Fernando Mendoza

Chef of Jardin (Mexican restaurant In U.K)
- Opening

- layout and setting of kitchen (built from scratch)

- selection of kitchen equipment and plates
- Developed and managed the entire operational system, including vendor relations, product research, menu design, budgeting, and kitchen administration.
- Recruited, trained, and oversaw all kitchen staff, and trained servers to understand and effectively share the menu with customers.
- Consistently improved recipes, enhanced product quality, and standardized processes.
- Established various sales channels, such as bottled sauces, a delivery menu, and catering services.

Catering Tablestudio

- Established the brand from scratch, contributing to its identity as a film and social catering service.
- Designed the entire culinary identity for the film segment, developing menus to meet specific dietary needs.
- Recruited and trained all kitchen and staff members.
- Developed institutional forms to control kitchen operations and administration.
- Planned preparation and storage processes.
- Designed and set up mobile kitchens based on the requirements of different venues.
- Developed various segments, including corporate catering and social catering.
- Collaborated on social catering events with chefs from the group's restaurant brands, such as Campobaja, Petanca, Caiman, and El Tigre Silencioso.
- Worked on food cost management in collaboration with management and finance teams.

Petanca Roma Club

- Developed, built, and consolidated the culinary identity of one of the most authentic venues in Mexico City.

Grupo Ituarte

- Joined Restaurante Alaia as a cook in the pinchos area.
- Within six months, demonstrated my skills and was promoted to Chef de Partie at the grill station.
- After one year, received the first major opportunity of my career to become Sous Chef at the newly opened Restaurante Jeronimo, working alongside Chef Victor Morales (Ensenada, BCN, Mex), and continued collaborating on the openings of Oasis Coyoacan and Aitana in Virreyes.
- In 2015, I was appointed as Head Chef at Restaurante Jeronimo, responsible for the gastronomic proposal of the menu as well as the execution and supervision of classic recipes by Chef Alberto Ituarte.