soledad domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/d0dz3kzlqh3t/public_html/wp-includes/functions.php on line 6114soledad domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/d0dz3kzlqh3t/public_html/wp-includes/functions.php on line 6114I’m Ashlie Dias Classically well trained “Chef” and a “Food and Beverage Consultant” working in the realms of the food and Beverage industry for almost 30 years, been working internationally since the beginning of my career, here my recipes reflect my Career and the countries that I have been working in. Hotel tested recipes right here, which many yearn for, My Expertise,Dedication and Passion on the job could help you improve your business and realise your Dreams.
I’m Ashlie Dias Classically well trained “Chef” and a “Food and Beverage Consultant” working in the realms of the food and Beverage industry for almost 30 years, been working internationally since the beginning of my career, here my recipes reflect my Career and the countries that I have been working in. Hotel tested recipes right here, which many yearn for, My Expertise,Dedication and Passion on the job could help you improve your business and realise your Dreams.
In Bucharest I have been Executive Chef at the Crowne Plaza for over 8 years and presently at the Sheraton Bucharest Hotel since 2017.
Not to forget being an Executive Chef for 11 out of 14 years on a Cruise ship was immensely satisfying , it gave me the freedom to explore Alaska my fav and most of the USA, experience firsthand the freshest of Fish, seafood and meats , and understanding eating habits in different regions and also learning to handle staff of over 126 chefs and 52 stewards, placing Orders worth millions of Dollars in a month, to feed just over 20 thousand souls on the ship for a month (that included mine too).
A traditional recipe, passed down through generations, serves as a treasured link to our culinary heritage, preserving the rich flavors and techniques that have stood the test of time.
Chef Ashlie Dias prioritizes fresh ingredients to showcase their commitment to quality and their dedication to delivering a memorable dining experience. In a world where convenience often trumps quality, the use of fresh ingredients is a testament to culinary excellence, creating dishes that are not only delicious but also nourishing and sustainable.
Food is not just sustenance; it's an adventure, a sensory journey that brings people together and tells a story through taste and texture.
