Rafael Velasquez

Chef Rafael Velaquez, MBA

A Los Angeles, California native, Chef Rafael Velasquez graduated from Le Cordon Bleu Miami in 2008 with an A.S. in Culinary Arts. He received his Master’s degree in Business Administration from Keller School of Management where he specialized in International Business Sales and Marketing. He earned a Bachelor’s degree in Business Administration with concentration in Entrepreneurship and Small Business Management from DeVry University.

Upon graduating from Le Cordon Bleu, he worked as a chef perfecting his craft by working in some of Miami’s top hotel and restaurants, which includes; La Fontana, Chez Gaston, and Bistro E. He has worked with renowned chefs including San Francisco’s Pacific Mason Chef Sean McTiernan and New York’s Michelin Star Chef Michael Psilakis, EOS. He also makes part of South Floridas’s culinary scene while working in various haute boutique hotels as an Executive Chef such as Grand Beach Hotel, Viceroy Hotel, and the Biltmore in Coral Gables.

His culinary experience and business management skills has led him to start Strategik Eyedea Group which serves as a consulting and Food and Beverage Service and Manufacturing Operations Management company. He manages the daily operations of Small Hospital settings which include the daily nutritional values of its clients, Online Specialty Food Stores, and Food Service. He has specialized in restaurant, food and beverage startup from the creation of the business plan, to concept development, all through the operational phase.

Chef Rafael is fortunate to have traveled and worked in cities such as Barcelona, Antwerp, Santo Domingo, and various countries in Latin America and Europe. His travels have allowed him to learn the different cultures and eating habits that result in longevity of life while eating natural and wholesome foods. Such findings have led him to develop recipes that help revitalize, nurture and sustain the body leading to a healthier lifestyle.

Chef Rafael brings his passion, creativity and commitment to using local, sustainable and natural ingredients with a focus on clean and nutritional values which sustains the inner healing process of the body. He has a profound understanding of the science of nutrition and stays current with new research findings, while constantly developing new recipes while utilizing modern techniques.