Enrico Caparas, BSCom, RSE

Evaluator
DISC Type : CSD

Pastry Sous Chef at Royal Glenora Club

Edmonton, Alberta, Canada

Overview

Enrico is a Pastry Sous Chef with over two decades of experience in leading hotels across Asia and Canada. A culinary arts graduate, he has also completed business credentials at Harvard. He is a recognized leader, having developed five new courses as a Baking and Pastry Arts instructor at NAIT.

He has a keen interest in global food trends, particularly the expansion of brands into new markets like Asia. His posts suggest an intellectual curiosity about economic principles, such as the impact of terroir and the free market on culinary products. He also appears to enjoy travel.

Unique Fact: He has experience in both high-end artisanal pastry and large-scale commercial doughnut development.

Personality Overview

Fast But Analytical

Hard To Convince

Thorough Evaluator

They focus on the results, but can still be quite procedural and analytical about how to get there  They have a unique set of diverse traits where they are decisive and methodical but can sometimes be extra cautious and skeptical They are not very likely to become strong advocates of your product or service

Topics They Care About

Culinary Education
As an instructor at NAIT, he was responsible for the development of five new courses in the Baking and Pastry Arts program.
Product Development
Served as the Head of Product Development for Fuzion Donuts, focusing on creating unique flavors and textures for large-scale production.
Free Market Principles
Has shared posts discussing the importance of the free market and its impact on product origins and opportunities.

Media Appearances

Enrico has no verified media appearances

Work History

7-2025
Pastry Sous Chef at Royal Glenora Club
9-2021 - 1-2026
Head of Product Development at Fuzion Donuts
8-2016
Instructor, Baking and Pastry Arts at NAIT
10-2015 - 8-2016
Pastry Sous Chef at Fairmont Chateau Lake Louise
1-2015 - 10-2015
Chef de Partie (Pastry) at The Fairmont Jasper Park Lodge

Education

2020 - 2020
Other; CORe Credential of Readiness from Harvard Business School Online
2001 - 2003
Diploma in Culinary Arts and Technology Management from Center for Culinary Arts, Manila

More Information

Social Presence :

Prographics :

Exp : 11 Location : Edmonton, Alberta, Canada Job Level : N/A Designation : Pastry Sous Chef at Royal Glenora Club
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Insights For Selling To Enrico

During A Call Or A Meeting

DO's

  • Keep a professional, business-like approach; especially if you tend to get informal quickly
  • Use phrases like ‘the ROI of this’, ‘X% more’ etc.
  • Help them weigh the risks by sharing objective proof points instead of anecdotes and examples

DONT's

  • Don’t focus on relationship, focus purely on the merit of your product
  • Avoid making strong statements, instead invite them to agree with you by asking them questions
  • Avoid inviting them for any social interactions until you have built some rapport with them

When Cold Calling

When Writing An Email

While Negotiating & Closing

    The secret to closing fast with Enrico is

  • ROI matters the most to them, followed by process and finally proof of results
  • Will you ever get a clear answer from Enrico

  • They might hesitate a little, but will go ahead and say no when necessary (or asked)

Insights For Deal Planning

    How fast (or slow) will Enrico move?

  • They are unlikely to move very fast, especially when it comes to new products or services
  • Can Enrico take some risk or not?

  • They have relatively low risk-appetite and are not very likely to go for something unproven and risky

You And Enrico

Personality Compatibility


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