How did you start your journey?
I like my clients to explore flavors and textures. I like to cook novelty cuisine, mixing dishes and flavors from Latin America, US, and Asia. I specialize in flavor explosions, not restricted to any one style, but rather incorporating knowledge from gastronomic trips across the world and bring them to my clients' tables with my own twist.
Where is your cuisine inspired from?
I always had a thing for smells and flavors. As a kid I would sit with my mother in the kitchen watching her cook and tasking everything before she put it in the pot or pan. My actual cooking days started in college. No I didn't go to culinary school, but since there was no one to cook for me anymore, I started exploring cooking. . Since at the beginning I was cooking for myself, I wasn't afraid to try new flavors and crazy smells. I went accumulating knowledge of spices, and different ways of cooking proteins and vegetables. I started cooking for friends and family, till I saw myself cooking for large groups of friends. Later on in life, a friend of mine came to me and asked me if I would open a restaurant with him. I agreed, and with the little savings we had we created one of the best restaurants in Bogota, Colombia, a recognized culinary metropolis.
Personal Chef | Alan Haime Chef | 2009 - Now
As a side business I have always cooked. I do it for the pleasure more than for the money. I have been hired by private home parties and large 150 person events. I do all the cooking in their establishment. I like to interact with them and suggest them stuff to cook and share ideas and experiences. Cooking is not a job, its a passion, and a great time to be with people.
Owner and Head Chef | Thezera Restaurant | 2006 - 2010
I was part owner, and head chef. I trained all the staff, and created all the dishes for the menu. Constructed the recipe manual for the kitchen, and trained both kitchen staff and waiter staff for pristine service. We created brunch menu, Argentinian Parrilla, and cooked dishes from Goat cheese rosemary chicken to baby lobster tails with crab cream sauce.
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?