Head Chef / Host

Kaimata Retreat, New Zealand.​

October 2013 – May 2014

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. 

www.kaimatanz.com

Chef

Te Whau Vineyards, New Zealand

October 2011 – April 2012

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.

http://www.tewhau.co.nz

Head Chef

Viola / Fenice Restaurant, New Zealand

December 2010 – October 2011

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.

http://www.fenice.co.nz

Head Chef / Manager

Lodge Andino, El Ingenio, Chile

August 2009 – September 2010

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.

​http://www.​lodgeandino.com

Chef Instructor

ICEL Institute, Chile

March  – August 2009

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.

http://www.​icel.cl

Sub Chef

Pro Catering / Roberto Galvez, Chile 

January 2008 – March 2009

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.

http://www.robertogalvez.cl

Commis Chef

La Cuisine D'Alain, France

April – October 2007

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.

http://www.hotel-restaurant-orsay.com/

Commis Chef

Hotel del Lago Pucon, Chile

May – July 2005 

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.

http://www.enjoy.cl/enjoy-pucon