Personal Information 1473 Treat Blvd Apt 1616 Walnut Creek, Ca 94597 United States. Ph: +1.415.466.5295 E-mail: msanchez@wewinegroup.com www.chefsroll.com/mauriciosanchez www.sommslist.com/mauriciosanchez @msanchezchef in Twitter Date of Birth: July 01, 1980 Place of Birth: Medellin, Colombia Professional Profile I am a professional and qualified chef, possessing over 14 years of international experience in highly skilled execution of food handling, processing and preparation. The results of this talent are exemplified in the satisfied clients and motivated employees I have come produced throughout my career. My greatest pleasure is the sharing of knowledge I have acquired. I am also a professional and qualified sommelier, skilled to manage, build and modify wine lists as well as drinks, spirits and wine activities. This provides me with the added capability of being able to make pairings between a specific drink and a dish. I continually strive to further my professional development in the areas of leadership, task development, and being able to overcome any obstacle that comes into kitchen operations. Education Escuela Argentina de Sommelier (EAS) Escola Superior D Hostaleria De Barcelona (ESHOB) Double International Degree Bogota, Colombia. 2008-2010 Qualified Sommelier Art Institute of Fort Lauderdale Ft Lauderdale (Florida, U.S.) 2006-2008 Culinary Arts Associate TAFE NSW Sydney Australia 2003-2004 Diploma in Commercial Cookery TAFE NSW Sydney, Australia 2002-2003 Diploma in Civil Engineering
Complimentary Studies: Responsible Service of Alcohol (RSA). Sydney, Australia 2005. Multimedia (Information Technology) Certificate 2 y 3. Central College, Sydney, Australia 2004-2005. Languages Spanish First language English Bilingual (second language) Italian Medium level Work Experience: We Wine Group Job: Co-Owner & Head Sommelier June 2013 Today Wine and suppliers selection In charge of customer service Director of logistic and distribution General supervisor to our on line & off line operation Mauricio Sanchez Catering Job: Owner-Chef-Sommelier January 2012 - April 2015 Development, coordination and execution of all catering aspects from private dinners to 700 person events. Design of food menu and presentation, wine pairings, and hands-on management during the event tailored to client requirements. Industria de Alimentos Zenú (Medellin, Colombia) Job: Demonstration Chef (Deli, specialty and cured products line. Part time) August 2012 October 2014 Chef model for commercial ad campaigns. Customer demonstration of recipes prepared with Zenu s cured meats, deli and specialty products Customer advice in recipe preparation.
Restaurante La Galite Gourmet Mediterraneen (Medellin, Colombia) Job: Owner Head Chef Sommelier September 2009 October 2011 In charge of design of menu and wine list for a 60 seat restaurant, as well as all general management functions. Management of 12 employee team including all aspects hiring and training. Restaurant was featured in local TV show that highlights new and upcoming restaurants in Medellin. Fundación Escuela Taller De Bogotá (Bogotá, Colombia) Escuela Argentina De Sommeliers (Bogotá, Colombia) Job: Teacher 2008 2009 Designed curriculum based on various level of student experience. Taught cooking methods and techniques. Central Cevicheria (Bogotá, Colombia) Job: Head Chef February 2009 - May 2009 General control and supervision of the daily functioning of the kitchen. In charge of kitchen personnel and roster. In charge of requisitions and daily buys for the restaurant. Active member of service committee meeting weekly with owner, service captains, and manager to review all aspects of restaurant. Ocean`s Gourmet Café (San Andrés Islas, Colombia) Job: Chef Consultant and advisor August October 2008 Creation of a fully vegan menu in a challenging location with limited supplies. Advice in the construction and equipment layout in the restaurant.
Abasto Restaurant (Bogotá, Colombia) Job: Head Chef July 2007 July 2008 In charge of hot kitchen, cold ladder) and the brigade. Responsible for daily requisitions and supply orders. Responsible for menu planning cost control and strategies. Supervisor to waiters and the working team in all aspects of planning, evaluating the development of the service. Assistant to the executive chef and co-owner in coordination of restaurant management. Le Bistró Restaurant (Light House Point, FL. U.S) Job: Cook (Second to the chef) September 2006 - May 2007 Mise en place and cooking duties for the daily service. Preparation of equipment for the service. Table service when required. Chicken Kitchen (Ft Lauderdale, FL., U.S.) Job: Cook (Second grill chef in Broward branch) April 2005 July 2005 Mise en place for daily service. Customer service. Cleaning and organization of the working section. Assistant to the restaurant manager. Chicken Kitchen (Ft. Lauderdale, FL. U.S.) Job: Manager (Commercial Boulevard branch) April 2005 July 2005 Logistics and organization of the restaurant. Responsible for daily requisitions. In charge of the restaurant staff.
Pilu at Freshwater Restaurant (Sydney, Australia) Best New Restaurant 2004 Sydney Morning Herald Good Food Guide Two Chef Hats and 17/20 Sydney Morning Herald Good Food Guide Job: Cold ladder (Chef de Partie) August 2004 April 2005 Section mise en place. Daily requisition for the working section. Participation in the making and changes of the menu. Pilu at Freshwater Restaurant (Sydney, Australia) Best New Restaurant 2004 Sydney Morning Herald Good Food Guide Two Chef Hats and 17/20 Sydney Morning Herald Good Food Guide Job: Head Waiter and Assistant to Bar Manager August 2004 April 2005 Responsible for three section waiters and a section on the restaurant floor. Assistant in the logistical planning and co-ordination of events at the restaurant. Responsible for wines and liquors stock and assistance on the requisitions. Cala Luna Restaurant (Sydney, Australia) One Chef Hat and 15/20 Sydney Morning Herald Good Food Guide Job: Chef Apprentice February 2002 October 2004 Responsible for desserts and cold ladder. Section mise en place. Daily requisition for the section. Participation in the making and changes of the menu. Cala Luna Restaurant (Sydney, Australia) One Chef Hat and 15/20 Sydney Morning Herald Good Food Guide Job: Head Waiter February 2001 February 2002 Responsible for a section on the restaurant floor. Wines and liquor stock. Customer service. Assistant in the logistical planning and co-ordination of events at the restaurant.
Work References: Anita Hoyos Executive Planner (for Industrias Zenú) Go Together (Medellin, Colombia) Tel: +57-4-4448444 Ext. 4132 ana.hoyos@gotogether.com.co Andrew Blackburn Executive Chef & Shareholder Central Cevicheria (Bogota, Colombia) Tel: +57-1-2184163 Luz Beatriz Velez Executive Chef and Co-Owner Abasto Restaurant (Bogota, Colombia) Tel: +57-1-215128 luzbeatrizvelez@gmail.com Juan Pablo Estrada Franchise Owner and manager Chicken Kitchen (Miami, U.S) Tel: +1-786-3011273 juanpaec2@hotmail.com Andrew Trousdale Chef and owner - Le Bistro Restaurant (Light House Point, U.S) Tel: +1-954-9469240 www.lebistrorestaurant.com Giovanni Pilu Chef and owner Pilu At Freshwater and Cala Luna Restaurant (Sydney, Australia) Tel: +61-2-99383331 www.piluatfreshwater.com.au Personal References: Kathryn Maki (San Francisco,CA) Tel: +1.512.799.1867 Veronica Velilla (Walnut Creek, CA) Tel: +1.925.595.1897