Xicu
Private Chef · Ibiza- Hyves
- 0
- Réservations
- 0
- Membre depuis
- 2023
« Cooking with soul »
Bio de Xicu
ABOUT ME My story in the kitchen began when I met Felipe De la Peña. He was in charge of the kitchen at the Hotel Torre Del Mar **. From the first day. I knew that I wanted to develop as a chef. And I haven't stopped. After a couple of trips that helped me to open my mind. I landed at the Ibiza gran hotel, where I trained under the guidance of oscar Molina for nine seasons, where I was able to feel like a chef and start to enjoy my job. Having finished the cookery course. I undertook it in the winter: I went to work in London, where I could experiment in various kitchens and continue growing as a chef. During the winters. I tried to travel to be able to continue my apprenticeship. When I| returned to the island. I was placed as the second chef with the help of a great chef who inspired many of what I am today! Cana Xica and Oku hotels allow me to develop my career. exclusive service My cuisine is closely linked to the island of Ibiza and its Mediterranean gastronomy. Still, more and more, I like to add touches of Peruvian, Mexican, Thai, Arabic and Balinese cuisine. olaces where I have travelled and have been able to soak up their culture.
« Cooking with soul »
Services
- Private Chef ServiceSur demande
Exclusive private chef services for breakfast, lunch, and dinner in your villa or yacht.
1 h · par séance - Private Chef for EventsSur demande
Custom private chef services for events like birthdays, weddings, or boat gatherings.
2 h · par séance
Bio de Xicu
ABOUT ME My story in the kitchen began when I met Felipe De la Peña. He was in charge of the kitchen at the Hotel Torre Del Mar **. From the first day. I knew that I wanted to develop as a chef. And I haven't stopped. After a couple of trips that helped me to open my mind. I landed at the Ibiza gran hotel, where I trained under the guidance of oscar Molina for nine seasons, where I was able to feel like a chef and start to enjoy my job. Having finished the cookery course. I undertook it in the winter: I went to work in London, where I could experiment in various kitchens and continue growing as a chef. During the winters. I tried to travel to be able to continue my apprenticeship. When I| returned to the island. I was placed as the second chef with the help of a great chef who inspired many of what I am today! Cana Xica and Oku hotels allow me to develop my career. exclusive service My cuisine is closely linked to the island of Ibiza and its Mediterranean gastronomy. Still, more and more, I like to add touches of Peruvian, Mexican, Thai, Arabic and Balinese cuisine. olaces where I have travelled and have been able to soak up their culture.