Luis has employed all the skills he learned during his time at Le Cordon Bleu in his endeavors since graduating in 2011. Currently, he is sharing the cuisine of his place of origin – Venezuela – through his Paris-based Food Truck, Ají Dulce.
Meet Luis Machado
Luis was a chemical engineer in Venezuela before changing direction and focusing on his childhood passion: Cuisine. In 2011, he signed up for Le Cordon Bleu Paris Cuisine Diploma.
Following graduation, he worked in a number of top restaurants with Michelin starred Chefs, including Joël Robuchon.
He went on to further his education by taking an MBA in Luxury Brand Management, Gastronomy and Wine, in Paris, in order to obtain a global vision of restaurant management.
Having worked with some of the best Chefs at Le Cordon Bleu, Luis took all that he had learnt and used it to launch his own business. In partnership with his friend Daniela Aldrey, he opened Ají Dulce, a Food Truck in the Paris region in order to share the cuisine of their country: Venezuela.
When we asked Luis to tell us about his experience at Le Cordon Bleu, he replied: “I have always been passionate about cuisine. Coming to Paris was my dream. That is why I decided to have a complete career change from chemical engineer to Cuisine Chef. It is the biggest decision I ever made.”
