Juan Martín Lambrechts Lloveras is a 24-year-old chef from Argentina seeking experience in the gastronomy industry to further his career. He has a certificate in gastronomy from the Argentine Institute of Gastronomy and work experience as a chef at restaurants in Argentina and New Zealand. He is highly motivated, hardworking, and eager to learn from different cultures through travel and professional experiences.

1. Juan Martín Lambrechts Lloveras
1
24 years old 09-11-1990
Avenida Gral. Las Heras 1851, 2*
juanma_l90@hotmail.com
Personal statement
A highly motivated and hardworking individual, who has recently travelled to New
Zealand, Australia and Asia with a Working Holiday Visa. Seeking to gain experience in
the gastronomy industry to build upon a keen interest and start a career as a professional
chef. Eventual career goal is to become a fully-qualified and experienced professional in
my area of interest while being in contact with different cultures.
Work history
1 Dec/Now Independent Catering and events services
12-Nov-13/21-Oct-14 Chef de partie Ombra Venetian Bacaro Cuba 199 st
1-Dec-2012/1-Sep-13 Chef Yacht Club de Puerto Madero
1-Agu-2012/1-Dec-2012 Cook Croque Madame 1569 Callao
Education
10-08-2013/1-10-2011 ARGENTINE INSTITUTE OF GASTRONOMY (IAG)
Professional Certificate in Gastronomy
3-2010/08-2012 PONTIFICAL CATHOLIC UNIVERSITY OF
ARGENTINA
Advocacy, Second year
2008 DR. ESTEBAN LAUREANO MARADONA PRIVATE
INSTITUTE
High School Diploma Humanities Emphasis
Formosa, Formosa Capital, Argentina

2. Juan Martín Lambrechts Lloveras
2
Languages
Advanced knowledge of English, 5 years studying at the British Academy.
International English Language Testing System (IELTS) 6.5pts August 2014
Seminars
Cuisine/Culinary Arts
 Amuse Bouche
 Diferent Cheeses and Application
 Rabbit Breeding and Production
 Olivier cooking with truffles and foiegras
 “Pinchos”
 Tapas and “Pinchos”
 Finger food for cocktail
 Japanese Cuisine
 El bodegón: Classic Porteña Cuisine (Buenos Aires typical food)
 From net to Plate
 Healthy Cooking
 “El camino de la Pizza”
 Chinese Cuisine II
 Joel Robuchon cooking
 Pre-desserts
 Different Kinds of Bread for Sandwiches
 Restaurant’s menu and wine lists
Brief Job Explanation
Ombra
Ombra is an Italian bacaro with a Venetian style, currently on the eighth position of the
best restaurants in Wellington.
I started as “cicchetti”, the busiest and fastest section during service. After two months
training at Vera Pizza Italiana, I was promoted to the Pizza chef position, in which I was
in charge of making pizza dough, breads, grissini and gnocchi. Later, I became “chef de
partie”, running the section on my own and starting at 7am to 2pm and coming back for
night service from 5 to 11pm.
After training two other employees, I was transferred to the “Hot line.” (Hot line
basically means that we have to be divided into two-people team at night; one with
meats, meatballs, sausage and “cacciatora”, and the other with risottos, gnocchi and
fish.)
After almost a year working an average of 60-65hs per week, I became third on the
hierarchy and “head chef” with the manager proposal to sponsor me for 2 years, but I
declined the offer since my main purpose was learning from different experiences.

3. Juan Martín Lambrechts Lloveras
3
Yatch Club Puerto Madero
Alejandro Matto, head chef of the Yatch club, taught me more than what I needed to
know. He made me realize that is possible to work in a high standard, five-star catering
with events or weddings for 500 seats at midday and at night. All we need is a lot of
work and good predisposition.
I started at Yatch Club Puerto Madero during high season as a casual chef, but after the
first week they offered me to stay and I came back after the break on January (no events
during this time).
I had shifts from 7pm to 2am, sometimes 5am depending on who stayed until the end of
the events for the last service. Having to work 6 times per week demands a lot of effort
and dedication, but I have learnt that everything can be achieved with willing, effort and
a good attitude.
Interest and Hobbies
I am an open minded person who loves travelling, meeting new people, places and
different cultures. I practice sports, like soccer and rugby since I am used to being a
team player, but I enjoy surfing or skiing too.
After my recent experience in Oceania, I am aware of the challenges that a good
employee must face, no matter where he comes from. Nothing in life that worth having
comes easy and I can say I am ready for it. Whatever I do not know, I will learn it, since
my willing to learn and try my best are always above any difficulty.
References
Ombra, Venetian Bacaro, Giulio Ricatti Head Chef
Address: Cuba Street 199, Wellington, Nueva Zealand
Phone: 043853229
Yacht Club de Puerto Madero, Alejandro Mato Head Chef
Address: Victoria Ocampo St, Buenos Aires, Capital Federal, Argentina
Phone:+54 11 4313-8008