Chef Roberto Hasche
Private Chef In New York
Graduate at Hotel and Resort School in Brazil, Training in several Hotels and Restaurants around the World, including Switzerland, France, Brazil and US.
Open one of the first "SOUS VIDE" Kitchen in US, after Traing with Chef George Pralus in Roanne France, the creator of Sous Vide system,
At The Plaza Hotel in New York City, was the Chef of the Oyster Bar and The Oak Room, Oak Bar and Room Service.
Work as Executive Sous Chef liding a 100+ culinarians in a Resort and Casino with 8 Restaurants, Banquets, Gard Manger, Pastry Shop and "Cook & Chill" facilities
Extensive experience in Catering and Corporate Dinning and Private Chef for The British Embassy at United Kingdom, in New York.
More about me
For me, cooking is...
Cooking is a process of learning new cultures, new ingredients, new ideas, and putting together to discover the flavors and looks to please people.
I learned to cook at...
I initiate cooking at school, but learning is a joyful journey
A cooking secret...
Inovation, creativity and patient,
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