Pastry Chef Gonzalo Jiménez of New York Central at the Grand Hyatt - Biography

Growing up in Salta, Argentina, Gonzalo Jiménez enrolled in culinary school at 19. He then continued on to the Argentine Gastronomic Institute in Buenos Aires for a degree in pastry arts. Jiménez worked in a series of five-star hotels in Argentina, as well as in restaurants under Chefs Donato de Santis and Maru Botana. Moving to the States, he held positions as pastry chef of the St. Julien Hotel and Spa in Boulder, Colorado, and executive pastry chef of the Hyatt Regency New Orleans, before landing his current position as executive pastry chef at the Grand Hyatt New York. Jiménez’s talent, determination, and drive hve garnered him awards in competitions such as Pastry Live’s National Showpiece Competition in Atlanta and The Gateaux Show in New Orleans.