Christian Bacalla

As a dedicated chef with a strong foundation in molecular gastronomy, I have spent the past year refining my skills in innovative cooking techniques and ingredient manipulation. Working in a high-level culinary environment has deepened my passion for the science behind food, driving my interest in research and development. I am eager to transition into an R&D chef role where I can apply my creativity, problem-solving abilities, and technical knowledge to develop new food concepts, improve formulations, and explore groundbreaking culinary innovations. My goal is to bridge the gap between science and gastronomy, crafting unique and scalable solutions that push the boundaries of modern cuisine.

Passionate chef with one year of experience specializing in molecular gastronomy. Skilled in innovative cooking techniques, ingredient transformation, and the science behind food. Currently seeking to transition into an R&D chef role to apply creativity, technical expertise, and problem-solving skills in developing new food concepts and culinary innovations.

Holding a degree in culinary arts, I have developed a strong foundation in cooking techniques, food science, and kitchen operations. My education, combined with hands-on experience in molecular gastronomy, has deepened my understanding of ingredient interactions and innovative culinary methods.