Paulo Andres Carvajal Herrera
About Paulo Andres Carvajal Herrera
Paulo Andres Carvajal Herrera is an Executive Sous Chef with extensive experience in culinary management and operations. He has worked in various roles across the cruise industry and has owned a small sushi business in Chile.
Work at Royal Caribbean Group
Currently, Paulo Andres Carvajal Herrera holds the position of Executive Sous Chef at Royal Caribbean Cruises Ltd. He has been part of the team since 2019, contributing to the culinary operations within the Miami/Fort Lauderdale area. His role involves overseeing kitchen staff, menu planning, and ensuring high standards of food quality and presentation. His extensive experience in the cruise industry enhances his ability to manage diverse culinary needs.
Education and Expertise
Paulo studied Business Administration and Management at Universidad de Chile, achieving his degree in 2013. He also completed a program in Administration on Culinary Production at Inacap from 1998 to 2000. Additionally, he participated in the Leadership Development Program at Marriott in Chicago in 2005. His educational background supports his expertise in culinary management and business operations.
Background
Paulo Andres Carvajal Herrera has a diverse professional background in the culinary field. He began his career as an Aprendice at Hyatt Regency Santiago in 1998 and has since held various positions, including Sous Chef at Marriott International and Executive Chef at Steward. Sa. His entrepreneurial experience includes owning Tataki Sushi, a small business in Santiago, Chile, from 2014 to 2015.
Culinary Management Experience
Paulo has significant experience managing food and beverage operations. He served as F&B Manager at Club de Golf Las Brisas de Chicureo from 2016 to 2018, where he oversaw culinary services at the golf club. His roles in the cruise industry, including positions at Holland America Line and Celebrity Cruises, Inc., further demonstrate his capability in culinary management across various settings.
International Work Experience
Paulo has worked in both Chile and the United States, gaining international culinary experience. His roles in the cruise industry began in 2008 and included positions at notable companies such as Holland America Line and Celebrity Cruises, Inc. This international exposure has contributed to his adaptability and understanding of diverse culinary traditions.