CHEF PROFILE
Diego Mauricio Torres Lara
Diego Mauricio Torres Lara is an accomplished culinary and hospitality professional with extensive international experience in culinary education, kitchen leadership, and restaurant management.
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He holds a Degree in Culinary Arts from Universidad San Francisco de Quito and Advanced Diplomas in European Baking and Pastry Arts from HTMi, Switzerland, demonstrating a strong academic foundation in the culinary field. He is also a City and Guilds certified instructor.
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Throughout his career, Diego has held several key roles including Chef Instructor at SCAFA Dubai, Chef Instructor in SCAFA Lahore, and Executive Chef at Pinschef in Quito, where he excelled in menu development, kitchen operations, and team leadership.
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His professional experience in Switzerland with Candrian Catering AG and Cezanne Catering further reflects his international exposure and expertise in high-standard culinary environments.
Fluent in Spanish and English, Diego is passionate about creating exceptional culinary experiences and mentoring the next generation of chefs.
Consuelo Guijarro
Consuelo Guijarro is a dedicated Chef Instructor at SCAFA Dubai with over 4 years of experience in culinary education. An Ecuadorian native, she combines expertise in culinary arts with a strong background in entrepreneurship, having managed a catering company, coffee shop, and her own fruit and chocolate business, “Disfruta.”
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With a Master’s in Psychological Intervention in Development and Education, Consuelo brings a unique approach to teaching, fostering creativity and skill development. She is passionate about food, mentoring future chefs, and creating memorable culinary experiences.
Ahana S Rahin
Ahana S Rahin is a passionate and skilled Pastry Chef and Trainer with expertise in creating exquisite confections, custom cakes, and sugar decorations. She holds a B.Tech in Civil Engineering, along with Diplomas in Wine & Spirits and Hospitality – Patisserie Professional.
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Ahana has worked as a Pastry Instructor at IIPC, nurturing creativity and skill development, and as Founder and Head Pastry Chef at PavisBakes, managing menu costing, inventory, and quality control. Her strong background in recipe development, food safety, and pastry techniques reflects her commitment to delivering exceptional culinary experiences.
