Timezone overlap
8h overlap with US East · Mexico
English level
Conversational
Self-assessed via CEFR ladder
(es)Skills & tools
Skills
Tools
No tools listed yet.
About
Gerardo is an Executive Chef with JW Marriott, bringing more than 20 years of international experience in luxury hospitality and Food & Beverage operations. His leadership spans across prestigious groups including Marriott, Hyatt, and InterContinental Hotels Group. Gerardo's expertise covers P&L management, cost optimization, revenue growth, and menu engineering, alongside a strong focus on labor productivity, operational excellence, guest experience, and talent development. Beyond his work in luxury hotels, Gerardo has an entrepreneurial background. He co-founded and served as Principal Consultant at FOOD FLOW CLUB, and was Co-Owner of PALACIO NATURAL LATIN FOODS, where he applied his business acumen to drive growth and efficiency. He also contributes to the industry as an Associate at AIDABE – Iberoamerican F&B Directors Association. Gerardo thrives on professional culinary challenges that push him beyond his comfort zone. He seeks out projects in diverse areas such as aviation, hospitals, schools, and rebranding initiatives, and is keen on mentorship and culinary education.
Work preferences
- Job type
- Consulting
- Company size / type
- —
- Culture
- —
- Industries
- Business Consulting, Tourism & Hospitality
- Hours
- EST business hours
Salary context
Benchmarks for SMB non-tech role · Senior (7+ yrs).
US figures from BLS OEWS 2024 + Glassdoor; India figures from US SMB offshore vendor pricing. Adjusted for the candidate's seniority.
Work experience
- Chef ejecutivo · JW MarriottJun 2025 — PresentMXUS company · remote
- Liderazgo de operación F&B con 5 venues, 191 habitaciones y 50 colaboradores - Reducción de 2% en food cost sobre presupuesto corporativo - Implementación de estándares Distintivo H y protocolos sanitarios - Planificación estratégica anual de…
- Co-Owner · PALACIO NATURAL LATIN FOODSJan 2024 — Jan 2025MX
- B2B business development for HORECA and Retail channels.
- Associate · AIDABE - Iberoamerican F&B Directors AssociationOct 2023 — PresentMX
- Co-Founder & Principal Consultant · FOOD FLOW CLUBJan 2023 — Present
- Menu Engineering - Cost Optimization - Operational Audits - Recipe Standardization
- Executive Chef · GRAND HYATT PLAYA DEL CARMENJul 2021 — Dec 2022MXUS company · remote
- Generated operational savings exceeding MXN $2 million. - Implemented a Kosher restaurant concept. - Led culinary operations for Music Fest.
- Head Chef- Task force · Grand Hyatt Playa del CarmenNov 2020 — Jan 2021MXUS company · remote
- Head Chef · Hyatt Regency Andares GuadalajaraAug 2019 — Jun 2021MXUS company · remote
- Planificación y ejecución de presupuestos operativos anuales - Participación en procesos de pre-apertura LATAM - Desarrollo de líderes culinarios y planes de carrera - Gestión de proyectos operativos F&B
- Banquet Chef- Task force · Grand Hyatt BogotaAug 2018 — Aug 2018COUS company · remote
- Banquet Chef · Hyatt Regency Andares GuadalajaraDec 2016 — Aug 2019MXUS company · remote
- Liderazgo en pre-apertura y operación de eventos - Control de costos y eficiencia operativa - Implementación de estándares Distintivo H
- Chef De Cuisine · Hyatt RegencyOct 2014 — Nov 2016MXUS company · remote
- Desarrollo de menús y optimización de experiencia del huésped - Supervisión operativa y liderazgo de equipos
- Executive Chef · JW MARRIOTT GUADALAJARAMXUS company · remote
- Reduced Food Cost from 30% to 28%. - Increased F&B revenue by 10%. - Led culinary operations across five outlets.
- Executive Chef · HYATT REGENCY GUADALAJARAMXUS company · remote
- Increased F&B revenue by 10%. - Maintained Food Cost at 28%. - Top 5 Brunch in Guadalajara according to Tripadvisor.
Education
- Técnico en administración gastronómica · A.C.A (Automóvil Club Argentino)1997—1999