Chef Mark Anthony Milanes

10 years working experience in hospitality and food service with various job positions from small scale, casual and medium scale venues fine dining restaurants. I am engaged more on French Mediterrenean cuisines, but flexible enough to involve in other fares as well. I also worked under Executive Chef Alain devahive former chef de cuisine from EL Bulli, and Mentored with Chef Vladimir Muhin #13 the world 50 best chefs award, which benefits me a great deal to improve my cookery skills. I have an extensive history from basic food preparation, safety food handling to developing ideas of new recipes for restaurants menus. Detailed knowledge of how to manage duties of kitchen staff and supervision of their daily operations. Continuously focused on operating a kitchen to reach its maximum profitability.