Executive Chef Javier Ponce
As the executive Chef of the Wyndham Hotel Guayaquil, notable Chef Javier Ponce has more than 10 years of culinary experience where he has shown extreme passion for using the best ingredients and serving the highest quality food.
Chef Ponce´s cuisine emphasizes on native products, using French as well as avant-garde cooking techniques, always creating a unique culinary experience.
Chef Ponce has studied culinary arts in Ecuador, but he also has a Diploma in French Cuisine at École Supérieure de Cuisine Francaise Ferrandi, one of the most distinguished culinary schools in Europe, this experience gave him a world global vision of gastronomy and a better approach on the high quality products he uses. His training includes three of the best Parisian restaurants, La table du Lancaster, L´Atelier de Joël Robuchon and Guy Savoy. Besides this he has worked in Kube hotel in Saint-Tropez before he returned to his homeland.
In Ecuador, Chef Ponce had a compromise with its gastronomy and people and decided to prepare future chefs at his former cooking school; he was a kitchen professor for about two years and a half, sharing his experiences and knowledge with them. He was invited to host a dinner with an Ecuadorian renowned Chef in Tiradentes Festival in Brazil, as well as a dinner for La Chaine des Rotisseurs chapter Ecuador.
Then in 2014 he had the chance to work as Sous-chef in Wyndham Hotel Guayaquil, winning that year the award for best Wyndham hotel in Latin-American, thanks to a large degree of the F&B team. Later on, in 2015 with the departure of the former Executive Chef, Chef Ponce had the opportunity to demonstrate his skills and earned experience in the kitchen, he is responsible for three Chefs and 40 people including stewarding.
On April 2016, Chef Ponce had the honor to cook for Wyndham Hotel Group Latin-American and Caribbean Regional Conference, where he was pleased to serve the best local food for Wyndham Hotels Owners and representatives, being congratulated for Mr. Geoff Ballotti.