Marc De Dios Sabarich

Private Chef for athletes.

Since January 2021 working between the United States and Spain with Ricky Rubio (Current player of the NBA franchise Cleveland Cavaliers).

Linked with the main nutritional staff of the FC Barcelona: Maria Antonia Lizarraga and Mireia Porta

In charge of creating menus, buying local products and cooking according to the needs of each athlete and their families.

Use healthy culinary technics avoiding fried and processed food and other non-healthy products

Some of my Clients:

Marc Gasol, Ricky Rubio, Ronald Araujo, Cory Higgins, Thomas Vermaelen, Kevin Serfain, Pierre Oriola, Martin Breithwaite, Kyle Kuric and some others

• Met with clients to outline desired goals and prepared quotes for overall catering costs.
• Lead a team to obtain the best results on preparing each event
• Ordered food items and supplies needed to fulfill catering jobs.
• Cooked for large groups of people and managing various types of food for large events.
• Created catering menu based upon client specifications, event type, dietary needs, and budget.

• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
• Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
• Prepped ingredients ahead of time to increase cooking and service speed.
• Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.

The most important restaurant in Barcelona about mediterranean healthy food.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Coordinated with team members to prepare orders on time.

School Canteen where I work as waiter and chef assistant, serving an average of 300 students' meals per day with a team.

• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
• Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.