1. E M M A N U E L A. P R I E T O M É N D E Z
OBJECTIVE
-Continue my professional development in the industry and Gourmet Restaurateur, adding value
to my work through the knowledge and experience gained to date.
-Being involved in the development department and culinary research.
-Improve my culinary skills and expand my learning in the restaurant industry.
-Provide innovative ideas and business competitiveness.
PROFESSIONAL EXPERIENCE
August-September 2014
Stagier
Restaurant Studio. Copenhagen Denmark
Cooking Practices in the Studio Restaurant (1 Michelin star ) , Led by Chef Torsten Vildgaar who was right
hand of Rene Redzepi at Noma for 8 years. Classic French cuisine mixed with contemporary Nordic .
October 2013 to Febraury 2015.
Executive Chef
Peacock's Restaurant, Los Cabos, BCS.
- Chef in charge of kitchen / bar and restaurant.
- Implementation of new techniques in the kitchen
- Fusion and contemporary cuisine with local products.
- Creation of new menu and management of seasons.
- Improvements in health systems and product control.
- Cost Control
- Management of Suppliers
- Chief in charge of 20 people in the restaurant.
- Implementation of new systems of PR to improve the flow of diners.
- Development of orchard and organic garden.
September 2013
Bangkok, Thailand.
-. Course covering regional cuisine Thai food from south to north.
- Practices in School Blue Elephant (Cooking School & Restaurant).
.
January 2013 - July 2013
Private Chef
Goleta Mezcal, Sea of Cortez, BCS.
- Private Chef for a Turkish gulet with a capacity for 14 passengers plus crew.
- Development and creation of menu for breakfast lunch and dinner.
- Cost Control.
- Inventory control and storage.
- Management of suppliers.
- Implementation of customer service.
December 2012
Cook
Dinner End of the World (end of baktuum), Izamal Mérida.
-Participation in the doomsday Dinner hosted by Chef Roberto Solis to close the food festival.
- Work in team Rene Redzepi (Noma, Denmark) for the development of the dish.
January 2012 - December 2012
Line Cook
The Westin Resort & Spa Puerto Vallarta, Jalisco.
- Training and supervision as a line Chef.
- Working all restaurant dishes as well as lunch and dinner menus ranging from Mexican food and
chef's specials (gourmet).
- Position in the cold line, grill and pan.
emmeprieto@gmail.com 0445537208807

2. E M M A N U E L A. P R I E T O M É N D E Z
- Development of inspection trips for VIP groups.
- Improved new menu for restaurant presentation.
- Support for incentive groups banquets and weddings.
- Supervision of stagiers.
- Part of a team of 5 cooks
May 2011 - January 2012
Cook
Hotel The Westin Santa Fe, Mexico City.
- Cold Line and support on the grill in the restaurant Pinzimini.
- Italo-Mexican Food, 70 pax dinner.
- Part of a team of 5 cooks.
- Caterer for all events at the hotel. (Weddings, conventions and incentive groups, event for Staff
and VIP celebrity groups).
- Kosher Experience in events up to 700 pax.
- Assembly and buffet up to 1,500 pax.
- International Menu
- Practices in pastry.
- Management and supervision of stagiers.
- Part of a team of 11 cooks
March 2011 - May 2011
Stagier and Cook
Restaurant Merotoro, Mexico DF
- Stagier and support in the kitchen.
- Practiced by the sou-chef garde manger
- Training with chef Jair Tellez
- Mexican cuisine, a 80 pax dinner
- Part of a team of 10 cooks
November 2010 - March 2011
Cook
Schneckas Restaurant, Santa Catarina, Brazil
- Cook at the cold line.
- Support for all lines including iron and fryer
- International cuisine with Brazilian.
- Participation as a saucier.
- 150 people at dinner, with a brigade of 11 chefs.
May 2008 - August 2010
Project Manager
Flavors of Mexican Cuisine. MéxicoD.F.
- Development and creation of the company Flavors of Mexican Cuisine.
- Formation of structure, logistics, market entry, market segmentation and creation of competitive
advantage.
- Investigation and inspection of providers incoming agencies.
- Odds and customer service.
- Design specific menus for special tastings of cuisine and authentic Mexican cuisine.
- Gourmet restaurants and specific advice for customers.
- Chef kitchen for groups in the city of Mexico.
- Attendance at important fairs for promotion in Mexico, the U.S. and Spain.
LANGUAGES
Spanish native
Fluent English
Portuguese
emmeprieto@gmail.com 0445537208807