FROM SOUTH AMERICA TO AMERICAN DREAMS
Christopher was born and raised in his native Santiago, Chile, to a mother who believed in the power of her home garden and a family who cherished the magic it brought to her dishes.
With his three other siblings focused on Engineering, Medicine, and Finance, Christopher yearned for a different path. He graduated in International Gastronomic Administration from INACAP, one of the country’s top professional institutes. During his university years, he was a professor for gastronomic computation classes at INACAP and developed his own catering company aside from his studies.
He eagerly left his hometown with the drive to keep pushing forward and landed thousands of miles away in a small town on Vancouver Island. He began working inside the kitchen of the Wickaninnish Inn Relais & Châteaux, a rustic and elegant resort in Tofino, British Columbia, Canada. Working his way through various kitchen roles and challenges brought on by language and cultural barriers, Christopher was discouraged by the passion he has for his career.
After some time in Canada, an opportunity arose stateside when someone offered him to join the JW Marriott Miami culinary team in South Florida. He began as a cook, later being promoted to Kitchen Supervisor, and departed the company years later as Chef Tournant.
Christopher first met Chef Rich Rosendale in 2014 at a Sous-Vide Workshop in Wilmington, Delaware as a participant. Inspired by the enthusiasm of Chef Rosendale and the comprehensive nature of the class, he was keen on attending more workshops. By the third workshop, Christopher had become a regular participant and garnered the attention of the Chef.
By the following year, he had been allowed to become a Class Specialist to enhance the quality of the classes, strengthen partnerships, and expand their social presence.
Since joining Rosendale Collective full time in 2015, Christopher has been traveling throughout the US with Chef Rosendale offering advanced training, catering high volume and high profile events, participating in conferences, festivals, and private dinners—ultimately connecting with the global culinary community. Today as RC Corporate Chef & Culinary Coordinator, you’ll find Christopher buried deep in extensive culinary research and development projects designed to amplify the Rosendale Collective movement.