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Hector Jimenez-Bravo

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Hector Jimenez-Bravo
File:Héctor Ismael Jiménez Bravo.jpg
Héctor Ismael Jiménez Bravo
Born
Héctor Ismael Jiménez Bravo

(1972-01-14) 14 January 1972 (age 52)
Bucaramanga, Colombia
CitizenshipTemplate:Country data Columbia,  Canada
EducationCulinary Academy of Bogota
Culinary career
Cooking styleFrench / Latin America / Asian / American / Canadian
Rating(s)
Current restaurant(s)
Television show(s)
Websitewww.chefbravo.com

Héctor Ismael Jiménez-Bravo (Template:Lang-es, born January 14, 1972 in Bucaramanga, Colombia) — is a Canadian chef of Colombian origin, business man, TV presenter, judge at the project “Master Chef Ukraine”, Art lecturer, Bravo Restaurant consulting company Corporate promoter. He is also an owner of a prestigious “The World Master Chef”[1][2] award.

Biography

Hector Jimenez-Bravo was born and raised in Colombia[3]. In the words of the cook himself, his mother has encouraged him to cook. He was interested not only in the procedure of processing of products, but also in its aesthetic side. In high school, was into figurative art. Had entered the Culinary Academy of Bogota, after which in 1991 began to work in the best 5 star hotels of Colombia, such as the “Metrotel Royal Park”, the "Relais Chateaux", the "Hoteles Royal".

In 1994-1997 lectured at National Culinary Academy of Medellin.

At the age of 24, was offered an invitation to become a chef at one of the most luxurious hotels in the USA - Hilton Boston Back Bay in Boston[4][5]. He became the youngest chef at the Hilton (Hilton Hotels) in North America of all time of the hotel chain existence[3]. At first days of his work, colleagues did not even perceived Hector seriously, because of his youthful age, but soon they found 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 in the Hilton, organized for a group of hoteliers from Canada, he was invited to work in Ottawa. Hector was offered a contract to open a five-star hotel complex Brookstreet Hotel and Resort[4]. In a short time he opened a restaurant “Foundation”[4][5] in 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 the country.[3]

In 2004 Jimenez-Bravo became a chef at Radisson SAS Royal Hotel, St. Petersburg[6][5][4]. His work brought to the hotel Radisson the «Best Hotel Restaurant Award» from magazine "TimeOut"[7]. After his arrival in St. Petersburg, he surprised the city with opening of «Nuevo Latino» concept, which was very unknown and new to the city. In 2006 the Summit of “The Group of Eight” took place in St. Petersburg, during which Jimenez-Bravo had a difficult task serving heads of the world's leading nations[3][8].

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

In 2008, Hector left for Maldives[11] to take lead on the kitchens of the most famous Hotels in Asia. There he was a head of chef team at "W Retreat & SPA"[4][5][12][11] and the "Sheraton Full Moon Resort" hotels. Traveling to Singapore and Hong Kong, Hector studied the culture of Chinese and Malay cuisine, and got a mission to "W Hong Kong"[4][5] and the "St. Regis Singapore" hotels.

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

At the end of 2010, he developed concepts of restaurants and cuisines technology of the Fairmont Hotels[5], as well as other prestigious hotels in Kiev.

Since September 2011, Hector had been involved into a whole range of culinary projects on Ukrainian television.

Culinary style

Hector Bravo’s culinary concept 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 preciosity and delicacy of Asian cuisine. Meat, fresh fish and seafood are basic in most dishes.

"My food speaks Latin love that I feel, French culture which I have come to know, Asian techniques that inspire me and Canadian spirit because it's me. My food speaks its own language."

′′Hector Jimenez-Bravo about his culinary style′′.

Television projects


Achievement

Interesting Cases

  • His first job after graduation the school was washing dishes in a restaurant at the 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[16] and Jennifer Lopez.
  • Favorite dish - "Scallops from Normandy with leek, black truffle and broth Parmentier", which he developed with his friend Alain Ducasse.
  • Favorite Hector’s cocktail is "Chili & passion" served at the Principe di Savoya hotel in Milan. It combines vodka, passion fruit, chilli and citrus juice.
  • Travelling anywhere necessarily, takes a set of 58 knives. Always has at hand a thermometer to measure the temperature of the dish he prepares.
  • Bravo has been working since he was 16, but he has never been on holiday for more than two weeks.
  • Bravo is nteresting in diving. He confesses, that 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 Kiev, Montreal, Ottawa, Hong Kong and other cities[17] have been opened under the leadership of the company.

In 2011, Jimenez-Bravo launched spicery production, manufactured by his own recipe. Spices went on sale under the brand trademark "Pripravka"[18].

Citations

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

Natalia Siverina, restaurant critic, "Kommersant"[19]

References

  1. ^ a b Stanley, Kevin. "Hector Jimenez-Bravo won "The World Master Chef award"; "The DailyTelegraph", London". chefbravo.com. Retrieved 22 December 2011.Template:Ru icon
  2. ^ a b c d e f g "Hector Jimenez-Bravo - Awards". chefbravo.com. Retrieved 23 June 2011.
  3. ^ a b c d e "Hector Jimenez-Bravo - Biography". chefbravo.com. Retrieved 23 June 2011.Template:Ru icon
  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". chefbravo.com. Retrieved 23 June 2011.Template:Ru icon
  6. ^ "Talk of The Town" (PDF). sptimes.ru. Retrieved 3 March 2006. {{cite web}}: line feed character in |title= at position 8 (help)
  7. ^ "Ресторанная Премия Timeout Петербург "Меню и Счет". Итоги". sobaka.ru. Retrieved 20 January 2011.Template:Ru icon
  8. ^ "«Я люблю тот экстрим, который Украина привнесла в мою жизнь», - Эктор Хименес Браво". chefbravo.com. Retrieved 13 October 2011.Template:Ru icon
  9. ^ a b "Delta Fredericton's chef named Culinary Ambassador". can-lodgingnews.com/. 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. Retrieved 31 December 2008.
  12. ^ "Retreat & Spa – Maldives: Chefs Win First Culinary Awards For The Property" (PDF). chefbravo.com. Retrieved 28 June 2008.
  13. ^ "InterContinental Kiev Opens in Ukraine's Historic Capital". luxurytravelmagazine.com. Retrieved 28 August 2009.
  14. ^ a b c d e f "Hotel News in Brief". ehotelier.com. Retrieved 18 February 2009.
  15. ^ "May - In Chef We Trust!". static.globe-tour.ru/. Retrieved 4 May 2007.
  16. ^ "Эктор Хименес-Браво обслужил Мадонну. Мммм". mediananny.com. Retrieved 26 February 2013.Template:Ru icon
  17. ^ "Bravo Restaurant Group - Projects". chefbravo.com. Retrieved 26 October 2011.Template:Ru icon
  18. ^ "The premiere of the new natural seasonings product line "Culinary Masterpiece"". http://pripravka.com. Retrieved 24 September 2012. {{cite web}}: External link in |publisher= (help)
  19. ^ "Шеф-парад - «КоммерсантЪ» #38, 6 марта 2006". chefbravo.com. Retrieved 6 March 2006.Template:Ru icon
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