Hello, my name is Gustavo and I would like you to know me a little more.
Born in Andalusia-Spain with more than 20 years of experience as a chef, I started in the hospitality business at the age of 13 working the summer in a Chiringuito on the coast of Malaga, that seduced me and I felt that I wanted to dedicate myself to it.
Due to family situations, I left my studies and got involved in the hospitality industry but I understood very soon that cooking was something more, I was beginning to hear about what in other countries was being done at the culinary level and that it was very slowly arriving in my country, so I decided to study and prepare while working. My parents left me the greatest inheritance which was honesty and doing your job well as if it were your business and I can say that this has been my flag to this day.
I worked in large hotels and restaurants training with the best through intensive training courses with internationally renowned Chefs such as Martin Berasategui (12 ), Joan Roca (3 ), Dani Garcia (3 ), Diego Guerrero (2 ), Nobu (3 ), Eneko Atxa ( 3 ), and with Sergi Arola (2 and currently 1 in Portugal), where he became the Executive Chef of that project together with that of Gastronomic Director.
I obtained my European Master Chef degree and I belong to international chef associations such as
WACS, EUROTOQUES, and ARTCUA.
I also understood that I must have experience in other places beyond my country, lucky me, I had the great opportunity to work on different projects. Co-financed with the EU for the training of people at risk of social exclusion in North Wales as a teacher and Executive Chef of a restaurant school. From where I went to Zurich-Switzerland as Chef de Cuisine of a restaurant in the Michelin Guide. When I was about to go to Mexico for a new project on the Pacific coast, a very unusual offer of great interest arose, go to Africa to take over as Executive Chef of a project of 2 haute cuisine restaurants, where the experience was unforgettable.
Take part in the exclusive Goute de France where only 2000 chefs from around the world pay homage to French cuisine on their French national day for two years.
I participated in different programs, conferences, and show cooking in Spain and the United Kingdom.