Food Business Strategist & Culinary Educator with 10+ years driving excellence in high-end gastronomy. Proven track record with diplomatic & government clients.
With over a decade of award-winning experience in haute pastry and gastronomic business management, I bring together technical mastery, strategic vision, and measurable results.
My career is built on elite training of 1,800 hours at the prestigious Escuela Gato Dumas and has been forged by leading high-end pastry operations, developing my own signature brand—Marie Claire Artesanal—and executing projects for the most demanding clients, including diplomatic embassies and government institutions.
I transform pastry departments into centers of operational excellence and profitability, combining culinary innovation with strategic management to create memorable experiences that drive customer satisfaction and business growth.
In raw materials through inventory control systems and procurement optimization
Compound annual growth rate at Marie Claire Artesanal for 9 consecutive years
Large-format event management while maintaining impeccable quality standards
New dessert proposals that increased demand and customer satisfaction
Bogotá, Colombia
Leading the pastry and bakery division of one of Colombia’s most exclusive social clubs, managing the gastronomic experience for over 500 members and their guests. Implemented a cost control system resulting in a 15% reduction in raw material expenses and revitalized the culinary offering with 20+ new dessert creations.
Bogotá, Colombia
Founded and positioned a signature pastry brand as a benchmark in exclusive events, operating with a successful business model driven by digital marketing and operational excellence. Achieved 25% compound annual growth over 9 consecutive years, executing high-profile projects for the Embassy of Bolivia (150 dignitaries) and the Congress of the Republic of Colombia (250 guests).
Bogotá, Colombia
Intensive professional internship applying theoretical knowledge in a real commercial environment, participating in the planning and execution of a full production portfolio including cakes, cupcakes, breads, and specialty items while building expertise in production management and quality control.
Directing high-volume production with precision and consistency
P&L analysis, budgeting, ROI optimization for gastronomic ventures
Creating original dessert concepts and haute cuisine menus
Diplomatic, corporate, and high-profile event catering
Developing talent with low turnover and high operational efficiency
Brand positioning and digital strategy for the culinary sector
Brioche · Vanilla Cream · Fresh Raspberry
Hand-Laminated · Butter · Caramel Glaze
Dark Chocolate · Seasonal Collection
Entremets · Tarts · Petit Gâteaux
Behind the Scenes
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1,800 hours of specialized technical training at one of Latin America’s most prestigious culinary institutions. Pastry Techniques (1,080 hrs, 2019) and Bakery Techniques (720 hrs, 2017).
Available for executive pastry positions, private events, collaborations, culinary consulting, and custom orders. Every great project begins with a conversation.