CHEF EDGAR ROMÁN
MI HISTORIA
HA SIDO UN LARGO CAMINO PARA LLEGAR A LA COCINA....
Graduated from the Universidad Iberoamericana, it has its beginnings with its two most important mentors, Antoine Wolenmilch, and Bernard Brunnele. The most prominent places in his career were, General Motors Distributors Association, National Railways of Mexico, Orraca restaurant group, Los Encinos Golf Club, Mi Casa Group, Pueblo Bonito Resorts Group, Cachet Beach and of course his collaboration in Radio de los Cabos for more than 10 years collaborating in different programs.
With over 20 years of experience in the kitchens, Chef Edgar was also responsible for one of the most prestigious restaurant groups in Los Cabos, Grupo Mi Casa, with 5 restaurants of different concepts. Here he made efforts to boost South California cuisine, investigating and contributing both to the rescue of the same, and proposing new creations always based not only on the ingredients, but they do not take context to their preparations to the tradition and style of the low cuisine Southern California He has had the opportunity to serve great personalities of national and international politics and entertainment within his career. He participated in the culinary festival of El Clero Restaurant, in Cartagena de Indias, in the year of Mexico-Colombia, as well as a reference chef for Virtuoso in Los Cabos.
Nowadays, he has the radio program of the culinary magazine of Cabomil Radio, called “This is how Taste Sounds” (Así suena el sabor) from Monday to Friday, he is the leader of the Chefs x Los Cabos movement, where he joins the most important chefs of the destination, carrying out large-scale events on behalf of the needy causes of destiny. He is part of the most important association of Chefs in the country Club Vatel as well as the culinary academy of France and to taste his cuisine. He is a partner in the prestigious Restaurant in the historic center of San José del Cabo “Don Sanchez” where he next From his partner, Canadian Chef Tadd Chapman makes a unique culinary dumbbell, with his very particular vision of Baja cuisine.
DESDE
1983
About my Carreer
EDGAR ROMAN CHAVEZ
HEAD CHEF – FOOD & BEVERAGE MANAGER – CULINARY CONSULTANT
The kitchen is my world.
My aim is to create a positive emotional connection with my team to achieve flawless costumer service and ultimate culinary patron satisfaction.
I am a self motivated individual with extensive experience in restaurant management. I posses excellent communication skills and sound cost control acumen.
I am not afraid to roll my sleeves and lead by example.
CAREER PROGRESSION
August 2019 to present.. Don Sanchez Restaurant
Executive Chef /Owner
https://www.donsanchezrestaurant.com/
Complete Operation & Administration of the restaurant. Including develope of the concept as a
Brand and the marketing, focused in sustentable products from the región, mixing the Farm to table
with local produced ingredients, like all the seafood purchising direct from the surce, such as the organic
farm animals.
Exploiting my image as a resource for the brand's growth, due to having become a Celebrity Chef in Cabo throughout these years, with very good sales and marketing results before the Pandemic.
January 2017 – May 2019 Hotel Cachet Beach Los Cabos
Executive Chef /Food & Beverage Director
https://cachethotels.com/resort-loscabos/stay/
Designed and refined new restaurants concept including seafood, an all day dinning, a beach club and a wet bar.
Developed catering business event terrace incremental revenue from 155% vs 2018.
Achieved food & beverage cost of 29% mixed
Consulted for the development of 6 more outlets located in the future hotel tower under construction.
Hired, trained and supervised service and kitchen teams.
Achieved in 2018 annual revenues over $160k USD vs budget and guest satisfaction comments cards score of 95%.
Organized and hosted culinary events: Chefs al Rescate, Sabor a Cabo….
Participated in live radio show to promote property.
April 2016 - December 2016 Fat Tuna Restaurant Project
Chef Patron
Appointed to direct opening culinary operations of a new restaurant concept.
Designed the kitchen and all back of house service areas.
Developed menus, costing and operational manuals.
Programed the FF&E for the entire project.
March 2015-March 2016 Pueblo Bonito Pacifica Golf & Spa Resort
Culinary Director
https://www.pueblobonito.com.mx/mexico-all-inclusive-resorts
201 luxury room and suites property with an array of culinary options.
Managed all aspects of multi outlets including Asian-buffet-taqueria-Mexican contemporary, Aqua-bars – Suite service - Steak House - Delis-Lobby Bar - banquet.
Facilitated a revitalization of best services practices
Lowered payroll cost from 15%.
Increased the net profit by 9%
2004–2015 Mi Casa Group Los Cabos, México
Corporate Chef
http://www.micasarestaurant.com.mx/
Oversee 6 restaurants with different concepts: Asian – contemporary Mexican - Latin - traditional Mexican - Mediterranean –Sports Bar.
Decreased food waste, increased sales and controlled food cost
Created and implemented changes to all the menus and consolidating the infrastructure focus in a more productive administration, implementing all the formats and standards, including safety and health procedures.
2002-2003 Orraca Restaurant Group Sta. Fe, México DF
Corporate Chef
http://orraca.com.mx/?page_id=2308
Responsible for restaurants with different concepts at Los Encinos Golf club
Private Club and Residences - Italian - Mexican contemporary - Cantina - international.
2000-2001 Restaurant Córdoba #48 Roma, México DF
Chef Owner
Mexican-Spanish Concept.
1999-2000 La Nueva Luz Restaurant Group , México DF
Executive Chef
Responsible for 4 different restaurants concepts.
1994-1998 Ferrocarriles Nacionales, México
Corporate Chef
Responsible for all culinary services in land, offices, road food and private
railroad carts.
SCHOLARSHIP:
Diploma “Formal education as a Chef” | Universidad Iberoamericana Campus Sta Fe Generation 1992.
Memberships:
Culinary Academy of France
Vatel Club México (Vice President in the Board of Baja California Sur)
“Josper” Certified Trainer (Trained By Dario Mullet)
“Chefs al Rescate” Foundation to support those in need.
“El Sazón de la Baja” live radio gastronomy show all week Monday to Friday at 9am to 10am by Cabo Mil Radio station.
Personal Info:
624 154 05 04
