Samuel Vasquez

Specialty Restaurant Chef at The St. Regis Bal Harbour Resort
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Contact Information
us****@****om
(386) 825-5501
Location
Miami, Florida, United States, US
Languages
  • Español Native or bilingual proficiency
  • Inglés Full professional proficiency

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Experience

  • The St. Regis Bal Harbour Resort
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Specialty Restaurant Chef
      • Oct 2022 - Present
  • The Ritz-Carlton, South Beach
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Restaurant Chef
      • Feb 2022 - Oct 2022

      Running successfully a three meals operation, restaurant with Latin American Influences. 24 hrs IRD, and elevated main bar LAPIDUS.

    • Sous Chef
      • Jan 2020 - Mar 2022

      Developing memorable experiences at Fuego y Mar Restaurant, through our Cooks and Sweet Hemisphere, an Upscale Latin Fusion Dinner.

  • El Mesòn | Cocina Clandestina
    • Independent Business Owner
      • Feb 2020 - Mar 2021

      First Chef Table Initiative during Covid times in the city, underground concept full of mystery with personalized service, serving a unique dinning experience with very personal stories along my career, delivering the highest quality product of various services such as Consultant F&B Profesional, Catering, Banquets events and Private Dinners. First Chef Table Initiative during Covid times in the city, underground concept full of mystery with personalized service, serving a unique dinning experience with very personal stories along my career, delivering the highest quality product of various services such as Consultant F&B Profesional, Catering, Banquets events and Private Dinners.

  • The Ritz-Carlton Hotel Company, L.L.C.
    • United States
    • Hospitality
    • 700 & Above Employee
    • Jr. Sous Chef
      • Dec 2018 - Jan 2020

      Opening Team for the First STK Restaurant in The Ritz-Carlton Company. Leader in charge of The Petit Chef experience. Opening Team for the First STK Restaurant in The Ritz-Carlton Company. Leader in charge of The Petit Chef experience.

  • Grand Hotel Guayaquil, an Ascend Hotel Collection Member
    • Hospitality
    • 1 - 100 Employee
    • Kitchen Supervisor
      • May 2018 - Dec 2018
    • Chef de Partie
      • Sep 2016 - May 2018

      Supervise the different stations in Cantina-Kahlo and Kahlo Club.

    • International Student
      • Aug 2015 - Aug 2016

      Cook and Pastry line staff.

Education

  • Le Cordon Bleu Perú
    Tecnico en Gastronomia y Artes Culinarias, Procesos de elaboración culinaria y servicios afines
    2012 - 2014
  • Le Cordon Bleu Perú - Dpto. de Empleabilidad
    Bachelor of Fine Arts - BFA, Cocina y gastronomía, general

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