This beautiful “Chapon Farci” was one of the many recipes we prepared at Alain Ducasse Formation in Paris, one of the best schools for professional chefs in the world. Last January I had the chance to do the “poissons et crustaces” seminar. It was very nice to learn more about Alain Ducasse cuisine. The team is very professional, the quality, very high.
Cuisine Standard represents Alain Ducasse Formation in Ecuador, it is a pleasure to work with them and we will do interesting projects together. I would like to thank the team for their hospitality and for trusting my company as well.
Rodrigo Pacheco is a top-notch Ecuadorian chef who bases half his time in Quito and the other half in Banos, where he prepares meals made from fresh organic ingredients at Casa del Abuelo Art Hotel & Restaurant. He is also the executive chef at Cuisine Standard in Quito.
He has studied with some of the best, including Madrid Fusión in Spain, Alain Ducasse Formation in Paris, the Institut Paul Bocuse in Lyon, France, and the Instituto Inacap in Santiago, Chile among others.
He has done a Government Cultural Exchange in Canada and the Masters of Food and Wine tour of the world in Buenos Aires, Argentina,
representing Ecuador as an invited chef. Rodrigo was also a Culinary radio show host on Saberes y Sabores.
