Summary
Overview
Work History
Education
Skills
Languages
STAGES
Timeline
Generic

Antonio Puente Iturralde

Summary

Passionate chef with experience in Michelin-starred gastronomy and high-volume restaurants in Spain and Argentina. Strong background in team leadership, production planning, quality control and service execution. Recognised for discipline, adaptability and commitment to excellence in international environments.

Overview

4
4
years of professional experience

Work History

Line Cook

LLAO LLAO Hotel & Resort
09.2023 - Current
  • Short expirience at high level hotel, working on central kitchen and large events support.

Second Head Chef

Tragata by Benito Gómez
Málaga
07.2024 - 06.2026
  • Being a leader and role model for the kitchen team, helping to improve its smooth operation and efficiency.
  • Lead daily kitchen operations, supervised staff, coordinated production and maintained quality standards.
  • Responsible for placing orders for the entire restaurant.
  • Stock control and storage of products and materials.

Chef de Partie (Meat Section)

BARDAL
Ronda
10.2023 - 07.2024
  • Managed the meat station in a Michelin-starred kitchen with precision and consistency.
  • Working with high-quality products, maintaining control of stock and production in the station.
  • Taking responsibility for all the components of the dishes, from protein, main product, sauces and garnishes.

Line Cook

El Mallín & Arelauquen Country Club
01.2022 - 08.2023
  • My fisrt 2 professional jobs in a kitchen where i learn the fundations of cooking, passing through all sections.
  • Working with local products and tradicional Argentinian food.

Education

National Degree in Culinary Arts -

El Obrador Culinary School
Argentina

Skills

  • Leadership and proactive attitude
  • Curious and self-demanding
  • Quality assurance

Languages

Spanish
Proficient
C2
English
Upper Intermediate
B2
Italian
Beginner
A1

STAGES

● LÚ** by JUANLU FERNADEZ |april 2026|

Restaurant with a foundation of French techniques combined with Andalusian products and traditions

● APONIENTE*** by ANGEL LEON |august 2025|

Working in a highly demanding environment, learning new techniques and products. Restaurant dedicated to the excellence of sea product.

Timeline

Second Head Chef

Tragata by Benito Gómez
07.2024 - 06.2026

Chef de Partie (Meat Section)

BARDAL
10.2023 - 07.2024

Line Cook

LLAO LLAO Hotel & Resort
09.2023 - Current

Line Cook

El Mallín & Arelauquen Country Club
01.2022 - 08.2023

National Degree in Culinary Arts -

El Obrador Culinary School
Antonio Puente Iturralde