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Diana
Culinary Professional and Educator with 6+ years in Gastronomy and Hospitality
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Competencies
Extensive experience in diverse culinary disciplines including hot and cold kitchens, pastry, and bakery.
Proven ability to lead teams and manage operations in high-pressure hospitality environments.
Effective communicator with experience in teaching, team coordination, and client engagement.
Strong creative skills demonstrated through menu development and pastry innovation.
Solid background in business administration, integrating strategic planning with culinary operations.
Education
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Summary
Diana combines extensive culinary expertise with leadership and teaching skills. With international training and a master's in Business Administration, she excels in operational management, culinary innovation, and talent development in the gastronomy industry.
Key Achievements
- Led operational improvements as Head of Operations at Restaurante El Prado, enhancing efficiency and customer satisfaction.
- Gained international culinary experience through internships at Restaurante Martin Berasategui, enriching culinary expertise.
- Founded and instructs pastry courses at Las Gravileas, fostering new talent in confectionery arts.
- Secured a master's degree in Business Administration, combining culinary arts with strategic management.