Steak chain insists its kitchens are in safe hands after luring top chef from hotel sector

Steak chain Gaucho insists the recent appointment of Max Castaldo as its new executive chef will have a major impact on its business due to his comprehensive knowledge of the “inner workings” of commercial kitchens.

As reported by FEJ back in December, Mr Castaldo is part of a new-look management team at Gaucho following its emergence from administration under investment banking owners Lomo Bidco.

The Argentinean-born chef has worked at some of the world’s most renowned South American and Asian restaurants, giving him a wealth of experience producing top quality food and leading multiple teams of chefs.

His role at Gaucho will see him researching and developing the restaurant’s menus on an ongoing basis, with his experience in consultation vital to his role in coaching and training chefs.

“His comprehensive understanding of the inner workings of a kitchen will be beneficial to the group, as well as his strong commitment to quality, sustainability and innovation,” the company stated.

Mr Castaldo’s most recent position was at The Lanesborough Hotel, where he worked as head chef (and interim executive chef) from July 2017.

The role saw him overseeing the hotel’s F&B outlets and events, including Céleste, the 1 Michelin-starred restaurant. He managed a brigade of over 50 chefs, working with the executive head of food and beverage to develop new menus for all outlets of the hotel, with a focus on seasonality and local produce.

He began his career in 2010 at Nobu Berkeley Street, gaining experience of Japanese cuisine by working at its sushi bar. Following that he moved to 3 Michelin starred restaurant Lasarte in Barcelona as junior sous chef, working across various sections of the kitchen.

He then moved to Sushisamba as sous chef, responsible for delivering a high volume of impeccable fusion food before stints at the Rosewood Hotel and W London Hotel. At the latter he oversaw the hotel’s culinary department, he fully restructured and developed the F&B concept, creating innovative dishes and bespoke menus for each outlet separately.

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