CURRICULU M V ITAE

Pedro Fraga Ga rea

Date of birth: 01/07/1981

Nationality: Spanish
Email adress: pfgarea.cv@gmail.com
CV online: http://pfgarea-cv.blogspot.com
Current adress: Carrer Can Salat n2 2º-3
07002 Palma Mallorca (Spain)
Mobile telephone:00(34)685584096
Marital status: Married
Driving licen se: Class B
Languages: English, Spanish, Galician
Current Location:Palma Mallorca

PROFILE

I am a highly motivated individual who strives to achieve in all I do, and I enjoy looking for new
challenges. I m both committed and loyal to my place of work. I am also very adaptable and enjoy
working in different environments learning different skills. I am a hard-worker, a responsible,
opened-minded, a relaxed and sociable person who likes to work in a friendly atmosphere. Some
of my hobbies are: music, cinema, literature, travelling and passion for gastronomy.

OBJETIVE

I am looking for a Chef, Sous Chef or Head Chef position on a vessel, preferably Motor Yacht;
permanent or seasonal position.

PROFESSIONAL QUALIFICATIONS AND TRAINING

Blue Water Crew, Palma Mallorca (May 2009)

-STCW 95
EHIB, Palma Mallorca (2008)
-Postgraduate degree in haute cuisine (700h)
IES Foz, Lugo (Galicia) (2000-2002)
-Cooking school (2000h)
Escloa Alcari, Palma de Mallorca (2006-07)
-Packing vacuum (20h);
-Introduction to vegetarian cooking (20h);
-Tapas (15h);
-Desserts for restaurant (12h);
-Decorating dishes (20h);
Foshfood (by Marc Fosh), Palma de Mallorca (2008)
-Knife skills (2h);
-Cooking foie (2h);

ADDITIONAL SKILLS & HOBBIES

Computer: basic programs for PC and MAC.
Cooking instructor: volunteer in Red Cross Palma Mallorca (2008)
Writing a blog: pfgarea-comidas.blogspot.com
 WORK EXPERIENCE

-M/Y Lisa III, Leopard 34m (July-September ´09)

Cruising within Balearic Islands. Lisa III is a private yacht. where I cook for the owner and his
guests Mediterranean food, preferenly Italian pasta but formal dinner when required. Also
continental breakfast and occasionally midnight snacks. Three meals for crew of five. Supporting
with lines, fending and anchoring also watching, when required.
References: Captain Stefano de Vittor (Italian, German, French, Spanish, English)
00(33)615350558 or dowload at http://pfgarea-cv.blogspot.com

-M/Y Vogue, Elegance 82, 25m, (June-October ´08)

Cruising within Balearic Islands. M/Y Vogue was an extremely busy charter yacht catering for
very ‘high end clients’ as well as the owners of the yacht. I was responsible for preparing
Breakfast, Lunch and dinner. It was necessary for me to adapt my menu plans to the differing
needs and cultural palates of individual clients. Although mostly Mediterranean cuisine, I
incorporated influences from France, Germany, Britain into my menu along with references to the
east, orient and the south pacific to give my food a touch of the exotic.
As well as preparing three or four course meals for formal dining, I created a great variety
canapés and finger food when catering for large parties or informal meals and snacks.
Having now completed my first season working as a chef on a motor yacht, I have accustomed
myself to the challenges peculiar to cooking at sea. Provisioning, improvisation due to the often
inconsistent demands of a client and balancing soufflés at anchor are just some of the many
challenges on which I thrive.
I have also developed the seamanship skills required on a yacht with a small crew. I am
competent with lines, fending and anchoring along with the safety procedures and precautions
relevant to any vessel at sea or in port.
References: Captain Ronald Keyte (English) 00(34)6203124332 or dowload at http://pfgarea-
cv.blogspot.com

-Freelance chef:
-Working for the prestigious chef Julio Garmendia, both catering (for private functions) and working in his
restaurant. (Eboca) Since 2007, last time (from 25 April to 10 may) replacing the head chef during his
th th

holidays.
-Working for Joan Torrens in Es Rebost den Baluart. Supporting the catering production during July ´09.
-Shared responsibilities for wedding dinner at Esporlas (Mallorca) for 50 diners. June ´09.
-Weekend job in Es Molí des Comte. May ’08.

-Hotel Portixol, Palma Mallorca (March -December ´07)

ENTREMETIER: Supporting Patissier. Modern International food a la carte, weekly menu and special
events. Starters, desserts and handmade bread and ice-cream.

-Puro Beach, Palma Mallorca (May ´06-March ´07)

ENTREMETIER from May to October. ROTISSEUR: from October to March
Fusion food: Combination of dishes from Asia, Caribbean, Australia and Mediterranean. Service a la carte
and special events. References available.

-Restaurante Romaní, Palma de Mallorca (October ´05-May ´06)

HEAD CHEF: Little restaurant with Mediterranean food a la carte and menu of the day.

-Hotel Port Adriano 5*, Calviá, Mallorca (May-October ´05)

STATION CHEF: Mediterranean food. Chef in charge of snack restaurant and staff meals. Extra hous in
events and BBQ.

-East Neuk Hotel, Crail, Scotland (July ´04-March ´05)

CHEF: Small hotel on the S-E coast of Scotland. Breakfast, weekly menu, events and a la carte.

-Restaurante Sa Nansa, Fornells, Menorca (2001-2003)

Summer season restaurant. Mediterranean food and snack. Extremely busy. First season as an Assistan,
then as a CHEF.