Like any other good chef, Ecuadorian Jaime Franco San Lucas, knew the perfect combination of business knowledge and talent in the kitchen.
His first career was Economics, which he exerted by some years in banking, however, Jaime always knew that his penchant for fine food went beyond eating or appreciate it, which is why he decided to leave his position as business analyst to focus on what is a passion for him: cooking.
“(…) One day I said: You know what? I like the food business. It’s a family passion; all my family cooked and never let me into the kitchen, ever.”
But despite the passage to the kitchen of his home was blocked for him, Jaime proved his family that he was born for Dining.
“(…) I started to evaluate the Dining business line (…) we are going to make the food business, with the vision to own a restaurant. Immediately I began to analyze all the details of the subject (…)”
Having decided to have their own fast food business, and as a goal to reach a chain of restaurants, Jaime immediately started studying at the School of Chefs de Guayaquil, and then complete their studies with Dolly Irigoyen in Buenos Aires, Argentina.
Once back, Jaime began with several fast food carts. Soon, he opened a fondue local in a shopping center of Guayaquil. With all the experience, not just as a chef, but also as business manager, Jaime was slowly making its way to a more challenging stage in their life: television.
Soon, Jaime became an interesting personality for TV producers of different national channels such as Ecuavisa and TC. They bet in his great flavor and hilarious charisma and hit the mark. James host for several years different cooking segments and even have his own program.That is how this lover of good food lived experiences of all kinds. By 2010, Jaime had had 5 fast food restaurants, a catering bussines for Companies, a sporting restaurant, became appliances Mabe image, television programs, reports, interviews and essays in various magazines culinary currently image of Habanos Gamboa, and many other experiences.
“(…) The other day I started to count how many things had become: Interviews, television, writing for magazines … was something brutal (…) So I said, it’s time we make a stop and we will take all things I’ve done, add them up, and get a proper restaurant.”
Now his project is routed his website while short-term goal is opening its Ecuadorian Gourmet restaurant, where they can also be wine tastings, and because of cigar too.