Having worked for the luxury resort One & Only Ocean Club in the Bahamas as Executive Pastry Chef from 2007 to 2016, Betancourt earned international recognition, including attending L’École Valrhona in France in 2015 representing the United States—an honor and privilege bestowed only on rising stars and celebrated chefs. Betancourt is a member of Valrhona’s Circle V, a loyalty program for culinary professionals to exchange ideas, and was chosen to represent the Bahamas Culinary Team at the highly competitive Taste of the Caribbean, where he won two silver medals for Caribbean National Team of the Year and Caribbean Pastry Chef of the Year. Growing up in Venezuela in a family of doctors, the decision to become a pastry chef was a unique choice and one Betancourt embraced wholeheartedly. Having spent significant time at a young age in the kitchen with his mother and grandmother, he learned how to make bread, cookies, granola, and simple jams. Chef Angel is no stranger to publications, frequently appearing on websites and magazines. From his former school’s brochures and newspapers to renowned magazines such as Dessert Professional Magazine, Inflight Magazine, The Chefs Garden Magazine, Le Cordon Bleu, Atlantis Magazine, Pastry Arts Magazine, El Impulso, Gala Magazine, El Diario de Caracas & Molecular Gastronomy.