It all started when Weimar Gomez met a Le Cordon Bleu Chef Instructor while participating in a gastronomic festival in Casa Medina, Colombia where he was born.
Inspired by this Chef, Weimar decided to register for the Le Cordon Bleu Paris Grand Diplôme.
After graduating in 1995, Weimar continued his training at well known restaurants and hotels, such us Château d’Artigny in Tours, Château Unang in Avignon, La Cognette in Issoudun and Le Macchi in Châtel. Later he became chef de partie at the Guy Savoy restaurant, in Paris.
From May 2000, Weimar joined the Chef’s team at le Cinq, the fine dining restaurant at the Hotel Four Seasons George V. After working as demi-chef de partie he reached the position of sous-chef. Two months after opening, Le Cinq received its first Michelin star, and the second followed soon after. After that, Weimar became the right hand man of Eric Briffard, "Meilleur Ouvrier de France" (Best Craftsman in France), and Executive Chef of Le Cinq restaurant and La Galerie, both located inside the hotel.
When we asked Weimar about Le Cordon Bleu, he said:
Le Cordon Bleu was the starting point of my career. It has opened many doors and given me the opportunity to meet many interesting people in the French culinary field. I am currently working for of one of the most prestigious restaurants in the world.
In 2012, Weimar was appointed Executive Chef of the gastronomic restaurant Camelia at the Four Seasons Pudong Shanghai.