DEREK PIVA

Chef

Cook and Traveller

Derek Piva

Chef

Thank you for visiting my website. I was born in Brazil and from a young age I engaged in cooking with my family. My father being part Italian and a farmer taught me how to grow and cook my own meals, it gave me a great understanding of how important sustainability and how fresh local produce can make the difference between a good meal and a great meal. Sourcing the best and the freshest ingredients has always been a big part of my life and in my culinary career.

When I was a teenager I moved to New Zealand to complete my studies and I realised I wanted to pursue my culinary passion and make it a career.

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The Vision

Focus on giving the restaurant and customer the finest produce with well chosen ingredients and simply prepared delicacies.

Beef Tataki

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Tempura Mahurangi Oysters

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Sashimi Selection

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Mahrangi Oysters

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Pork Belly

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Terrine

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Caramelised Squid

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Asparagus & Truffles

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garden Selection

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Steak Tartare Cones

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Blini

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The Experience

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Background

I am a very professional individual with a high level of commitment and dedication, highly adaptable and accomplished in all cuisine types.

I possess proven versatility with experience in high-end restaurants, off site caterings and private functions. I am adept at developing and working within budgets and I have expertise in productivity while controlling food and labour costs. Can flawlessly execute in the culinary arts, management, training, standardization, sales and marketing plans and customer relations.

I am passionate in the use of new techniques such as sous-vide and molecular gastronomy but I am also very passionate of the classics.

I have attended Madrid Fusion to learn and explore new techniques to keep up with the latest trends and honing my cooking techniques.

I bring an unmatched passion and boundless enthusiasm for my job each and every day.

Concept Development

Helping our clients identify the market and develop concepts for new businesses.

Hospitality Consultancy

I can provide support and consultancy to understand the needs and expectations of markets in the hospitality food industry.

Availability

I am readily available to provide my services anywhere and anytime. I began travelling from a young age and have experience many cultures and flavours helping to expand my culinary knowledge.

Sustainability

I have a sustainable philosophy when it comes to cooking. Using fresh local produce and with a farm to table concept.

Multilingual

I am fluent in Engish, Portuguese and advanced Spanish.

Happy Customer

My main goal is ensuring the customer is a guest at their own event giving a high-end experience for all guests.

Qualifications

Certificate in Professional Cookery

CPIT Christchurch, New Zealand

Diploma in Food Preparation and Cooking (Culinary Arts)

City and Guilds of London

I.B.A. /E.D.C. International Bartending

New Zealand Bartenders Guild

The Contact

Let's talk

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