ÂÜÀòÂÒÂ×

Carlos G de Cosío has extensive work experience spanning multiple industries. In their most recent position as Chief Supply Chain & Manufacturing Officer at Tacombi, they were responsible for developing and implementing a comprehensive supply chain structure to support the company's expansion and ensure the production of high-quality tortillas and other Mexican food delicacies. Prior to this role, they served as the Chief Restaurant Officer and Vice President of Operations at Tacombi.

Before joining Tacombi, Carlos held various managerial positions at Restaurantes TOKS, where they were the SubDirector of Operations and Head of Supply Chain & Commissary & Cup Stop Café. Carlos also gained experience at GARCOMEX, S.A. de C.V., where they served as the Institutional Sales Manager, focusing on developing the coffee institutional channel and managing regional sales offices across Mexico.

Carlos's entrepreneurial spirit led him to found Cosío Importadores, SA de CV, a coffee shop wholesale company. As the Founder and CEO, they oversaw the creation of coffee shop concepts, imported equipment and products, and managed over 300 institutional accounts.

In addition to their roles in the food and beverage industry, Carlos also gained experience in the automotive sector as the Director of the Collision Center at Nissan Motor Corporation and the Sales Specialist at VolksWagen Chalco Motors. Carlos also worked as a Law Intern at White and Case and completed a trainee program at Banco del Atlantico.

Overall, Carlos G de Cosío has a diverse professional background with expertise in supply chain management, operations, sales, entrepreneurship, and the automotive industry.

Carlos G de Cosío has a diverse education history. Carlos completed the Supply Chain Management Analytics program at Wharton Executive Education in 2022. In 2017, they earned a Master of Business Administration (MBA) from both the Texas McCombs School of Business and Tecnológico de Monterrey as part of a double degree program. Prior to that, they obtained a Bachelor of Business Administration (BBA) from Tecnológico de Monterrey between 2008 and 2014. In 2000, they received a certification as a Pastry Chef from the Maricú Culinary Arts Center. Additionally, they studied law at Universidad Anáhuac from 1996 to 2002. Carlos G de Cosío also holds a certification from the Specialty Coffee Association of America and completed the Le Mans Military Academy from 1990 to 1992. Carlos attended the Irish Institute for an unspecified period but completed no degree there.