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| spouse =
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| television = {{Plainlist|
| television = {{Plainlist|
* ''[[MasterChef|Master Chef (Ukraine)]]''
* ''[[MasterChef Ukraine]]''
* ''[[Ukrayina maye talant|"Ukraine's Got Talent"]]''
* ''[[Ukrayina maye talant|"Ukraine's Got Talent"]]''
* ''Everything Will Be Ok''
* ''Everything Will Be Ok''

Revision as of 03:56, 8 September 2020

Hector Jimenez-Bravo
Born
Héctor Ismael Jiménez Bravo

(1972-01-14) 14 January 1972 (age 52)
Bucaramanga, Colombia
CitizenshipColumbia, Canada
EducationNational Service of Learning (Colombia)
Culinary career
Cooking styleFrench / Latin America / Asian / American / Canadian
Television show(s)
Websitewww.chefbravo.com

Héctor Ismael Jiménez-Bravo (Template:Lang-es, born 14 January 1972 in Bucaramanga, Colombia) is a Canadian and Ukrainian chef of Colombian origin, business man, TV presenter, judge at the TV project "Master Chef Ukraine", "Ukraine's Got Talent", and culinary arts lecturer, currently based in Ukraine. He is founder of Bravo Restaurant Group Company. He also received the prestigious "The World Master Chef"[1][2] award.

Biography

Hector Jimenez-Bravo was born and raised in Colombia.[3] In the words of the chef himself, his mother has encouraged him to cook. He was interested not only in the procedure of cooking but also in its aesthetic side. In high school, he was into fine arts, which woke-up his creative side. Later on he did enroll into the Culinary Arts Program from the National Learning Service in Bogota, from where he has graduated. After in 1992 began to work in the best 5 star hotels of Colombia, such as the "Hotel Charleston Casa Medina", "Metrotel Royal Park" from Royal Hotels.

In 1995–1999 he lectured Culinary Arts at National Learning Service of Medellin.

At the age of 27, he was offered to become a Chef of Restaurants at one of the most luxurious hotels in the USA – Hilton Boston Back Bay in Boston.[4][5] He then became the youngest chef at this Hilton.[3] At first days of his work, colleagues did not perceived Hector seriously, because of his youthful age, but soon they encountered his professionalism. According to Hector Jimenez-Bravo, the work in the U.S. had a powerful influence on him, and divided his career into two parts – before and after Hilton.

After one of private dinners at the Hilton organized for a group of hoteliers from Canada, he was invited to work in Ottawa. Hector was offered a contract to open[4] at The Marshes Golf Club. After a little more than 2 years he made a move to open the restaurant "Foundation"[4][5] in the Canadian capital.

The restaurants led by Hector, more than once made the top 10 best restaurants in Canada. After 6 years in Canada, Jimenez-Bravo took the citizenship of this country.[3]

In 2006 Jimenez-Bravo became a chef at Radisson SAS Royal Hotel, St. Petersburg.[4][5][6] His work brought to the hotel Radisson the «Best Hotel Restaurant Award» from magazine "TimeOut".[7] After his arrival to St. Petersburg, he surprised the city with the opening of a «Nuevo Latino» concept, which was very unknown and new to the city. In 2006 the G8 Summit took place in St. Petersburg, where Jimenez-Bravo had a difficult task serving heads of the world's leading countries.[3][8]

After Russia, in 2007, Jimenez-Bravo moved back to Canada, where he took a lead on the kitchen at the Delta Hotels & Resorts in Fredericton.[4][5][9][10]

In 2008, Hector left to Maldives[11] to lead the kitchens of the most famous Hotels in Asia. There he was the Director of Cuisine at "W Retreat & SPA"[4][5][11][12] and the "Sheraton Maldives Full Moon Resort & SPA" hotels. Traveling to Singapore and Hong Kong, Hector studied the culture of Chinese and Malay cuisines, and was part of the "Task Force" for the openings of the "W Hong Kong"[4][5] and the "St. Regis Singapore" hotels.

In 2009, Hector Jimenez-Bravo received an offer from the international hotel chain InterContinental Hotels Group to open restaurants at the five-star hotel InterContinental Kyiv[4][5][13][14] in Ukraine, where he created and implemented the concepts of all the restaurants. Aside from the hotel, Hector developed concepts for several restaurants of the owning company.[4]

At the end of 2010, he developed restaurant concepts and kitchen technology for the Fairmont Grand Hotel Kyiv,[5] as well as other prestigious hotels in Kyiv.

From September 2011, Hector has been involved into several culinary projects on Ukrainian television, primarily STV channel.

In 2016 Hector has opened his First restaurant of modern Chinese cuisine in Ukraine BAO. In 2018 Hector has opened NAM. Modern Vietnamese Restaurant and pastry shop Bo.Pastry.[15]

File:Перша Кулінарна книга Ектора Хіменеса-Браво.jpg
Hector with his book

In 2017 Hector published "The first culinary book" (in Ukrainian) which became a bestseller with 400,000 book sold. In 2018 he publishes second culinary book "New Year Culinary Book"[16]

Culinary style

Hector Bravo's culinary style is based on the ideas of multiculturalism and integration of wide variety of cooking methods. Hector Bravo is a founder of his own culinary style «Nuevo Latino». It combines Latin American culinary traditions, French refinement and the delicacy of the Asian cuisine.

"My food speaks with its own language, the Latin American that I love, the French culture which I have learned, the Asian techniques that always inspire me and the Canadian spirit because it is inside of my heart."

Hector Jimenez-Bravo describing his culinary style.

TV projects


Appeared as the Star Guest:

Interesting facts

  • His first job after graduation from High school, he was washing dishes in a Hotel.
  • Has served Queen of Britain Elizabeth II, U.S. President George W. Bush, British Prime Minister Tony Blair, Russian President Vladimir Putin,[3] pop singer Madonna[17] and Jennifer Lopez.
  • His favorite dish – "Scallops from Normandy with leek, black truffle and broth Parmentier", which he developed with his friend Alain Ducasse.
  • Hector's favorite cocktail is "Chili & passion" served at the Principe di Savoya hotel in Milan. It combines vodka, passion fruit, chilli and citrus juice.
  • During his travels he always takes a set of 58 professional Swiss knives. He always carries an internal temperature thermometer to measure the temperature of the dishes he prepares.
  • Bravo has been working since he was 16, but he has never been on holiday for more than two weeks.
  • Bravo is very interested in diving. He became an open-water diver. He has confessed, that most of the major decisions in his life, he took while diving.

Business

Hector Jimenez-Bravo is a head of the international consulting company "Bravo Restaurant Group". Dozens of restaurants in Kyiv, Montreal, Ottawa, Hong Kong and other cities[18] have been opened under the leadership of the company.

In 2011, Jimenez-Bravo launched the production of spices, manufactured by his own formulations and recipes. His spices went on sale under the brand "Pripravka".[19]

In November 2013 opened Hector Jimenez-Bravo Culinary Academy in Kyiv. Its mission is to introduce world culinary cuisine to culinary fans and to improve proficiency of professional cooks.

In May 2016 opened Hector Jimenez-Bravo Online Culinary Academy.

In February 2016 opened Modern Chinese cuisine restaurant BAO in Kyiv.

Quotes

"The creative culinary manner of Hector Bravo can be characterized by the meanings of "passion and energy", but, aside from that, words such as "tenderness" and "finesse" would be appropriate as well.

Natalia Siverina, restaurant critic, "Kommersant"[20]

References

  1. ^ Stanley, Kevin. "Hector Jimenez-Bravo won "The World Master Chef award"; "The DailyTelegraph", London" (in Russian). chefbravo.com. Archived from the original on 30 November 2012. Retrieved 22 December 2011.
  2. ^ "Hector Jimenez-Bravo – Awards". chefbravo.com. Archived from the original on 18 December 2012. Retrieved 23 June 2011.
  3. ^ a b c d e "Hector Jimenez-Bravo – Biography" (in Russian). chefbravo.com. Archived from the original on 9 January 2012. Retrieved 23 June 2011.
  4. ^ a b c d e f g h i "The Chef Data Base". chefdb.com. Retrieved 19 February 2012.
  5. ^ a b c d e f g h "Hector Jimenez-Bravo – Chronology of career" (in Russian). chefbravo.com. Archived from the original on 9 January 2012. Retrieved 23 June 2011.
  6. ^ "Talk of The Town" (PDF). sptimes.ru. Retrieved 3 March 2006.
  7. ^ "Ресторанная Премия Timeout Петербург "Меню и Счет". Итоги" (in Russian). sobaka.ru. Retrieved 20 January 2011.
  8. ^ "Я люблю тот экстрим, который Украина привнесла в мою жизнь", – Эктор Хименес Браво (in Russian). chefbravo.com. Archived from the original on 20 October 2011. Retrieved 13 October 2011.
  9. ^ "Delta Fredericton's chef named Culinary Ambassador". can-lodgingnews.com/. Archived from the original on 20 November 2008. Retrieved 30 March 2008.
  10. ^ Rogers, Barbara. "Dining High in Fredericton, New Brunswick". bellaonline.com. Retrieved 31 December 2007.
  11. ^ a b "W Retreat N Spa Maldives". tropicaldestinationmaldives.com. Archived from the original on 30 January 2009. Retrieved 31 December 2008.
  12. ^ "Retreat & Spa – Maldives: Chefs Win First Culinary Awards For The Property" (PDF). chefbravo.com. Retrieved 28 June 2008.[permanent dead link‍]
  13. ^ "InterContinental Kiev Opens in Ukraine's Historic Capital". luxurytravelmagazine.com. Retrieved 28 August 2009.
  14. ^ "Hotel News in Brief". ehotelier.com. Archived from the original on 29 June 2013. Retrieved 18 February 2009.
  15. ^ "Відтепер всі мої пости будуть українською, – гучна заява Ектора Хіменеса-Браво – Смачно 24". 24tv.ua. Retrieved 18 May 2020.
  16. ^ "Book market in Ukraine 2019" (PDF). Retrieved 5 May 2020.{{cite web}}: CS1 maint: url-status (link)
  17. ^ Эктор Хименес-Браво обслужил Мадонну. Мммм (in Russian). mediananny.com. Retrieved 26 February 2013.
  18. ^ "Bravo Restaurant Group – Projects" (in Russian). chefbravo.com. Archived from the original on 4 April 2012. Retrieved 26 October 2011.
  19. ^ "The premiere of the new natural seasonings product line "Culinary Masterpiece"". pripravka.com. Retrieved 24 September 2012.
  20. ^ Siverina, Natalia. "Шеф-парад – "КоммерсантЪ" No. 38, 6 марта 2006" (in Russian). chefbravo.com. Archived from the original on 18 October 2013. Retrieved 6 March 2006.
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