PROFESSIONAL EXPERIENCE

2002 – 2021       STEIN ARQUITECTURA GASTRONOMICA

Field:                   Professional and Technical Consulting in Foodservice.

Position:              Founder and Director – Architect.

Mission:           Research, development and design of concepts based on innovation, kitchen equipment technology, and functional and efficient architectural criteria, for the implementation and start-up of more than 240 Foodservice Projects, together with the planning, purchase management, coordination and supervision of construction works on-site.

Testimony:      Reaching the proposed goals has allowed me to improve and benefit people’s quality of life by combining Design, Architecture and Technology, providing concepts and solutions that make the Foodservice Industry grow, evolve, perfect, and modernize.

1997 – 2002        SODEXO CHILE

Field:                   Food and Global Services.

Position:              Project Manager.

Mission:           Planning, management and development of architecture projects, proposals for kitchen equipment and supervision of construction works in the Foodservice and Catering area, achieving optimal solutions in design, functionality, costs, safety, and hygiene.

Testimony:      Great professional and human experience acquired. Infinite gratitude for the company that gave me the tools to found and project the future of my career.

1997                   PROMET

Field:                   Architecture, Engineering and Construction.

Position:              Architect (Project Department).

Mission:           Development of industrial projects for large mining and remote sites.

Testimony:      Grateful for having trusted in my professional capacity, flexibility, and performance, opening the opportunity to work with the Chilean Mining Industry.

1996                   KILBORN SNC-LAVALIN

Field:                   Engineering and Construction for the Mining Exploitation Industry.

Position:              Architect (Department of Architecture).

Mission:           Development of industrial projects for large mining and remote sites.

Testimony:      An honor to have been part of this great human team contributing with my ideas, vision, and professional experience to the fulfillment of goals and teamwork success.

1995                   SABINCO

Field:                   Construction Company.

Position:              Architect (Project Study Department and Natural Home).

Mission:           Development of industrial and housing projects based on modular prefabricated wooden structures.

Testimony:      First formal work experience assuming important challenges and responsibilities that would mark my professional future in terms of flexibility and adaptation.

PROFESSIONAL EXPERIENCE ABROAD

2008 & 2007       LANDMARK DESIGN INC. Las Vegas, Nevada. USA.

Field:                   Professional and Technical Consulting in Foodservice.

Position:              Consultant – Collaborating Architect.

Mission:           Joint work in consulting, design, and architecture of foodservice projects within the United States and Central Asia. July & August 2007. February 2008.

Testimony:      Great professional experience acquired forming a multinational work team sharing knowledge, experiences, methods, and know-how.

1998                   SODEXHO ALLIANCE. Port Gentil, Gabon and Doha, Qatar.

Field:                   Food and Global Services.

Position:              Trainee Architect.

Mission:           Training trip visiting, studying, and analyzing food service and hospitality operations within the main global contracts of the company in administration of oil and gas exploration camps. January & February 1998.

Testimony:      Experience that allowed me to see, understand and learn, from the simple to the complex, the wide and varied world of Food Services on a large scale, being the motivating impulse to dedicate myself and specialize in the Gastronomic Industry.

ACADEMIC BACKGROUND

1986 – 1993       ARCHITECT – Graduated with Honors
Faculty of Architecture and Urbanism. UNIVERSIDAD DE CHILE.
1985 – 1986       Civil Engineering. Pontificia Universidad Católica de Chile.
1973 – 1984       Elementary and High School: Chaim Weitzman Ort Hebrew Institute.

TEACHING EXPERIENCE

2005                   Course: “Architecture & Design of Professional Kitchens“.
CULINARY: International School of Culinary Arts and Services.

LANGUAGE SKILLS

Spanish: Native language.
English: Spoken and written: Advanced level.
High School Student Exchange Program to the United States.
Group Leader for The Experiment in International Living.
Hebrew: Spoken and written: Basic level.
High School Trip Program to Israel.
Aish Hatorah Yeshiva Program in Jerusalem.

PROFESSIONAL TRAINING ABROAD

• MANDARIN ORIENTAL FRANKFURT & MANDARIN ORIENTAL MILANO
  Germany and Italy (October 2018).

• PARK HYATT SHANGHAI & ANDAZ SHANGHAI
  China (April 2012).

• GRAND HYATT ERAWAN BANGKOK & GRAND HYATT SINGAPORE
  Thailand and Singapore (November 2011).

Mission: Work visit, touring and analyzing the Foodservice Facilities: Restaurants, Kitchens, Banquet Rooms, Bars and Buffet Lines, rescuing concepts and ideas in terms of innovation, design, technology, service, and gastronomic experience to be implemented in Chile in new project developments for the Company.

• STEELCASE, ALLSTATE, ZURICH, ALLIANCE, VITOL, A.J. GALLAGHER & PHILLIPS 66
  USA (June 2017). Grand Rapids (Michigan), Chicago (Illinois) and Houston (Texas).

Mission: Working visit with the COPEC Company, touring and analyzing Corporate Canteens and their Foodservice Areas: Dining Rooms, Cafeterias, Self-Service Systems and Kitchens, in terms of innovation, technology, service and gastronomic offer, rescuing relevant aspects, ideas and concepts to implement them in the New Project to be developed in Chile.

• INSTITUTO DEL CANCER DEL ESTADO DE SAO PAULO HOSPITAL & EMPRESA BRASILEIRA DE AERONÁUTICA – EMBRAER.
  Brazil (November 2011).

Mission: Work visit, touring and analyzing COOK & CHILL Central Production Kitchens, Self-Service Systems and Automated Dishwashing Areas, in terms of innovation, technology, service and experience, with the aim of rescuing relevant aspects to implement them in the future Project to be developed for a client in the Mining Industry.

• GREATER CHICAGO FOOD DEPOSITORY & RUSH UNIVERSITY MEDICAL CENTER.
  USA (May 2007). Chicago (Illinois).

Mission: Work visit with CLEVELAND FOODSERVICE EQUIPMENT INC. as part of the professional study to be developed in Chile for a client in the Food Services and Corporate Catering area regarding Central Kitchens for Food Production under the COOK & CHILL System.

• Work visit touring COOK & CHILL Central Production Kitchens organized by the company SODEXHO–MARRIOT SERVICES.
  USA (May 2001). Chicago (Illinois) and Nashville (Tennessee).

INTERNATIONAL FAIRS AND EXHIBITIONS ATTENDANCE

International Exhibitions of Commercial Kitchen Equipment, Technology, Vanguard, and Design for the HORECA Industry: Hotels, Restaurants, Catering, and Food Services:

• HOST MILANO (Italy).
• NATIONAL RESTAURANT ASSOCIATION – NRA (Chicago, USA).
• HOTELEX SHANGHAI (China).
• HOGATEC (Düsseldorf, Germany).
• EQUIP’HOTEL (Paris, France).

INTERNATIONAL SEMINARS FOR CONSULTANTS & FACTORY VISITS

Professional Seminars and Technical Courses for Foodservice Consultants. Visits to reference locations and commercial kitchen equipment factories to learn about applied technologies, product lines, operation, performance and efficiency, quality standards and production infrastructure.

• TRUE MANUFACTURING – Commercial Refrigeration Equipment.
  USA (Saint Louis & O’Fallon, Missouri).

• HALTON – Indoor Air Solutions: Ventilated Ceilings & Exhaust Hoods.
  France (Bethune) & Finland (Helsinki).

• ELECTROLUX Professional – Commercial Kitchen and Laundry Equipment.
  Italy (Pordenone), France (Troyes), Sweden (Ljungby) & China (Shanghai).

• RATIONAL – Combi-Steamer Ovens & Multifunctional Cooking Systems.
  Germany (Landsberg am Lech).

• IRINOX – Blast Chillers & Shock Freezers Systems.
  Italy (Corbanese).

• CONVOTHERM – Combi-Steamer Ovens.
  Germany (Eglfing).

• ALTO SHAAM – Commercial Kitchen Equipment & Cooking Systems.
  USA (Milwaukee, Wisconsin).

• UNOX – Professional Combi Ovens. Bakery & Pastry Ovens.
  Italy (Padua).

• MKN – Commercial Kitchen Equipment.
  Germany (Wolfenbuettel).

• MARENO – Commercial Kitchen Equipment.
  Italy (Mareno di Piave).

• ANGELO PO – Commercial Kitchen Equipment.
  Italy (Carpi).

• MBM – Commercial Kitchen Equipment.
  Italy (Brescello).

• THERMA – Commercial Kitchen Equipment.
  Switzerland (Sursee).

• HOBART – Commercial Dishwashers, Automated Dishwashing & Waste Reduction Systems.
  Germany (Offenburg).

• HOBART USA – Commercial Food Equipment for Cooking, Food Preparation & Dishwashing.
  USA (Troy, Ohio).

• MEIKO – Commercial Dishwashers, Automated Dishwashing & Waste Reduction Systems.
  Germany (Offenburg).

• IDEAL-AKE – Commercial Refrigeration & Heating Technology.
  Austria (Gmunden & Bad Mitterndorf).

• HUPFER – Commercial Kitchen & Catering Equipment.
  Germany (Coesfeld).

• INDUCS – Induction Technology for Professional Kitchens.
  Switzerland (Herisau).

• YUE PO Engineering Co. – Woks, Steamers & Commercial Kitchen Equipment.
  China (Hong Kong).

• FIREX – Cooking Systems for the Food Industry and Collective Catering Equipment.
  Italy (Belluno).

• ATA – Commercial Kitchen Equipment & Dishwashers.
  Italy (Conselve).

• VENIX – Combi-Steamer Ovens & Blast Chillers Systems.
  Italy (Castelminio).

• COLGED & ELETTROBAR – Commercial Dishwashers & Glass Washers.
  Italy (San Pietro di Legnago).

• TRAULSEN – Commercial Refrigeration Equipment.
  USA (Troy, Ohio).

• MONTAGUE COMPANY INC. – Commercial Cooking Equipment.
  USA (Hayward, California).

• WINSTON INDUSTRIES INC. – Commercial Cooking & Holding Equipment.
  USA (Louisville, Kentucky).

• ALLIANCE GROUP – Commercial Laundry Equipment.
  USA (Ripon, Wisconsin).

• ISSELBAECHER Foodservice Equipment – Commercial Kitchen Equipment.
  Germany (Dillenburg).

• INGENIERÍA GASTRONÓMICA – Commercial Kitchen Equipment.
  Argentina (Buenos Aires).

PROFESSIONAL CONSULTANCIES AND PROJECT DEVELOPMENT

Technical Consulting and Integral Project Management from its conception, planning, design, architecture, equipment specification and coordination, to the supervision of works for the implementation and start-up of Gastronomic Projects, covering the segments:

• Hotels & Convention Centers.
• Restaurants, Bars & Cafes.
• Corporate Buildings.
• Companies, Banks and Industries, Large Mining and Operations in Remote Sites.
• Food Production Plants.
• Hospitals, Clinics & Nursing Homes.
• Schools, Institutes & Universities.
• Penitentiary Establishments, Government Institutions & Armed Forces.
• Furniture Design and Food Outlets.