Chef Angines Moreno

I am a professional chef with 10 years of experience, in the culinary career I have had different experiences that have made me grow and evolve in my skills in the kitchen, I identify a lot with "fusion cuisine" keeping the roots of each dish.

Being a private chef has given a new meaning to my career, I have discovered that I can delight a very select public, with my creations, satisfying unknown palates, it allows me to express the art and the gift that I have in my hands, taking care of every detail in The service to give the best experience to my clients, I value and respect every detail, being a private chef, I discovered true love, the true reason for my passion for cooking.

My experience in the kitchen goes through different countries. From venezuela, my home-countrywhere its culinary culture stands out for its European fusion, especially Spain, Portugal and the Middle East, I have worked in countries like Trinidad and Tobago, where I obtained a vast experience working as a souschef for the kitchens of the charge d'affaires of Canada and the ambassador of Australia, I worked as a catering souschef led by Chef Bernad Long, and worked as an executive chef for jenny wok, a restaurant recognized for its trajectory within the island, living in Trinidad and Tobago gave me the experience and the opportunity to know many flavors, since they are characterized by flavors of the Caribbean, in addition to flavors of India, and Asia, creating a kaleidoscope of flavors that you will not find anywhere in the world.

I also spent a very short time in Brazil, on an island called Florianopolis, getting to know its flavors and its fusions, filling myself with more love for food. The flavor of its meats, the accompaniments, the spicy jams combined with chimichurri, are something special.

Here in the United States, I had to meet my other love, working in the banquets in the hotels of the city of Orlando, understanding the value of service on a larger scale, with greater volume. I have worked for chains such as Holiday inn and Rosen Hotels, Shingle Creek among others.

I have also worked for restaurants, such as Jaleo by Andres at Disney Springs, developing and creating a broader vision about creating traditional dishes in a modern way without losing the essence or roots, I worked at STK, I was an expo and I was able to lead the kitchen of the Sides of a restaurant with a large volume of diners.

I worked as Executive Chef at Cafe de France in Winter Park, creating dishes, dexterously conducting French cuisine from scratch.`