Private Chef Luis Baena - Take a Chef
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Get to know me better

The kitchen, even in its highest representation, surrenders to the product and the culture and must make them objects of worship and homage

From Brussels where I started my training to Tokyo, I have an international experience in 4 continents and several countries.

I do respect and play a tribute to different cultures and am thankful for the opportunity of the knowledge of an array of products and techniques.

Like in music I'm not a prisoner of one style, I go from jazz to baroque, classical, rock'n roll, flamenco or mpb. With food is the same. Why should I be a hostage of a country or national ethnic gastronomy? I do enjoy variety if it's well balanced.

My services

As a professional Chef, I offer the following services

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