Read about our renowned presenting chefs and Latin cuisine experts.
|CAMILA MORENO BARROS Camila Moreno studied opera and ballet before turning her sights on cooking. It’s a good thing too, because her culinary career has been widespread and varied. She has honed her skills through a number of different experiences. She’s been a culinary producer and host for television, a stylist for commercials, co-owner of a bakery and coffee shop, executive chef for Food Lab Group, freelance caterer, and now, professor in charge of the cooking and restaurant studio at Instituto Nacional de Capacitacion Profesional, in Santiago, Chile.|
|DIEGO BIONDI Chef Diego Biondi first discovered his love of cooking as a small child watching his Italian grandmother cook family recipes. He began his undergraduate education studying biochemistry but soon followed his passion for food to the International Buenos Aires Hotel and Restaurant School (IBAHRS) to prepare for a life as a chef. Diego’s internship at both the Claridge and Alvear Palace Hotels taught him about old-world Argentinean traditions. He went on to hone his culinary skills at the International Hyatt of Buenos Aires and in a boutique hotel in Buzios, Brazil. Diego was the face of Argentinian cooking for millions of international viewers of the hit show Cotidiano. He was a professor at IBAHRS then moved on to the St. Kitts and Nevis Marriott Resort and the Marriott Chicago. Diego is currently the executive sous chef at the Mandarin Soho in New York City.|
|DANNY BRAMSON Danny Bramson is a cook, sommelier, teacher, and consultant. He founded Bramson Catering in 1995 and it continues to thrive, catering for up to 2,500 guests at a time. He has vast experience as an executive chef, from preparing banquets for the House of Representatives in Buenos Aires to serving upwards of 12,000 patrons a day at Casino Flotante Puerto Madero. He has shared his knowledge with students as an instructor at the Escuela Argentina de Sommeliers and developed training programs for the crews of a number of fine dining restaurants.|
|FRED DEXHEIMER Master Sommelier Fred Dexheimer is the founder of Juiceman Consulting, a wine and beverage consulting company. His impact on the industry has grown to include such clients as Wines of Chile, Wines of Southwest France, Maple Leaf Sports Entertainment, Max Brenner Chocolate, Grand Hyatt New York City, and StarChefs—for whom Dexheimer has overseen five previous Somm Slams at the International Chefs Congress.
He also has vast experience in some of New York City’s finest restaurants, including Gramercy Tavern, Jean Georges, and BLT Restaurant Group. He has also contributed to such publications as The New York Times, Wine Spectator, Food & Wine, and Wine Enthusiast. Dexheimer is one of only 229 Master Sommeliers in the world, and the only one based in the Carolinas.
|ISIDORA DÍAZ FERNÁNDEZ Isidora is a food writer and self-taught chef specializing in both traditional and popular Chilean cuisine. Her love for food and cooking began in her family’s restaurant in her hometown of Arauco, Chile. Originally a philosophy teacher, Isidora has also taught food culture, food trends, and restaurant service in several cooking schools in Santiago, Chile. In 2011, Chilean newspaper El Mercurio, named her one of the 100 Most Influential Young Leaders for her research and promotion of Chilean cultural traditions. She is a member of Slow Food International, participating in activities both in the U.S. and Chile. Along with two co-authors, Isidora published Todo a la Parrilla, a cookbook about creative grilling with an emphasis on sustainable sourcing of ingredients. Today, she is based in Columbus, Ohio, where she teaches cooking classes and creates pop-up dinners highlighting Chilean cuisine, writes about trends and restaurants for local media, and works as a chef and event planner for a local catering company.|
|ALEJANDRO IGLESIAS Alejandro Iglesias has been passionate about food and drink for as long as he can remember. In 2005, he received a Sommelier Certificate from Escuela Argentina de Sommeliers (EAS). Since then, he has worked as a journalist and wine consultant. He specializes as a writer for different international media including Bacchanal, Glamout.com, BEGLAM magazine, Magna, Wine +, Joy magazine, Business Class and Sommelier Magazine Peru and Decanter UK. He is a visiting faculty member at EAS, teaching classes at its Argentina, Panama, and Costa Rica locations. In 2013, he was appointed Academic Director of Professional Sommeliers at the University of the Republic of Uruguay.|
|SERGIO REMOLINA is the director of Latin studies at The Culinary Institute of America, San Antonio, TX. Between 2008 and 2013, he was assistant professor at the CIA’s Hyde Park campus and the opening chef of The Bocuse Restaurant there. He received a degree in hotel and restaurant administration from the Universidad Iberoamericana in Mexico City and a diploma in cuisine and pâtisserie from Le Cordon Bleu in Paris. His extensive career includes working for a number of top restaurants in Paris and Mexico City. He was a founder and sub-director of the Diplomado, a graduate-level degree program in Mexican cuisine at Centro Culinario Ambrosía in Mexico City. Chef Remolina has also hosted his own show on Canal Gourmet, a food channel in Latin America.|