Giselle Cristino

I trained at Culinary in Santiago, Chile, I had the honor of working under the mantle of Martin Berasategui with 3 Michelin stars in the Basque Country, Spain, where he is in the category of the best in the world, and I also experienced a Diploma in Lima, Peru, for Peruvian Cuisine.

Pablo Godoy

I began my culinary journey studying Business Administration at the University UDLA. Then I traveled to Buenos Aires, Argentina to specialize in the career of a professional chef at Mariano Moreno School. I also have the privilege of studying the post title of Master Cuisine at Le Cordon Bleu, and I have been invited to several gastronomic meetings not only in Chile, but also abroad. Chef of South America, Buenos Aires, Argentina; Lecture in Santa Cruz, Bolivia; Jujuy, Argentina; Punta del Este, Uruguay.