About Me

With a dynamic foundation in hospitality and a passion for culinary innovation, I am a dedicated professional with extensive experience in cookery, hospitality services, and restaurant management. Currently pursuing my Master’s in Culinary Arts, Innovation, and Kitchen Management at EUHT StPOL in Spain, I am gaining invaluable exposure to Michelin-starred kitchens and renowned chefs, which is enhancing both my technical skills and creative approach to cuisine. My career has taken me across four continents, where I have worked in various roles at prestigious hotels such as Radisson Blu Plaza, Omni Hotels, Sheraton Grand, and Fortune Inn Valley View. I have contributed to themed gastronomic festivals and managed cross-departmental operations, ensuring exceptional guest experiences. Beyond my culinary expertise, I have spearheaded high-impact initiatives, served as a campus ambassador, and co-authored publications that showcase my love for communication and storytelling. I bring a unique blend of operational insight, creativity, and cultural sensitivity to every project. Whether you seek guidance on modern kitchen management, event execution, or cross-cultural hospitality training, I am committed to delivering informed, thoughtful, and innovative solutions tailored to your vision.

Specialization (Projects/Achievements)

With a dynamic foundation in hospitality and a passion for culinary innovation, I am Shereen Gomez—a dedicated hospitality professional with a multifaceted background in food & beverage production, event leadership, and guest experience. Currently pursuing my Master’s in Culinary Arts, Innovation, and Kitchen Management at EUHT StPOL in Spain, I am gaining hands-on exposure to Michelin-starred kitchens and world-class chefs, refining both my technical skills and creative approach to cuisine. My previous experience includes jobs across four continents including Asia, UAE, USA and Europe, and live culinary events at prominent hotels like Radisson Blu Plaza, Omni Hotels, Sheraton Grand and Fortune Inn Valley View, where I contributed to themed gastronomic festivals and cross-departmental operations. In addition to my kitchen expertise, I have led high-impact culinary initiatives, served as a campus ambassador, and co-authored publications that reflect my love for communication and storytelling. I bring a unique blend of operational insight, creativity, and cultural sensitivity to every project I engage with. Whether you’re seeking perspective on modern kitchen management, event execution, or cross-cultural hospitality training, I am committed to delivering informed, thoughtful, and innovative solutions tailored to your vision.

Specialized area

• Cookery
• Hospitality Services
• Restaurant Management

Sub Specialized area

• Baking & Pastry
• Grilling
• Frying
• Steaming
• International Cuisines
• food science
• Pantry Management
• Cloud Kitchen
• Culinary Business
• Restaurant Management
• Seasoning and Flavor Balancing
• Safety and Sanitation
• Presentation and Plating
• Sauce Making
• Traditional Cooking
• Hotel Management
• Front Desk Services
• Bar and Restaurant Management
• Cuisine design
• Hospitality product design
• Cloud Kitchen
• QSR & FSR
• Dine-In restaurants
• Takeaway Joints
• Food Trucks

Work Record(s)

Language Preferences

• English
• Hindi
• Kannada