Javier Mercado 

Professional Experience

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*Assistant Professor, Culinary Institute Of America, Greystone

*Pastry Chef Instructor, Cesar Ritz Colleges, Culinary arts Academy, Luzern Switzerland;

*Head Pastry Chef, The landmark London Hotel, London England;

*Pastry Chef Instructor and Senior Trainer, Le Cordon Bleu International, London England

*Pastry Chef Instructor and Senior Trainer, Le Cordon Bleu International, Seoul, Korea

*Senior Pastry Chef Instructor, Westminster Kingsway College, Westminster, London, England

*Corporate Assistant Pastry Chef,Albert Uster Imports, Gaithersburg, Maryland

*Assistant Pastry Chef, Ritz Carlton Hotel, Mclean, Virginia

*Executive Pastry Chef, Westin Carambola Beach hotel resort/spa. St. Croix., U.S.Virgin Islands

*Pastry Cook, Night Baker, Loews Ventana Canyon Resort  Hotel, Tucson, Arizona

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Certification Credentials

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*CHEP

*Serve Safe

*City & Guilds Level 5 Teaching Adults in Higher Education, London, England

 

Awards

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*International Team Judge, Copa America Artisanal Gelato Semi-Finals, International Competition, Cordoba, Argentina 2025

*Team USA- Best Hygiene Award-, Copa America Artisanal Gelato Semi-Finals Competition, Cordoba, Argentina 2025

*Mentoring Competition Chefs Award 2015, Craft Guild of Chefs, London England

*Coupe Du Monde De la Patisserie 2015, Award of Participation, Team GB Top 6th. World Ranking, Pulled Sugar Entry, Lyon, France

*Culinary Olympics, Luxembourg 2014, -Silver medal-, Team GB, overall team buffet-  Sugar showpiece 

*Coupe Du Monde De la Patisserie 2013, Team Captain, Team GB, Sugar specialist, Award of Participation, top 10 World ranking, Lyon, France 

*Coupe Du Monde De la Patisserie 2012, -European selection- Team GB, European Champion, Gold Medal and  Best Sugar Prize Award, Paris, France 

*Coupe Du Monde de La Patisserie 2011, Team Captain, Team GB Sugar Specialist, Participation award and top 10 World  ranking, Lyon, France

*Coupe Du Monde De la Patisserie 2010, -European selection- Team GB, Best Sugar Showpiece prize and, Bronze medal, Paris, France 

*World Pastry Team Championships 2010, Team GB -Sportsmanship Award-, Nashville Tennessee 

*World Chocolate Masters 2005,- Award for most creative showpiece-, London, England 

*International Salon Culinare De Londres, Hotelympia Gold medal and 1st in class Sugar centerpiece, Chocolate showpiece and Pastillage.

3 separate entry classes, 2004, 2006, London, England

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