private
pamela amaro
services
private
chef
In my services as a private chef, I aim to personalize every detail according to your preferences and dietary needs, focusing on each detail to make your events unforgettable. From intimate dinners to exclusive events, I will customize every detail to offer you a unique gastronomic experience.
Let me bring the luxury of a high-end restaurant directly to your table while you relax and enjoy the company of your loved ones. Schedule a meeting with me so we can discuss and you can describe all the expectations of your event, and together, we'll create an unforgettable menu. Book now and let yourself be delighted by an unforgettable feast in the privacy of your home!
RESTAURANT
CONSULTING
Menu Pricing
Menu planning is the backbone of the food business. Well-planned menus ensure a unique value proposition for your target customer.
Menu Development
Materialization of all ideas in the form of recipes that will convey ideas and stories in the most exquisite and cost-effective way for the business.
Recipe Standardization
Effective duplication of ideas is the key to a successful business; all recipes will be digitally recorded in detail to be modified according to the business's needs.
Creation of SOPs
SOPs for the food service industry are written practices and procedures on how your establishment will produce safe food, including specific details of how each policy will be implemented within the kitchen.
Staff Training
Your team is the heart of your restaurant. They will be trained to create dishes exactly following food handling procedures properly.
Food Costing
Cost control of food and portion management are two key methods for setting appropriate prices on your menu. Developing the correct price is crucial to keeping costs low and increasing sales.
Supplier Preparation/Delivery
Another challenge facing the restaurant industry is partnering with certified and responsible suppliers to provide exceptional service.
Restaurant Openings
We will show you how to optimize these fundamental moments of your restaurant. And many other areas that could have a significant impact on the establishment of your restaurant.
about me
I studied Hotel Administration with a specialization in Gastronomy, graduating Summa Cum Laude in 2014 from the Pontifical Catholic Mother and Teacher University of Santiago, DR. At the age of 18, I did my first restaurant consultation and creation of a menu while working in the kitchen of a Hodelpa Hotel, where my love for cooking began.
In 2014, I participated in the second season of Mazola Academy, a culinary competition, finishing as the runner-up finalist. That same year, I began working on the television program "Cobertura Gastronómica a 4 Tiempos" (Gastronomic Coverage in 4 Courses). In 2015, I decided to embark on a new stage of my career in New York where I had the opportunity to work in restaurants such as Marea, Loi Estiatorio, Eleven Madison Park, La Grata, and others, gaining experience in Italian, French, and Greek cuisine.
In 2021, I started working as a private chef and providing restaurant consulting services, one of them being Panzu Brewery in North Carolina. With over 10 years of experience working in top restaurants, providing private services, catering, and consulting, I aim to elevate my clients' experiences to another level by exceeding their expectations, always focusing on details and personalization.
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