Antonio A. Soriano

Mr. Soriano currently runs his own culinary consulting business in Buenos Aires and Rosario. Before joining us, he also led the F&B department at Prodeo Hotels, developing their concept and creating new culinary styles. Mr. Soriano worked and trained in Paris for four years with such French culinary legends as Alain Senderens (3* Michelin); Dominique Bouchet (2* Michelin); Phillipe Legendre (3* Michelin); and Didier Piateck (1* Michelin). While in Paris, he was trained in the InterContinental Group’s "work method", and managed the opening of the hot kitchen at the 4-star Holiday Inn at Disneyland Resort. His advanced experience in the culinary world includes time spent as Commis de Cuisine and Chef de Partie at both the Concorde Lafayette and the renowned Hotel du Crillon of the Concorde Hotels Group, as well as Commis at the George V Four Seasons Paris Hotel. Mr. Soriano received his higher education at Paris’ prestigious "Le Cordon Bleu" culinary school, obtaining their maximum diploma, "Le Grand Diplôme". Before his stay in Paris, he obtained his diploma from ESH in Buenos Aires, and studied under renowned chefs Martin Carreras, Beatriz Chomnalez and Dario Gualtieri. As a French native who spent half of his life growing up in Buenos Aires, French culture, gastronomy, and wine has always played an important role in his life both personally and professionally.