MARIA ESTEFANY RIOS RODRIGUEZ

Estefany is our Sous Pastry chef , She responsible for both restaurants at Table Culture Provision and Bijou. She also does private catering cakes and pastries for off site events that we have. Her Techniques are phenomenal in French, Italian and Spanish. She’s very responsible and time consumer on getting assignments done in accordingly time.

• As the Executive Chef at Xapo, I’ve had the opportunity to lead a talented team and consistently deliver innovative, beautifully executed dishes that define our fine dining experience. My role has allowed me to focus on maintaining high standards of quality, ensuring kitchen efficiency, and fostering a collaborative, professional environment. I'm proud to have set a high bar for excellence in both the kitchen and team dynamics.
• Developed and executed seasonal menus, enhancing culinary creativity and customer satisfaction.
• Led kitchen team in food preparation, ensuring high standards of quality and efficiency.
• Implemented food safety protocols, maintaining compliance with health regulations and enhancing sanitation practices.
• Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen.
• Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
• Collaborated with front-of-house staff to ensure seamless service delivery and guest experience.
• Reference: Julia Partner at Xapo | +44 7821-225376

• Created customized meal plans based on dietary preferences and nutritional needs.
• Managed kitchen inventory, ensuring availability of fresh produce and supplies.
• Maintained cleanliness and organization of kitchen space per health regulations.

• During my time at Contacto Cocina, I was able to work closely with the Head Chef, where I refined my skills in a variety of cuisines. I enjoy creating dishes that balance flavour with creativity, whether preparing fine dining experiences or more casual meals. My dedication to my craft, attention to detail, and ability to remain calm under pressure made me a strong addition to the team.
• Prepared and presented high-quality dishes using seasonal ingredients.
• Developed recipes that enhanced client satisfaction and dining experiences.
• Reference: Luis Centera, Executive Chef | +34 636-237 067

• As a private chef on board 25m MY Signe, I had the pleasure of crafting meals that catered to the diverse tastes and dietary needs of the owners. I took pride in designing dishes that were both nutritious and indulgent, ensuring every meal was exciting and tailored to the family's preferences. The experience of working in such a dynamic environment taught me the importance of organisation, flexibility, and personal connection with the clients.
• Created personalized meal plans catering to dietary restrictions and preferences.
• Prepared and presented gourmet dishes utilizing seasonal ingredients.
• Managed inventory, ensuring freshness and availability of all culinary supplies.
• Collaborated with yacht crew to coordinate dining experiences for guests.
• Reference: Captain Jorge | +34 618-713 211

• In this role, I had the opportunity to expand my knowledge of international cuisines and work closely with the Head Chef to create a diverse menu. I especially enjoyed the creative freedom I had in the pastry section, where I was able to blend traditional techniques with contemporary flavours. My ability to work under pressure and collaborate seamlessly with the team was crucial to ensuring smooth service and high-quality dishes.
• Developed seasonal pastry recipes, incorporating local ingredients for freshness.
• Maintained high standards of cleanliness and organization in pastry station.
• Monitored inventory levels of baking supplies, ensuring optimal stock availability.
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Reference: Carlos, Executive Chef | +34 608 603 317

• At 19.86, I contributed to the pastry programme, crafting innovative desserts that complemented the restaurant's modern dining style. I focused on creating desserts that were not only visually stunning but also full of flavour, showcasing my understanding of textures and contemporary pastry techniques. This role further refined my ability to work in a high-end kitchen, where precision and creativity are essential.
• Crafted a variety of pastries, ensuring consistent quality and presentation.
• Managed inventory of ingredients, minimizing waste through effective stock rotation.
• Trained junior pastry cooks on techniques and best practices for baking and decoration.
• Reference: Ruben Arnanz, Executive Chef | +34 911 92 64 28

• Working at Coque, a two-Michelin-star restaurant, was a defining moment in my culinary journey. I had the chance to master the fundamentals of Spanish cuisine and work alongside some of the best chefs in the industry. My focus was on executing dishes with consistency, paying close attention to detail, and maintaining a high level of discipline in a fast-paced, high-pressure environment. This experience deepened my respect for both tradition and innovation in gastronomy.
• Prepared ingredients and assisted in meal assembly for timely service.
• Maintained cleanliness and organization of kitchen stations to ensure food safety compliance.
• Reference: Marga Dominguez, HR | +34 91 604 02 02