Chef Fernando Marulanda

Chef Instructor, Culinary Arts

Location: Online programs
Favorite Dish: Steak and Eggs

"Comfort me with flavor and food."

Chef Fernando Marulanda


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.

Honors, Awards & Affiliations

  • Best Pork Dish, NYC Village Voice
  • Best New Dish, Palm Beach Illustrated
  • Best New Chef, Boca Illustrated

Professional EXPERIENCE

  • Executive Chef - La Goulue Palm Beach
  • Multi-Unit Executive Chef - Charlie Palmer Collective
  • Corporate Executive Chef - The Merrin Group/Havana Central
  • Corporate Executive Chef - The Tweedy Gomez Group
  • Executive Chef/Partner - Alouette French Bistro
  • Chef De Cuisine - Tavern on the Green
  • Executive Chef - Victors Cafe
  • Executive Chef - The Dubliner
  • Soud Chef - Per Se/Bouchon Bakery

Dish Examples

White Asparagus

White Asparagus in season from Landes. It represents perfection, in season with history and delicate flavors, a dish striving for perfection but knowing that nature already beat us to it.

white asparagus with sauce on a white plate with a glass of wine


  • Associate of Science in Culinary Arts, Pastry Arts and Restaurant Management, The New York Restaurant School
Request More Information
Campus of Interest*
Program of Interest*

Clicking the "Send Request" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls, texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website.

Is Culinary School Right For You?
Take This Short Quiz
Is a Professional Culinary Program Right for You? Take This Short Quiz