ABOUT ME

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.

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

Private Chef

Entrepreneurship

"Sustainable Kitchen", Chile

Baleares Island, Spain

International dishes

Valencia, Spain

Sole Chef - 40mt S/Y

Prague, Czechia

Pastry Chef

Prague, Czechia

Pastry Chef

Whistler, Canada

Sous Chef

Kamloops, Canada

Sous Chef