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M. +49 152 2996 478

Hamburg - Berlin



Codruta "Codi" Weymann

M. +49 0172 5275621T.  

H. +49 40 4605899 

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I am a Freelance Foodstylist / Food Photographer and recipe developer, based in Hamburg Germany, from Santiago,  Chile. 
Apart from being a professional and passionate worker, my great sense of humor also makes me a people's person. By using a wide field of travel and work experience I easily adapt to the unknown.
After four years of studies to become a professional chef, one of my first important working experiences was at a classic food restaurant in France.
And a few years ago as a chef at Te Whau Vineyards in New Zealand. Outdoor experiences were being collected in Sal Salis, Australia the finish my cooking experience as Chef and host  at Kaimata Retreat, NZ.
After my cooking experience, due my passion for food, I start to learn food photography/Styling and develop recipes professionally.
Today I'm based in Hamburg working as a FoodStylist/Photographer, looking for even more experiences, adding all my experience collected over the last 10 year. 



Tang og Tare - Et hav av Mat_edited
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presented mini-Cake 

is from Chef Pedro Torres, 

private chef at Kaimata Retreat. 

- Down South New Zealand -

Taste & Travel Magazine,




I highly recommend work with him. 

He is a very creative, engaged,  

trustworthy workmate

and has a very unique


- Claudia Seifert  -

Foodstylist and recipe developer,

Hamburg, Germany

"...We had the privilege

of having him cook for us

for two days and they were truly 


we had during

our entire stay in NZ.

Pedro was creative and very sensitive to our dietary restrictions.

He was friendly and charming which added to our dinning experience.

He was happy to answer

any questions about

his food and his passion was endless.

It was such a treat to have met him and experienced his food..."


- Courtney Jentzen,

New York, USA-

at Kaimata Retreat


 "...He is thoughtful and CREATIVE IN MENU development,

he is attentive to our guests needs, he consistenly mantains a high standar of service and personal presentation, he is reliable and honest..."


Rachel Duell Owner of  Kaimata Retreat

"...The venison cooked by Pedro is tender and delicate.

The main course, a black rice seafood paella, features the mussels

and cockles that he peeled off a shipwreck that afternoon..."


- A Walk on the wild side- Sunday Star Times Escape Magazine,

New Zealand



- Marco Edwardes. Head Chef, Te Whau Vineyard & Restaurant,

Waiheke Island, NZ

Pedro's creativity, sheer discipline, coupled with a dedicated and focused approach to his work, is unsurpassed by any other team member.


-Andreas Lindberg, Executive Chef-

Mudbrick Vineyard & Restaurant Ltd

Pedro demostrated an outstanding ability to ascertain and employ the neccessary skill to  take charge of a busy kitchen. 

Without Pedro, Viola would not have

been the popular restaurant in proved to be. Pedro would often take it upon himself to work beyond his required duties and  I believe this to be a very rare quality. His enthusiasm and good humour 

made him popular with his colleagues.

His punctualy, honesty and intuitive manner was the cornerstone for a trusting relationship between Pedro and Myself.


- Rochelle Gallagher, Owner

Viola Restaurant



With over ten years of national and international experience in gastronomy and tourism
I developed important skills. My vocation for hospitality helps me to always treat my guests with the greatest service.
I am dedicated and independent, creative and being proactive. My great work ethic helps me to always pay extra attention to detail. Even though I enjoy teamwork, I am also able to work independently. I enjoy sharing my experiences and life stories with both guests and co-workers. People usually describe me as a social person with a good sense of humor. 


Food Stylist /  Assistant / Recipe developer                            September 2014 - until now 

Freelancer, Chile/Germany 

With in few years of personal experiences in food photography, developing my own website, and after work in some TV projects  in Chile. I decide to jump in to the professional world of Food-media in Germany. Working as a Foodstylist with two of the most experienced Hamburg's Stylist, Claudia Seifert and Frank Weymann. Also on project with food photographers as, Anke Schütz,  Thillo Müller, Claudia Timmann, among others. Developing recipes for cook books, composing food for photos and for filming producions, like;
- Cookbook "Tajine Kochbuch" / Editorial - ZS Verlag / Claudia Seifert & Anke Schutz 
- TVC "KFC - Chizza" / e+p Films / Laurent Overmans
- TVC "Zott - Primo Poland" / Foodstudio Weymann
- Video Shooting "Red Lobster" / BLM / Foodstudio Weymann
- Photo Catalog "Givaudan" / Thilo Mueller / Claudia Seifert
- TV Advertisement "Mc Donalds" / E+P Films /  Christoph Hoefs
- Photo Catalog "Bio-Lokal Wetteraukreis"
- Photo shooting "Heyligenstaedt" 
- Cookbook "Süßkartoffeln" / Gräfe und Unzer / Anke Schütz / Claudia Seifert
- Cookbook "Die Ernährungsdocs"  / Editorial - ZS Verlag / C. Timmann / C. Seifert
- Internet Advertisement "About you" / Foodstudio Weymann
- TVC "Wagner" / E+P Films / Foodstudio Weymann
- TVC "Delivery Hero Food Panda" / Mr Bob Films / Foodstudio Weymann
- TVC "Maggi" / E+P Films / Foodstudio Weymann
- TVC "Rügenwalder" / E+P Films / Frank Weymann
- Photo Catalog "Block Menü GmbH" / Foodstudio Weymann
- TVC "Siemens" /  Optix / Foodstudio Weymann
- Internet Advertisement "Delivery Hero" / Mr Bob Films/ Foodstudio Weymann
- TVC "Müllers Mühle"  / Pellybay / Foodstudio Weymann
- Live stand "Internorga / Party Rent
- Photo Catalog "Marktkauf" / Die Kameradinnen / Foodstudio Weymann
- TVC "ZDF" / Foodstudio Weymann
- TVC "Penny" / e+p Films / Frank Weymann
- TVC  "McDonalds - Wild Küche" / L&M / Frank Weymann
- Cookbook "Franzellii kocht sich leicht/Editorial - ZS Verlag  / C. Timmann / C. Seifert
- Cookbook "Die Ernährungsdocs"  / Editorial - ZS Verlag / C.Seifert / C. Timmann 
- Photo Catalog  "Schoenwald - Islands" / Claudia Seifert 
- Internet Advertisement "Shell - Nick Heidfeld" - / Frank Weymann
- Allos - Vita Korn Amaranth Muesli- Photo shoot - Thilo Müller 
- Lidl, Santa Clara -TV Spot - Frank Weymann
HOMANN  "Veggie Fleischsalat", TV spot - with Frank Weymann
- "Die Ernährungsdocs" - Recipe book / Editorial - ZS Verlag
- "Tang og Tare", Recipe book - Recipe development - Claudia Seifert 
- Tchibo "Backen & Dekorieren", Videos & Catalogue - Claudia Seifert
- Givaudan - Catalog - Claudia Seifert & Thillo Müller 
- Rustipani - Packaging Shoot - Weymann Studio 
- "Detox ganz grün", Recipe book TRIAS - Photo/Anke Schütz 
- Master Chef Chile, TV spot






Sub Chef                                                                              September 2014 – February 2015 

Roberto, Chile


Managing, running and cooking in a foodtruck  for catering & functions of concerts, weddings, films, festivals and outdoor activities. I learn how to keep high standars of kitchen in the most extreme conditions, and to developed my communications skills having direct contact with clients from diferent areas.

Head Chef / Host                                                                            October 2013 – May 2014

Kaimata Retreat, New Zealand.                                                October 2012 – May 2013 


Kaimata Retreat is one of the Top 10 luxury places in New Zealand
as it is eco-friendly and organic. Used are only local products from the region and the Otago Peninsula as well as natural supplies from the farmhouse, freshly caught blue cod or clams. The clams are collected from the coast. Working as a Head/Private Chef and Personal Host, I was in charge of creating, preparing and serving four course private dinner and breakfast for a maximum of six people. My work included research about local foraging. As a Host, I made direct contact with the customers which was an always charming and friendly experience. The guests also have the chance to participate in cooking classes or foraging excursions for clams on the coast or if not so, simply sharing a nice talk. I have experience in creating, serving and explaining my own menu that manages to delight even the most sensitive palates of New Zealand. 
Finalist  At theMonteith's Wild Food Challenge 2013, New Zealand

Sub Chef                                                                                                May  – September 2013 

Sal Salis Wild Bush Luxury, Australia


Just a few meters from the "Ningaloo Reef", cooking in this luxury camp called "Sal Salis" was an unforgettable experience.
Maximizing water and energy resources, recycling and reducing waste volumes while maintaining service level on the "luxury lodges Australia" was a real challenge. As Sub Chef I developed and created a contemporary daily set of a three course meal menu which was focused on seasonal, local produce, with hints of bush food and of course fresh fish. Seatings would range from six to eighteen per day.


Chef                                                                                                     October 2011 – April 2012

Te Whau Vineyards, New Zealand


Working at the multi award-winning restaurant "Te Whau Vineyard" with Head Chef Marcos Edwards contributed greatly to my work experience. This enabled me to shift towards working in the "fine cuisine" industry, where only high quality ingredients are used. My task was to cook on the grill by using local and regional produce from New Zealand. This included salmon, fish, scallops, venison, tuna, beef, duck and pork. I enjoyed creating high standard gourmet dishes while working at the fast pace required in this busy restaurant.

Head Chef                                                                               December 2010 – October 2011

Viola / Fenice Restaurant, New Zealand  


At Fenice Restaurant, I was in charge of operations including ordering, contacting suppliers, stocktaking, employee rosters, costing, menu design and overseeing the organisation of the kitchen and staff. As Head Chef, additional duties included lowering the kitchen costs, implementing plans for clean up and making sure they meet hygiene standards. Working in this Italian restaurant I learned to cook and create a variety of Italian dishes, including homemade pasta, pizza, bread, and risotto. In addition to cooking, this role required me to keep a close eye on food and staff costs. Working everyday with different kinds of dough, different types of yeast, baking in a stone oven, and making different types of bread, helped to develop my understanding of the true taste of Italian food.



Head Chef / Manager                                                           August 2009 – September 2010

Lodge Andino, El Ingenio, Chile


As Head Chef, I was in charge of the implementation of outdoor dining, the overall planning regarding food and quality control as well as supply and kitchen staff. One of the responsibilities in this job was to create different dishes of "haute cuisine" and a varied menu of local products mixed with classic French techniques. My daily challenge was to delight guests with sophisticated dishes of my own creation.



Chef Instructor                                                                                        March  – August 2009

ICEL Institute, Chile


I took responsibility for teaching students in different cooking techniques in the first half of 2009. Planning lessons and creating tests were also one of my duties. I also hold practical classes. In order to provide optimal training, I engaged with the students to ensure that they perfected their cooking skills and proper food handling.

Sub Chef                                                                                          January 2008 – March 2009

Pro Catering / Roberto Galvez, Chile 


Pro Catering/Roberto Galvez I managed and running catering for different events like concerts, weddings, festivals and outdoor activities. I started in this business as a Manager/Head Chef in a small gourmet restaurant where I learned about fashion plating, "nouvelle cuisine" techniques and also about the concept of “good taste and nice presentation". My experience here culminated in working as a Producer/Head Chef on the KISS ALIVE Tour 2009 in Chile.



Commis Chef                                                                                             April – October 2007


La Cuisine D'Alain, France


At "La Cuisine D'Alain", I was in charge of the preparation of food such as sauces, side dishes, meats, starches, vegetables, entrees assembly, main courses and deserts by following the instructions of the Chef. Supervising the second and third cooks was one of my other tasks. I was also responsible for the hotline section, where I quickly learned about classic French techniques, traditional dishes and Mediterranean recipes in a classic food restaurant. This was an important work experience for me.

Commis Chef                                                                                                   May – July 2005 


Hotel del Lago Pucon, Chile


I started out working as a trainee by preparing soup bases, side dishes and some simple recipes. Over the months, I managed to join the staff in the hotel kitchen. It was here that I learned about the speed and methodology of professional kitchens.



Studies of                                                                                  March 2003 - November 2006

Manager in gastronomic production,

Mention International food 

INACAP University, Chile


After four years of formal estudies I fulfilling my dream of becoming a professional chef I graduated from the University of Inacap, Santiago de Chile, in 2007.



Edited Image 2015-5-5-16:1:44



+ 49 152 2996 0478

© 2013-2017 

Food Stylist:

& Web design: Pedro Torres

Text Editor:       Anna Simbürger

Photography:   Dagmara Strzelczyka

                           Claudia Timmann

                           Manfred Jahreiss

                           Nicolas Arnold




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