Diploma Cuisine et Gestion da Ecole Paul Bocuse, (Lyon),
Gran Diploma Tang School of Culinary Arts, Beijing
Diploma Culinary Institute of America,
New York; Worked in the Paul Bocuse Restaurant (Lyon), and Louis XV, Mónaco, of Alain Ducasse
Member of the National Team of Argentina competing in the World Cup of Luxembourg in 2002. |
|
Grand Diploma Le Cordon Bleu with Honorable Mention, Paris;
Gran Diploma Tang School of Culinary Arts, Beijing;
Gran Diploma Royal Thai School of Cooking, Bangkok;
Diplomas Yves Thuries, Toulouse; Culinary Institute of America, New York; Ecole Lenotre, Plaisir; Ecole Andy Mannhart, Lucerne. Academy of Culinary Education, (Goa, India).
Was Captain of the National Team representing Argentina in the World Cup of Luxembourg in 2002; Worked in the Hotel Park Laurin, Bolzano, Italy, the Four Seasons in Milan and Georges Blanc Vonnas, France.
|
|
Obtained a Degree in Business Economics from the Universidad Torcuato Di Tella, Buenos Aires, Argentina, with post-graduate studies at Cornell University in the United States and at the University of San Andres in Argentina. |
