Mario Pico
Madrid,MADRID
Summary
My name is Mario Pico, a 27-year-old Spanish chef based in Copenhagen with over 7 years of international culinary experience across Spain, the UK, and Denmark. Highly adaptable and passionate, my background ranges from high-end fine dining to dynamic leadership as a Sous Chef and executing private events. Driven by continuous growth, I bring a modern, versatile perspective to gastronomy.
Overview
2
2
Languages
7
7
years of professional experience
Work History
Private Chef & Events
Self employed
Copenhaguen
09.2025 - 10.2026
- Organised and executed private dinners and events for clients in Copenhagen.
Planned menus, handled purchasing, prepared food, and coordinated service.
Adapted menus and service for different group sizes and event needs.
Sous Chef
GANNI
Copenhague
09.2025 - 11.2025
- Prepare daily menus and deliver service in a high-volume canteen.
Coordinate kitchen organisation and quality control during each service period.
Maintain a positive team environment while supporting daily kitchen operations.
Stage
OSIP⭐️
Bruton UK
05.2025 - 06.2025
- Built culinary skills during 1-month stage at Osip restaurant.
- Supported team workflows to improve kitchen collaboration and efficiency.
- Studied Osip farm-to-table approach to strengthen sustainable cooking understanding.
(CDP) Chef de partie
OSA⭐️
Madrid
02.2023 - 04.2025
- Prepared seasonal game produce alongside traditional cuisine for daily service.
- Operated as pastry chef, developing and executing pastry section workflows.
- Managed hot section service and maintained consistent quality on the pass.
- Oversaw station operations to keep workflow steady and standards high.
- Designed and plated desserts to match fine-dining presentation requirements.
- Delegated tasks to commis chefs and junior staff for coverage.
- Executed precise plating across all dishes with careful attention to detail.
- Supervised stock control to protect freshness of all ingredients.
- Reduced food waste through efficient storage and inventory practices.
(CDP) Chef de partie
Molino de Pez
Barcelona
02.2022 - 02.2023
- Carried out cleaning, filleting, deboning, and portioning to restaurant standards.
- Handled and stored fish correctly to maintain optimal freshness.
- Prepared and cooked fish-based dishes using recipes and presentation guidelines.
- Used grilling, baking, frying, steaming, and poaching as required.
- Checked seafood deliveries to confirm quality and freshness standards.
- Monitored product freshness and discarded items missing quality benchmarks.
Chef Helper
FISHIOLOGY⭐️
Barcelona
05.2021 - 02.2022
- Prepared seasonal produce and seafood with house-cured meats and charcuterie daily.
- Prepared fish using specialised techniques and consistent cooking methods.
- Maintained close attention to food quality and plate presentation details.
- Followed food safety and hygiene checks to keep service compliant.
- Created new fish dishes through creative seasoning and presentation ideas.
(CDP) Chef de partie
LA LLUNA
Madrid
01.2020 - 02.2021
- Built seasonal menus using ingredients grown in restaurant gardens.
- Managed orders and supported development of new à la carte dishes.
- Created and refined tasting menu dishes for service consistency.
- Presented offerings at culinary events to engage visiting guests.
- Demonstrated dessert techniques that improved product preservation during storage.
- Maintained cleanliness, hygiene, and kitchen organisation across hot and prep areas.
- Supervised hot section operations to keep food quality consistent during service.
Education
ESHTM
Madrid2017
GASTRONOMIX
Madrid2017
Juan de la Cierva
Madrid2015
Skills
- Ability to work under pressure
- Team collaboration
- Operational proactivity
- Problem-solving under stress
Languages
Spanish
Proficient
C2
English
Upper Intermediate
B2
Hobbies and interests
- I love nature, and in my free time I enjoy escaping to the mountains for a walk, having a good coffee, visiting local markets, and socializing with different people.
- Visiting different restaurants and exploring new places.
Additional Information
- Kindness, politeness, and respect
- Patience and attentiveness
- Empathy and tolerance
- Dexterity and agility
- Initiative, willingness to learn, creativity, and innovation
- Social awareness
Timeline
Private Chef & Events
Self employed
09.2025 - 10.2026
Sous Chef
GANNI
09.2025 - 11.2025
Stage
OSIP⭐️
05.2025 - 06.2025
(CDP) Chef de partie
OSA⭐️
02.2023 - 04.2025
(CDP) Chef de partie
Molino de Pez
02.2022 - 02.2023
Chef Helper
FISHIOLOGY⭐️
05.2021 - 02.2022
(CDP) Chef de partie
LA LLUNA
01.2020 - 02.2021
ESHTM
GASTRONOMIX
Juan de la Cierva