In 1995 my culinary journey started at the famous French restaurant “Le Petit Bistrot de Jacques'' in Caracas, Venezuela. My mentor Chef Marc Provost (Active Member of The Culinary Academy of France) offered me the opportunity to go to France and meet his past colleagues world famous Chefs as Marc Meneau at L’Esperance 3 star Michelin in Saint Pere-sur-Vezeley, Chef Jean Michel Lorain at La Cote Saint Jacques also 3 star Michelin in Jogny-Bourgogne. Those were wonderful cross training moments and great experience gained for my profession. In 2002-2003 I went to south France, lived and worked in a small restaurant located at Midi-Pyrenees (Montauban) specialized in regional cuisine and all preparations with duck and foie gras mainly.

I returned to Caracas in December 2003 to join and open Malabar restaurant with Chef James Baron (M.O.F.) and Chef Carlos Garcia, as a sous chef. Malabar was a modern French fine dining restaurant and the best exclusive place in town at that time. From there I moved to Canouan in Saint Vincent and the Grenadines (West Indies) to work as a Chef de Cuisine in a “Nuevo Latino” concept restaurant called Godhall with Raffles Resort pre opening. After 8 month at the Caribbean, I went back to Venezuela where I was offered by Chef Leslie Stronach to work in Dubai, UAE. I started at La Parrilla Restaurant Jumeirah Beach Hotel where I worked for 3 years, also nominated as Best Latino American restaurant by TimeOut Dubai Magazine and we got the title in May 2007.

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In October 1st 2007 the hotel offered to move to Madinat Jumeirah as Chef de Cuisine at Mj’s Steakhouse, also being part of the best city brunch by TimeOut Dubai. After 2 years I moved to Pierchic Fine Dining Restaurant, best romantic spot and best seafood restaurant in town.

December 2010 I went to Doha-Qatar, to join the pre opening of Renaissance City Centre Hotel as cluster executive sous chef. 

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Joined later on The Intercontinental Resort at Hua Hin, Thailand as Executive Chef in October 2011 for one and a half wonderful years. When back to Venezuela for a quick break and then a new challenge started at The Fontainebleau Hotel at Miami Beach with the role of Head Chef in charge of the emblematic Vida Restaurant. In November 2014 I moved to Dubai again with the proposal of Jumeirah Culinary Director Chef Christian Gradnitzer to lead the complex operation of Villa Restaurant and Beit al Bahar Luxury Villas “a small hotel within the resort”.

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Later, on my way to Mexico I joined for 9 month a small beach resort called Majestic at Punta Cana, Dominican Republic as culinary advisor, supporting the opening of the 3er property and learning all about All-inclusive service. Arrived in Mexico and joined Conrad & Hilton San Luis Potosi as cluster Executive Chef. I was offered to go back to the Emirates to be part of the Fairmont Hotel in Ajman, UAE, a beautiful property owned by one of the 7 Emirates Sheik.

French cuisine is a key part of my professional background. My mentor’s father Robert Provost was the saucier at Maxim–Paris under chef Alex Humbert who was one of the famous chefs at Belle Époque times; Robert was the owner of Gazebo restaurant in Caracas. Gazebo was the main gastronomic meeting place in Latin America in the early 80’s. Having all these knowledgeable chefs at the beginning of my career, and the passion shown by them, is what today give me the opportunity to share at the same level of intensity all my culinary experiences, techniques, savoir-faire, respect for the products, consistency, love for food. 

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Hotel business added a very important part of my career today. Exceed service, attention to details and creating memorable times every day makes it a continuous challenge; an enjoyable challenge.