Jorge Rausch

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Jorge Rausch studied at the UK’s prestigious Tante Marie School of Cookery before joining the team at the world-famous Le Manoir aux Quat’Saisons (run by celebrated chef Raymond Blanc) and subsequently working at the renowned UK restaurants 1 Lombard Street and Clarke’s Restaurant from Sally Clarke.

Since opening the doors to Criterión, his first restaurant, in 2004, Jorge has been named Best Chef in Colombia by industry specialists La Barra four times (2010, 2011, 2015 and 2019). He has also led some of Colombia’s most important campaigns for social and environmental responsibility, including promoting the consumption of lionfish, transforming school food and launching Peace Products alongside UNPD, which particularly focused on beans from the post-conflict zone of Los Montes de María.

When he’s not behind a stove, Jorge can be found on the small screen thanks to his work with a number of high-profile television programs. He is a judge on MasterChef Colombia, Chile, Ecuador and MasterChef Celebrity, and has also hosted his own cookery shows such as Las claves de Jorge Rausch [The Essence of Jorge Rausch] and the reality series Cocineros al Límite [Cooks at Their Limit], Hermanos en la Cocina [Brothers in the Kitchen] and Los Hermanos Rausch [The Rausch Brothers], which he presented alongside his brother, Mark. He currently has his own YouTube channel where he shares some of his favorite recipes, tips and techniques with followers.

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Mark Rausch

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Mark is the Rausch Group’s Pastry Chef, and the man behind their Rausch Patissier brand. He trained in Canada at the Pacific Institute of Culinary Arts and went on to work at prestigious restaurants such as Morrissey’s, Aqua Riva and Laci’s before joining the Delta Pinnacle Hotel alongside Jean Pierre Sánchez. Mark has also made a number of TV appearances throughout his lengthy career, including as a special guest in a number of episodes of MasterChef.

Mark’s expertise has been recognized by leading industry title La Barra who have presented him with a number of different awards over the years. In 2009, 2011 and 2012, Rausch Patissier was named Mejor Propuesta de Pastelería [Best Pastry Offer]; in 2010 and 2011 he shared the award for Mejor Chef [Best Chef] with his brother Jorge; and in 2008 and 2019 he was named Mejor Pastelero de Colombia [Colombia’s Top Pastry Chef].

As well as leading classes and workshops in schools, universities and for private clients, Mark also teaches baking and pastry to female inmates at the Buen Pastor prison on behalf of Fundación Interna. He is also an ambassador for Queso del Caquetá – cheese from the post-conflict zone of Caquetá, for the conservation charity Fundación Ava Jeva and he was recently appointed Ambassador for Products with Denominations of Origin by Colombia’s principal regulatory authority, the Superintendence of Industry and Commerce.

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Books by the Rausch Brothers

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Brand Partnerships

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The Rausch Brothers have worked with a broad spectrum of clients, including Avianca, Carulla, Star Alliance, McDonald’s, Olímpica, Juan Valdéz and Volvo. They are currently working on projects with Imusa, Ricostilla, Arroz Diana, the Politécnico Internacional university, KitchenAid and Baileys.

 

Jorge Rausch

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Jorge Rausch studied at the UK’s prestigious Tante Marie School of Cookery before joining the team at the world-famous Le Manoir aux Quat’Saisons (run by celebrated chef Raymond Blanc) and subsequently working at the renowned UK restaurants 1 Lombard Street and Clarke’s Restaurant from Sally Clarke.

Since opening the doors to Criterión, his first restaurant, in 2004, Jorge has been named Best Chef in Colombia by industry specialists La Barra four times (2010, 2011, 2015 and 2019). He has also led some of Colombia’s most important campaigns for social and environmental responsibility, including promoting the consumption of lionfish, transforming school food and launching Peace Products alongside UNPD, which particularly focused on beans from the post-conflict zone of Los Montes de María.

When he’s not behind a stove, Jorge can be found on the small screen thanks to his work with a number of high-profile television programs. He is a judge on MasterChef Colombia, Chile, Ecuador and MasterChef Celebrity, and has also hosted his own cookery shows such as Las claves de Jorge Rausch [The Essence of Jorge Rausch] and the reality series Cocineros al Límite [Cooks at Their Limit], Hermanos en la Cocina [Brothers in the Kitchen] and Los Hermanos Rausch [The Rausch Brothers], which he presented alongside his brother, Mark. He currently has his own YouTube channel where he shares some of his favorite recipes, tips and techniques with followers.

Contact

Mark Rausch

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Mark es el chef pastelero del Grupo Rausch y la cabeza detrás de Rausch Patissier. Se formó en Canadá, en el Pacific Institute of Culinary Arts, y trabajó en prestigiosos restaurantes como Morrissey’s, Aqua Riva, Laci’s y en el Hotel Delta Pinnacle, de la mano de Jean Pierre Sánchez. A su largo recorrido profesional se suma su trabajo en varios programas de televisión, incluso como invitado especial en varios episodios de MasterChef.

El impecable trabajo de Mark ha sido reconocido por la revista La Barra a lo largo de los años. En 2009, 2011 y 2012 Rausch Patissier obtuvo el galardón de Mejor Propuesta de Pastelería; en 2010 y 2011 compartió el premio de Mejor Chef con Jorge; y en 2008 y 2019 se posicionó como el Mejor Pastelero de Colombia.

Además de dictar numerosas clases en vivo para universidades, escuelas y empresas de sector, Mark es profesor de pastelería de la Fundación Interna en la cárcel de mujeres El Buen Pastor, es el embajador actual de Queso del Caquetá, de la Fundación Ava Jeva, y también es el Embajador Naranja de las Denominaciones de Origen para la Superintendencia de Industria y Comercio.

Contacto

Books by the Rausch Brothers

a

Brand Partnerships

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The Rausch Brothers have worked with a broad spectrum of clients, including Avianca, Carulla, Star Alliance, McDonald’s, Olímpica, Juan Valdéz and Volvo. They are currently working on projects with Imusa, Ricostilla, Arroz Diana, the Politécnico Internacional university, KitchenAid and Baileys.