Pamela Tamayo Salazar
Born on November 16, 1991 in Medellín, Colombia, but raised in Manizales, Pamela Tamayo Salazar studied Culinary Arts and Gastronomy at the Universidad Autónoma de Manizales and obtained a technologist degree in Gastronomy from SENA. In addition, she has completed a diploma in Customer Experience from the Universidad Anáhuac and in Wow Experience Creation from the Tecnológico de Monterrey.
From an early age, Pamela was surrounded by the love and aromas of her home kitchen. Her mother, a talented cook, prepared banquets for friends and family, and made wedding cakes with great dedication and the best ingredients. Pamela helped to whisk the ingredients by hand, following the tradition of her mother, who believed that this method guaranteed better results. The passion for cooking was also present in her uncles, who were outstanding cooks. Despite this family culinary heritage, Pamela was the only one who decided to dedicate herself professionally to this art. From a young age, she collaborated with her mother and her aunt Inés in the organization of banquets, quinceañera parties and social events, taking care of the decoration, food and logistics.
In 2016, Pamela moved to Mexico in search of new challenges and professional opportunities. She interned at Sud 777 restaurant for five months, and, as she points out, “I fell in love with Mexico, mezcal and my ex, and I decided to stay.” And that is how a 25-year-old Colombian began to establish herself in Mexican gastronomy.
With more than five years of experience in event planning, Pamela has distinguished herself for her commitment to continuously improving the customer experience, paying meticulous attention to detail and offering high quality service. Her goal is to establish herself as an expert in the creation and organization of gastronomic experiences.
During her path at SMP, Pamela experienced significant professional growth by working closely with the President, CEO and the directors board. She created memorable culinary experiences around the fire and led the culinary side of the Grill Master H-E-B championship, the largest event of its kind in Latin America, where she supervised the preparation of approximately 17 tons of food and managed a team of over 300 people.
As a Grill Pro at SMP, Pamela has faced numerous challenges, including public speaking, establishing connections with the audience and the strong presence of women in a predominantly male field. Her evolution began by assisting other Grill Pro in organizing workshops, creating input lists, writing recipes, and developing menus and themes. After more than four years of learning and experience, Pamela assumed the role of being the first woman in the SMP as a Grill Pro, standing out for her recipes inspired by her experience in important kitchens and Colombian culture, with dishes such as arepas, salpicón, patacones and stews.
