 |
 |
Hours of operation: Continental Breakfast & Hot Coffee : Served at 4:45am daily Beverage Services: Las Flores Resort guests are provided bottled drinking water and other non-alcoholic beverages including natural juices, milk, coffee, tea, and sodas with meals complimentary in their resort package. Bottled and canned flavored or carbonated beverages are chargeable. Beer, wine and mixed alcoholic drinks are sold from the bar. Las Flores Surf Club is proud to announce the newest addition to our team, Chef Santos Gavidia. We hope to entice our visitors with Chef Santos’ creative mix of flavors and spice up our menu with his outstanding talent. Chef Santos Gavidia began his career in 1979 in one of San Salvador’s most prestigious hotels; the five-star Real Intercontinental San Salvador. He began his steady work in the kitchen at a young age and worked in all positions until inevitably he became Head Executive Chef. It was during this time that Chef Santos gained most of his experience in the culinary arts as well as in the administration of food and beverage. He claims that his success mostly comes from working and integrating himself with his team. During his tenure in the Hotel Intercontinental he developed good management skills and achieved key integration with his staff thus reaching higher gastronomic standards as a result of good teamwork. Chef Santos also takes great pride in meticulously choosing his products and spices while mixing an array of flavors creatively to concoct his art. In 1991 he engaged in an international culinary training in Mexico. He trained for some time in the Camino Real Hotel in Mexico City, also a five star prestigious hotel. In 1995 he was invited by The Independent Cattlemen's Association of Texas to observe and learn innovative cattle fattening processes and nutrition of beef cattle. During this period he also received formal training in trimming, cutting, and boning beef. In 2003 he was invited to a seminar by SUSTA (Southern United States Trade Association) in New Orleans where he studied in the Culinary Institute of Nicols University. Demonstrations and labs included topics like : South LA. Black Pot Cooking resulting in dishes such as Redfish Court Bouillon & Alligator Sauce Piquante. Florida & Puerto Rican Cuisine, Latin, Cuban and Caribbean influences in the culinary arts were among some of the topics also examined during the course. In 2004 he was invited by the Salvadorian Consulate in Montreal, Canada to teach seminars to Salvadorians involved in the restaurant business in Canada. |
|||||
|
|
