Mike Veloz began his career in professional kitchens at the age of 15. After graduating with a degree in Culinary Arts from Johnson and Wales University, he became a Sous Chef at age 22. Since then, Mike has honed his culinary passion working in various hotels, including The Peabody Hotel in Orlando and One Bal Harbor in Miami. His most recent position was Executive Chef at Marenas Beach Resort. Mike has trained under the meticulous eye of Basque chef Aitor Basabe in the celebrated restaurant, Arbolagaña, Bilbao in preparation of his role at Le Basque.
A native of Chile, Harry Linzmayer has achieved the title of Master Chef and holds diplomas in Event Production and Management, Restaurant Management, and Strategic Hospitality Management. Harry has been the director of the Chilean Gastronomy Association and for eight years organized all national Gastronomy of Chile culinary competitions. Harry has also served as judge for the World Association of Chef Societies in 2010. Member of: World Association of Chef Societies, l’ Académie Culinaire de France, American Culinary Federation and World Master Chef Society.
A graduate of Le Cordon Bleu, Isthlem Vasquez is the newest member to the culinary team at Le Basque. Vasquez holds a Bachelors’ Degree in Hotel Management and Hospitality and has worked in the industry for more than 10 years. From her years of experience in catering and restaurants, she is results-oriented and her exacting focus fits well with the high standards at Le Basque.
Mary Beth comes to Le Basque with over 5 years of event planning and marketing experience in the Washington, DC area. Vance has coordinated events for the Presidential Inauguration as well as numerous other political, non-profit and corporate organizations. She’s had the opportunity to execute events at the U.S. Capitol, The White House, Pentagon and several Smithsonian Museums. Mary Beth is a graduate of Radford University and holds a Bachelor of Science in Fashion and Marketing.
With a passion for marketing and special events, Anne-Marie Shaffer joins the Le Basque team with more than ten years of industry experience. Shaffer has worked as an event planner for numerous companies such as the prestigious Miami Art Museum where she was in charge of the Museum’s Party on the Plaza and The MAM Ball, their annual fundraiser. Shaffer is fluent in English and Spanish.
A graduate of Le Cordon Bleu Paris, Jorge Castillo joins the Le Basque team with 24 years of restaurant and catering experience. He has worked in some of the most prestigious kitchens including the 2 Michelin-starred Duquesnoy Restaurant in Paris, France. Once an owner of his own catering company, Castillo is versed in the many different facets of catering, which include menu development and event supervision. He has executed high caliber special occasions from weddings to private events and in-home events. Castillo enjoys interfacing with clients to bring their vision to life and is fluent in English, Spanish and French.
Serving the company for more than 14 years, Jacqueline Steelman continues to grow in her role as Executive Assistant at Le Basque. She is part of a team of poised professionals all of which play an intricate role in delivering top level service to discerning clients. Day-to-day operations include management of financial operations, customer relations, and organization of event logistics. Most recently, she has taken over the role of social media strategist, managing the company’s social media platforms. Steelman is fluent in English and Spanish.
With more than twenty years of experience in accounting and bookkeeping, Ivonne M. Gonzalez has been the company’s Comptroller and Accountant since 2006. A graduate of the University of Miami, Gonzalez has held a variety of financial responsibilities in her previous positions. Her daily tasks include financial reports, human resources, payroll and management of corporate accounts.