Born in northern Argentina, Chef Gonzalo Jimenez grew up in a Spanish family where gastronomy played a central role. Passionate about cooking from the age of 17, he studied pastry and culinary arts in Buenos Aires before gaining experience in five-star hotels and alongside renowned chefs in Argentina and later in the United States. Between 2009 and 2013, he worked at the St. Julien in Boulder as well as with the Hyatt Group in New Orleans and New York, where he also developed his own premium chocolate line. In 2013, he joined the Grand Hyatt Santiago before moving to Barry Callebaut as Corporate Chef for South America and Director of the Chocolate Academy in Chile. Internationally recognized, Gonzalo Jimenez now leads demonstrations, masterclasses, and consulting missions around the world. His creations have been featured in leading publications such as The New York Times, SoGood, and Dessert Professional, and he is also the author of the book Rebelde Chocolate.
