Professional profile

Andres Tirano

Professional cook with experience in quality-focused restaurants, premium hospitality, brunch production, and high-volume hotel service.

Location

Panama

Availability

Open to opportunities in Canada and available for international relocation.

Summary

Based in Panama and currently seeking professional kitchen opportunities in Canada, Andres brings hands-on experience from chef Lucía Freitas's projects, premium hospitality in Málaga, brunch operations, and live hotel buffet service serving up to 1,200 guests a day.

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Recent focus
Restaurants, premium hospitality, brunch service, and high-volume buffet execution
Languages
Spanish native, English intermediate-upper (B2)
Focus
Precision, mise en place, guest-facing service, and consistent execution

Reliable high-volume execution

At Hotel Gran Cervantes, Andres works in live buffet stations such as grill, wok, and crepes while serving around 1,200 guests per day.

Precision in quality-focused kitchens

He worked in A Tafona and LUME, projects led by chef Lucía Freitas, where detail, product quality, and disciplined pre-service preparation were essential.

Strong mise en place and organization

His work includes pre-preparation, station setup, inventory support, purchasing, and menu-related execution in fast-moving service environments.

Calm service with direct guest contact

From brunch service to live hotel stations, he has experience working visibly in front of guests while keeping speed, coordination, and consistency.

Experience in premium hospitality environments

His background also includes hotel and restaurant service in Málaga, adding exposure to guest expectations, polished standards, and service consistency.

Experience

A track record across quality-led restaurants, brunch production, and high-demand hotel service.

2025

Málaga, Spain

Only YOU Hotel Málaga

Cook

Worked in the culinary environment of a five-star hotel in central Málaga, adding experience in premium hospitality standards, coordinated service, and guest-focused execution.

2024

Torremolinos, Spain

Hotel Gran Cervantes

Cook

Worked in the buffet showcooking team, covering stations such as grill, wok, and crepes while serving a daily average of around 1,200 guests. This role strengthened his teamwork, guest interaction, speed, and consistency under pressure.

2022

Málaga, Spain

La Deriva

Cook

Restaurant experience in Málaga that reinforced mise en place discipline, service rhythm, and day-to-day kitchen coordination in a fast-moving dining environment.

2022

Malaga, Spain

The Club

Cook

Focused on assembly and brunch service while maintaining full understanding of the kitchen. Also supported purchasing, inventory, menu creation, and pre-service preparation in a high-demand concept.

2021

Santiago de Compostela, Spain

LUME

Cook

Worked in an innovative direct-to-guest concept that blended Japanese techniques with Mexican flavors. The role required accuracy, product respect, and clean execution in an interactive environment.

2021

Santiago de Compostela, Spain

A Tafona

Cook

Worked under chef Lucía Freitas in a quality-focused environment where pre-preparation, precision, and attention to detail were essential to maintaining the kitchen standard.

Profile

A chef shaped by curiosity, discipline, and a commitment to improving the guest experience.

Andres has been passionate about gastronomy from an early age, but his profile is not built on enthusiasm alone. It is built on repeated exposure to demanding kitchens where consistency matters every day.

He is committed to learning continuously, from culinary tradition to newer techniques, and then turning that learning into better execution, stronger teamwork, and a better guest experience.

What stands out in his trajectory is range without losing focus: author-driven kitchens, brunch production, and high-volume hotel service, all connected by the same priorities of discipline, adaptability, and care for standards.

Education

Technical Program in Kitchen Assistance

Escuela de Gastronomía de Medellín (EGM)

Training in culinary techniques, ingredient handling, food safety, and menu preparation with a strong practical focus.

Basic Molecular Cuisine Course

Escuela MCS Colombia · 2021

Training in spherification, texture development, smoking, plating, and liquid nitrogen techniques with hands-on application.

Languages

Spanish
Native
English
Intermediate-upper (B2)

Curriculum Vitae

Download the full CV for a complete view of experience, education, and contact information.

This version includes his latest roles, education, and direct contact details.

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Contact

If you are hiring for a kitchen in Canada or considering international talent, Andres is open to relocation and the fastest next step is a direct conversation.