NATALIE VALENZUELA
Chef, Caterer, Food Stylist .
Natalie Valenzuela.
Chef, Caterer, Food Stylist .
All about Natalie,
Her inspiration, her style of cooking.
I like to describe myself as a creative wholesome chef, I'm
inspired by colour, seasons, cooking magazines of the past, cinema,
travel & farmers, wild places, the good old days..
Jamie Oliver was my first chef crush, I used to watch him on SBS after
school as the Naked Chef.
Special mention to Huey's Cooking Adventures who I would watch on
tv at 6pm, he would often cook outside on the BBQ, in my opinion very
ahead of his time.
I was 14 when I got my first job at an Italian restaurant as a waitress, from then on I began to buy cook books and fashion magazines, it was also the beginning of my education to the vibrant world of hospitality. The bustling energy, the interplay of flavors, the crazy chefs & owners and the symphony of service ignited my passion for the industry.
For over 20 years, I've been immersed in every facet of hospitality – absorbing wisdom from chefs, bartenders, sommeliers, restaurant owners and FOH. I've embraced a journey that began with on-the-job learning, evolving into a self-taught cook, and further maturing through professional experiences, such as Chez Panisse & Ducksoup. I was also Jewelry Editor assistant at Vogue in 2011 and editorial intern at Bon Appetite Magazine in 2011/2012. What a time!
In December 2020, a passion project bloomed. Brunch Bar, nestled in the volcanic & lakes district of Chile. Here, amidst pristine landscapes and seasonal harvests, I advocated for the connection between clean, local produce and delightful food. I cultivated a network with farmers and producers, crafting a haven that united community and flavour. Nurturing community through food. Brunch Bar was more than just a cafe, it was a place to learn and tell stories through the simplicity of delicious food, travel & life adventures. By showcasing the art of well-farmed produce and my unique culinary style, I not only fed appetites but also nurtured a community with wholesome, soul- satisfying meals.
My transition to a yacht & ranch chef was driven by my curiosity & willingness for challenge and creativity in unique environments. It's a role that requires not just culinary capabilities but a specific mindset—one I embody: poised, adaptable, inventive, and resolute. My passion for food, artisan craft, textiles & design drive me to constantly experiment with new flavours and techniques, be inspired by nature & other culinary creators.
Cooking brings me a lot of joy, creating & sharing food experiences with clients is fulfilling.
Thanks for checking me out.
I'd love to work with you for your next event & culinary needs.
Please reach out.
Natalie
xo
+56944746306
