Colony South #Hotel and Conference Center Chooses Chef Guillermo Valencia to Be Its Executive #Chef

Chef Guillermo Valencia hails from Barcelona, Spain, and brings to Colony South Hotel and Conference Center 27 years of excellent culinary prowess. Chef Valencia started his culinary journey at age 15, helping a small Spanish bar run its catering business, and from there his interest in culinary delights began to grow. At 18, he was accepted into the few select institutes of hotel management in Spain and Isla Margarita Venezuela. From there, his culinary flight began to take off.

Chef Valencia has taken part in judging food competitions for hotels and country clubs, participated in the Chef Table Competition, apprenticed at places such as Salvador Dali Castle and the U.S. Embassy of London, and traveled extensively through the U.S., Central and South America, and Europe in order to sharpen his culinary skills and learn more about international cuisines from the different regions. He is also the author of "The History of Fine Dining and Modern Cuisine: Fearless Cooking from My Kitchen to Yours." The book is a compilation of Chef Valencia's favorite recipes from his popular cooking classes.

"We are so excited to have an international chef such as Chef Valencia here with us at Colony South. His philosophy of simple, fresh, elegant and affordable is right in line with what we believe cuisine should be here at Colony South," said Fernando Mayol, general manager of Colony South Hotel and Conference Center.