Pedro Guajardo Carrillo's Location
Grand Anse Praslin, Seychelles
Pedro Guajardo Carrillo's Work
- Executive Chef @ Raffles Seychelles
- Executive Chef @ Radisson Blu
- Executive Chef (Consultant and Task force) @ Grand Mercure Hotel
- Executive Chef @ Grand Mercure Hotel
- Executive Chef (Pre-opening) @ Grand Mercure Hotel
- Executive Chef @ Grand Mercure Hotel
- Executive Chef (Pre-opening) @ Grand Mercure Hotel
- Executive Chef @ Grand Mercure Hotel
- Executive Chef @ Grand Mercure Hotel
- Sous Chef @ Grand Mercure Hotel
Pedro Guajardo Carrillo's Education
- Basque Culinary Center
Associate's degree (Culinary Science/Culinology)
2019 - 2020 - EHT Escuela de Hosteleria y Turismo Alcala de Henares
Kitchen Chef (Restaurant, Culinary, and Catering Management/Manager)
1994 - 1996 - Ecole Lenôtre
Cuisine sous vide et ses applications (Cuisine)
2010
- Ecole Lenôtre
Les mises en bouches et les entrées selon Joël Robuchon (Cuisine)
2009 - Ecole Lenôtre
Desserts à l'assiette : montages rapides et facil d’envoyer (Pâtisserie)
2008
Pedro Guajardo Carrillo's Skills
- Sous Vide Technique
- Focus on Portion and Cost Control
- Team Orientated
- Culinary Skills
- Microsoft Word
- Microsoft Office
- Microsoft Excel
- Hospitality Management
- Customer Service
- Food Safety
Pedro Guajardo Carrillo's Summary
Pedro Guajardo Carrillo, based in Grand Anse Praslin, Seychelles, is currently a Executive Chef at Raffles Seychelles, bringing experience from previous roles at Radisson Blu, Accor and AccorHotels. Pedro Guajardo Carrillo holds a 2019 - 2020 Associate's degree in Culinary Science/Culinology @ Basque Culinary Center. With a robust skill set that includes Sous Vide Technique, Focus on Portion and Cost Control, Team Orientated, Culinary Skills, Microsoft Word and more, Pedro Guajardo Carrillo contributes valuable insights to the industry. Pedro Guajardo Carrillo has 1 email and 1 mobile phone number on RocketReach.
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