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Dining > Culinary & Sommelier Team > Jesus Vazquez

Chef de Cuisine, Tournant 

Dining

Jesus Vazquez


Born and grown in Mexico City on 1990.

On 2008 I moved to Morelos Mexico to study at Universidad del Valle de Mexico, where I graduated on 2012 with an International degree in Culinary Business Administration.

At 19 years old, on 2009, I spent my first 8 months internship at Las Brisas Huatulco, Oaxaca as F&B Asistant manager and Line cook.

On 2011, I join The Westin Resort and Spa, Los Cabos as intern again, but I was hired at the end of my internship as lead cook.

On 2013, I made a 4 months stage at Deckman’s at Havana San Jose, under Chef Drew Deckman’s direction, and was there where I felt in love with the fish techniques and procedures, as well with the care he use to handle their fresh fish and products in general.

On 2013 also I help a TV producer to expand their market including catering service on their productions, starting myself as a Head Chef, and supervising the entire food production, same as service.

After a year and a half, I decide to keep improving my skills, and I apply for a 1-year internship at The Omni Hotel at Championsgate, Florida under Chef Robert Ash’s supervision. At the Omni Hotel I learned how a resort works at the United States, including all the banquets areas, pastry and bakery as well.

At my returned to Mexico, I realize how much I love to cook, but also, how important is the presentation of the food, it was when I decide to study food stylist, and become a Chef and Food stylist.

On May 2017, I decide to open my own business, putting on practice everything I learned since I was on the school, I was on charge of all the food area, including recipes, menus, and photos.

After almost 2 years, I decided to move back to United States, to become part of The Greenbrier family on January 2019 as Sous Chef at Prime 44, under Chef Meredith Flavin’s supervision, after 6 months on Prime, I decided it was time to follow a different kind of cuisine, and apply for the Sous Chef position at In-Fusion, under Chef Nick Truesdell supervision.

On 2020 I get the opportunity to grow again at The Greenbrier, becoming Chef de Cuisine.