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Domingo L. has a diverse and extensive work experience in the culinary industry. Domingo started their career as a Chef Assistant at Hotel Tequendama Intercontinental in 2000, where they focused on maintaining high quality standards in food preparation. Domingo then worked as a Head Cook at Bruschetta Restaurant before joining Ocean Point Resort as a Chef Assistant, where they developed their culinary skills and gained hands-on business experience.

In 2004, Domingo became the Head Cook at Ritz Carlton South Beach, where they managed menu planning and purchasing for the hotel. Domingo also assisted the pastry chef with delicate pastry preparation and menu planning. At the same time, they served as the Executive Chef at Macondo Restaurant, where they trained and retrained staff on food presentation techniques and managed dessert production.

Domingo's career progressed as they became the Chef de Cuisine at Burger & Beer Joint, where they oversaw kitchen and food operations for multiple locations. Domingo also served as the General Manager, responsible for establishing business plans and training staff to enhance the customer experience.

Domingo further expanded their expertise as the Director of Operations at Sugar Factory LLC., where they oversaw both Back of House (BOH) and Front of House (FOH) operations. Domingo ensured adherence to company standards and service levels, minimizing costs and increasing sales.

Throughout their career, Domingo demonstrated leadership, strategic planning, staff management, and brand development skills. Their experience spans from smaller restaurant settings to larger hotel establishments, showcasing their versatility and adaptability in the culinary industry.

Domingo L. obtained a High School Diploma from Emilio Valenzuela High School in 1998. Afterward, they pursued a Bachelor of Arts in Social Communications and Journalism at Universidad de La Sabana, which they completed in an unspecified year. Domingo then went on to enroll in culinary management courses, earning an Associate of Arts degree in Culinary Management. In addition to their culinary studies, Domingo also attended Enology Seminars where they acquired an Associate of Arts degree in Wines of the world studies in 2002. Domingo's educational background also includes a certification in SERVSAFE, for which the details of the institution and completion date are unavailable.