Chef Celso Pinto leads Marriott Resort Curaçao culinary team
WILLEMSTAD- Marriott Resort Curaçao welcomes Chef Celso Pinto as part of the resorts culinary team. Chef Celso will be guiding the kitchen personnel by sharing his knowledge and international experiences. Guests of the Marriott Resort Curaçao and local visitors who visit one of the resorts finest restaurants; Portofino, Sea Breeze or Emerald Lounge will receive an innovative culinary experience on an international level.
Celso Pinto began his culinary career with the Marriott chain of hotels. In 1995 he assumed a variety of roles ranging from production cook, kitchen leader, supervisor and head chef of banquet throughout his tenure. In December 1999, he was transferred to Marriott Hotel in Santiago, Chile as a Sous Chef. By 2000, Celso was promoted to Executive Sous Chef at both the Costa Do Sauipe Marriott Resort & Spa, and the Costa Do Sauipe Renaissance Resort in Bahia, Brazil. Having demonstrated his ability to work in unison with staff and managers across cultures he was again promoted in December 2002, this time to the position of Executive Chef of Panama Marriott Hotel where he worked until April 2008. This too, was followed by a promotion to the position of Executive Chef of San Juan Marriott Resort & Stellaris Casino in Puerto Rico. During the years Celso has had the opportunity to study the culinary arts in Aruba providing a unique beginning to his learning and appreciation of different cultures and corresponding culinary trends such as: Latin-American, Brazilian, Hindu, Peruvian, Chilean, Italian, American, Asian, Spanish and lots more. Celso joined Sandals International Resorts in March 2014 as Executive Chef of Sandals LaSource where he brought the team many years of experience and expertise. Marriott Resort Curaçao is proud to have Chef Celso Pinto on board to train and guide the staff on new culinary tendencies and help develop new local talents.