JOSÉ MEZA
Peruvian Chef in charge of the Buffet and Catering department in the Gastronomy Career at Le Cordon Bleu Lima. He is a former Cordon Bleu student and did his internship in renowned restaurants in Lima such as Ambrosia (Park Plaza Hotel), Señorio de Sulco and managed others like Al Fresco. He went to Italy as Executive Chef of San Felice restaurant. There, he learnt about Italian Rustic Cuisine. At his return, he did another trip, this time to New York, to design the Sipan Restaurant at the Upper-West in Manhattan. He also directed the release of the Gitanas restaurant in the same neighborhood. He was also responsible of the banquets department of the Marriott hotels in Washington DC. He has participated in several international events such as the Mining International Congress and March of Dimes en Washington
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LE CORDON BLEU PERU
 
CULINARY PROGRAM:
“INTRODUCTION TO PERUVIAN CUISINE”
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