Lorena Basteris Rubio

Lorena Basteris Rubio has extensive work experience in the culinary field. From 2009 to 2017, they held a variety of roles in different companies. From 2009 to 2014, they worked as Design Department Manager at Palaos Casual, where they managed production of seasonal collections, monitored and approved design patterns, managed daily production to achieve monthly goals, and managed shipping of collections to the stores to meet deadlines. From 2014 to 2015, they worked at the Natural Epicurean Academy of Culinary Arts, first as a Teacher Assistant, Externship, then as Student Services and Culinary Operations Assistant, and finally as Manager, Student Services and Regulatory Compliance, ADA Coordinator, and Chef Instructor. During this time, they also worked as a Freelance Chef and Health Coach, providing private chef work, catering, and health coaching and education services. From 2017 to present, they have worked at Snap Kitchen, first as a Sous Chef, then as R&D Sous Chef, Research and Development Chef, Director of Culinary, and finally as Vice President of Culinary.

Lorena Basteris Rubio's education history includes attending Macrobiotics America from 2014 to 2015, where they obtained a Macrobiotic Counselor degree in Health Counseling/Disease Prevention. Prior to that, they attended the Natural Epicurean Academy of Culinary Arts from 2013 to 2014, where they obtained a Plant Based Chef degree in Culinary Arts/Chef Training. Additionally, they have obtained various certifications, including SEVP Designated School Official from U.S. Immigration and Customs Enforcement (ICE) in November 2015, School Representative from Texas Workforce Commission in October 2015, School Certifying Official from U.S. Department of Veterans Affairs in September 2015, and ServSafe Food Manager from the National Restaurant Association in October 2013.