2022 — now
Maison Calanque
Head chef
40 covers, tasting menu only. Kitchen of six.
Thirteen years in kitchens across the south of France, from commis to head chef. I cook what the market has that morning, and I run calm kitchens. — Mateo García, Head chef
What I doMenu developmentFish butcherySaucesFood costingTeam training
Head chef · Marseille, France
Currently
Maison Calanque
Head chef
Since 2022 · 13 years in total
Say hello
seed-095+clerk_test@example.com
Work
042018 — 2022
Le Petit Port
Sous chef
Ran the pass on service nights and the weekly ordering.
2015 — 2018
Hôtel Saint-Clair
Chef de partie
Fish and sauce stations in a 120-cover hotel restaurant.
2013 — 2015
Café des Arts
Commis
First kitchen job, prep and cold starters.
Selected work
0401
Seasonal tasting menu
Nine courses built around the Provence market, changed every six weeks at Maison Calanque.
02
Salmon, citrus, red wine
The dish that stayed on the menu for two years.
03
Dessert course
Brown-butter ice cream and almond tuile, made in house every morning.
04
Fish of the day
Built a daily fish dish with two local boats, no menu reprint needed.
Skills
Skills
Menu developmentFish butcherySaucesFood costingTeam trainingSeasonal sourcing
Background
Education
- Lycée hôtelier de Marseille — CAP Cuisine2013
Certifications
- HACCP food safety2024
- Pastry course, École Ferrandi2017
Languages
- FrenchNative
- ArabicNative
- EnglishGood