Experience

Sole Chef, M/Y Champagne & Caviar
(Mediterranean Season 2024)
Sole chef on a 35m motor yacht with 7 crew and 12 guests. Charter as well as owners & guests, starting with a busy month in Monaco for the Grand Prix

Sole Chef, M/Y Grey Mist
(Miami to BVI & return – 1 month charter)
Sole chef on a 52m motor yacht with 7 crew and 12 guests. Very busy charter over Christmas & New Year 2023-2024

Sole Chef, M/Y Vive La Vie
(US, Canada & Greenland 2023)
Sole chef on a 60m motor yacht with 12 crew and up to 10 guests. Started with a 1 month relief contract and was invited back as permanent chef.

Sole Chef, S/Y Catamaran Azizam
(Caribbean 2022)
Sole chef on a 25m luxury catamaran cruising the islands from Grenada to The Bahamas. Also on-land villa private catering for owners.

Sole Chef, M/Y Espadarte
(Mediterranean Seasons 2021 & 2022)
Sole chef on a 54m motor yacht cooking for 11 crew and various groups of owners and guests. The owner and guest catering includes events of up to 20-25 people. Invited back by the owners for a second season in 2022.

Private (live-in) chef, Barcelona area
(2020)
Private live-in chef for HNW family, planning, provisioning and creating daily menus for a couple (Spanish-Russian) and family members. Regular small-group catering for family and friends.

Head Chef at Santiamen: Barcelona, Spain
(2019-2020)
Producing a combination of traditional and fusion tapas for a chic cocktail and tapas bar.

Head Chef at Restaurant Merci: Llafranc, Costa Brava, Spain
(2019)
A new enterprise in the seaside town of Llafranc. Jorge designed the kitchen, recruited the kitchen staff, created the menu and managed the end-to-end dining experience.

Catering Service to Private Houses, Villas & Yachts: Formentera, Balearics
(2017 – 2018)
Small-event catering and ´at home´meals and tapas for groups, serving both the seasonal and all-year-round community in Formentera. In-villa cookery classes for groups who wanted to self-cater with a twist.

Head Chef at Hotel los Rosales, Formentera, Balearics
(2016)
A boutique hotel in Formentera offering a Mediterranean gastronomy experience

Sous-chef at Can Dani, Formentera, Balearics (1 Michelin Star)
(2014-2015)
Thanks to the efforts of Jorge and the rest of the Can Dani team, the restaurant gained the coveted Michelin star during the 2014 season due to quality and attention to detail throughout the culinary experience.

Head Chef at Restaurant El Gioviale, Formentera, Balearics
(2012-2013)
Having learned to cook traditional Italian food from his Italian grandmother, Jorge combined the ‘simple ingredients, well presented´ culinary philosophy with the experimental gastronomic techniques of the time to produce a stylish gourmet menu across two seasons.

Sous-chef at Blu Bar, Formentera, Balearics
(2010-2011)
Mediterranean and asian-fusion cuisine at one of Formentera´s well-known beach-bars

Line-chef at Hotel Fontainbleau, Miami, FL, USA
(2007, 2009)
An emblematic hotel on the famous Miami Beach

Line-chef at Bambuda Grove, Ibiza, Balearics
(2008)
Mediterranean and asian-fusion cuisine at one of Ibiza´s long-running and authentic gastronomic institutions

Sous-chef at San Leandro Tapas, Oslo, Norway
(2006-2007)
Helping to launch a small chain of Spanish restaurants in Norway