As the Founder and Service Architect of Safari Culinary, I lead the end-to-end operational strategy for multiple boutique hospitality concepts in the Riviera Maya. Key Achievements & Responsibilities: Service Design & SOPs: Engineered comprehensive Standard Operating Procedures (SOPs) that define the guest journey, ensuring consistent 5-star service delivery across all touchpoints. Operational Auditing: Conducted regular performance audits to optimize labor models and supply chain efficiency, significantly reducing operational waste. Revenue Optimization: Implemented strategic menu engineering and pricing analysis, leading to a consistent increase in F&B profitability and brand reputation. Concept Development: Spearheaded the launch of 'Salsa Madre,' transitioning a culinary concept into a successful retail and B2B brand through rigorous R&D and market analysis. Staff Empowerment: Developed and delivered dynamic training programs for diverse, multicultural teams, fostering a service-obsessed culture focused on 'moments of delight´

Led a high-impact seasonal consultancy for Gitano Tulum prior to its global expansion, focusing on the architectural design of the guest experience and operational flow. Service Design: Developed the initial service standards and staff interaction protocols that defined Gitano’s signature 'jungle-luxe' atmosphere. Operational Readiness: Optimized kitchen and bar workflows to handle high-volume turnover during peak season without compromising brand standards. Brand Alignment: Collaborated on menu engineering and presentation to ensure the culinary offering matched the property’s unique aesthetic and nightlife identity.

Provided strategic culinary consultancy during the critical expansion phase of the brand within the competitive New York City market. Focused on ensuring operational scalability and technical consistency across multiple high-volume locations. Key Achievements & Responsibilities: Operational Scalability: Adapted traditional recipes and production methods into standardized systems suitable for rapid multi-unit expansion without compromising authenticity. Quality Assurance (QA): Established rigorous quality control frameworks and performance benchmarks to maintain brand integrity across all NYC outposts. Staff Training & Development: Led technical training sessions for culinary teams, focusing on execution speed, kitchen safety, and consistent flavor profiling in a fast-paced environment. Menu Standardization: Developed comprehensive training manuals and technical specs that served as the foundation for the group’s standardized service model. Cross-Market Integration: Acted as a bridge between traditional culinary techniques and the logistical requirements of a growing corporate infrastructure.

Asociate Degree in the applied sciences of Le cordon Bleu culinary arts

Le Cordon Bleu Academy in Texas Culinary Academy

2003 - 2004

Credential ID: 0423