Blanca Castillo is Chef at Moises Bakery, a Venezuelan native who began her culinary career in 2004 after moving to Dallas, Texas.
In 2010, after completing a successful internship at Disney World, graduated with honors from Le Cordon Bleu. Went on to work as a banquet chef at various hotels in Dallas, overseeing large events and developing new menus.
In 2014, Blanca attended the Basque Culinary Center in San Sebastián, Spain, to further her studies in Avant-Garde culinary techniques. She also spent time studying in Peru and Brazil. These experiences and international travel have refined Blanca’s culinary knowledge and skills.
PRESENTED BY AND OFFICIAL BANK & CREDIT CARD
HOSTED BY & BENEFITING
OFFICIAL LUXURY VEHICLE
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