CARLOS CARVALLO

International Chef & Pastry Chef

Since I am 14 y.o. I begin my career working on hotels, restaurants and bakeries. Now I am 19 y.o. In 2017 I completed my degree as International Chef in Mexico city and this year I got my Pastry degree in France. I am someone highly motivated, I always think about solutions, I am versatile, I like to learn and grow professionally. The kitchen is my right and happy place to be, I like to work in team and being always gentle and positive.

EDUCATION
2019 – Pastry Chef, ENSP- National Pastry School, France
2018 – International Chef, ASPIC Culinary Arts School, Mexico

EXPERIENCE

2019 – Sous Chef – Petit Gourmet, Switzerland
2018 – Chef – Restaurant L’Unique Tartare , Switzerland
2017 – Sous Chef – Restaurant L’Auberge du Mouton, Switzerland
2015 – Trainee – Restaurant Grand-Pont, Switzerland

TRAINEESHIP
2018 – Pastry , L’Elysée Presidential Palace, Paris, France.
2017 – Pastry & Confectionary, Boulangerie Saudan , Switzerland.

CERTIFICATIONS
2015 – Le foie gras, Ecole-club Migros, Switzerland
2015 – Cuisine gastronomique, Ecole-club Migros. Switzerland
2015 – Chocolate, Ecole-club Migros, Switzerland
2017 – Confectionery, L’Ecole Nationale Supérieure de Pâtisserie ENSP, France

LANGUAGES
Spanish, French and English.

INTERESTS
Arts, Music and Travelling.