Boulud Sud - Miami

Founder & CEO

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Hospitality Professional

Junior Manager

Commis

Chef de Partie

I am a career driven individual who is currently working at the Bazaar by José Andrés South Beach. I spend my free time reading and learning about wine and aspire to direct and work with great wine programs in South Florida.

I am a career driven individual who is currently working at the Bazaar by José Andrés South Beach. I spend my free time reading and learning about wine and aspire to direct and work with great wine programs in South Florida.

Diego Borrero PASTRY CHEF 220 Eagle St, Brooklyn, NY 11222 Phone: 1.347.791.8150 — E-Mail: [email protected] Objective My goal in New York City is to join the team of a top restaurant and delight customers with my classical and modern pastry techniques acquired over the past ten years from executive chefs from across the world. For three years I worked with Ferran Adrià and his brother Albert at their 3 Michelin Star, El Bulli restaurant in Spain. I want to continue to grow professionally within a world class NYC restaurant and develop my skills even further across pastry techniques and savory cooking. I am young, dynamic, creative, passionate and responsible. I speak fluent Spanish and am currently learning English to help further my career ambitions. Most Relevant Experience • 2015/2016 Kitchen Manager, Guy & Gallard, New York • 2015 Pastry Chef, Bakery of New York, New York • 2015 Kitchen Manager, Black Iron Burger, New York • 2014/2015 Pastry Chef, Ritz Carlton Abama, Tenerife, Spain • 2013 Sous chef. Ajedrez Restaurant, Cádiz • 2012 Pastry Chef. Ibense Bornay Desert, Jerez de la frontera, Cádiz, Spain -Pastry and I + D Chef, Postres de Mesa, Huesca, Spain -Pastry Menu Consulting, Panishop, in over 70 stores in Spain • 2011 Show Cooking (Michelin Star events) -Weekend Valencia 2011, Club Milessime, Spain -Gastropolis Madrid, Club Millesime, Spain -Kitchen responsible Open Golf Andalucia. Sotogrande, Spain • 2007/2011 Owner D_Boro Pastry. Pastry courses and seminars, Cadiz, Spain • 2005/2007 Pastry sous chef, Taberna de Alabardero, Seville, Spain • 2003/2005 Pastry chef the partie, El Bulli restaurant, Girona, 3 Michelin Star (https://en.wikipedia.org/wiki/ElBulli) - I was head chef of desserts for 3 years working hand in hand with Ferran and Albert Adria. With the Adria brothers I learned the balance between discipline and creativity. • 2003 Consulting pastry menu, Gran casino Madrid. 3 Michelin Star, Spain -Pastry Chef de partie, Hacienda Banazuza Hotel. 3 Michelin Star, Spain • 2002/2003 Paco Torreblanca pastry, Alicante. MMAPE Award (http://torreblanca.net/) - I was pastry chef in charge of the restaurant, catering and events. During my year working with Martin Berasategui, I worked closely with him organizing and producing for big events in his restaurants. • 2002 Pastry chef de partie Kukuarri, Martin Berasategui group. 3 Michelin Star, Spain (https://www.martinberasategui.com/es/inicio) -I was the pastry chef in charge of the pastry for the restaurant, catering and events. During my year working with Martin Berasategui, I worked closely with him organizing and producing for big events in his restaurants. Skills I have almost 20 years of experience in the industry. I have worked closely with world class pastry chefs and bakery managers. I have work in both, big corporation structures like PANISHOP and smaller more prestigious pastry shops all over Spain. I am an expert in mousses, sweetbreads (especially biscuits and plum cakes), puff pastry (including milhojas), proofed doughs (including brioche and croissants), small size pies, catering and restaurants desserts. I have advised on bakery menus for restaurants and catering companies and for organizations of major events. I have managed organization in production systems in the bakery as well as quality control and development of seasonal menus. I have been the leader of teams of up to 20 chefs on events catering to over 1800 people. I also have a foundational knowledge on chocolate and ice cream. I have been a teacher of pastry and bakery in La Taberna del Alabardero (EHS) during my 2 years. I have completed courses of Andalusian Community in Cadiz’s pastry shop “D_boro”. I have given course presentation in Madrid on the application of olive oil in the kitchen, participated in gastronomic events and competitions with Michelin Star Club (Millesime, Spain) as well as given advice on dessert menus for “3 Michelin star” restaurants.