About the Chef

My BIO

Gonzalo Jiménez discovered his passion for cooking while growing up in Salta, a city in Northwestern Argentina. At a young age, Jiménez became inspired by the Spanish culinary traditions of his family. Following his passion, Gonzalo enrolled in L’ecole where he studied Culinary Arts at the age of 19, independently studied molecular gastronomy, and continued to IAG in Buenos Aires, Argentina for a degree in Pastry Arts.

Chef Gonzo worked in a series of 5-star hotels throughout Argentina, in restaurants under celebrity chefs Donato de Santis and Maru Botana, as the Pastry Chef of the St. Julien Hotel and Spa in Boulder, Colorado, Executive Pastry Chef at Hyatt Regency New Orleans and currently the Executive Pastry Chef at Grand Hyatt New York. In each position he has continued to cultivate his skills in pastries, and improve his artistry with chocolate – a self-taught skill he continuously worked on throughout his career by attending professional seminars and studying with the elderly German women during his time in Patagonia. Fusing his love of industrial architecture with whimsical elegance, ChefGonzo creates elaborate modern and ephemeral chocolate sculptures and desserts.

The combination of natural talent, determination, and drive has contributed to the acquisition of awards in national competitions (Pastry Live’s National Showpiece Competition in Atlanta, The Gateaux Show in New Orleans) and published works in International Magazines. Striving to make a lasting impact in the pastry industry, Chef Gonzo will continue to evolve, excel and impress.