Josu Sedano-Martin

E-mail: adcfyn@r.postjobfree.com

Mobile: +974-********

WhatsApp: +34-655******

Skype: josusm1

EDUCATION

**** *********** ** *********** **********. eCornell University, New York, USA

2009 Postgraduate Diploma in Gastronomy. ESHS-San Jorge University, Spain

2009 Sommelier Diploma. Maforem-School of Taste. Madrid, Spain

1987 Culinary Diploma. Casa Vasca. Bilbao, Spain

WORK EXPERIENCE

Oct 19 to Jan 20: Executive Chef

Vilamendhoo Island Resort. C&C Resorts. Vilamendhoo Island, Maldives

85 staff. 184 rooms. 4 F&B outlets

May 18 to Jun 19: Executive Chef

Mövenpick Resort. Accor Hotels. Kuredhivaru Island, Maldives

Opening Team. 40 staff. 105 rooms. 4 F&B outlets

Mar 17- Mar 18: Executive Chef

Hilton Cabo Verde Sal Resort. Salt Island, Cape Verde

Opening Team. 60 staff. 241 rooms. 4 F&B outlets. 300 covers in Banqueting

Jun 15 - Mar 17: Executive Chef

Hilton Labriz Resort and Spa. Silhouette Island, Seychelles

70 staff. 110 villas plus Presidential Estate. 7 F&B outlets

Oct 13 - Apr 15: Executive Chef

Hilton Malabo. Bioko Island, Equatorial Guinea

60 staff. 190 rooms. 5 F&B outlets and up to 500 covers in Banqueting

May 12 - Sep 13: Executive Chef

SevenStars Resort. LHW. Providenciales Island, Turks & Caicos, BWI

40 staff. 160 suites. 3 F&B outlets and up to 300 covers in Banqueting

Mar 10 - Mar 12: F&B Director

Vidago Palace Golf & Spa. LHW. Vidago, Portugal

Opening team. 53 staff. 70 rooms. 6 F&B outlets. 300 covers in Banqueting.

Nov 08 - May 09: Corporate Chef, Openings and Development.

Eurostars Hotels, Barcelona, Spain

Eurostars Madrid Tower.474 rooms. 80 staff. 4 F&B outlets. Banqueting to 1200

Eurostars Grand Marina. 274 rooms. 50 staff. 3 F&B outlets. Banqueting to 600

Feb 06 - Nov 08: Cluster Executive Chef

InterContinental Hotels & Resorts, Murcia, Spain

InterContinental Mar Menor Golf Resort and Spa. Opening team. 64 rooms plus 200 villas. 62 staff. 6 F&B outlets. Banqueting to 350 covers

InterContinental La Torre Golf Resort. Murcia, Spain. Pre-opening team 130 rooms plus 200 villas.4 F&B outlets and 1000 covers in Banqueting

Mar 04 - Aug 05: Head Chef

InterContinental Phoenicia. Beirut, Lebanon

Part of the re-opening team. 446 rooms. 6 F&B outlets. 40 staff

Eau de Vie, French fine cuisine. V-Bar Modern Tapas Bar. Catering to 800

Oct 98 - Feb 04: Sous-Chef

Conran Ltd. (D&D). London, UK

Quaglino’s. London. Mediterranean cuisine. 50 staff. 600 covers

Guastavinos. New York and Alcazar, Paris for task force openings

Orrery. London. 1*Michelin for a stage

May 97 - Aug 98: Senior Chef de Partie

Caprice Holdings. London, UK

The Ivy. London, UK

Modern British cuisine. Avg. 100 covers

J.Sheekey’s. London, UK

Classic British cuisine. Avg. 100 covers

May 93 - Apr 97: Sous-Chef

Brasserie du Coin. London, UK

Mediterranean cuisine. Avg. 80 covers.

Apr 92 - Oct 92: Sous-Chef to Head Chef

Grupo Lezama, Madrid, Spain

Taberna del Alabardero. EXPO’92. Seville, Spain

Spanish cuisine. Up to 150 covers

Taberna del Alabardero & Café de Oriente. Madrid, Spain

1 *Michelin. Spanish cuisine. 50 to 80 covers

Apr 89 - Mar 92: Chef de Partie to Junior Sous-Chef. Restaurant Anton. Bilbao, Spain.

Dec 87 - Apr 89: Commis to Demi Chef de Partie. Casa Vasca. Bilbao, Spain.

OTHER PROFESSIONAL EXPERIENCE

2018- Professional Thai Chef Diploma. Thai Cooking Academy, Bangkok. Thailand

2013- Star Chefs Congress. New York, USA

2008- Madrid Fusion Congress. Madrid, Spain

2005- Stage at 2*Michelin "La Rive". Amstel InterContinental. Amsterdam, Holland

2004- Host for 3*Michelin Roger Jaloux & Jean-Michel Lorian. Beirut, Lebanon

OTHER SKILLS

Languages: Fluent in English, Italian, Portuguese and Spanish, fair French

HACCP: ServSafe Food Protection Manager Certification

INTERESTS

Member of the Slow Food International

I am very keen on travelling and sports, running, golf and football particularly

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