|
|
|
|
|
Born and raised in Bogota, Colombia Bernardo Espinel is far from home. Fortunately as the Chef de Cuisine of Americana, he's still close to two of his biggest passions; cooking and culture.
Bernardo's interest in becoming a chef began while earning his bachelor's degree in Food Science at Universidad Tadeo Lozan He worked at several local restaurants that ignited a deeper interest in the field of culinary which ultimately led to him enrolling in Johnson and Wales University in Miami. |
|
|
|
|
|
|
|
|
Following graduation, Bernardo accepted a position working at the Sheraton Bal Harbour, where he learned the fundamentals of cooking, providing the perfect transition into his professional career. Exhibiting leadership skills and a natural talent for cooking, Bernardo was promoted to Executive Sous Chef.
It wasn't long before Bernardo accepted a position as the Executive Chef at The Beach House in Bal Harbour, a small boutique hotel in Surfside, FL. Bernardo then further increased his experience and responsibilities when he was recruited to work as the Executive Chef, opening Kura Hulanda Hotel, on the island of Curacao, NA, where he oversaw four restaurants. One in particular was an upscale Indian restaurant where Bernardo learned firsthand how to combine spices to fully maximize flavors. It is this same understanding of flavors that influences his cooking style today. |
|
|
|
|
|
|
|
|
|
|