Jaime Chavez :: CHEF'S ROLL :: The Professional Chef Network

Jaime Chavez

I cannot define a single moment that made me want to become a cook; it was something that was always a part of me & came naturally. It was an outlet that allowed me to be myself. When I cook I try to find potential in all the ingredients that I use. I look for possibilities in the simplest things.
Sirena Cocina Latina
EVENTS
6th Annual Berry Good Night (Berry Dinner): Now in its sixth year, Berry Good Night celebrates local growers, ranchers, and producers, along with championing the ideology of sustainable food. It unites kindred spirits—artisans, food activists, farmers, ranchers, winemakers, brewers, writers, chefs, restaurateurs and dedicated locavores—for an evening of conscious conversation over a sensory sustainable feast.
EDUCATION & EXPERIENCE
Sirena Cocina Latina. San Diego, CA
Executive Chef
Hilton Bay Front. San Diego, CA
Line Cook
Festen Gastronomico. Tijuana, BC
Chef Instructor
El Cingle. Barcelona, Spain
Chef De Cuisine
Cantolao Peruvian Restaurant. Puerto Montt, Chile
Executive Chef
Emilio Peruvian Fine Dining. Santiago, Chile
Sous Chef
INACAP. Santiago Chile
Culinary Student
SKILLS & EXPERTISE
BOH operations
Kitchen management
Leadership
Time management
Baking
Food styling
Food/menu costing
Inventory control
Staff training
Lectures/classes
Expediting
Food industry consulting
Food sanitation
Safe food handling
Sauces
Training
The respect for the products we use is the most important thing in our kitchen. So we encourage the purity of the ingredient utilization. Letting them to bright for them selves.
GALLERY
Jaime Chavez
Jaime Chavez
San Diego, CA
United States

Sirena Cocina Latina
Executive Chef


I come from a family of bakers in the south of Chile. Cooking had always been essential in my upbringing. I cannot define a single moment that made me want to become a cook; it was something that was always a part of me and came naturally. It was an outlet that allowed me to be myself.  When I cook, I try to find the potential in all the ingredients that I use. I look for the possibilities in the simplest of things. I graduated from culinary school in my home country, where I studied international cuisine and began exploring the endless prospects that were presented in food.  My search for possibilities took me to Spain to study under and work closely with talented and renown cooks; revolutionaries in their field. What I learned from there later led me to Mexico, where I shared my experiences and taught others about the endless potential in cooking food.  Now, I wish to provide a way for anyone to enjoy and experience those possibilities through my culinary creations.