Anwar Gutierrez
St. Catharines
Summary
Passionate and disciplined chef with international baking and kitchen leadership experience, blending French, Mexican, and Canadian culinary traditions. Skilled in sourdough fermentation, recipe development, and kitchen management, I thrive in collaborative environments where respect for ingredients, technique, and terroir are paramount. I am eager to contribute my craft and creativity to Pearl Morissette’s vision of redefining Canadian gastronomy.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Trust Beer Bar
02.2022 - Current
- Advanced from cook to Kitchen Manager in 2023, leading a dynamic team through scheduling, training, and mentorship.
- Created seasonal features and innovative menu items, balancing creativity with consistency.
- Oversaw recipe development, supplier relations, ordering, and inventory management.
- Built a team culture rooted in work ethic, collaboration, and quality.
Food Truck Chef
Niagara College Winery
09.2021 - 12.2021
- Designed and executed the menu for the winery’s fall food truck program, featuring wood-fired sourdough pizza.
- Managed all aspects of service independently, from mise en place to closing.
- Showcased adaptability and creativity in a seasonal, high-demand environment.
Head Baker (Founding Role)
Leeuwenhoek Bakery
11.2020 - 06.2021
- Established a French–Mexican bakery from zero, creating all recipes, processes, and baking schedules.
- Trained and mentored staff, introducing fundamentals of artisan baking.
- Legacy recipes and methods continue to define the bakery’s identity.
Afternoon Shift Head Baker
La Compañía
02.2019 - 11.2020
- Supervised a team of two bakers while overseeing production.
- Specialized in shaping and baking sourdough breads, ensuring consistency and quality.
- Developed leadership and problem-solving skills in a high-volume artisan bakery.
Baker
Saint Honoré
02.2018 - 01.2019
- Rotated between mixing, shaping, and baking roles in a French-style bakery.
- Operated large-scale equipment while maintaining artisanal standards.
- Strengthened technical foundation in French bread varieties and pastries.
Education
College Diploma - Culinary Management
Niagara College
Niagara-on-the-Lake, ON12.2022
Bachelor’s Degree - Gastronomy & Food Science
Centro de Estudios Superiores de San Ángel
10.2017
Skills
- Culinary Techniques: Sourdough, fermentation, wood-fired baking, menu & recipe development
- Leadership: Team training, scheduling, kitchen management, collaborative problem-solving
- Innovation: Seasonal features, multicultural influences, product development
- Professional Values: Discipline, respect for terroir, passion for evolving Canadian gastronomy
- Food safety
- Inventory management
- Multitasking and organization
- Staff training and development
Languages
English – Fluent
French – Intermediate (conversational, culinary)
Spanish – Native
Certification
- Certification – “To Success with Cultured Sourdough”
- Richemont Craft School, Lucerne, Switzerland (delivered in Mexico City)
- 2020
- Intensive professional training in artisan sourdough fermentation.
- Developed advanced skills in fermentation science and sourdough-based product innovation.
Timeline
Kitchen Manager
Trust Beer Bar
02.2022 - Current
Food Truck Chef
Niagara College Winery
09.2021 - 12.2021
Head Baker (Founding Role)
Leeuwenhoek Bakery
11.2020 - 06.2021
Afternoon Shift Head Baker
La Compañía
02.2019 - 11.2020
Baker
Saint Honoré
02.2018 - 01.2019
Bachelor’s Degree - Gastronomy & Food Science
Centro de Estudios Superiores de San Ángel
College Diploma - Culinary Management
Niagara College
Philosophy
I believe that Canadian gastronomy is still writing its story. My goal is to contribute to that evolution—bridging traditions, honoring ingredients, and pushing creativity forward alongside a team that shares the same vision.
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