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Name: María Fernández López
Address: Avenida Pedro de Valdivia 1234, Santiago, Chile
Phone: +56 9 8765 4321
Email: [email protected]
LinkedIn: linkedin.com/in/maria-fernandez-chef

Chef with over 10 years of experience in Chile Santiago's vibrant culinary scene. A passionate advocate for preserving traditional Chilean cuisine while innovating with modern techniques. Proven expertise in managing high-volume kitchens, developing seasonal menus that highlight local ingredients, and leading teams to deliver exceptional dining experiences. Committed to sustainability and supporting local farmers, with a deep understanding of regional flavors such as empanadas de pino, pastel de choclo, and asado chileno. Seeking to contribute my skills as a Chef in Chile Santiago to an establishment that values authenticity and excellence.

• Culinary Expertise: Mastery of Chilean, Latin American, and international cuisines. Proficient in traditional cooking methods like parrilla (grill), cazuela (stew), and empanada preparation.
• Menu Development: Experienced in creating seasonal menus that balance indigenous ingredients with contemporary trends, tailored to Chile Santiago’s diverse clientele.
• Leadership: Skilled in managing kitchen staff, mentoring junior chefs, and maintaining a collaborative work environment under pressure.
• Sustainability Practices: Advocate for eco-friendly kitchens, minimizing waste and sourcing ingredients from local Chilean producers in Santiago.
• Certifications: ServSafe Food Handler, HACCP Certified, and Advanced Knife Skills Certification.

Head Chef, La Casona del Aromo (Santiago, Chile)

January 2018 – Present

• Oversee daily kitchen operations for a 150-seat restaurant specializing in regional Chilean dishes. Managed a team of 25 chefs and support staff, ensuring consistency in quality and service.
• Revamped the menu to emphasize sustainable sourcing, partnering with local farmers in Santiago’s Maipo Valley for seasonal produce, meats, and seafood.
• Implemented a “Chef’s Table” experience featuring interactive cooking demonstrations of traditional Chilean recipes, boosting customer engagement by 30%.
• Received recognition in Revista de Gastronomía Chilena for innovation in blending indigenous flavors with modern presentation.

Chef de Cuisine, Restaurante El Rincón de Valdivia (Santiago, Chile)

June 2015 – December 2017

• Managed a 30-seat fine-dining restaurant focused on coastal Chilean cuisine, including ceviche de pescado and locro de mar.
• Collaborated with sommeliers to curate wine pairings that complemented the region’s seafood and meat dishes.
• Reduced food waste by 25% through portion control initiatives and creative use of byproducts (e.g., vegetable scraps for stocks).
• Trained apprentices in Chile Santiago’s culinary traditions, fostering a culture of excellence and respect for local heritage.

Chef de Partie, Hotel Plaza Elqui (Santiago, Chile)

July 2012 – May 2015

• Supported the kitchen team in a luxury hotel setting, handling prep work for breakfast, lunch, and dinner services.
• Crafted daily specials inspired by Chilean regional dishes, such as pastel de choclo and empanadas de queso.
• Ensured compliance with food safety standards and maintained high hygiene protocols in a fast-paced environment.

Bachelor of Culinary Arts, Universidad de Chile, Santiago (2011)

• Graduated with honors, specializing in Latin American Cuisine and Food Science.
• Interned at the Michelin-starred restaurant La Cava del Diablo, refining techniques in traditional Chilean cooking.

Certifications:

• ServSafe Food Handler Certification (2019)
• HACCP (Hazard Analysis and Critical Control Points) Training (2020)
• Advanced Knife Skills Workshop, Chilean Culinary Institute (2017)

• Spanish: Native speaker.
• English: Fluent (written and spoken).
• French: Basic conversational skills.

• Nominated for "Best Chef in Santiago" by Gambero Rosso (2021).
• Winner of the National Chilean Cuisine Competition, Santiago (2019).
• Featured in Forbes Chile’s “Top 50 Chefs Under 40” (2023).

Passions: Exploring Chile Santiago’s street food culture, mentoring young chefs, and participating in local food festivals like Feria de la Alimentación.

Community Involvement: Volunteer Chef for “Comida para Todos,” a nonprofit providing meals to underserved communities in Santiago. Organized workshops on sustainable cooking practices for rural schools.