Chef Gonzo Jimenez was born in Northern Argentina, raised in a Spanish household surrounded by good food and long family meals. At the age of 17, he started working in restaurants and fell in love with the culinary world. He enrolled in pastry and culinary school in Buenos Aires. After completing his studies, he traveled around the country working for 5 star hotels and celebrity chefs.
From 2009 to 2013, Chef Gonzo worked for large hotels in the United States including the St. Julien in Boulder, CO and The Hyatt Corporation in New Orleans and New York. Most notable amongst his various accomplishments throughout this period was the launch of his personal line of chocolates, providing different hotels throughout Manhattan, NY with high end confections.
In 2013, he moved back to South America to work at the Grand Hyatt Hotel in Santiago de Chile. Soon after he accepted a highly coveted position with Barry Callebaut as a Corporate Chef for the South American Region and Director of the Chocolate Academy in Chile.
Current Netflix show Bakesquad has launched Chef Gonzo’s career into a different dimension, showcasing his chocolate art skills globally and turning him into a celebrity chef.
Chef Gonzo is República del Cacao’s Corporate Pastry Chef for the United States and North America. He travels North America representing the brand by teaching classes, giving demos, and providing technical assistance to all its customers. He is currently the co-owner and chocolatier of Miette et Chocolat in Denver Colorado where he exclusively uses República del Cacao chocolates to create his confections.