HOME > Chowhound > Mexico >
Do you create unique foods? Get great advice
TELL US

private chef in playa del carmen

a
anit Jan 4, 2008 10:41 AM

We are staying at a condo in Playa Del Carmen for a few nights and would be interested in hiring a private chef for a day or two. I have heard that prices are pretty reasonable and considering we have a huge kitchen, we figured we should take advantage of it, without having to actually cook -- it's a vacation after all! And cooking for 8 people would be best left to a professional :)

I am having trouble finding a reputable chef/cook -- any recommendations? I know some rental agencies offer to send chefs, but I rather stick to someone I know will do a good job.

THANKS!

  1. c
    catriona Jan 13, 2008 01:38 PM

    Anit,
    My fiancee and I are getting married in Playa this year. If you hear of a good chef, can you kindly email me? CatrionaWalsh@gmail.comWe are renting a condo for several weeks and will appreciate a cook on several evenings.
    Thanks and have a wonderful time!

    1 Reply
    1. re: catriona
      t
      Tona Mar 12, 2010 02:35 PM

      Hey!
      My name is Tonatiuh, I have a small bussines in Playa del Carmen call Chile Verde; I offer Chef and Bartender service for dinners and private parties, my speciality is Mexican Food, I cook from traditional cuisine to the modern fusion cooking, if you want more info, you can take a look on my menus at intheroo.com, look for chile verde, thanks, have a nice day. Tona.

    2. t
      Tona Mar 12, 2010 02:43 PM

      Hi

      Probably you already came to Playa, it is unfortunally I didn't hear from you before, My name is Tonatiuh, people call me Tona, I have a bussines call Chile Verde, I offer serveices of private chef and bartending for parties and dinners, for further events you can take a look at intheroo.com search for chile verde and you will see all the info for my bussines. Thanks. have a nice day. Tona

      3 Replies
      1. re: Tona
        t
        tmcbride May 8, 2010 09:55 AM

        We are going to be in Playa in July. I went to intheroo.com and tried to find your business and was not able to find it. Where else may I find information?

        1. re: tmcbride
          r
          Rheta May 10, 2010 09:53 AM

          Just go to intheroo.com, click on directory then put in "chile verde" in the search box. It will come right up.

          1. re: tmcbride
            t
            Tona Oct 11, 2010 01:31 AM

            try xileverde.tripod.com

        2. t
          Tona Oct 11, 2010 01:35 AM

          try for your future trips to the riviera, xileverde.tripod.com

          1. olivier14 Feb 7, 2011 04:29 AM

            Olivier-Francois Tonje-Tonje
            52 9982025079
            oliviertonje@rocketmail.com

            DOB 04/03/65
            Nationality French
            B1/B2 C1/D 2014
            Present Location Cancun Mexico

            OBJECTIVE

            To obtain a permanent chef position on a professional traveling yacht/ship.

            CERTIFICATES

            1984 CAP patisserie Ploufragan France
            1998 CAP Boulanger Paris France
            1998 CAP cuisine Paris France

            EDUCATION

            July 1984 School of Patisserie Ploufragan Brittany France
            July 1998 school of boulangerie de Paris Paris Ile de France

             City & Guilds Diploma pastry,bakery.cuisine
             Traditional French patisserie, French Boulanger, Cuisine
             Professional Catering
             Baked goods, including pastries & breads
             English as a 2nd language
             Learning Spanish

            EMPLOYMENT
            References1 boss lucie hodgson@hospitality.net

            September 2010-january 2011 Chef de cuisine M/S Ryndam 5 months contract no stop commercial
            Reason for leaving: end of contract

            February 2010-july 2010 Chef de cuisine M/S Zaandam 6 months contract no stop commercial
            Reason for leaving: end of contract

            April 2009-september 2009 Chef de cuisine M/S Veendam 5 months contract no stop commercial
            Reason for leaving: end of contract

            As Chef de cuisine onboard these ship I was responsible for the smooth & professional operation of the galley which included:

            o Cooking multiple course lunch’s, the evening’ multiple course dinners. All meals were prepared for up to 70 affluent & elite guests. Like a “5 Star” floating hotel, all meals were prepared with variety, skill,

            o Gourmet flavor and consistent execution. Guests were onboard for anywhere from 1 – 31 day nonstop periods.
            o Catering to specialized dietary requirements and particular guest preferences
            o Intense menu planning with the corporate recipes company.
            o Assisting the executive chef directing a supervising the preparation of and service for all food onboard.
            o Responsible for the COB rating In the Pinnacle Grill Restaurant.
            o Responsible to manage minimum waste by preparing the food in small quantity.
            o Assist the executive chef in implementing and executing food handling and cleaning for my galley in accordance with USPH and HACCP standards set by the company.
            o Responsible for the attractiveness, quantity, and quality of the food in the PG
            o Responsible of the Neptune Lounge.
            o Responsible for the training of the new hires in my galley.
            o Responsible for the performance, appearance, dress and personal conduct of all assigned employs.
            o Prepare the work schedule and the organization in my galley.
            o Control all the loading food, quality and quantity coming in when docked.
            o Responsible for the daily food ordering.
            o Work closely with 2nd executive and sous chef for the maintain of the all galley included mine.
            o Adhere to all marine hotel directives
            o Responsible and executing the cooking demos and the cooking class with the guest in the Culinary Art Center.

            LANDBASED
            2006 – 2008
            LILY’S RESTAURANT EXETER UK
            Reference2 44 01392278641 Steve Mc Cann mccanns1@hotmail.co.uk boss
            Head Chef
            Fine dining
             Cooking and preparing elaborate, fine cuisine
             Catering to dietary challenged customers i.e. Vegan, lactose intolerant, low-carbohydrates
            Daily menu creating, taking into account fresh, seasonal local produce

            2003 – 2006 L’EX-CARGOT EXETER UK

            Head Chef
            Fine dining
             Cooking and preparing elaborate, fine cuisine
             Catering to dietary challenged customers i.e. Vegan, lactose intolerant, low-carbohydrates
            Daily menu creating, taking into account fresh, seasonal local produce

            2002 – 2006 PUCCINO’S CAFE EXETER UK
            Head Chef
            Fine dining
             Cooking and preparing elaborate, fine cuisine
             Catering to dietary challenged customers i.e. Vegan, lactose intolerant, low-carbohydrates
            Daily menu creating, taking into account fresh, seasonal local produce


            1999 – 2002 THE ROCK-INN HAYTOR-VALE Devon, UK
            SOUS CHEF
            Fine dining
             Cooking and preparing elaborate, fine cuisine
             Cooking to dietary challenged customers i.e. Vegan, lactose intolerant, low-carbohydrates
            Daily menu creating, taking into account fresh, seasonal local produce

            1987-1999 patisserie boulangerie in different area in France

            INTERESTS

            Speed
             Swimming
             Gym

            Show Hidden Posts