{"id":4921,"date":"2021-02-23T19:35:31","date_gmt":"2021-02-23T19:35:31","guid":{"rendered":"https:\/\/eldoncel.com\/restaurant\/head-of-room"},"modified":"2022-11-16T18:50:51","modified_gmt":"2022-11-16T18:50:51","slug":"head-of-room","status":"publish","type":"page","link":"https:\/\/eldoncel.com\/en\/restaurant\/head-of-room","title":{"rendered":"Head of room"},"content":{"rendered":"

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\n\t\t\t\tHead
of room\t\t\t<\/h2>\n\t\t <\/span>\n
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Eduardo P\u00e9rez<\/h4>\n

(Head of room)<\/h5>\n

Born in Sig\u00fcenza in 1979.. He completed his studies at the prestigious school of hotel management in Zaragoza (Miralbueno)[vc_empty_space height=”30px”]In his years of studies, he did his first stage at the restaurant “Zalaca\u00edn”, under the orders of Custodio Zamarra and Jos\u00e9 Jim\u00e9nez Blas[vc_empty_space height=”30px”]Later in the Ritz hotel, regional cuisine competition. He does his internship at the “Flamb\u00e9” restaurant in Zaragoza[vc_empty_space height=”30px”]Winner of the 2nd prize in the national cocktail contest of the year 2000. Take sommelier courses at “La Filoxera” (Zaragoza)[vc_empty_space height=”30px”]In June 2001, he took the reins of the family business together with his brother Enrique, giving a 180 \u00b0 turn to the style and management of both the hotel and the restaurant and the new era of the P\u00e9rez brothers began.[vc_empty_space height=”30px”]In 2002, Eduardo inaugurated the “Doncel” winery with more than 340 references and both the living room and the kitchen were renovated with the youthful, quality and prestigious touch with which they want to represent themselves. From then until today, the “Doncel” has been awarded numerous prizes[vc_empty_space height=”30px”]In January 2020, an intense architectural reform and a new interior decoration is undertaken, renewing the atmosphere of the restaurant <\/div>\n\t<\/div>\n<\/div>[vc_empty_space height=”5″]

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Believing in ideas and carrying them out, does not involve risks if they are clear...<\/p>\n

\n Eduardo P\u00e9rez<\/span>\n <\/h4>\n <\/div>\n <\/div>\n\n \n <\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row css=”.vc_custom_1533721367903{padding-top: 100px !important;padding-bottom: 100px !important;}”][vc_column][vc_row_inner row_content_width=”grid” enable_parallax_background_elements=”yes” parallax_background_elements_vertical_alignment=”middle” enable_parallax_effect=”no” left_parallax_background_element=”721″][vc_column_inner width=”1\/12″ offset=”vc_hidden-md vc_hidden-sm vc_hidden-xs”][\/vc_column_inner][vc_column_inner offset=”vc_col-lg-4 vc_col-md-5 vc_col-xs-12″]
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\n\t\t\t\tRoom
\t\t\t<\/h2>\n\t\t <\/span>\n
\n La Sala de el doncel est\u00e1 dirigida por Eduardo P\u00e9rez[vc_empty_space height=”30px”]To understand the customer well, the kitchen has to understand and go out into the room, listen to the customer, know how to sell and make him enjoy a unique experience in the establishment[vc_empty_space height=”30px”]From the moment the client enters the door, you have to receive them with the best smile and analyze each profile to see what we are facing[vc_empty_space height=”30px”]Each table is different, each client is different and in the room we have to have our point of psychologists, psychiatrists, be good public relations and above all be credible.[vc_empty_space height=”30px”]The union of kitchen and living room opens a range of possibilities and results in a surprising experience in flavors and textures <\/div>\n\t<\/div>\n<\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column]
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\n\t\t\t\tMain dining room\t\t\t<\/h2>\n\t\t <\/span>\n
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