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Alvaro IniguezAI

Alvaro Iniguez

Executive Chef

€670/day
Paris, FR
15+ years
Spanish Gastronomy
Menu Creation
Team Training
Recruitment
Hotel and Restaurant Management

Average response time: 1 hour

Freelancer profile translated to English.
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About Alvaro

Executive Chef specializing in Spanish, Basque, and Mediterranean gastronomy. I assist restaurants in creating and developing their menus, combining culinary tradition, contemporary techniques, and product enhancement.

My approach involves designing balanced, distinctive, and profitable menus, tailored to each establishment's concept. I focus on recipe creation, menu structuring, and food cost optimization, while emphasizing seasonality, product quality, and a coherent gastronomic experience.

  • French

    Native or bilingual

  • Italian

    Conversational

  • English

    Fluent

  • Spanish

    Native or bilingual

  • Catalan

    Native or bilingual

  • Basque

    Native or bilingual

Can work on-site
Paris (up to 50km), Nice (up to 50km), Lyon (up to 50km), Toulouse (up to 50km), Megève (up to 50km)

Experience

  • Group Giraudi,
    Corporate Chef
    January 2025 - February 2026 (1 year and 1 month)
    Monaco
    • • Menu Design and Standardization:
    • • Develops recipes and menus for all restaurant units. Ensures dishes are prepared consistently across all establishments.
    • • Staff Supervision and Training:
    • • Trains executive chefs and cooks in culinary techniques, presentation, and quality standards. Implements training and professional development programs.
    • • Quality Control:
    • • Conducts kitchen audits to ensure quality, food safety, and compliance with sanitary standards. Evaluates and improves processes to maintain culinary excellence.
    • • Cost and Supplier Management:
    • • Collaborates in supplier selection and price negotiation. Optimizes ingredient usage to control costs without compromising quality.
    • • Innovation and Trends:
    • • Researches new techniques, ingredients, and gastronomic trends. Develops new products or adapts the menu according to market preferences.
    • • Business Strategy:
    • • Works collaboratively with operations and marketing directors for restaurant positioning. Participates in new branch openings or business expansion.
    Spanish Gastronomy Cooking Classes Head Chef Kitchen Design
  • Buenas,
    Head Chef
    November 2024 - January 2025 (2 months)
    Paris, France
    Development of brand products in the international market. Continuous adaptation of products to market evolution and available opportunities.
  • Independent,
    Consultant Chef
    March 2023 - November 2024 (1 year and 8 months)
    Paris, France
    Development of brand products in the international market. Continuous adaptation of products to market evolution and available opportunities.
Check out Alvaro's experience

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Education

  • MASTER IN INTEGRAL RESTAURANT MANAGEMENT
    Basque Culinary Center
    2023
    MASTER DE GESTION INTEGRALE DE RESTAURANTS
  • MOLECULAR CUISINE COURSE
    BASQUE CULINARY CENTER
    2021
    COURS DE CUISINE MOLECULAIRE
Check out Alvaro's education

Skill set

Corporate Restructuring
Kitchen Design
Head Chef
Cooking Classes

Categories