Cesar was born in Zaragoza in 1969 with the dream of being a Chef.

With this dream he leaves Zaragoza at the age of 20 for London and at the Hotel Stafford kitchens he began an international career that takes him first to the kitchens of the transatlantic "Queen Elisabeth II", where he stayed for three years visiting over fifty countries and studying their cuisines, culture and customs.

He moved to Paris to study two courses of Cuisine and Pastry at the french cooking school of the Ritz Hotel. After these studies he will work for one year at the kitchens of this hotel in order to master the skills and cooking techniques learned in these courses.

His career continued in the far east, focused on Singapore and Hong Kong where he was Chef de Cuisine at the JW Marriott Hotel.

Promoted to Executive Chef at the Ramada Hotel in Dubai later he moved to Vietnam where he worked at the Windsor Plaza Hotel in Saigon.

Cesar continue his career in China with the Sofitel Hotel in Xiamen, followed by the Shangri-La Hotel in Hangzhou.

He came back to the United Arab Emirates and worked at the Al Raha Beach Hotel in Abu Dhabi.

Currently he works at the Gran Melia Hotel in Shanghai where he manages the hotel kitchens and a team of 124 chefs.

Without forgetting its origin, Cesar Liesa has recently created new recipes that he define as "New Aragon Cuisine"

Aragoneses

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