Chef Ejecutivo

EXECUTIVE CHEF EUGENIO VILLAFAÑA
chefeugenio@gmail.com


Committed, accomplished, recognized, persisting and visionary Executive Chef with contagious enthusiasm…

AREAS OF EXPERTISE INCLUDE:
Kitchen operation management, staff training and motivation, team building skills, special events planning, menu creation and set up, international cuisine, food cost control, knowledge ofindustry traditions and trends, flawless customer service, unforgettable guest interaction, culinary shows, renowned classes and demonstrations, TV and radio shows, quality assurance, food safety regulations: implementation and renewal of the CRISTAL, DISTINTIVO “H”, PREVERISK and CDC-USPH HACCAP programs.

INCESSANT KEY ACHIEVEMENTS:
- Streamlines and successfully restructures kitchen operations toenhance efficiency, saving time and food costs.
- Proves highly adept at creating numerous popular and innovative menus.
- Consistently commended for creating unforgettable dining experiences for guests.
- Successfully trains, mentors and motivates kitchen staff with a proactive attitude in order to provide extraordinary
quality service throughout entire operation.
- Persistentlyachieves or surpasses all personal and employer targets within deadline.
- Initiates and forges strong and lasting relations with customers and staff, gaining both respect and
admiration.

GENERAL SKILLS:
Spanish: Native
English: Advanced Written and Oral Fluency (95%)
Italian and French: Basic Oral Fluency
Superior Computer Knowledge

PROFESSIONAL PROFILE

EXECUTIVE CHEFOCTOBER 2011 TO PRESENT
HOTEL ROYAL HIDEAWAY, OCCIDENTAL HOTELS
Playa del Carmen, Quintana Roo, México
www.royalhideaway.com
Company profile: International Hotel chain based in Spain, offering a variety of vacations and accommodations in Aruba, Costa Rica, Cuba, Dominican Republic, Mexico and Spain at the Royal Hideaway, Occidental Grand, Occidental
and Allegro Resorts.

Features of HotelRoyal Hideaway:
* 5 Diamond AAA Award, Leading Hotels of the World, 200 suites, 5 restaurants, Dinner Show Theater, In-Kitchen Luxury Chef’s Table, 24 Hour Room Service, Banquets and Catering service holding up to 400 guests, named first 5 Diamond Luxury All-Inclusive in Latin America.

Brief job description: Responsible for entire kitchen department: overseeing food cost, creative menudevelopment and planning, staff training, amicable team work, food safety, etc. Michelin star standards in our specialty restaurant, Las Ventanas. The most pleasurable part, both for myself and guests, is our private, state-of-the-art Chef’s Table, like no other in all of Cancun and the Riviera Maya. *First chef since hotel’s inauguration to be entrusted with a dinner for La Chaîne des Rôtisseursand, successfully, complimented for the “best and most innovative dinner” in years in the region.*

EXECUTIVE CHEF MARCH 2010 TO OCTOBER 2011
HOTEL VILLA LA ESTANCIA, VILLA GROUP
Nuevo Vallarta, Nayarit, México
www.villagroup.com
Company profile: The Villa Group, a 20 plus year Mexican corporation, offers luxury and family oriented, all-suites accommodations in its properties inPuerto Vallarta, Sierra Madre, Cancun, Cabo San Lucas, Loreto & Nuevo Vallarta. 

Features of Villa La Estancia Nuevo Vallarta:
* 4 Diamond AAA Award, 270 suites, 2 restaurants, La Casona (High-end profile, certified by La Chaîne des Rôtisseurs, Distintivo “T”), 24 Hour Room Service, Banquets and Catering service holding up to 350 guests, Tatewari Spa.

Brief job description:Accountable for the full operation of the Food and Beverage Department while maintaining high profile standards of environment, service and food. Keeping the food cost, working environment and food safety in order. Implementation and coordination of the “Gourmet Experience”. New menu creations, private/open cooking classes and in-villa dining are a very pleasant part of the job. *Host Chef of 2010...