Jorge Montejo Pérez

Jorge Montejo Pérez has a diverse work experience in the gastronomy industry. Jorge is currently serving as the Director Gastronómico at wetechfood since July 2019. In 2015, they founded and became the CEO of EAT MAS D. Jorge also worked as an Editor in the gastronomic blog Cocinaland from October 2014 to January 2015.

Prior to that, they served as Jefe de Cocina y Auditor at Gastroteca Danontzat from July 2014 to September 2014. Jorge was responsible for controlling kitchen operations, managing stock and orders, and handling the gastronomic productions. Jorge also conducted audits and implemented various strategies related to sales and menu engineering.

In 2014, Jorge worked as a Segundo de Cocina at Restaurante Robin Banana, handling various responsibilities including making orders, controlling stock, and overseeing production and service. Jorge specialized in meat and fish dishes, snacks, and desserts.

Before that, they served as a Segundo de Cocina at Restaurante Trastevere from June 2013 to September 2013, and as a Jefe de Partida at Restaurante Lúa from February 2013 to June 2013. At Restaurante Lúa, they worked under the guidance of Manuel and Pedro, and had a great learning and cooking experience.

Jorge also had the opportunity to do their stage at the prestigious Restaurante Club Allard from November 2012 to February 2013, where they encountered exceptional colleagues and industry professionals. Jorge also completed an internship at Casino de Madrid from January 2012 to July 2012, which they describe as an incredible experience.

Overall, Jorge Montejo Pérez has acquired a wide range of skills and knowledge through their work experience in various positions within the gastronomy industry.

Jorge Montejo Pérez earned a Técnico Superior de Restauración degree with a focus on restaurant management and hospitality services from the Escuela Superior de Hostelería y Turismo de Madrid. Jorge attended the school from 2010 to 2012. After that, from 2013 to 2014, they pursued a Master's degree in restaurant innovation and management, specializing in restaurant and hospitality service management, at the Basque Culinary Center.