How everything started

I began my culinary journey at 17, during the rise of Japanese cuisine in Chile. I trained professionally at Santiago’s renowned INACAP University and refined my skills in top-tier, fast-paced restaurants and 5-star hotels like Hyatt, Marriott, and Hilton.

At 26, I moved to Spain to work as a yacht chef. Later, I expanded my career as a pastry chef in Czechia, and eventually went to Canada to serve as Sous Chef at the largest ski resort in North America.

ABOUT ME

A life shaped by craft, driven by purpose.

Embrace the Challenge

After an incredible winter season in the mountains, I’ve arrived in Australia to take on a new challenge: bringing you the ultimate private dining experience. I’ll share the secrets and techniques I’ve mastered, right at your table.

I truly believe that food has the power to unite people and create lasting memories, whether it’s a farewell breakfast, a summer barbecue, or an intimate dinner.

So, let me know:

What’s your craving for today’s delight?

South of Chile

Entrepreneurship

Baleares Island, Spain

Valencia, Spain

Prague, Czechia

Prague, Czechia

Whistler, Canada

Kamloops, Canada

Private Chef

"Cocina Sustentable", Chile

International dishes

Sole Chef - 40mt S/Y

Pastry Chef

Pastry Chef

Sous Chef

Sous Chef