David Simbaña

Head Chef, Epikvs Catering Boutique

Young Ecuadorian chef with extensive experience. The common thread of his kitchen is based on three essential points: product, technique, and creativity. In his menus, David uses products of the best quality and maximum freshness. Each dish is prepared with care and respect, not only to maintain the highest quality but to maximize the attributes of the product using first-rate techniques. David begins his culinary journey as a pastry chef and baker at the factory of his good friend Lauralee Romoleroux, with whom he developed his passion for good food and excellence in service. Simbaña is a former student of USFQ's College of Hospitality, Culinary Art, and Tourism. His studies have been complemented in important schools in Europe such as the Paul Bocuse Institute in France and the Basque Culinary Center in the Basque Country. David manages a personalized creative system for each client since each of them is unique, incomparable, and unrepeatable. Our events are produced by David, in cooperation with the group of select chefs and high-end instructors from USFQ's College of Hospitality and Culinary Arts.

Mario Jiménez

Mario Jiménez, Mexican chef with more than 25 years of experience, specialized in Mexican, Californian, French cuisine, and fish and seafood preparations. He currently holds the position of Executive Chef at USFQ.

In late 2014, he was invited to Western Kentucky University, WKU, E.U., to train the chefs of that institution in knowledge and elaboration of the most famous Ecuadorian delicacies.

Homero Miño

As we call him in our family, Chichito is a specialist in Ecuadorian cuisine, garnish, decoration of dishes, buffets, and renowned Chef Garde Manger.

He is in charge of the USFQ production kitchen. Among his publications, the Ecuadorian gastronomy book "Traditions of Yesterday for Today's Table" stands out, which won the award for the best Latin American cookbook, at the World Cookbook Awards 2013, in Paris, France.

Chichito currently collects the information necessary to publish a book for the Paul Bocuse Alliance worldwide.

Claudio Ianotti

Claudio Ianotti, Argentine chef of Italian descent, specialized in butchery, charcuterie, as well as being an expert in grills and Italian cuisine.

He currently holds the position of Academic Director at the USFQ College of Hospitality, Culinary Arts, and Tourism.

Milton Cepeda

Milton Cepeda, Ecuadorian Chef specialized in Industrial Bakery as well as artisanal and traditional bakery.

Currently, he holds the position of Chief Bakery at USFQ and is in charge of bread production for various events and businesses that contract the production of bread to the USFQ.

You can try a wide variety of breads and desserts accompanied by excellent coffee at the Ambrosía, our Deli.