Photography Guillermo Horacio González Chef Ambassador. Cook & Chef Institute
I have always been engaged in the pursuit of new technologies for the development of new culinary concepts or just to make the old techniques for cooking food work better. I am currently using the Tribond, Dazzle Basic and Authentique lines. Depending on the cooking method employed for the dish and what I want out of cooking the item, I make a choice from among the elements which comprise these lines. The trustworthiness, innovation, durability and resistance of the materials which comprise the various lines make BERGNER products the best for all my culinary needs. They give me certainty whenever I create a new dish or when I reinterpret an old one. I can only hope for the best in the best possible way and offer the best... that is the difference between good and amazing.

Guillermo Horacio González

Signature Chef

Protégée of Gato Dumas. Worked with Michel Guerard, Alain Senderens and George Blanc. Dedicated to studying and developing new technologies. Currently the Coordinator for the Degree in Culinary Arts at the University of Las Américas Puebla (Mexico).
 
Qualification: CHEF. Awarded by the Gastronomic Institute of the South, certified by the...

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Protégée of Gato Dumas. Worked with Michel Guerard, Alain Senderens and George Blanc. Dedicated to studying and developing new technologies. Currently the Coordinator for the Degree in Culinary Arts at the University of Las Américas Puebla (Mexico).
 
Qualification: CHEF. Awarded by the Gastronomic Institute of the South, certified by the French Culinary Association.
 
Trained under Michel Guerard, Alain Senderens and George Blanc, all holding 3 Michelin stars.
Dean-Chef at the Gato Dumas School for Cooks for South America.
Trained in state-of-the-art cooking, new trends, new product development and analysis, new technologies, research and training professionals.
Trained in dietetic haute cuisine and international cuisine.
 
Under the tutelage of Mr. Michel Guerard: in his restaurant, I honed my skills in modern French cuisine and French dietetic haute cuisine; he is considered one of the ten best chefs in the world and one of the oldest holders of three Michelin stars.
In Mr Alain Senderens' restaurant, I developed my skills with fish and seafood, while at the George Blanc restaurant I learnt the very best of classical French cuisine. Both of these men are considered among the best chefs in the world. Both of them have received three Michelin stars.
In January 2000, 2001 and 2002, I completed culinary chemistry courses at the Sorbonne University (Paris, France) and at the GRÉGOIRE FERRANDL ADVANCED SCHOOL OF FRENCH CUISINE, run by Mr. Hervé This. I was registered on the international consultation list for Molecular Gastronomy.
In January 2000, I was invited into the kitchen of the restaurant run by Mr. Pierre Gagnaire in Paris. Considered one of the world's most modern restaurants. Awarded three Michelin stars.
I was chosen two consecutive years in the selection process for the Bocuse d'Or for Argentina, achieving 4th position in the Argentina Golden Cap (Official Organiser of the competition). 2000.
In 2008, I read for the Ferran Adriá Seat for 'Gastronomic Culture and Food Sciences' at Camilo José Cela University in Barcelona.
Since 2010, I have belonged to the University of Las Américas Puebla (UDLAP) as the Coordinating Chef for the Degree in Culinary Arts. This is a great professional challenge for me within Mexico given the high quality education on offer at this university.
Representative for the city of Puebla in the DËLICE NETWORK (international network of cities with
culinary heritage) (http://delice-network.org/ville/puebla-mexique/).
Named representative of the Professional Committee of the Bocuse d'Or Argentina Academy on 1 August 2013.
On 23 April 2014, I participated as a Guest Speaker at the 1st 'Viviendo Morelos' Cultural Encounter, as well as being the Jury President for the Cooking Competition.
 
PUBLICATIONS
COCINAFUTURO Magazine: December 2014. Published my article on the Use
of New Technologies.
SABORYSABER Magazine: November 2014, Spain. Published my piece on the
development of new technologies.
CIELO, MAR & TIERRA Magazine: March 2015, Spain. Published my work on COOKING &
BIODIVERSITY.

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Recipes. The Cook & Chef Institute
 
Recipes by Guillermo Horacio González
News Chef Ambassador. The Cook & Chef Institute News Chef Ambassador. The Cook & Chef Institute

GUILLERMO HORACIO GONZÁLEZ

Photography news GUILLERMO HORACIO GONZÁLEZ

I am inspired by continuous creativity, transformation, architecture and art.

News Chef Ambassador. The Cook & Chef Institute