February 20-24, 2019 Miami Beach
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Jaume

Sebastian Jaume

Chef Sebastian Jaume was born in April 1st of 1982 in Mexico City. Guided by his moms’ example Chef Ingrid Schinkel, Chef Sebastian was involved since a young age in the gastronomic world by participating in the preparation and service of the family and friends’ meals and reunions, also was taught and entrepreneurship spirit thanks to his dad, that was a Chemical Engineer and owner of several companies.
After finishing his high school studies, Chef Sebastian moved to Cranbrook, Canada, where he studied a Tourism Management Diploma at the College of the Rockies.... READ MORE

Chef Sebastian Jaume was born in April 1st of 1982 in Mexico City. Guided by his moms’ example Chef Ingrid Schinkel, Chef Sebastian was involved since a young age in the gastronomic world by participating in the preparation and service of the family and friends’ meals and reunions, also was taught and entrepreneurship spirit thanks to his dad, that was a Chemical Engineer and owner of several companies.
After finishing his high school studies, Chef Sebastian moved to Cranbrook, Canada, where he studied a Tourism Management Diploma at the College of the Rockies. School located in the middle of the Rocky Mountains of British Columbia. He always had the illusion and passion to belong to the Tourism Industry in order to travel the world. After a two-year Diploma with honorific grades, he decided to travel and walk the old continent, so he could face these old cultures, architecture, customs and gastronomy.
He has the fortune to belong to the Staff of a named hotel located in Bournemouth, England, where he realizes service and kitchen tasks. After some months he starts his adventure into the new and unknown. After this adventure and thanks to faith he returns to Mexico after almost 1 year of traveling, and decides to continue and start a new tourism program in the city of Monterrey in Mexico.
He starts and finishes a Bachelor in Administration of Touristic Businesses at the Instituto Regiomontano de Hotelería. During this 4 years of study, he participated in different positions at important Mexican Hotel Chains, from bell boy, front desk, sales to General Manager. Also, he decides to start his first gastronomic entrepreneurship together with a souschef and two cooks. He opens Sabores Alimienticios, a Company with the responsibility of serving breakfast and lunch to 200 employees every day at the industrial area of Santa Catarina, Nuevo León. With the business running he is invited by a Dutch Entrepreneur to participate in Holland together with him in his businesses.
This new adventure in Holland takes him to Malden, where he participates in administrative tasks and managing international and multicultural teams.
After training and implementing new standards, he goes back to Mexico to participate in implementing franchise manuals and structure strategies for the Restaurants Boca del Rio, at this point is when he realizes his love for the sea and its gastronomy. After over a year and the opening and supervising of 4 franchises, he goes back to Holland together with his entrepreneur friend to participate in the structure and improvement of a hotel in Gorinchem.
Once this Project was completed he moves to Amsterdam to open a Vapiano Restaurant. Here he learns the art of pizzas, pastas, and salads and continues to improve his managerial skills and to deal with multicultural teams. Three years after being in this restaurant chain with trainings in Germany and participating in other Dutch Vapianos and due to the Dutch weather and the opportunity to open together with two other entrepreneurs, he goes back to Mexico City to develop and start a new gastronomic concept. Together with the other two partners the concept of innovating and redefining the canapé idea, they open La Canapería/Tangara. After 5 years full of challenges, sacrifices and accomplishments, La Canapería/Tangara became one of the Top 10 Catering Companies in Mexico, and it is a referral point for other companies, company that still runs and its growing to the point where a new image was launched in 2018. Being an enthusiast of gastronomy, travels, passion and love, he decides to move together with his wife to Miami, to keep growing professionally and personally.

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