February 20-24, 2019 Miami Beach
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Pablo Lamon

Pablo Lamon (Born in 1989. Buenos Aires, Argentina) is an Argentine Chef currently working as the Chef de Cuisine in charge of the culinary operations at the Freehand Hotel Miami Beach (27 Restaurant & Bar. The Broken Shaker).
Pablo was born in Buenos Aires, and after Graduating from High School he started his culinary education at the most awarded culinary institute in Argentina: Mausi Sebess. In 3 years, Pablo graduated earning the titles of “Professional Chef”, “Professional Pastry Chef” and “Professional Baker”.
At the age of 23, after working for 2 years at... READ MORE

Pablo Lamon (Born in 1989. Buenos Aires, Argentina) is an Argentine Chef currently working as the Chef de Cuisine in charge of the culinary operations at the Freehand Hotel Miami Beach (27 Restaurant & Bar. The Broken Shaker).
Pablo was born in Buenos Aires, and after Graduating from High School he started his culinary education at the most awarded culinary institute in Argentina: Mausi Sebess. In 3 years, Pablo graduated earning the titles of “Professional Chef”, “Professional Pastry Chef” and “Professional Baker”.
At the age of 23, after working for 2 years at the Award-winning Palacio Duhau Park Hyatt Buenos Aires as a Demi-Chef de Partie, Pablo took the position of Chef de Partie on-board the Celebrity Cruises newest fleet.
After almost a year of working on board, Pablo moved to Punta del Este, Uruguay for the summer season, to work as a Sous Chef at O’farrell Restaurant.
After coming back from Uruguay, Pablo got the opportunity to be a part of the opening of The Matador Room by Jean-Georges Vongerichten at the Edition Hotel in Miami Beach, where he worked for a year and a half as a “Culinary Management trainee” (Sous Chef).
In 2016, Pablo took the position of Sous Chef to open Employees Only Miami, where he worked for over a year.
In 2017, he left Employees Only to consult at 27 Restaurant & Bar and The Broken Shaker, both located at the Freehand Hotel Miami Beach, where after 3 months he was offered the position of Chef de Cuisine in charge of the culinary operations of both outlets. In that same year Pablo made it to the finals of the San Pellegrino Young Chef Competition (Us.), earning himself a spot on the San Pellegrino Top 10 Chefs under 30 in the United States 2017.
In 2018 while still holding the position of Chef de Cuisine at The Freehand Hotel, Pablo was casted to be on the Season 16 of Top Chef in Kentucky.

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