"Mastery in European traditions, natural fermentation and artisan excellence"
Artisan baker and pastry chef with 13+ years of professional experience in top kitchens across Venezuela, Ireland and beyond. Currently serving as Head Baker at TELFER LTD, Dublin — leading daily production of artisan breads and high-volume baked goods.
Specialized in European baking traditions — French viennoiserie, Italian classics and rustic sourdoughs — with exceptional mastery in natural fermentation and lamination. Bilingual, EU citizen, experienced in international environments. Ready to bring consistent quality and creative precision to any top-tier operation.
Complete mastery of the natural fermentation cycle, from starter cultivation to perfect baking.
Croissants, pain au chocolat and fine pastries with precise layers and exceptional texture.
Baguettes, ciabatta, focaccia and specialty breads with open crumb structure.
Traditional panettone, sourdough brioche and 100% rye breads.
Creation of seasonal specialties and innovative proposals for modern bakeries.
Managing multiple bread varieties simultaneously with consistent timing, quality and waste minimization.
Open to new opportunities — bakery leadership, consultancy or relocation