Chef Isaac Pacheco

14
May
2012

Name: Isaac M. Pacheco

Certification: CCC- Coming Soon

Present Employment:  Chef de Cuisine – The Peabody Hotel Group / 2010 – present. Orlando, FL

Previous Employment: Chef de Cuisine – Fisher Island Club / Miami, FL

Schooling/Training: Johnson and Wales University / North Miami Campus

Mentor Chefs: Alex Rosado – Executive Chef/ Little Palm Island Resort, John Sully- Corporate Chef / Royal Caribbean Cruise Line , Alfred Portale-Chef Owner / Gotham Steak and Gotham Bar & Grill, Michael Pirolo-Chef Owner Pubbelly & Macchialina Taverna Rustica

How did these Chefs impact your career?

They truly taught  me to appreciate the essence of a refined palate, the evolution of flavors throughout a consistent technique and the attention to detail. Also to understand sense of urgency on the field at all times and to create, execute a memorable experience in search of appreciation and guest fulfillment without short cuts.

Favorite dishes to prepare:

Fresh Fish, from a local Yellow Tail Snapper to a Hawaiian Blue Fin Tuna Toro, it’s a unique experience to prepare and understand such a delicate ingredient and the memorable result behind them.

Favorite foods to eat:

Steak’s and Chop’s .Truly enjoy the experience from a properly cooked Meat, Pork or Lamb. Truly fascinated with the culture and history behind each animal individual process.

Favorite cook book?

Alinea by Grant Achatz, Culinary Artistry and The Flavor Bible by Andrew Dornenburg, Perfect Parings by Evan Goldstein to mention a few.

Ingredients you could not live without?

Butter and Lemon. For me they are key components for the beginning and ending of a remarkable recipe.

What gives you pleasure on the job every day?

My daily inspirations to vastly surpass my guest and audience expectations leading them to crave more! Every day I have amazing opportunities, memories and experiences in which I’ve learned, grown, adapted, and succeed in multiples areas of Hospitality Food & Beverage operations in the last 16 years, and the opportunity of sharing this experience with my associates, guest and peers is really enjoyable and rewarding.

What advice do you have for new Culinarians?

To believe in themselves, anything is possible. Just have to work harder every time to achieve your individual professional goals. Continuous reading and research is definitely the key of success. TASTE everything that comes out of your station or kitchen. Live & Learn!

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