Chef Robledo is a highly accomplished pastry chef and chocolatier who has learnt from and worked with chefs like Daniel Boulud, Francois Payar and Frederic Bau in New York City and Paris before becoming Executive Pastry chef at Le Cirque and Four Seasons Hotel in New York City. Now back in Mexico, Chef Robledo has his own chocolate business, Tout Chocolat, and also has a consulting business (Consorcio Icon).
Ecole Lenôtre. Grand Diplome Culinaire Professionel. Plaisir, France
Universidad Anahuac (Bachelors degree in Economics- Management) México City, Mexico.
French Culinary Institute, Classic Pastry Arts Diploma. New York, NY
Ecôle du Grand Chocolat. Chocolaterie-Confisserie Diploma. Tain l’Hermitage, France .
Recent work experience
Sept 2009- Present: Consorcio Icon, México city, México Chef/ owner
March 2006 – Present: Tout Chocolat México, Mexico City, México. Chef/ Owner
Aug 2008 - Oct 2009: Grupo Cinbersol, Mexico city, México Corporate chef
Oct 2003 - Feb 2006: Four Seasons Hotel New York, New York, NY. Executive Pastry Chef
June 2001 - Oct 2003: Le Cirque 2000, New York, NY. Executive Pastry Chef
Apr 2001 - June 2001: Hotel Baltimore Sofitel, Paris, France. Chef Pâtissier assistant
Nov 2000 - March 2001: Le Pre Catelàn, Paris, France
March 2000 - Apr 2001: Groupe Lenôtre, Paris, France. Pastry cook
Jan 2000 - March 2000: Au Pied de Cochon , Mexico DF, Hotel Intercontinental
Sept 1995 - Dec 1999: Restaurant DANIEL, New York, NY. Pastry Cook
Related experience and stages
Grand Marnier Chef Ambassador (Aug 2001 - Oct 2005)
Responsible for representing this prestigious liquor brand in
demonstrations throughout the U.S.A.
Create recipes for advertisements in various magazines and company handouts.
Spokesperson for the company in pastry forums and food shows.
The Chocolate Show New York - Paris
Exhibitor and demonstrator.
Created award winning designs for “The Chocolate Fashion Show”
Adjunct Chef Instructor at the French Culinary Institute
Periodic appearances in the schools amphitheater demonstrating pastry techniques and development of new recipes and menus.
Pastry Consultant and Instructor
Demonstrator in prestigious schools such as: French Culinary
Institute NY, CIA, Institute of Culinary Education, CUNY.
Pastry Consultant in restaurants such as: Osteria del Circo, Le Zie, I Valtelina, Café Boulud, etc.
The French Culinary Institute, New York, NY
Outstanding Alumni Award recipient.
Diploma awarded in September 2003.
Active member of “Vatel Club” and the “Academie Culinaire de France”
Chef Instructor at “Le Cordon Bleu” Mexico
Active member of Pastry staff.
Luis Robledo es un chef chocolatero que ha aprendido y trabajado
con chefs como Daniel Boulud, Francois Payar y Frederic Bau en
Nueva York y París, antes de ser ejecutivo pastelero en Le Cirque y
el Hotel Four Seasons en Nueva York. Ahora en México Luis tiene su
propio negocio, Tout Chocolat donde puedes deleitar todas sus
creaciones de repostería y chocolatería fina, ubicado en el corazón
de la ciudad de México.