CORPORATE EXECUTIVE CHEF
Andrés Jaraba
More than 15 years in Cartagena food operations, from the line of a historic-centre hotel to corporate kitchen direction. At SAVIA he puts his name to every technical sheet that leaves production.
WHERE THE STANDARD WAS FORMED
Corporate kitchens are learned in hotel kitchens.
Hotel Urban Royal · Hotel San Agustín
Hotel kitchens in the historic centre: high-rotation breakfast service, room service and banqueting, where the standard is measured every day against guests who paid for it.
Mustique Hotels · Hotel Anandá
Kitchen operations in luxury boutique hospitality, where the menu changes with the season and the margin for error per plate is zero.
Restaurante Matiz
Fine dining: technique, plating and technical-sheet discipline at the most demanding level in the city.
Ritual Gastro Bar
Volume cooking with its own identity — the proof that the standard holds when the tickets do not stop.
The full CV, with dates and references, is available for vendor registration processes that require it.
HIS WORK HERE
Every preparation has a sheet. Every sheet has an owner.
At SAVIA the executive chef is not a signature on the letterhead: he approves the technical sheet of every preparation — portion weight, process, presentation, service temperature — and verifies the line before dispatch. When the consistency commitment says a dish departed from its sheet, the sheet exists, and he signed it.