GONZALO ANGOSTO VALDEZ

E-mail: acyzqb@r.postjobfree.com

Cell phone: 51-1-9-413*9973

Lima - Perú

Member- founder of APEGA, Peruvian gastronomic association.

Magister classes in Belgian.

-Promotion of Andes’ potatoes in Torino, Italy.

Exposition at the Taste museum in Pinerolo Italy.

Initiative member: www.papasandinas.org.

Member of www.slowfoood.it

PERSONAL PROFILE

Executive Chef with professional studies in Sant Pol de Mar, Barcelona, SPAIN. Results-oriented, creative, innovative, team working focused. Strong leadership skills, communication and easy to handle changing conditions in environment. Experienced in living/ working in different countries.

WORK EXPERIENCE

Restaurant La Viña, Quito- Ecuador 2009

oReopening and design of the Menu

Hotel de Sol y Barro, Trujillo 2009

oFood & Beverage assessor

oKitchen and facilities design

oMenu design

Institute San Ignacio de Loyola 2008-2009

Professor of:

oEquipment Design and Food & Beverage

oKitchen production II

Universidad de Piura 2008

Professor of Mediterranean Cuisine

Country Club Golf Villa 2008

oFood & Beverage manager

oKitchen and facilities design

Mountain Lodges of Peru 2007

oFood & Beverage head Director

oKitchen and facilities design of the 4 lodges of the

Salkantay hiking Lodge to Lodge, to Machu Picchu.

Universidad San Ignacio de Loyola 2006

oCulinary head-Director

oCreation of the restaurant school

oGourmet Management

Hotel la Finisterra, Guanacaste Costa Rica 2004-2006

Small Exclusive Hotels from Costa Rica

oExecutive Chef

Four Seasons Resorts. Bahia del Papagallo 2004

Guanacaste – Costa Rica

Sous Chef

Las Americas Hotels & Suites 2003-2004

oCorporate Chef in charge of the operation of 6 hotels, 10 restaurants. Responsible for the entire kitchen operation, constantly improvement in Menus, banquets, budget and food cost.

JW Marriot Hotel & Stellaris Casino Peru 2000-2003

oExecutive Chef

oResponsible for the entire kitchen operation.

oServing: Four meals, restaurant 2 meals.

oLobby Bar, Room Service, Kitchen cost control.

Country Club Lima Hotel 1998-1999

oExecutive Chef

oKitchen design responsible

oService of 2 gourmet restaurants, banquets, Lobby Bar

oRoom Service

José Antonio Executive Hotels & Suites 1997

Consultant Chef

Restaurant La Viña - Quito, Ecuador 1997

Executive Chef

Permanent Consulter

Ducks Farmhouse, “Gastronomía Artesanal” 1995-1997

oOwner

oFeed duck breeding

oFoie gras production

oDuck prosciutto and delicatessen

La Gloria Restaurant 1994

oExecutive Chef and Fodd consultancy

oFood Purchasing, Quality Control, Seasonal Menus,

oRegional Gastronomic Seminars

El Condado Hotel & Suites 1993-1994

oChef Instructor

oKitchen Re-Organization, Menus update

Las Dunas Sun Resort Ica – Peru 1992-1993

oExecutive Chef

oKitchen Re-organization

oStaff Training

oMenus update

Kuala Lumpur Hotel, Bangkok, Tailandia 1991-1992

2do Cook of the International Restaurant

Cohen Residence, Kuta Bali Indonesia 1990-1991

In charge of the Residence’s kitchen

Proservice Barcelona Spain 1988-1990

oProduction Chef

oBanquets, Catering and Food Production

oSuppliers of first quality local Restaurants

PRE- PROFESSIONAL PRACTICES

Lima Sheraton Hotel 1994

Restaurant “ARZAK “ San Sebastián Spain 1988

Restaurant la Meridiana, Marbella Spain 1987

COURSES/ SEMINARS

Sant Pol de Mar Barcelona Spain

Restaurant Management

Vacuum- packed techniques and food preservation.

Quality control in Gourmet Restaurants

Catalonian Cocktail Training

Le Cordon Bleu – Lima Peru

French Gastronomy for Professionals

JW Marriot & Stellaris Casino Lima Peru

Chef Excellence Continental Europe (Germany)

Foundations of Leadership

Menu Engineering

Great food Safe food

Food Borne Disease Training

LANGUAGES

Fluent English

Catalonian

Technical Knowledge of French

PERSONAL INFORMATION

Nationality: Peruvian

Status: Single

Date of birth: 10-07-1962

DNI: 10266598

Hobbies: Travelling, Reading about different cultures, Hiking, Swimming, etc.

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