Andres Rumis

Houston, Texas, United States

Andres Rumis

Houston, Texas, United States

Chef Rumis hails from Argentina where he attended the International Buenos Aires Hotel and Restaurant School, receiving a degree in Culinary Arts. He began his impressive culinary career at the Hotel Park Tower in Buenos Aires and the Sheraton Hotel in his hometown of Cordoba by being part of the opening teams. In both establishments, he worked as a cook, developing and honing his taste, skills and creativity.

In 1999, Chef Rumis relocated to the United States where he ignited his path to success with an externship at the Ritz Carlton Hotel in Phoenix, where he eventually took the Sous Chef position and then acted as Restaurant Chef. Before moving to Houston to start up Rosemary’s Catering Houston and its hotel division, Chef Rumis also commanded the stoves as Chef de Cuisine at Desert Mountain Club in Scottsdale, Arizona.

Currently, Chef Rumis is looking for the next opportunity in the Culinary World, where he can apply his skills and years of training.

Chef Rumis creates innovative menus with his main focus on seasonality and the use of local resources. His extensive experience with classic French and Italian cuisines and cooking techniques combined with his Latin American flair, create a unique culinary experience. His style of cooking is also influenced by his world travels to the Middle East, Asia, Mexico, South America and the Caribbean.

In his spare time, Chef Rumis enjoys traveling, scuba diving, movies and spending time with his wife Ligia and his two German Shepherds, Chac and Shadow.

  • Work
    • Executive Chef
  • Education
    • Associate Degree