Anabel Cuevas

Background

About Anabel Cuevas

My name is Anabel Cuevas. I come from the Dominican Republic, but what has brought me here? I did 4 year Bachelor in Hospitality Management with a F&B specialization. Then I worked from a franchise taco place to a 2 star michelin restaurant. I did a master in Angers in Art, Culture and Patrimony with a specialization in gastronomy, wine and tourism. I have managed from a team of 6 volunteers with no experience at all, to a team of 22 cooks with experience in their areas. As well got to work in multinational places like Barcelona, or adapting products from Mexico/Miami to Dominican Republic. Then a Master in Culinary Leadership and Innovation in the Institut Paul Bocuse to be able to push boundaries and go above the box. And at the same time, an internship with the R&D of Häagen Dazs Shops, learning first hand the R&D process and product innovation on a day to day basis. Then working as the culinary chef in the KraftHeinz company for the FR BU in the foodservice channel developing recipes with their sauces for the retail and foodservice channel; also recipes adapted to our big customers depending of the trends we saw on the French market and final consumer; or just by being an outspoken person for the brand and how to use our products. After that two more brands have being added and the learning keeps moving.