different kitchens.
In April 2014, I was hired as Executive Chef for the Golf Masters at Club Mongolia in Augusta, Georgia.
And after many dishes, incredible preparations, a lot of knowledge learned, in the search From a dream, Bp Catering was born, with the desire to share all my experience with my customers, provide them with good food, good service and a good gastronomic experience.