FOOD STYLiST & RECIPE DEVELOPER
M. +49 152 2996 478
Hamburg - Berlin
Codruta "Codi" Weymann
M. +49 0172 5275621T.
H. +49 40 4605899
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.
& RECIPE DEVELOPMENT
THIS ELEGANT, GORGEOUSLY
is from Chef Pedro Torres,
private chef at Kaimata Retreat.
"...We had the privilege
of having him cook for us
for two days and they were truly
THE BEST MEALS
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,
"...A VALUABLE AND HARD WORKING EMPLOYEE..."
- 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
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
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
- Givaudan - Catalog - Claudia Seifert & Thillo Müller
- Rustipani - Packaging Shoot - Weymann Studio
Sub Chef September 2014 – February 2015
Roberto Galvez.cl, 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.
FOOD STYLiST & PRIVATER KOCH
+ 49 152 2996 0478
& Web design: Pedro Torres
Text Editor: Anna Simbürger
Photography: Dagmara Strzelczyka