Ernesto Tapia
Executive Chef

A native of Bogota, Colombia, Ernesto Tapia’s love of cooking started at a young age, helping his father and grandmother in the kitchen. He attended Instituto Superior de Gastronomia Mariano Moreno in Colombia, receiving a degree in international cuisine and pastry working at a number of restaurants in Bogota before moving to Florida with his...

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Ernesto Tapia
Executive Chef

A native of Bogota, Colombia, Ernesto Tapia’s love of cooking started at a young age, helping his father and grandmother in the kitchen. He attended Instituto Superior de Gastronomia Mariano Moreno in Colombia, receiving a degree in international cuisine and pastry working at a number of restaurants in Bogota before moving to Florida with his family. After a stint at The Village Pub in Naples, the young chef relocated to Los Angeles to explore the sizzling hot restaurant scene there. In L.A. he honed his skills as a line cook at Luchini Pizzeria, The TAO Group’s first pizza joint at The Dream Hotel before moving on to Catch LA and then CUT by Wolfgang Puck at the Beverly Wilshire Hotel.

Returning to South Florida in April 2019 he arrived at Le Chick Miami as a sous chef, working his way up to executive chef in just seven short months. With a passion for all things culinary and a thirst for constant improvement, Chef Ernesto brings great organizational skills and innovation to his new position.

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