Master Chef Hugo's * PRIVATE * Culinary

Master Chef Hugo's * PRIVATE * Culinary

2 hires on
5 years in business

About this pro

To all food lovers and amateurs alike,

Distinguished Signature Chef - Hugo Ronceros - Luxury  Hotel , Main kitchen &  banquet operations , Upscale restaurants , casinos- steakhouse & seafood .

NOW Vocational PRIVATE instructor with over twenty-five years of professional experience  in the culinary industry.

Offering to you a concrete methodology to understand the new hospitality trends and requirements by introductory lectures and on hands practice demonstrations to asset your level grade ; designed to new entry level real-world in the culinary, offering precise insights about HR/ hiring management techs or what the Executive Chef look out for candidates .

Please check my professional profile on linkedin then compare / copy paste browser .


Chef Hugo Ronceros De Paz

Please be advised that I am not in any way shape or form responsible or liable for any injury to caused to any participant/friend/family member or employee of the participants during the culinary class/demonstration. I am furthermore not insured to cover such incidents. YOUR participation and the involvement of yourself and other parties is solely YOUR OWN RESPONSABILITY and at your OWN RISK. Additionally, I am a professional chef with NO instructor's license, certification or special permit. I have over 25 years of culinary experience as a Master Chef world-wide with a degree from an institute in Italy. 
Furthermore, you are hiring me for the sole purpose of providing private group or individual culinary related lessons for personal enrichment and knowledge and NOT for the purpose of securing any employment for me on from me or any other parties. 
The basics of the culinary arts will be explained to you under your explicit request and an agreement of forfeiture will be signed prior to the initiation of such services thereby resulting in your acceptance of such terms and conditions fully. With no liability or reimbursement in full or partial of my services rendered per our agreement as you will be required to make full payment of my services prior to the start of the execution of our previously agreed upon services and signed contract. You will also agree to releasing me from any liability resulting from this agreement. I (Chef Hugo Ronceros) reserve the right to stop/cancel/modify or rescind these lessons/speeches/demonstrations at anytime without prior notice or cause. 

It was the year 1990 when at young edge decided to move from Madrid, Spain to pursuit my culinay degree and passion for food to Rome , Italy were i was witness of many radical changes in the hospitality industry the adoption of the European Union flag a monetary system and the implementation - Hazard Analysis and Critical Control Points (HACCP) plan etc .

After i finalize the five year mandatory GARDE A MANGER grade and prcticing in restaurants for 4 years i finaly have the posibility to be accepted and to move to Venize, Italy when i study three years to obtain my Master ETOILE ( star in French ) in a very prestigeous and expensive culinary campus lead by famous Chef and Master Mr. Rosano Boscolo ; 7 times word champion of the world in diferent culinary disciplines / pastries - chocolatuer / caramel fugures / ice carving/ vegetables , by himself or teamed up by the Italian Olimpic culinary team .

While in Rome i was under the protection of several very well known Chefs , one was Chef Mr, Antonio Scuillo; 3 Mitchelin star,  .. you dont represent yourself by a good paper resume , the Chef, the restaurant owner before hire want facts , no taste of grace no training ,straight to the kitchen.. , just do what you was trained for .. you cook you follow.. you listen and deliver properly your passion for food every time consistently , to do so.. Learning self discipline and every day motivation is very important .

Was no easy to climed the pedestal of competency sided by very talented cooks poised to put black buttons on our uniforms , then worn a distictive long sleeve uniforn; after that i was allowed to put a name tag on our heavy coated jackets , a bach of honor before many others left behind or under our management then .

Culinary in particular is very demanding , your days off are .. non ,if any ..when possible .. long ours on your feet , kneeling , lifing and walking safely not easy .. in a wet oily floor , you will cut yourself severly and you will burn badly no discounts on it .. accepting that make me feel reponsable for me and for the safety of others while providing exeptional customer service - experiece only comparable to the most demanding professions ever !! and.. it will take many years of practicing to perfection and requires understanding of food trends and markets .

Thank you .

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Miami, FL 33143
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What is your typical process for working with a new student?

Personaly enjoy meeting our customers face to face and LISTENING to them. What do they need done? What deadlines exist? We hope to convey to them that we are a trustworthy company and have their best interests in mind at all times .

What education and/or training do you have that relates to your work?

Professional culinary can range from classical French , IItalian or cooking flowesly before many guests in a wedding ceremony to do elaborated modern pastry dishes or buy procurement food for a large catering order . You might focus your training in one genre of culinary then choose to learn a variety of styles. Culinary is a physically demanding profession that requires years of training and extensive practice and i have done all of the avobe in order to be considered by the most cerebrated hotelery companies in the world .

Real Chef real traing real deal here !

Chef Hugo

Do you have a standard pricing system for your lessons? If so, please share the details here.

Culinany demos / single dish / knife demo from 100 $ Hr

Pastry at home ( home tools ) from 200 $ lesson ( 2 Hr plus )

Training for kids that want TV shows from 300 $ Hr

Help you deal with your next culinary-job interview 200 $ Hr

Amateur ( before turning professional cooks ) 150 $ Hr

Enthusiast  food lovers 150 $ Hr /lecture and practice

How did you get started teaching?

Let me starting to say that there is an hughe variety of culinaty terms that require a lot of attention to detail and follow the conversation at it's roots . for each lesson/ culinary demo - it is not the payed Hour but the content of it ; i love to have a pleasant conversation with all and to ensure evryone has a good time while peeling onions... 

I will make the point of the day, i will handle documentaion and a description of the food or thecniques used .

What types of students have you worked with?

A culinary manager should train and make aragements for all workers in a safe enviroment .

All gender , all peaple with good intentions are welcome !!

What advice would you give a student looking to hire a teacher in your area of expertise?

My resume CV. is my main credential of culinary proficiency .

Please folow me on Linkedin / open in your browswer and contact .

What questions should students think through before talking to teachers about their needs?

The best question should be .. it is worthy as a investment for ny career or as good sourse of real culinary world knoledege ? 

then.. you have the answer .

Lessons offered

Baking Classes Cooking Classes Desserts Classes French Cooking Classes Italian Cooking Classes Knife Skills Classes Middle Eastern Cooking Classes Pasta Making Classes