Geronimo Lopez-Monascal was most recently the Executive Chef and Instructor of Culinary Arts at The Culinary Institute of America (CIA), San Antonio. He was the opening executive chef in the college’s NAO: New World Flavors restaurant, which also serves as a classroom for students in the culinary arts associate degree and Latin Cuisines Certificate Programs at the San Antonio campus.
Chef Lopez-Monascal joined the CIA faculty in March 2012 to direct the opening of NAO. A native of Caracas, Venezuela, Lopez-Monascal speaks five languages, a skill that has served him well through his international career. He has more than 20 years experience as a chef in six countries, including serving as executive chef at top hotels and resorts in Ljubljana, Slovenia; Dubrovnik, Croatia; and La Guaira, Venezuela; and with Nestlé Foodservice in Mexico City, Mexico. From 2000-2006, he was sous chef with Four Seasons Hotels and Resorts in Punta Mita, Mexico; Caracas, Venezuela; and in the United States in Kailua-Kona, Hawaii.
Earlier in his career, Lopez-Monascal worked in chef and management positions in several restaurants and hotels in France and Venezuela. He was also an instructor at La Casserole du Chef culinary school in Caracas. He studied international business at the Central University of Venezuela in Caracas and culinary arts at the Hotel School of Beaune in France.