Eduardo Espinel

Background

About Eduardo Espinel

I had studied culinary arts in my home county back in early and move to my apprenticeship in JW Marriott Caracas, Venezuela, there I started as a Baker and slowly towards becoming a cook, after gaining experience in Bakery, Banquets, restaurant and VIP floor at Jw Marriott Caracas was time to move on and keep learning. In 2013 I moved to Australia and started working in Brisbane as Chef de Partie and so forth, I worked from casual Commis chef at Gomma in Brisbane, the Gallery of modern art with the Executive Chef. Back then, I also did some private classes as a chef instructor at black pearl epicure at fortitude valley, After being around and learning the aussie culture I moved onto Redland Bay where I started in early 2014 as Commis Chef at a Casual Fine dine restaurant at the waterfront in Cleveland and after a challenging experience, I was promoted as Sous Chef for two years in arrow and then to a Head chef and within a year to executive chef and this position I was in for the next 5 years, I decided to move to Melbourne to experience new and more challenging opportunities to keep learning and growing. In Melbourne I worked at a Greek Restaurant at the Mornington Peninsula in Mcreeck a beautiful place and very rich in local products, there is work and participate in the annual Mornington peninsula food festival, we catered 500 pax plus in one day. After Six months, I moved to Montevideo, Uruguay to work with Radisson Plaza Montevideo as Chef de Banquets and after 11 months, I was offered a job at 21c museum hotels in Louisville, USA as an executive Sous chef and I was also offered a job in Disney world Orlando at Swan and dolphin resort which I passed up as I moved back to Australia as my son was born in Brisbane so we decide go back home and Try Sydney, To the present date I’m working as Head Chef for Don Hodge Group at East Hills Hotel and Warners Bay Hotel at Newcastle NSW. With the past few years travelling and learning different skills and cultures I really enjoy and try new ways and different techniques on my dishes and am always looking to expand my knowledge and skills. I really enjoy cooking Mediterranean cuisine and South American with a kick of modern Australian cuisine. I didn’t participate in any competition or Judge before but am very keen to start a new experience and be more involved with the industry. I have trained Apprentices and qualified them.