Chef Gerardo E.
Suárez
Chef Gerardo E. Suárez, a passionate Venezuelan originally from Valencia, Carabobo, whose flavors and love for gastronomy led him on an extraordinary culinary journey. His story begins when, at a young age of 23, he decides to embark on an adventure that would change his life forever: he moves to Caracas.
In the capital city, Gerardo Suárez discovers his true calling: the kitchen. In the year 2003, he took his first steps into the culinary world by enrolling in the prestigious Culinary Institute of Caracas. This marked the starting point for his journey towards gastronomic excellence.
His Story
He began his career by inviting family and friends to very intimate and private dinners. With a unique creativity to set the ambiance in every dish, he started by creating typical flavors from his tropical and Caribbean country.
Chef Gerardo E. Suárez, as part of his culinary enrichment, planned trips across 4 continents to learn, explore, and taste without limits. Starting in 2010, he decided to delight close clients and began hosting unforgettable and intimate galas in New York, Miami, Madrid, and London. After 18 years, doing what he loves most in Venezuela, he decided to open new horizons, and in 2018, he created GES Events in the city of Miami.
Value
“"I enjoy putting myself in the guest's shoes and begin weaving the event like an artist, creating unforgettable moments, surprising with unexpected flavors and textures, all infused with a subtle touch of magic."
Mission
The mission of Chef Gerardo E. Suárez is to create deep personal connections with clients and guests, committed to designing events that bring unique culinary experiences, highlighting flavors with distinctive personality and tropical touches, in perfect harmony. Every moment should captivate the senses and leave an unforgettable impression on the diners. Chef Gerardo E. Suárez's hallmark is freshness and innovation in every dish, crafting a magical sensory journey with each bite.
Academic Background
CULINARY INSTITUTE OF CARACAS.
Caracas, Venezuela. 2006-2009. International Chef.
PROFESSIONAL COURSE IN ARTISANAL BAKING.
European Bread Institute, Baker Chef, Caracas - Venezuela, 2007.
CLASSIC FRENCH PASTRY.
European Bread Institute, Pastry Chef, Caracas - Venezuela, 2007.
INTERNSHIP AT PENINSULA GRILL.
Charleston, South Carolina, with Chef Robert Carter, 2010.
CUSTOMIZED COURSE IN SOUTHERN USA DESSERTS.
With Pastry Chef Mark Grey, Charleston SC, 2010.
PASTRY AND CAKE DECORATION TECHNIQUES.
Chef Market, Caracas - Venezuela, 2016.
DIPLOMA IN PROTOCOL AND STRATEGIES FOR SUCCESSFUL EVENTS.
International Training Center for Wedding & Event Planners, Caracas - Venezuela, October 2018.
INTERNATIONAL CERTIFICATION IN WEDDING & EVENT PLANNING.
International Training Center for Wedding & Event Planners, endorsed by the Insular University Institute, the Venezuelan Federation of Weddings and Events FEVEB, and the Association Of Bridal Consultants. Caracas - Venezuela, October 2018.
FOOD MAKEUP WORKSHOP.
Conducted by Food Makeup Chef Liselot Salinas, 2023, online from Lima – Peru.
FOOD PLATING AND PHOTOGRAPHY WORKSHOP.
Conducted by Chef Photographer and Videographer specializing in food photography, Robert Barry, Caracas – Venezuela.
Publications
COOKING IN HOLA!
Publication of 3 recipes. Issue No.32-24, October 24, 2013. HOLA! Venezuela Magazine
Delicias sin Fuego.
Sunday Magazine. Sunday, January 26, 2014.
PAN JOY SOCIAL MEDIA CAMPAIGN.
ALL of PAN, PAN USA, and PAN Spain.
LAUNCH CAMPAIGN.
Frozen PAN Arepas for Spain.
FOOD FOR ALL.
Editorial Photography.
Each dish is a delicate creation prepared with love.