About
Hi! I am a private Chef with 30+ years of experience, specialized in Fine Dining World Cuisine and new technologies. My aim is to obtain a Sole Chef position aboard a charter, motor or sail yacht in the Mediterranean or Caribbean. On a freelance, rotational, seasonal or temporary contract. In my previous maritime experience aboard the expedition vessel Professor Molchanov, I worked together with another Chef to cater 40 passengers with special dietary requirements, which taught me how to adapt to logistical constraints and maintain a consistent quality standard, ensuring guest satisfaction. My culinary expertise includes Italian, Asian, Sushi, Greek, Brazilian, Middle Eastern, Breads, Pastry and Dietary Menus among others. I co-founded a culinary collective in Barcelona called Del Fuego, with whom, for 12 years, we explored global cuisines as well as traditional and innovative techniques. At the same time, we organized ephemeral events that merged gastronomy with art, creating multisensory experiences in collaboration with musicians, painters, and photographers — a pioneering concept of what is nowadays now known as pop-ups. I live between Barcelona and Berlin, where I teach cooking classes and cater for small groups and companies who can afford me. I love water sports as surf and swimming, and I was a competitor at squash as a teenager, still practicing when i have the time. I am good with my hands and work with wood and other materials from time to time. I am very much looking forward to starting a new stage of my carrier as a sole chef onboard super-yachts!
Personal Details
Career Objective
My aim is to obtain a Sole Chef position aboard a charter, motor or sail yacht in the Mediterranean or Caribbean. On a freelance, rotational, seasonal or temporary contract.
Passports
Hobbies & Interests
I competed in squash during my youth and stay active through surfing, snowboarding, and other water sports. I also enjoy woodworking as a hobby, have a strong interest in languages, as well as architecture and interior design which runs deep in my family. I co-founded a culinary collective in Barcelona called Del Fuego, with whom, for 12 years, we explored global cuisines as well as traditional and innovative techniques. At the same time, we organized ephemeral events that merged gastronomy with art, creating multisensory experiences in collaboration with musicians, painters, and photographers — a pioneering concept of what is now known as pop-ups.
Experience
Sole Chef
Had the opportunity to deliver exceptional food for 10 guests during 7 days without repetition and cater to allergies and restrictions including 1 sick guest. Offered 'a la minute' breakfast, Family-Style Lunch, 5 o'clock Tea with sweets, early evening Snacks and a 4 ocurse Dinner. Keeping a close and excellent communication with the guests as well as with the crew.
Kitchen Manager and Coordinator
Training of kitchen staff in new technologies, as well as coordinateing the production for the 3 restaurants and catering events.
Private Chef & Culinary Consultant
CurrentI offer my experience in form of consultancy for gastronomy businesses in designing the kitchens as well as the workflow and the training of the staff. Alos offer my culinary skills to small and selected groups, either companies or private clients as UHNW.
Certifications & Qualifications
Other
Languages
References
Full reference details available through an employer account