Since July 2019, Fernanda Caro has worked with Erickson Living – Eagle’s Trace, located in Houston TX, as a Sous Chef in the main building. As second in command of the BOH department, she is responsible for all daily operations, training, and fully in charge in the Executive Chef’s absence.
he Greenbrier Resort, WVA. After obtaining a Bachelor’s in Culinary & Catering Management in 2012, she moved to Houston TX, and started working as an apprentice at The Forest Club Country Club.
Upon completion of her apprenticeship in 2014, she was promoted and worked as a Sous Chef for the next two years. She was later recruited in 2017 by the former Executive Chef of The Forest Club, to join the team at the Houston Racquet Club. Here she supervised a high volume Banquet Kitchen, and from similar experience at the Forest Club, was prominently involved in the renovation and reopening of the Club’s Grill Kitchen.
She has been an ACF & TCA member since 2013, and collaborates with Chef colleagues at every opportunity. She has participated in ACF competitions and became a Certified Sous Chef (2016), Certified Chef de Cuisine (2018), and Certified Executive Chef (2021).