Cesar Liesa was Born in Zaragoza in 1969 with the dream to become a Chef.

He departs for London from Zaragoza being 20 years old and at the Stafford Hotel kitchens starts an international career that will bring him first to the kitchens of the Queen Elizabeth II, cruise liner where he started a three year journey that brought him to visit more than fifty countries, learning from them their gastronomie, culture and customs.

Cesar moved to Paris to study two courses of cooking and pastry at the Ecole de Gastronomie Francaise Ritz-Escoffier located at the Ritz Hotel. After he finished his studies he remained for a year at the Ritz Hotel kitchens to develop the knowledge and skills he learnt during the courses.

His journey continued in the far east, first in Singapore and later in Hong Kong where he was Sous Chef at the JW Marriott Hotel.

Becomes Executive Chef at the Ramada Hotel in Dubai and later moved to Vietnam where he worked at the Windsor Plaza Hotel in Saigon.

He continued his journey in China with Sofitel Plaza Hotel in Xiamen, followed by his appointment with Shangri-La Hotel in Hangzhou where he managed a the team of 84 Chefs.

Cesar doesn't forget the land where he comes from and recently has created a new style of recipes that he defines as "New Aragon Cuisine"

Aragoneses

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