Experienced in all aspects of Pastry, Hot Kitchen and Garde Manger, had been trained by some of the most respectable names oh the Internacional Cuisine as Chef Anthony Edelman, Chef Emmanuel Bassoleil, Chef Guy Leroy and others. Knowledgeable in facility start-up operations. A self-starter who is creative, persistent, and dedicated to completing all tasks. Possesses a strong work ethic, leadership abilities, and consistent motivation. Multilingual; speaks English, Portuguese, Spanish, and mininal French.
In 1998 Chef Remusat completed his Le Cordon Bleu course at The Tante Marie School of cookery in surrey, England. During his time in England Chef Remusat worked as the Chef responsable for the Pastry Departament at The Savoy Hotel. After, he went to Brazil, where for 3 years he was the Executive Chef at the Sky Restaurant (Unique Hotel) one of the Top 8 Worldwide Restaurants in Sao Paulo/Brazil. Today he is the Catering Manager of DOLCE LUMA RECEPTIONS
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