Quim Hernandez Maluquer

****-* ********* *****, ******

Mobile + 61(0)434774874

E-mail ac039w@r.postjobfree.com

Driving license available

Profile

An accomplished, enthusiastic, highly committed and experienced Chef, who started learning the culinary trade in the 1980's at some of the best restaurants in Barcelona, such as Reno, Florián, Odisea, Leopoldo, Hotel Ampurdán 4*, Hotel Mas de Torrent 5* Relais & Chateau, and the notorious El Bulli, to later develop his own restaurants. In his cuisine he personally selects the best raw materials and pairs traditional Spanish and Catalan cooking with innovative contemporary styles with an eye for detail and presentation, which has brought him to lead numerous international cross exposures to develop Spanish and Catalan cuisine and techniques in Asia.

Experience in a high volume restaurant

Culinary Experience

Executive Venue Manager

Char Darwin

January 2017 – Current

35 Employees

Create and develop menus, costing’s, recipes, working list, purchasing, suppliers control and staff interviews to contribute to F&B revenue.

Creating a cocktail menu.

Ensure all food production is in line with food and company standards

Menu creation for the restaurant, bar and private events.

Food Safety Program, HACCP

FoH control and standardized service

Events and functions management

Executive Group Chef at KAZBAH, Sydney, Australia

August 2014, November 2016

Food Safety Supervisor NSW 2015

Food Safety Supervisor Victoria 2016

85 employees in 7 restaurants in Sydney and Queensland.

Create and develop menus, costing’s, recipes, working list, purchasing, suppliers control and staff interviews to contribute to F&B revenue.

Ensure all food production is in line with food and company standards

Menu creation for the restaurant, bar and private events.

Food Safety Program, HACCP

Food quality control, kitchen and floor control, P&L control and kitchen wedges.

Lead and train my kitchen staff effectively to ensure a well-organized and motivated team

Assist to the Senior Management meetings and report about the all the Kitchens.

Control P&L and kitchen wedges.

4 New restaurants opening in 2 years

Executive Chef at TAPAGRIA Tapas and Sangria Restaurant, Hong Kong, 170 Seats, 52 employees

October 2012 (6 months during the construction I do the Consulter Executive Chef and from May 2013 full time Executive Chef) to January 2014

www.tapagria.hk

Kitchen organization, managing the lunch and dinner operation, including banquets and outside catering up to 150 Guests. Quality control of food vendors and hygiene at work.

-Several articles in local media and TV

-Philippines and Japanese TV

-Guangzhou TV

Several private caterings in different spaces in Hong Kong

Under the company I have worked as a Consultant Executive Chef in different venues in HK

-Executive and Consultant Chef in UNA A UNA Restaurant, Hong Kong,

-Executive Consultant Chef at RUSTICO Restaurant

Owner and Executive Chef at COMIOLS Restaurant, Barcelona

70 Seats, 14 employees Since October 2006 to April 2014

www.comiols.es http://www.facebook.com comiolsrest

2011 – Notable mention in Michelin Guide, Spain 2011 – Finalist for Best Restaurant Awards in Time Out 2011 2010 – Notable mention in Repsol Guide, Spain 2010 – Notable mention in Barcelona Guide by City council

Kitchen organization, managing the lunch and dinner operation, including banquets and outside catering up to 350 Guests. Quality control of food vendors and hygiene at work. Daily Catering to different companies in Barcelona with the preparation of meals for their Executive Boards.

Special Activities

- Selected to prepare the 2011 Representation Dinner of Catalan Regional Government (Generalitat de Catalunya) for the World Travel Market – 110 VIP Covers

- Wine Tasting & Pairing Dinner Events with collaboration of Vega Sicilia, Abbey Retuerta, Celler Capçanes. Llac Vall, Perinet, Castell de Perelada, Moet Chandon, Taittinger, Miquel Gelabert, Abadal. Agusti Torello i Mata

- Themed Events; Foods from Alaska, Game, Mushrooms, Meats of the world, Finest Cheese

- Workshop Market Days, in Collaboration With in Markets of Barcelona – since Oct.2011

- Cooking Classes / ongoing since 2010

- Actively present in major Food Conferences Food, Mercat de Girona cuina, Hostelco

- Participation in various Radio programmes Onda Rambla with famous Maximo Fernandez

- Participation in Catalan TV National Channel programmer ”Cuines”.

- Roundtable in Catalan TV National Channel on the kitchen hunting

- Participation in the annual Pipiripao the Reals Drassanes de Barcelona, with other restaurants catering for 500 customers with Max Fernandez and Luis Bettonica

- Preparing a the menu for the occasion of “La Fura dels Baus” production of Shakespeare’s “Titus Andronicus” as part of programme coordinated by Andoni Luiz Aduritz by Mugaritz Restaurant.

International Exposure

- Contacted to run a two week Workshop for the Promotion of Spanish foods and cuisine at the Restaurant H.ONE, in Hong Kong, January 2010

- Will be running a Workshop for Spanish foods and Promotion at the Hong Kong Country Club, September 2012

- Will be running Culinary training for the Culinary Team at InterContinental Hotel in Hong Kong, September 2012

Publication

- Book “Cuina Catalana” Publisher, Infima Edit 2012, The new Recipes by the most renown Chefs ( Joan Roca, Ruscalleda Balam, Fina Puigdevall, Paco Perez, Jaume Subirós, Nandú Jubany, Quim Hernández, and others)

Owner and Executive Chef at FOLQUER Restaurant

1998 - 2012 Selected in Michelin Guide Big Gourmand. Selected in Repsol Guide

50 Seats, 12 employees Feb. 1996 to Sept. 2006

Organization and control of the kitchen, managing the operation. Control of food quality. Quality control and hygiene at work. Menu engineering for groups, catering services in and out of Barcelona.

Special Activities

- Culinary Teacher at Arnadi Kitchen School, Barcelona, in 2001 - 2002

- Participation in Catalan TV programmer ”Cuines”.

- Participation in the annual Pipiripao Real Club de Polo de Barcelona, with other restaurants catering for 500 guests with Maximo Fernandez and Luis Bettonica food journalists Spanish national radio

- Actively present in major Food Conferences Alimentaria, Mercat de Cuina de Vic, Hostelco Publication

- Book “Corpus del patrimonio culinario catalan”, Publisher, La Magrana, 2002 – a book representing the best of Catalan Recipes by the most renown Chefs (Ferran Adria, Santi Santamaría, Carme Ruscalleda, Quim Hernandez, and others)

Heat Chef at FORMELA Restaurant, León

50 Seats, 48 Employees Jan.1992 to July1995

Manage the kitchen organization, quality control and hygiene at work. Manage dining room and kitchen staff. Preparation of menus for conferences, weddings and other events.

- Teacher of Culinary Skills, at Taller de Leon, from 1992 to 1994

Heat Chef at MANOLETE Restaurant, Barcelona.

45 Seats, 12 Employees Oct.1995 to Jan 1996

Implementation and preparation of the menu. Control of suppliers and product quality. Control of hygiene at work. Managing both Kitchen and Service staff. Customer service.

- Participation in the annual Pipiripao Parc de la Ciutadella, with other restaurants catering for 500 guests with Maximo Fernandez and Luis Bettonica food journalists Spanish national radio

Heat Chef at MAS DE TORRENT Restaurant Hotel Mas de Torrent, 5 Star Luxury Resort Relais &Chateaux Chain,

Torrent (Girona) 140 Seats, 50 Employees Oct.1990 to July 1992

Kitchen and banquet organization, quality control and hygiene at work. Designing menus and handling suppliers. Menu Engineering and Cost Control. Active Sales and Customer service for Banqueting. Preparation and organization of weddings, up to 450 people.

- Responsible to run the event for EU Ministers of Foreign Affairs and VIPs, 120 covers

- Active attendance to major culinary events Salón del Gourmet in Paris, Salón Gourmet en Madrid, Alimentaria fair

Heat Chef at EL RACÓ DEL PORT Restaurant, Llançà - Girona

60 Seats, 8 employees April 1989 to Sept 1990

Organization of the kitchen, banquets and summer events, quality control and monitoring food safety and hygiene at work. Preparing restaurant menus and letters depending on the season. Managing kitchen staff. Customer service

- Conducting cooking classes for the City of Llançà. - Publication of Book “Pels indrets del bon menjar”, Ed B.C.R. Promocions Editorials s.l. 1988

Education and Apprenticeship

1988 Summer Season Restaurant EL BULLI, Roses. Chef Ferran Adrià, 3 Stars Michelin

1988 Winter Seasons Restaurant Hotel EMPORDÀ, Figueres

Chef Jaime Subirós. 1 Star Michelin

1985-1988 Restaurante FLORIÁN, Barcelona

Chef Rosa Grau. 1 Star Michelin

1984-1985 Sundays Pastry ESCRIBA, Barcelona

Pastry Chef Antoni Escribà

1984-1985 Restaurant LA ODISEA, Barcelona

Chef Antonio Ferrer. 1 Star Michelin

1982-1984 Restaurant RENO, Barcelona

Chef Isidro Martín. 1 Star Michelin.

Education B.U.P . Instituto Boscan Barcelona

Escola Nabí, Barcelona

Languages

Spanish, Catalan Mothertongue

French Fluent

English Fluent

Media, Publications and Special Activities

- Participation in various Radio programs Onda Rambla with famous Maximo Fernandez, 2009, 2010, and 2011

- Participation in Catalan TV National Channel programme “Cuines”, 2009, 2010

- Roundtable in Catalan TV National Channel on the kitchen hunting, 2010

- Selected to prepare the 2011 Representation Dinner of Catalan Regional Government (Generalitat de Catalunya) for the World Travel Market – 110 VIP Covers, November 2011

- Article http://www.arte-culinario.net/_comiols_.ws in 2012

- Wine Tasting & Pairing Dinner Events with collaboration of Vega Sicilia, Abbey Retuerta, Celler Capçanes. Llac Vall, Perinet, Castell de Perelada, Moet Chandon, Taittinger, Miquel Gelabert, Abadal. Agusti Torello i Mata

- Book “Corpus del patrimonio culinario catalan”, Publisher, La Magrana, 2002 – a book representing the best of Catalan Recipes by the most renown Chefs (Ferran Adria, Santi Santamaría, Carme Ruscalleda, Quim Hernandez, and others)

- Responsible to run the event for EU Ministers of Foreign Affairs and VIPs, 120 covers, 1992

- Publication of Book “Pels indrests del bon menjar”, Ed B.C.R. Promocions editorials s.l. 1988

- Publication of Book “Cuina Catalana” The new Recipes by the most renown Chefs (Joan Roca, Ruscalleda Balam, Fina Puigdevall, Paco Perez, Jaume Subirós, Nandú Jubany, Quim Hernández, and others) Note: Kindly check the website and facebook page of my Restaurant Comiols for references to our cuisine and for more information, pictures and media articles related to my work.

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