Nestor Perez

Developed and delivered virtual training sessions for aspiring chefs, focusing on basic cooking techniques, cost management, and modern culinary trends. Designed and shared course materials, including digital recipe books and instructional videos.

Founded and managed Makako Events, organizing Latin American-themed nights and parties. Curated unique event concepts, managed all aspects of event planning, and developed a strong network of vendors to deliver high-quality events.

Assisted the Executive Chef in overseeing evening operations, ensuring top-quality service while managing remote communications with the kitchen team. Developed innovative menu concepts based on Latin American trends fused with Mediterranean flavors using digital collaboration tools.

Oversaw food quality and presentation for First Class passengers, creating special dishes using modernist cooking techniques. Managed remote communication with catering services for timely food preparation.

Designed a menu for the Gout of France event, creating digital presentations and collaborating remotely with global chefs. Created monthly themed events to boost guest engagement.

Developed original fusion dishes for the hotel’s signature brunch, utilizing modernist cooking techniques. Managed a team through digital collaboration tools, fostering team spirit and performance.

Specialized in French and Modernist Cuisine, with a focus on food production and cost control. The program provided a comprehensive foundation in culinary arts, preparing students for high-level culinary roles.