Architect and Consultant, dedicating myself with passion, enthusiasm, and discipline, for more than 20 years to PROFESSIONAL & TECHNICAL CONSULTING in FOODSERVICE and COMMERCIAL KITCHENS for the FOOD & HOTEL INDUSTRY, developing the integral management of projects, their conception, planning, design, architecture, specification of equipment, coordination, and supervision of works in the field, founding the professional consulting office STEIN ARQUITECTURA GASTRONOMICA. As a specialist in the area, I develop economic feasibility studies for my clients, innovative concepts and projects for Hotels, Convention Centers, Restaurants, Bars and Cafeterias, Food Production Plants, Corporate Dining Facilities and Canteens for Enterprises, Banks, Industries, Mining and Remote Sites, for Hospitals, Clinics and Nursing Homes, Schools and Universities, Prisons, Institutions of Worship, Government and Armed Forces, in addition to the design of furniture and food outlets. The basis of the specialization comes from having worked as Project Manager within SODEXO CHILE, with training in countries of the Persian Gulf and Africa studying the major global contracts of the company, developing upon my return a wide range of projects within Chile and Latin America, subsequently undertaking independently willing to take on new challenges. Positive, determined, flexible, and with intercultural and interpersonal skills. Constant training and source of learning are trips abroad visiting kitchen equipment factories, attending seminars and international fairs. Inspired and impressed by new trends, technological advances, productive economy and energy and environmental criteria, I apply and incorporate these acquired knowledges into my work for the benefit of my clients and the protection of their investments. I am passionate about creating optimal, efficient, effective, functional, aesthetic, and innovative solutions in the design of foodservice spaces and professional kitchens, always respecting the health standards and regulations required by the Ministry of Health. The experience of having worked in Las Vegas as a Consultant and Collaborating Architect in the development, design, and coordination of projects together with Landmark Design Inc. Foodservice Consultants, forming a multinational team and sharing knowledge, was an enriching opportunity, as well as dictating the course "Architecture and Design of Professional Kitchens" at the CULINARY Santiago School of Gastronomy. Collaborating and being a Professional Member of FCSI: Foodservice Consultants Society International, the institution that endorses, supports, and regulates in a good ethical procedure the Foodservice Consultants worldwide within the Gastronomic Industry, has been a factor of evolution, growth, and experience that I value tremendously.