The History of Fine Dining and Modern cuisine: 2013

In recent years Guillermo Valencia has become a popular and talked about restaurateur and chef, he pairs his daring imagination with fresh ingredients and executes them with his decades of experience, Chef Guillermo reveals the approach to his cooking and the essence of latin fusion and the history of fine dining and modern cuisine, along with his technique and new generation style signature dishes Guillermo Valencia recipes have appeared in various magazines; his signature Sea Bass and Black Squid ink Risotto in was featured in Bon' Appetit Magazine, a five course Dinner for two article in Montage Magazine's Spring and Summer Michigan Meetings and events edition and Country Home Magazine In 2001 and 2004 he received the Award of Excellent at the PGA National Resort, In 2002 and 2010 he joined the team at one of most remarkable Chef Table Competition, Representing PGA National Resort and Ocean Club In Florida, where he impressed the judges at the US Chefs Table Award in 2002