Born on August 1, 1965 in Guatemala City, Chef Mario Campollo has a gastronomic career of more than 30 years.
Meet the Chef
Mario Enrique Campollo Sarti
Career as a Chef
In his youth his greatest passion was cycling, which in the 80's led him to compete in two cycling tours of Guatemala and to represent the country in the Pan American Games.
He studied in Italy, the United States and Guatemala and in 1991 he began working at HMSCSD in the city of La Antigua Guatemala. In 1993 he took an advanced cooking course at the Cordon Bleu in NY and since then, in addition to managing the kitchen of the property, has been dedicated to internships in renowned restaurants around the world in order to improve his gastronomic skills and put them into practice with his team. These include kitchens such as Aureole, The Mercer Kitchen, Jean Georges, Gary Danko, Nitche, Charlie Trotters, L2O and Eloise.
He has participated in international cooking congresses such as the Intensive Course for Executive Chefs at the Basque Culinary Center in San Sebastian, Spain, the Certified Angus Beef in the USA, the Chicago Gastronomic Fair, the International Gastronomy Congress in Madrid Fusion, ABASTOUR in MX. Additionally, he has made several presentations and master classes, both in the city of GUA and abroad.
In 2011 he published his first book entitled “Aprendiendo a Cocinar con Mario Campollo”.
Achievements
In 2011, 2013, 2015 and 2017 he achieved the HMCSD team's qualification in the prestigious Bocuse D'Or competition in Lyon, France.
