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E N G JOSE ANTONIO LOPEZ RAMIREZ (1 4/1 0/1 9 8 1) Objective: Integrate a team to promote the spread of gastronomy and the continuity of traditional Mexican cuisine. Fostering academic development and individual by promoting spaces for experimentation and research and practical sustainable projects for youth, achieving personal and professional growth. Education: Bachelor of Culinary Arts Management International University Professions UNIPRO 2003-2006 Professional: Specialty in Mexican cuisine, foams and Atmosphere Management gastronomic landscape. Courses: Evidence of participation in the "Advanced Course for Health and Hygiene" conducted on the premises of Forest Ambrosia. Evidence of participation in the "Management and Storage of Dry Food" given in Peripheral Ambrosia Banquet facilities ". Evidence of participation in the "International Course Canaps" taught in French Hall, Banquet Peripheral Ambrosia. Evidence of participation in the course " Amusset Tickets" given in Vitrales Hall, Forest Ambrosia. Evidence of participation in the "Basic Course in Decorating Dessert Fishes" conducted on the premises of Forest Ambrosia. Evidence of participation in the "Advanced Course in Fusion Cuisine" taught in Forest Ambrosia. Evidence of participation in the "Course Pizzeteria" taught in Workshop UNIPRO Hall. Evidence of participation in the "Advanced Course in Arabic Cuisine" given in Tables Restaurant, Insurgentes Sur. Participation in teaching of Contemporary Mexican Cooking Course" taught at Sofia Restaurant, San Angel. Certificate of participation in paper "Pre-Hispanic and Traditional Mexican Cuisine" given to Caf Latino & Radio, Miami, Florida. Evidence of participation in the conference "Food Science Evolutionary" given in Antigua School of Mines, UNAM Evidence of participation in workshop "Entomophagous, eating knowledge" taught at UNAM Qualifier Judge in "First Pozolera State Fair", in Manzanillo, Colima and Chef Patricia Quintana Patricio Gaona. Experience: Academic Coordinator 2010 - today UNIVERSITY OF COLIMA

School of Tourism and Gastronomy Av - Elias Zamora Verduzco No.269, District III Col. - Valle de las Garzas CP-28860; Manzanillo, Colima. -Responsible for the reengineering of the curriculum Consulting Chef 2008-2012 Ocean Club Oasis Restaurant (contemporary Mexican cuisine) Vito's Restaurant (traditional Italian) Palapa Restaurant (Oriental Fusion Seafood Kitchen) Director General 2005 - today INNOVAGOURMET Executives banquets Private Catering (Airplane, yachts and VIP) Weekend Chef Chef Instructor 2008 - 2010 GROUP ISIMA Groups in charge: 1st Module (gastronomic history, basic cuts, Wallpapers and Sauces, etc.). 22 students. 2nd module (pasta, rice, broths, soups, seafood firings, etc..). 9 students. 3rd Module (Prehispanic Kitchen, Contemporary Mexican Cuisine, French Cuisine, Cooking North, South, East, etc..). 18 students. Module 4 (Kitchen Macrobiotic, Vegetarian, Oriental cuisine, Moroccan cuisine, Arab cuisine, Bakery, Confectionery, Biscuits, Ice Cream and Sorbets, etc.). 10 students. COO 2008 - 2010 Holcim De la Pea Industrial Canteens. Staff in charge: 45 people. Contract was recovered by improving the quality of food, menu changes, motivation and training of personnel. It has lowered the cost and wastage by 12% in real assets reflected in numbers and projections through. Frequency was reactivated dinners dinning workers, recovering more than 20% and 12% administrative area. Currently proposed acquisition "Distinctive H" and ISO. Food and Beverage Manager

March 2008 Fiesta Inn Colima. Staff in charge: 12 Persons. It increased the number of guests outside restaurant and promotions by creating captive customers, was achieved in lobby bar, was optimized monthly target of 19.9% to 18.9% without denying any consumption, thanks to the work of sales it was achieved close to the cost of food in a standard 30% and personnel organization helped improve the performance and efficiency of the restaurant. Was optimized room service, quality and time, remained the distinctive H standard, methods were improved hygienic handling of food, increase food quality and presentation in restaurant, bar and banquet, was achieved create a high performance team and service in exaggerated detail, being described internally by Prometheus and MYSTERY SHOPPER with 95.8% in the food and beverage quality. Applied Courses: Sales Methodology. Hand drawn: Operating Manual sales induction. Corporate Chef 2006 - 2007 ADNOW, PROMOTION & ADVERTISING Sinaloa 238 Col. Condesa, CP-06700, Mexico DF. Functions: Coordination of events, theme parties, incentives, travel agent, dealing directly with clients in closing contracts, management of master accounts and service of food and beverages. Corporate Chef 2006 - 2008 Procter & Gamble (Care & Beauty). Maxim (Cancun, Puerto Vallarta and South America). Old Spice (Cancun, Puerto Vallarta, Mexico and South America). Hesperia Balneario de Guitiriz, Spain. Spa Road, s / n. 27300 Guitiriz, Lugo. www.hesperia-balneariodeguitiriz.com Tel (+34) 982 022 200 Fax. (+34) 982 022 210. Successful work was done in the period of recruitment and is able to incorporate new foods and services in the areas of restaurant, cafe and special events, as well as foreign guests increased and reduced turnover. Similarly, it got lower the cost and reduce economic losses and declines in species. Position: Chief operating restaurant (Food and Beverage Manager) Staff in charge: 40 people Chef higher. Augustine Cart Louteiro. Emails: alopez33@hotmail.com innovagourmet@hotmail.com TEL: (314) 3372188