Pubbelly Station | Chef Guillermo Concha
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CHEF GUILLERMO CONCHA

Pubbelly Station Executive Chef

Born in La Paz, Bolivia, Executive Chef Guillermo Concha acquired his spark for culinary arts from his Argentinean relatives. “We had a chance to go to Argentina for the first time when I was 12 years old,” says Concha. “I remember how much I enjoyed watching and eating the food my grandmother and my aunts cooked – that’s when my appetite woke up.”

Concha graduated from Miami Killian Senior High School (1996) and received his formal culinary training from Johnson and Wales University. After graduating, Concha spent five years gaining culinary experience as a pastry chef in New York at celebrated restaurants like Daniel by Daniel Boulud and the now defunct Townhouse by David Burke.

When presented the opportunity to join his friend and Director of Culinary Operations/Founding Partner of The Pubbelly Restaurant Group, Jose Mendin, in the opening of his new gastropub Pubbelly (2010), Concha seized the opportunity and returned to Miami. Concha saw Pubbelly as way to grow and develop his cooking skills, and as a head line cook he quickly learned to navigate the different kitchen stations.

Over the course of five years, Concha worked through the many concepts created by the group. In 2011, he worked alongside Chef Juliana Gonzalez at their Spanish tapas concept, Barceloneta as a sous chef and then went on to open their fifth concept, PB Steak (2012) as chef de cuisine. When the group announced their fall 2015 opening of Pubbelly Station, it was Concha’s long standing commitment that made him the standout candidate to helm the kitchen as executive chef.

With Pubbelly Station poised to be Mendin’s most progressive concept to date, Concha will dig deep to help create a standout menu. He will look to take diners to his roots, preparing signature Argentinean dishes, while also staying true to the Pubbelly group’s esteemed style. With a fond appreciation for nature, his approach will encompass his passion for fresh and ethically-grown ingredients.

Concha is most proud of his culinary growth and dedication to the process. When he is not in the kitchen, he can be found enjoying a soccer game or catching up on his favorite television shows with his girlfriend.