About Guillermo
Experience shaped across kitchens, cultures and businesses.
Guillermo Roque has spent close to twenty years in gastronomy and hospitality. His career has taken him through kitchens and operations in Peru, the United States, Germany, Spain, Argentina and the United Arab Emirates.
Different markets, the same underlying questions
Working across six countries means working across different guests, supply chains, labour models and expectations of service. That range is useful to a client: it makes it easier to tell which practices are universal, which are local, and which simply reflect habit.
From the pass to the planning table
His work has covered the development and conceptualisation of restaurants, openings, menu design and optimisation, the standardisation of recipes, processes and operations, and the training of kitchen and service teams. That operational grounding shapes how he advises: recommendations are meant to work during a full service, not only in a presentation.
Why consulting
Many hospitality businesses are founded on genuine talent and a strong idea, yet struggle with structure — unclear concepts, inconsistent execution, costs that drift. Guillermo Roque Consulting exists to close that gap, combining culinary vision, operational execution and strategic thinking.
Areas of experience
- Restaurant development and conceptualisation
- Opening and launch of hospitality businesses
- Menu design and optimisation
- Standardisation of recipes, processes and operations
- Operational management optimisation
- Team training and development
- Development of culinary propositions
- Improving the structure and efficiency of hospitality businesses
Career timeline
Roles, organisations and dates as stated in Guillermo Roque’s professional CV (2026).
- Dec 2024 – present KillaSalt Lake City, Utah, USA Executive Chef · Creation and development of the culinary concept
- — Perú Suyo — Lima International AirportLima, Peru Development of food concepts, processes and training through to launch
- — Mercado 28Miraflores and Surco, Lima, Peru Culinary direction · Development and opening of ten food concepts in one year
- Jan 2024 – Dec 2024 Brass Grill & BarPeru Executive Chef · Led the opening
- Jul 2023 – Feb 2024 Grupo JPR — 500 Grados / MaytaLima, Peru Chef de Cuisine
- Jan 2022 – Jul 2023 Grupo Acurio Restaurants — La Mar · Tanta · Barra ChalacaBuenos Aires, Argentina Executive Chef of three concepts
- Jan 2021 – Jan 2022 Grupo Civitano — Pescados Capitales · Cho Asian Street FoodLima, Peru / Santiago, Chile Culinary Supervisor
- Nov 2019 – Dec 2020 Grupo Chapla — Ekeko Restaurant / La Burger DonostiaSan Sebastián, Spain Executive Chef
- — Gate Gourmet — airline cateringLima, Peru Executive Production Sous Chef · brigades of around 50 people per shift
- Jun 2017 – Dec 2018 Nasca RestaurantMunich, Germany Executive Chef
- Jan 2016 – May 2017 Totora Restaurante PeruanoDubai, United Arab Emirates Executive Sous Chef
- Feb 2015 – Sep 2015 Inkaterra Machu Picchu Pueblo HotelCusco, Peru Executive Sous Chef
- 2014 – 2015 Pachamama RestaurantRegensburg, Germany Executive Chef
- 2006 – 2011 La Mar CebicheríaLima, Peru / San Francisco, USA Junior Sous Chef / Training Chef — cold kitchen training for the opening of La Mar San Francisco
Teaching and research
- Culinary research for Gastón Acurio’s television programme “En Busca del Cebiche Perfecto”.
- Chef Instructor at Le Cordon Bleu Lima — Traditional and Regional Peruvian Cuisine, Fish & Seafood, and Avant-garde Cuisine.
- Freelance Training Chef for Sodexo, Lima.
- Chef Instructor at Proyecto Católico Laboral de Pachacútec, Ventanilla.
Education
- Culinary Arts — Instituto Privado de Alta Cocina D’Gallia (2004 – 2006)
- Food handling — HACCP / GMP
- “El Arte del Liderazgo” (leadership) — G&B Consultores
Languages
- Spanish — native
- English — intermediate
- German — basic
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