I am a bilingual Spanish-English hospitality and operations professional with more than 16 years of experience in customer-focused environments across the United States and Argentina.
I currently manage kitchen operations and food safety for two busy restaurants in Key West, ensuring consistent service, quality standards, purchasing coordination, and regulatory compliance.
I have strong experience leading high-volume hospitality teams, training staff, mentoring employees, and resolving operational issues in fast-paced settings.
My background includes restaurant ownership, catering, luxury-hotel banquets, resort dining, open-kitchen service, and direct guest interaction with local and international customers.
I bring a practical, hands-on leadership style centered on clear communication, cross-cultural collaboration, food safety, inventory control, vendor coordination, and excellent customer service.
I lead daily kitchen operations across two busy Key West restaurants serving local customers and international visitors. I oversee operational workflows, quality standards, food safety compliance, and a clean, organized service environment.
I train team members, coordinate purchasing, address operational issues under pressure, and support consistent guest experiences across both venues.
I created and operated a restaurant serving approximately 120 guests per day in San Martín de los Andes. I managed the restaurant concept, daily operations, purchasing, service, team coordination, and quality control.
I worked directly with customers through an open-kitchen environment while maintaining organized, clean, and efficient service operations.
I managed kitchen and dining-room teams at a mountain resort serving approximately 350 guests per day. I directed food production, guest service, inventory, hygiene controls, and team training.
I also coordinated events and supported efficient day-to-day operations in a high-volume hospitality environment.
I worked in U.S. hospitality settings in Colorado, including luxury-hotel banquets, open-kitchen service, high-volume food production, and direct customer interaction.
I supported guest service delivery while adapting to fast-paced operational demands and maintaining hospitality quality standards.
I operated restaurants and catering services in Argentina, managing daily business operations, teams, suppliers, clients, safety practices, and service quality.
I developed hands-on experience in business ownership, vendor relationships, staff coordination, customer service, and operational decision-making.
Restaurant Management, Restaurant Management
International Chef, Culinary Arts
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