I started my career, which ended up becoming a passion in 1995 in the small town of Ossett in West Yorkshire - UK. The small restaurant was called Silvestris, despite being an Italian restaurant, the owners were Spanish and passionate about contemporary cuisine. I went to study Catering & Hospitality at Wakefield College where I finished Level 3 in 1998.

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Here is a brief of my experiences:

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More than 20 years of professional experience, with the last ten years in a team leadership position ahead of managing A&B operations in hotels and restaurants.

Great skill in managing people with recruitment and selection processes, in addition to performing with great dedication activities such as providing training and developing professionals.

Experience in management such as cost controls, team management, implementation of procedures, knowledge of food security processes.

Customer service in the events area for budgets and follow ups. Strategic vision, communication with different audiences, leadership, negotiation, entrepreneurship, results orientation, analysis capacity, hotel spirit and flexibility are skills developed along the professional trajectory.

Extensive experience in the food and beverage industry with open management and teams.