Our commitment to excellence, attention to detail and personalised service allows us to source the most prepared and motivated culinary staff for our customers. Our recruitment offices use high occupational standards. They are located in Ecuador, Jamaica and ThePhilippines, where many International 5 star Hotel Chains are established because of the abundance of tourist attractions such as such as Ecuador´s Galapagos Islands, Colonial Quito and the many beautiful beaches of The Philippines and Jamaica. We offer our customers highly professional profiles, most of them with 4 or 5 year University degrees in Hotel or Gastronomic Management. We can source staff with experience and expertise in cookery. Here are some sample profiles:


an Bodenhorst

Executive CHEF

  • More than 10 years of experienceas a Chef

  • Supervisesmore than50 chefs and cooks

  • Has created several new recipes

  • Specialist in international gourmet cuisine

  • (HACCP, ISO 9001) and etiquette trainer

  • Plan budgets, manage inventories, quality control

  • Bilingual

ilfredo Reblando


  • More than 5 years of experience as a Cook

  • More than 2 years of experience as a Baker

  • Specialist in Italian cuisine

  • HACCP and etiquette training

  • Creative dishes with new cooking techniques

  • Bilingual

Juan Holguin


  • More than 2 years of work experience

  • Work experience in 5 star hotels (J.W. Marriott/Sheraton)

  • Gastronomy Degree - 4 years of studies

  • Excellent knowledge of gourmet food procedures

  • Superior knowledge of sauce preparation and grill procedures

Maria Rodriguez


  • More than 3 years of work experience

  • Gastronomy degree, obtained at UTE University, 5 years of studies

  • 1600 hours of practice in different kitchen areas such as: Hot & Cold Kitchen, Saute, Garnish, Grill

  • Excellent knowledge of Japanese food

  • Skilled in preparing all types of dishes


Giovanni Yodico


  • More than 5 years of accumulated local and overseas experience in baking quality products and educated in baking science technology

  • Familiarity with ingredient functions, usage, tolerance and substitutes

  • Expert on Baker's formula and mathematics

  • Knowledgeable on food handling and safety practices

  • Capable of working under time pressure in a fast-paced environment


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