Chef Pablo Corrales

I am a professional chef with 15 years of experience. Started my career at a young age working for a private club where I became the executive sous chef. In search of refining my skills I enrolled at The Culinary Institute of America. After graduation I settled in NYC to work for chef Daniel Humm at The Nomad Hotel where I refined my cooking style in fine dinning. Then I received an opportunity to be part of the opening team of Longoven Restaurant which focuses in creative high end dinning experience where I learned fermentation techniques and to create tasting menus.