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¨Traveller by nature and professional chef by experience¨
I am Pedro, a chef currently based in Germany, who was born and raised in South America, 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. Later on I've also worked as the Head Chef at the exclusive Lodge Andino in Chile, and a few years ago as a chef at Te Whau Vineyards in New Zealand, one of the most awarded restaurants in the country. Outdoor luxury experiences were being collected in Sal Salis, Australia to culminate in my work as a Private and Head Chef at the luxurious and exclusive Kaimata Retreat, NZ.
Today I keep looking for even more experiences in gastronomy and start to explore the new areas of photography and food styling.
Fulfilling my dream of becoming a professional chef I graduated from the University of Inacap, Santiago de Chile, in 2007. 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.
Roberto Galvez.cl, Chile
September 2014 – February 2015
Managing, running and cooking 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
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.
Sal Salis Wild Bush Luxury, Australia
May – September 2013
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.
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.
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.
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.
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.
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.
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.
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.
Manager in Gastronomic production, Mention in International Food
Luxury Retreats and Lodges, Boutique Restaurants, Functions, Classic French cuisine, Mediterranean Food, Outdoor Catering
At theMonteith's Wild Food Challenge 2013, New Zealand
Cooking classes, Hosting, tourist guide, Self Sustainability, organic culture, Free range, Game meats, Fair trade, Local Produce, Regional Food, foraging and harvester wild foods.
phone: + 49 151 6190 8993
© 2013-2015 Website Designer: Pedro TT
Editor: Anna Simbürger
Photograher: Dagmara Strzelczyka & Pedro TT
Food Stylist: Pedro TT
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