Fabrizio G.
Head Chef, Crew Chef, Soul Chef
- Sector:
- Crew Chef
- Profile Created:
- 3 months ago
About me
He is a dedicated and passionate chef with extensive experience in fine dining and Michelin-starred restaurants. With a strong foundation in various culinary styles and a commitment to his craft, Jaume has honed his skills across multiple prestigious kitchens in Europe. His career spans roles from Chef de Partie to Head Chef on luxury yachts and in top-tier restaurants, where he consistently delivers high-quality cuisine and exceptional service. Jaume is known for his adaptability, creativity, and leadership in fast-paced, high-pressure environments.
Education
Experience
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M/Y Grey 50m 2023 - 2024
Permanent Head Chef
Private and charter boat with a crew of 9 and up to 12 guests. Managed culinary operations, including menu planning, provisioning, and fine dining service.
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M/Y Silver Dream 44m 2020 - 2023
Permanent Head Chef
Based charter yacht with a crew of 10, specializing in Michelin fine dining standards using fresh local products.
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Aromata Restaurant (Bib Gourmande), Palma de Mallorca 2017 - 2020
Head Chef
Managed restaurant operations, including menu creation, training development, and personnel management.
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Ze Kitchen Galerie, Paris (1* Michelin Star) 2016 - 2017
Sous Chef
Responsible for section management, service direction, and menu creation in a fine dining French-Asian restaurant.
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Garance, Paris (1* Michelin Star) 2015 - 2016
Chef de Partie
Managed garnish, meat, and fish sections in a classic French fine dining restaurant.
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Saüc Restaurant, Barcelone (1* Michelin Star) 2014 - 2015
Chef de Partie
Handled starters, garnish, meat, fish, and pastry in a Mediterranean avant-garde and molecular cuisine setting.
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Via Venetto, Barcelona (1* Michelin Star) 2012 - 2013
Chef de Partie
Worked in the fish section of the oldest Michelin-starred restaurant in Barcelona.
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Igueldo Restaurant, Barcelone 2011 - 2012
Chef de Partie
Managed starters, pastry, meat, and fish sections in a contemporary Vasc Country restaurant.
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The Gherkin, London (4AA) 2010 - 2011
Chef de Partie
Worked on the meat and fish section in a fine dining restaurant in The Gherkin Tower.
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Babylon, London (3AA) 2010 - 2010
Chef de Partie
Responsible for starters in a contemporary Mediterranean cuisine restaurant.
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The Royal Opera House, London 2009 - 2010
Chef de Partie
Managed garnish section in the Balcony Restaurant at the Opera House.
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Alkimia Restaurant, Barcelone (1* Michelin Star) 2009 - 2009
Internship
Learned kitchen operations through rotations in various sections.
Expertise