Growing up with country cooking, he discovered his passion, the love of food. He is currently the co-owner and chocolatier of Miette et Chocolat, and resides with his wife in Denver.Ĭhef David Lewis was born and raised in rural Illinois. His work and creations have been published in European and North American pastry magazines such as Dulcypas from Barcelona, Dessert Professional and the New York Times. Soon after he accepted a highly coveted position with Barry Callebaut as a Corporate Chef for the South American Region and Director of the Chocolate Academy in Chile.Ĭhef Gonzo has traveled throughout North and South America teaching classes and performing demos. In 2013, he moved back to South America to work at the Grand Hyatt Hotel in Santiago de Chile. Most notable amongst his various accomplishments throughout this period was the launch of his personal line of chocolates, providing different hotels throughout Manhattan, NY with high end confections. Julien in Boulder, CO and The Hyatt Corporation in New Orleans and New York. After completing his studies, he traveled around the country working for 5 star hotels and celebrity chefs.įrom 2009 to 2013, Chef Gonzo worked for large hotels in the United States including the St. He enrolled in pastry and culinary school in Buenos Aires. At the age of 17, he started working in restaurants and fell in love with the culinary world. A French patisserie with a modern twist, serving everything from traditional bon bons to unique candy bars.Ĭhef Gonzo Jimenez was born in Northern Argentina, raised in a Spanish household surrounded by good food and long family meals.
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