Chef Marcello Guevara, from Ecuador to the World, between Flavors and Accomplished Achievements
Chef Marcelo Guevara is one of our allied chefs in the United States. A native of the Ecuadorian Amazon, he has carried the flavors of his native country throughout his career and in all his creations. His story has filled us with inspiration and pride to be his chocolate of choice, a chocolate of Ecuadorian origin for Ecuadorian hands that delight thousands with its flavors. In addition, he was able to know our history up close when he visited us through a customer trip in the year 2022 and live the whole experience of the traceability and authenticity of República del Cacao. Today we introduce you to Chef Marcelo Guevara.
Who is Chef Marcelo? How would you describe yourself personally and professionally?
I am the Executive Pastry Chef at Legends Hospitality LLC, at the At&TStadium, home of the Dallas Cowboys. I consider myself a different yet humble person, and these qualities have helped me get to where I am. My passion is pastry; I enjoy exploring textures, flavors and colors. I come from a tropical area in the Ecuadorian Amazon, where I grew up surrounded by coffee and passion fruit. This has left an indelible mark on me and constantly inspires me in my work.
What are the flavors that marked your life?
Coffee and passion fruit have been fundamental flavors in my life. I grew up enjoying them in my country, where everything was harvested and made by hand. Those intense and authentic flavors have always been with me.
When did you leave Ecuador for the USA, how did you get involved with pastry and how was your path to become the Executive Pastry Chef at Legends Hospitality LLC, At&T Stadium, home of the Dallas Cowboys in Texas?
In 1994, when I came to the United States, I had the opportunity to work in pizzerias and pasta restaurants. However, I realized that my true passion was in pastry. I met people involved in this field and took the challenge to excel in this art. I went through diverse professional experiences, including working with renowned chefs and high-end restaurants in New York. All this journey helped me develop my style and create my own knowledge base. Adapting to the U.S. market was a challenge, as it is a diverse country and each region has its own unique preferences and tastes.
What is a day in the life of Chef Marcelo like?
Today, I work in a stadium with a capacity of 115,000 people. Preparing pastries for sporting events and other special occasions is a task that requires a lot of planning and organization. I have a team of between 25 and 35 people who work with me on a daily basis to make sure we deliver the best possible pastry experience for our customers.
What has been the experience that has had the greatest impact on your career?
My passion for learning has always driven me to want more. The opportunity to work in a place as important as this stadium has been a truly meaningful experience.
What has it been like to learn about the whole process of República del Cacao, from the origin to the chocolate you use in your creations?
Learning about the history of República del Cacao and how they produce their chocolate has been fascinating. I have had the opportunity to see how they care about quality, the environment and the communities that produce the ingredients, all of which has strengthened my connection with Ecuador and made me proud to use an Ecuadorian product in my creations.
What do you enjoy most about your profession?
Since my beginnings, chocolate has been my passion, and now, using chocolate from my country in my recipes makes me extremely happy. Also, knowing that the whole process is done in a sustainable and responsible way is very satisfying.
What would you say to pastry enthusiasts who are just starting out?
I would advise you to work hard and be consistent in your efforts. Pastry is not easy, but with dedication and perseverance, you can achieve great things.
How would you define your pastry creations and their characteristics?
My creations are characterized by simplicity and innovation. I always seek to stand out with colors and mixtures of flavors, offering desserts from the south of the United States adapted to the tastes of my public.
What inspires you to create?
My inspiration comes from my childhood and the simplicity of things. I like to work with few ingredients, but that stand out for their quality and harmony of flavors.
What ingredients are never missing in your kitchen?
I always rely on chocolate, organic ingredients, eggs and a moderate amount of sugar. I make it a point to use local ingredients, and here at the stadium, we have access to a wide variety of fresh, quality ingredients.
What do you think will be the trends of your audience in terms of recipes?
My public is looking for desserts that are accessible and easy to enjoy. I always try to offer creations adapted to their preferences, using local ingredients and highlighting authentic flavors.
What does República del Cacao represent for you?
For me, República del Cacao represents an Ecuadorian pride. I am happy to be able to use and show the world a product of my country, and also to appreciate the effort they make to maintain quality and sustainability in their production process. It is a privilege to work with their chocolate and share it with my audience.
Learn more about Chef Marcello's experience with República del Cacao at the following LINK