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Certified vocational educator; Diplome Cuisine et Gestion, Ecole Paul Bocuse (Lyon); Attended Tang School of Culinary Arts (Beijing, China); Culinary Institute of America (New York). Service experience in both Paul Bocuse’s restaurant at Collonges-au-Mont-D´Or (France) and Alain Ducasse’s Louis XV, in Monaco. Member of the National Team representing Argentina at the 2002 Luxembourg´s Culinary World Cup.
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Certified vocational educator; Grand Diplome Le Cordon Bleu with honors, Paris; Grand Diplome Royal Thai School of Cooking, Bangkok; Attended Yves Thuries,(Toulouse, France); Culinary Institute of America, ( New York); Ecole Lenotre (Plaisir, France); Ecole Andy Mannhart (Lucerne, Switzerland); Tang School of Culinary Arts, (Beijing, China); Academy of Culinary Education (Goa, India).
Captain of the National Team which represented Argentina at Luxembourg´s Culinary World Cup 2002. Service experience in the kitchens of the Park Laurin Hotel (Bolzano, Italy), Four Seasons (Milano, Italy) and Georges Blanc (Vonnas, France). |
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Degree in Business Economics from Universidad Torcuato Di Tella, Buenos Aires; postgraduate studies at Cornell University (New York) and Universidad de San Andrés (Buenos Aires). |
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