Gisela SalazarGolding

Gisela SalazarGolding has a long and varied work experience in the culinary industry. Gisela began their career in 2001 as a Pastry Apprentice at Restaurant Phileas Fogg and BenFet. Gisela then moved on to El Rall as a Cook/Chef de Partie in 2002, followed by Amado Mio as a Chef de Partie in 2004. In 2006, they became a Sous Chef/Head Chef at La Verbena in Shanghai, China. From 2008 to 2011, they were a Private Catering and Culinary Instructor at Mandalay School in Caracas, Venezuela and Head Chef and Partner at Tepui at Chinese House. In 2013, Gisela was a Consultant at Pavilion Boutique Hotel in Phnom Penh, Cambodia. From 2015 to 2022, they were the Executive Chef Grain traders USA and Culinary Director at Grain Traders, curating all the recipes and menus for the opening and develop of the USA branch of GT. In 2022, Gisela became the Culinary Director at KARANA Foods.

Gisela SalazarGolding attended the School of Hospitality and Tourism of Valencia from 2001 to 2003, where they earned a Diploma in Culinary Techniques and Methods in the field of Culinary Arts/Chef Training.