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              Meet Juan Arbelaez - Grand Diplôme 2008

              Juan Arbelaez

              Of Columbian nationality, Juan Arbelaez studied at Louis Pasteur, a French high school in Bogota, until 2001.  In 2006, he passed his baccalaureate at Gimnasio Moderno school and went on to study Administration and Management at the Universidad de los Andes.

              In 2007, Juan decided to follow his childhood dream and passion for Cuisine and enrolled at Le Cordon Bleu Paris.  He graduated in 2009 with a Grand Diplôme having completed the Cuisine Diploma and then the Pastry Diploma with flying colors.

              He went on to carry out an internship with the famous Pierre Gagnaire in Paris and in 2009 he began working as chef de partie in the Parisian restaurant Je Thé...me.

              In 2010, Juan set his sights on the top Parisian restaurants, becoming commis de cuisine at the Four Seasons Hotel George V restaurant Le Cinq. A few months later, he became demi-chef de partie under Weimar Gomez, a Le Cordon Bleu Paris 1995 graduate and right hand man of Chef Eric Briffard MOF (Best Craftsman in France).

              He went on to be recruited as chef de partie at the Parisian hotel Le Bristol where he remained until February 2012.  During the same year, he was selected to take part in the popular M6 television programme "Top Chef". During filming he met his future colleague, Chef Jean Imbert, who employed him as Chef de Cuisine at his restaurant l'Acajou in Paris.

              In June 2013, Juan Arbelaez took over the La Plancha restaurant which he renamed La Plantxa, in Boulogne-Billancourt.  The Columbian Chef works with delicate local produce to which he adds exotic flavors.  The resulting dishes, which are modern with surprising flavors, change on a daily basis depending on what he finds on the Parisian market stalls.

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