Simon Oliva

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 7-year background in high-end restaurant industry.

• 20/10/20, 01/05/24, El Patio, Vina del Mar, Chile. Sub Chef, daily general mise en place and supply control, set up the pass ensuring a proper food handling. Benito Salinas - Owner
• 06/01/19, 12/01/19, Two Wrongs, Melbourne, Australia. Chef, Daily general mise en place, create new recipes and improve others with my knowledge on south american cuisine. Matt Ambler - Manager
• 06/01/17, 02/01/19, EL PATIO, Viña del mar, Valparaiso, Chile, Sub Chef, Daily general mise en place and supply control, Set up the pass ensuring a proper food handling., Martin Salinas - Owner
• 03/01/17, 05/01/17, PORTOFINO, Valparaiso, Chile, Commis, Daily mise en place on entrees sections, ensuring quality on all kinds of preparations., Jorge Castillo - Executive Chef
• 09/01/16, 12/01/16, THE BEEF CUT, Viña del mar, Chile, Commis, Daily mise en place for entrees and desert sections., Cristhian Lastra - Head Chef

I’m a Chilean-Canadian Chef with over 7 years of experience in kitchens. Hardworker, dedicate, motivated, polite and a team player.

I started my career as a commis in a restaurant focused on beef; in the meantime I was still studying in the culinary School Inacap of Valparaiso.

The next year I made my professional practice at restaurant Portofino, an italian cuisine focused on seafood and pasta. Guided by the chef Jorge Castillo who allowed me to fully develop my professional skills and techniques under his passionate and strict kitchen managment.

After my advantageous experience there, I moved to another a small growing restaurant in Viña del mar where I spend my last two years coming to be a sub chef and where I finally decided to travel to Australia.

In Melbourne I worked as a Chef in a bar called Two Wrongs for 6 months, based on mexican cuisine where I created new recipes and improve others with my knowledge on south american cuisine.

At the time my visa expired, I returned to Chile and worked for more than 3 years in El Patio as a sub Chef and then as a Chef. A restaurant based on plant based diet, animal based and sea food with fresh local products daily delivered. Please feel free to contact me for additional details of background or to schedule a time we can meet.

I look forward to hearing from you at your earliest convenience.

Sincerely,

Simon Oliva