Nana Restaurant Experience

It seems that was yesterday and without getting notice  I have realized that my last two years like a chef tournant at Nana Restaurant have gone like an arrow.

My first job in USA in a huge company like Hilton has giving me the chance to get use to the american work environment and the different tastes and of course sides and portions especially in texas.

I just want a be grateful with everybody from HR to dishwashers from Security to housekeeping………….. and obviously with all the staff that have been sharing with me every minute of the service; floor staff and partners.

It is going to be difficult to find such an organize Kitchen like Chef Anthony Bonbacci´s one. I have learnt a lot of good things from you Chef and I will always be happy with all that you shared.

I have felt so sorry quitting but show must go on and I hope that my new experience will make me grow more as a person and as a chef.

Thank you so much guys for everything!!!!!!


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