Camillos Personal Chef

My Professional Experience

Carlos attended his first steps in the kitchen area in 1988, when he started to work in a resturant in the centere city of Rio de Janeiro.

In 1990 Carlos received an invitation/oppourtunity to work as a chef for the Brazilian embassy based in London which is the official residence of the Brazilian ambassador.

Started as a 2nd chef and with a lot of dedication he learnt all the necessities of working in a residential kitchen.

After 4 years of working in the embassy he left and started working for the Queens Tennis Club in which every year a “Stella Artois” competition was held which included players like Boris Becker, Tim Henman and Andre Agassi.

He always wanted to work in a hotel and with that curiosity and passion he managed to get his next job at the Grosvenor Hotel in Mayfair.

It was weirdly enough a small kitchen for a busy hotel with little facilities.

An excellent career and in his time there he got nominated twice for Associate of the Month Heart of house.

Always looking to elevate he proceeded to work at the Fortnum and Mason resturant situated in St James which is in Green Park, then shortly after in the Reform Club which is also situated in central London (Picadilly Circus), where the head chef there taught him to be the professional he is today, where he taught the importance of the preparation and presentation of food.

Carlos had many fun experiences there including coming in second place for a chef competition within the club. After this he returned to work in the Brazilian Embassy but as a head chef, where this time he developed good skills of organization of the kitchen, grocery run/supplies, menu planning and planning events such as lunch, dinner and cocktail parties.

Later on embarked on a more laid back type of work where he was a private household chef for a family in ‘Bishops Avenue’ Hampstead.

Carlos has also acheived an advanced NVQ3 professional cook qualification awarded by Westminster Kingsway College.

He has also taken a course in nutrition in culinary practice, In Leith’s School.

He is a dedicated and responsible chef who takes pride in his work and ensures he is up to date with his food safety.

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