Hailing from Colombia, Chef Federico Duarte has an expansive international experience and a global mindset. He is currently the Head of Business Design and Co-Founder at MILL Food Intelligence.

In 2010, he leads the team that brought Institut Paul Bocuse to Shanghai and succeeded in operating a top-end Culinary School in China and training over 400 elite culinary professionals. He has served as a Culinary Consultant for international companies and helped them kick-off their business in China. He is also a member of the Asia-Pacific and China Jury for the Bocuse d’Or competition, a culinary cook-off that gathers the world’s best Chefs under one single contest.

Chef Federico Duarte, Co-Founder and Head of Business Design at MILL Food Intelligence

MILL Food Intelligence has also been giving essential insights to entrepreneurs and interested individuals who want to set up their own food related business through workshops in partnership with NextStep Workshops. For inquiries and upcoming schedules, send us an email at or visit our website.

Listen to Chef Federico’s podcast interview with Managers Abroad as he discusses how they started MILL, what’s keeping them busy, and how your food related business can grow through building a positive company culture that promotes value-added services.

 

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Herlene Somook is a creative entrepreneur and freelance writer based in Manila, Philippines. A graduate of AB Psychology, she was a Kumon Reading teacher for five years before jumping ship to the Business Process Outsourcing Industry, where she gained experience in Inbound Sales, Technical Support, Outbound Services, Lead Generation and Marketing. Today, she spends her time as the Head Writer and Content Strategist for NextStep Hub. She loves reading bedtime stories to her toddler son.