Our Chefs

The best chefs of the kitchen are always here. Good food is a source of happiness.

We Are Bouffe
For those who believe in leaving a mark, be one step closer to excellence. Be creative.

Welcome to Bouffe, where passion for food meets exceptional dining experience. With a commitment to culinary excellence, we craft mouthwatering dishes using the finest ingredients. Join us for a gastronomic journey filled with flavors, and warm ambiance.

Jeremy Castro
Chef

Jeremy Castro, a culinary virtuoso with a passion for flavor exploration. Elevating palates with his innovative creations and exquisite techniques.

Duane Clement
French Cuisine

Duane Clement, a master of French cuisine, infusing classic dishes with his own creative flair. A culinary journey that transports you to the heart of Paris.

Santiago Heard
Asian Cuisine

Santiago Heard, a maestro of Asian cuisine, harmonizing bold flavors and authentic techniques. A culinary voyage through the vibrant landscapes of Asia.

We Are Bouffe
For those who believe in leaving a mark, be one step closer to excellence. Be creative.

We believe in the power of food to bring people together. With a dedication to culinary innovation and impeccable service, we invite you to savor extraordinary flavors in a vibrant atmosphere. Join us as we celebrate the joy of dining, creating unforgettable moments and lasting connections.

Arthur Schneider
Master Chef

23 years of experience and 6 years
of international experience.

Florence Moore
Chef

15 years of experience and 3 years
of international experience.

Malissa Sweet
Chef

10 years of experience and 2 years
of international experience.

Hamilton Wayne
Sous Chef

5 years of experience and 6 months
of international experience.

Wayne Moore
Sous Chef

15 years of restaurant experience and 6 years of hotel experience.

Crystal Obrien
Sous Chef

10 years of restaurant experience and 4 years of hotel experience.

Paul Guerrero
Sous Chef

8 years of restaurant experience and 6 years of hotel experience.

Andrew Rivera
Sous Chef

6 years of restaurant experience and 1 years of hotel experience.

«Le vin, moins on le touche, mieux ça vaut.»