バイオグラフィー
Jose-Luis Partida began his career in the culinary world at Emile’s, the first French restaurant to open in Silicon Valley. By his fifth year at Emile’s, he became the youngest chef to win a Blue Ribbon at the San Jose Culinary Arts competition, establishing an early reputation for creativity, discipline, and excellence.
His talent quickly attracted high-profile opportunities, including his first major catering assignment with Apple’s Head of Marketing. That experience led to local television appearances and opened the door to a broader career in entertainment, hospitality, and production.
As his work expanded, Jose-Luis developed a passion for commercials and independent films. He later moved to Los Angeles to pursue producing, where he discovered the fast-paced world of commercial production and began building relationships across the entertainment industry.
His career has since taken him across both coasts, working on productions, events, and hospitality-driven projects. Eventually, Jose-Luis chose Dallas as his main hub, where he continues to combine his background in culinary arts, production, and creative leadership.
With experience spanning food, film, commercials, and entertainment hospitality, Jose-Luis Partida brings a unique blend of artistry, professionalism, and production expertise to every project.
