After training at one of the world’s most renowned culinary institutes, Le Cordon Bleu Paris’ Ottawa campus, in the GRAND DIPLÔME program, Angel R. Betancourt honed his craft alongside mentors such as Chocolatier Laurent Pagès, Chef Carles Mampel, Chef Nobu Matsuhisa and Chef Jean-Georges Vongerichten & Chef Sara Tibbetts.
Former Corporate Pastry Chef for Blue Diamond Resorts (Planet Hollywood, Royalton, CHIC, Mystique & Grand Lido) managing more than 49 hotels in 10 countries such as: Mexico, Costa Rica, Dominican Republic, Jamaica, St Lucia, Antigua, Grenada, Barbados, Cuba & Tobago.
Former Executive Pastry Chef for Four Seasons Bahamas were he got name between the top chefs at Fourseasons Americas Top Chef and Mixologist 2019 Las Vegas, Nevada Chef Betancourt got the privilege to open the first restaurant of Michelin star Chef Mauro Colagreco in the USA (Four Seasons Palm Beach) Same year chef Betancourt got feature in Art Basel Miami.
Having worked for uber-luxury resort One&OnlyOcean Club, The Bahamas, as Executive Pastry Chef in 2007 until 2016, Betancourt garnered international acclaim including attending L'École Valrhona in France in 2015 on behalf of the United States – an honor and privilege that is only given to rising stars and celebrated chefs. Betancourt is a member of Cercle V by Valrhona, a loyalty program for culinary professionals to exchange ideas, and was chosen to represent the Bahamian Culinary Team in the highly competitive Taste of the Caribbean where he won two silver medals for Caribbean National Team of the Year and Caribbean Pastry Chef of the Year.
Growing up in Venezuela to a family of doctors, the decision to become a pastry chef was a unique choice and one that Betancourt went into wholeheartedly. Having spent a lot of time at an early age in the kitchen with his mother and grandmother learning simple breads, cookies, granolas and jams.
Chef Angel is no stranger to publications as he is being featured on websites & Magazines often. From his former school’s brochure & News Papers to famous Magazines like: Dessert Professional Magazine, Inflight Magazine, The Chefs Garden Magazine, Le Cordon Bleu, Atlantis Magazine, Pastry Arts Magazine & Gala Magazine.
Some of the festivals that chef Angel has attended are:
- James beard Foundation Celebrity chef tour, Orlando, Usa.
- James beard foundation / Stars of the West Indies Nyc, Usa.
- One Spoon Tain L`Hermitage, France.
- The Commisary, San Francisco, Usa.
- Fete des Fetes John Besh Fundation New Orleans, Usa.
- Afrikin Fest Miami, Usa.
- Pastry Lovers Fest San Juan, Puerto Rico.
- Barbados Meets the World Barbados.
- Culinary Summit, Nassau, The Bahamas.
- Culinary Summit Tortola, BVI.
- Bahamas top Chefs, Freeport, The Bahamas.
- 3er Congreso Gastronomico de Gastronomia, Mexicali, Mexico
- Master Class Modern Tarts by Angel R. Betancourt.