Chef Marcello Guevara, from Ecuador to the world, amidst flavors and accomplished achievements

Chef Marcello Guevara is one of our allied chefs in the United States. Hailing from the Ecuadorian Amazon, he has brought the flavors of his homeland into his entire career and all of his creations. His story has filled us with inspiration and pride to be his chocolate of choice - an Ecuadorian-origin chocolate for Ecuadorian hands that delight thousands with its flavors. Moreover, he had the opportunity to get up close and personal with our story when he visited us during a customer trip in 2022, experiencing the full traceability and authenticity of República del Cacao. Today, we introduce you to Chef Marcello Guevara.


Who is Chef Marcelo? How would you describe yourself personally and professionally?
I am the Executive Pastry Chef at Legends Hospitality LLC, located at the AT&T Stadium, the home of the Dallas Cowboys. I consider myself a unique and humble person, and these qualities have helped me get to where I am today. My passion lies in pastry; I enjoy exploring textures, flavors, and colors. I come from a tropical area in the Ecuadorian Amazon, where I grew up surrounded by coffee and passion fruit. This has left an indelible mark on me and constantly inspires me in my work.

Which flavors have marked your life?
Coffee and passion fruit have been fundamental flavors in my life. I grew up enjoying them in my country, where everything was harvested and made by hand. Those intense and authentic flavors have always accompanied me.



Which flavors have marked your life?
Coffee and passion fruit have been fundamental flavors in my life. I grew up enjoying them in my country, where everything was harvested and made by hand. Those intense and authentic flavors have always accompanied me.

When you left Ecuador for the USA, how did you get involved with pastry, and what was your journey to becoming the Executive Pastry Chef at Legends Hospitality LLC, AT&T Stadium, the home of the Dallas Cowboys in Texas?

In 1994, when I arrived in the United States, I had the opportunity to work in pizzerias and pasta restaurants. However, I realized that my true passion was in pastry. I met people involved in this field and took on the challenge of excelling in this art. I went through diverse professional experiences, including working with renowned chefs and high-end restaurants in New York. All of this journey helped me develop my style and build my own knowledge base. Adapting to the American market was a challenge, as it is a diverse country, and each region has its own preferences and unique tastes.

How is a day in the life of Chef Marcello like?

Today, I work in a stadium with a capacity for 115,000 people. Preparing pastry for sports events and other special occasions is a task that requires a lot of planning and organization. I have a team of 25 to 35 people who work with me daily to ensure we offer the best pastry experience for our customers.

What has been the most impactful experience in your career?
My passion for learning has always driven me to seek more. The opportunity to work in such an important place like this stadium has been a truly significant experience.

How has it been to learn about the entire process of República del Cacao, from its origin to the chocolate you use in your creations?

Learning about the story of República del Cacao and how they produce their chocolate has been fascinating. I have had the opportunity to see how they care about quality, the environment, and the producer communities of the ingredients. All of this has reinforced my connection with Ecuador and fills me with pride to be able to use an Ecuadorian product in my creations.

What do you enjoy the most about your profession?
Since the beginning, chocolate has been my passion, and now, using chocolate from my country in my recipes makes me extremely happy. Moreover, knowing that the entire process is done sustainably and responsibly is very satisfying.

What would you say to pastry enthusiasts who are just starting out?

I would advise them to work hard and be consistent in their effort. Pastry is not easy, but with dedication and perseverance, great achievements can be reached.

How would you define your pastry creations and their characteristics?

My creations are characterized by simplicity and innovation. I always aim to stand out with colors and flavor combinations, offering Southern-inspired desserts adapted to the tastes of my audience.

What inspires you to create?
My inspiration comes from my childhood and the simplicity of things. I enjoy working with few ingredients that stand out for their quality and flavor harmony.

What ingredients are always present in your kitchen?
I always have chocolate, organic ingredients, eggs, and a moderate amount of sugar. I make an effort to use local ingredients, and here at the stadium, we have access to a wide variety of fresh and quality ingredients.

What do you think will be the recipe trends among your audience?
My audience seeks accessible and easy-to-enjoy desserts. I always try to offer creations adapted to their preferences, using local ingredients and highlighting authentic flavors.

What does República del Cacao represent for you?
For me, República del Cacao represents Ecuadorian pride. I am delighted to be able to use and showcase a product from my country to the world, and moreover, appreciate the effort they put into maintaining quality and sustainability in their production process. It is a privilege to work with their chocolate and share it with my audience.

Learn more abour Chef Marcello's experience with República del Cacao at the following LINK