Damián Betular

Mr. Betular’s previous experience includes Head Pastry Chef positions at both Restaurant Manero and Restaurant Sucre in Buenos Aires. He has also worked at Hotel Llao Llao Resort & Spa, Bariloche; Marriot Plaza Hotel (5*), Buenos Aires; Patagonia Plaza Hotel (4*), San Martín de los Andes; and La Cumbrecita Hotel, La Cumbrecita, Córdoba. He studied under Osvaldo Gross and Beatriz Chomnalez, and attended Buenos Aires’ IAG to receive his Post Graduate Degree in Culinary Arts, as well as his certification as Pastry Chef. Mr. Betular also trained at New York’s Institute of Culinary Education.