Guillermo Manuel Dolande De Gracia
About Guillermo Manuel Dolande De Gracia
Guillermo Manuel Dolande De Gracia is an Executive Pastry Chef currently working at Viking Cruises in Sydney, Australia. He has extensive experience in the culinary industry, having held various roles in prestigious hotels, cruise lines, and educational institutions.
Company
Guillermo Manuel Dolande De Gracia is currently serving as the Executive Pastry Chef at Viking Cruises, situated in the Sídney region of Australia.
Title
Guillermo Manuel Dolande De Gracia holds the title of Executive Pastry Chef, a role in which he oversees the production of pastries and desserts. His responsibilities have spanned across various notable establishments in the hospitality industry.
Education and Expertise
Guillermo is well-versed in the art of baking and pastry-making, having achieved a Bachelor of Baking Engineering (B.E.) from the American Institute of Baking. His academic background has provided him a strong foundation in baking and culinary arts, further enhanced by his practical experience in various high-profile roles.
Professional Background
His extensive career encompasses various roles, including Executive Chef and F&B Manager at Continental Hotel & Casino in Panama, Executive Chef at Club Union de Panamá, Executive Pastry Chef at Celebrity Cruises, Inc., and Marriott Hotels. Additionally, he has served as a General Manager and Pastry Chef at La Casa del Pan and offered consultancy services to several culinary institutions, including Gamboa Rainforest Resort and Club Union de Panamá.
Teaching and Instruction
Guillermo has contributed to the educational aspects of the culinary field as a Professor and Chef Instructor at Universidad Interamericana de Panama. From 2006 to 2007, he taught courses including Pastry Arts and Designs, Serv Safe F&B, and Culinary Arts, demonstrating his dedication to cultivating new talent in the industry.
Consultancy and Management
Guillermo has leveraged his expertise in baking and pastry arts to provide consultancy services and training to various culinary establishments. Notably, he worked as a Fine European Bakery and Pastry consultant at Club Union de Panamá, training personnel in pastry and bakery from 2000 to 2001. He also provided consultancy services as an Executive Chef at Gamboa Rainforest Resort in Panama in 2011.