Chef Fernando Marulanda

About

Chef Fernando has established himself as a seasoned culinary and hospitality expert. He has worked at the iconic French restaurant, Per Se, was the first person hired at Bouchon Bakery for legendary chef Thomas Keller, and has worked in different capacities for Michelin Star chef Charlie Palmer.

He began his professional career working with acclaimed chefs Danny Meyer and Kenny Callaghan at Blue Smoke and then went on to work at renowned NYC eateries such as Café des Artistes and the original Tavern on the Green. Fernando’s extensive expertise spans different cuisines and service levels, from Relais & Chateau establishments to quick service restaurants. Throughout his career, he has risen through the ranks to serve as an executive chef, multi-unit corporate chef, director of operations, culinary consultant, and partner/owner.

Chef Fernando attributes his remarkable culinary career to hard work and strategic positioning, allowing him to obtain his diverse skill set. He received his fine-dining education from Per Se, high-volume education from Tavern on the Green, guest orientation from Danny Meyer, and multi-unit experience from the Tweedy Gomez Group, Havane Central, and The Charlie Palmer Collective.

Although his career has mostly been in the back of the house, he also has vast front of house experience that showcases a comprehensive approach to hospitality.