Jose Chesa Carretero
 Member since: May 13, 2011
|
 A native of Barcelona-Spain, José graduated from the Escuela de Restauracion y Hostelaje; with an Associate Degree in Gourmet & Elaborate Cooking (certified by Le Cordon Bleu), as well as a Bachelor’s Degree in Culinary Arts. José’s vibrant professional path began at the 5 Hotel de Crillon,Paris, followed by a turn at the 4Hotel Club Royal Son Bou in Menorca, where he served as sous chef. After two years, José returned to Paris to work as Chef de Partie under Chef Alain Passard at the esteemed 3Michelin restaurant, Arpege. In 2004, he headed back to Barcelona to serve as a Chef de Partie at, Can Fabes. While he developed his skills at some of the most prestigious addresses in Europe, José had his sights set on New York City and in 2005 he did, while working at Fleur de Sel now Bar Breton. In 2007 José became the Executive Chef at Compostela in San Juan,PR. Today, after fortifying the new techniques at Can Jubany,Spain Jose is back and we can't see what this chef will do next! |
 |
| My Socials: |
| Email: josechesacarretero@gmail.com |
 Visit my ChefDb Profile |
|
| Information on this page is not maintained by ChefDb. |
|
|
