Photography Martino Pace Chef Ambassador. Cook & Chef Institute
It is an honour for me to represent Bergner in Panama as I think it is essential to have good tools to create new recipes... after all you need more than just the raw materials and creativity.

Martino Pace

Signature Chef

From my earliest days I have loved cooking and trying new flavours, though my Mum would tell me off when she saw the state in which I left the kitchen.

When it came to choosing high school, the choice was clear: I would focus all my energy, my creativity and my inquisitiveness on the world of flavours and aromas. Luckily in Italy, my home country, the culinary...

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From my earliest days I have loved cooking and trying new flavours, though my Mum would tell me off when she saw the state in which I left the kitchen.

When it came to choosing high school, the choice was clear: I would focus all my energy, my creativity and my inquisitiveness on the world of flavours and aromas. Luckily in Italy, my home country, the culinary arts have a lengthy tradition, exported throughout the world. So, there was no doubt I would be well prepared and receive good training. Living in Padua, I decided to to attend I.P.S.S.A.R.P. d'Abano, the well-known, strict catering and tourism school. There I would make the most of myself and bring great joy and satisfaction to all my teachers, to whom I extend an affectionate greeting.

From the first years of schooling, when the theoretical classes alternated with stressful practical classes in the kitchen, I began to offer my services as a kitchen helper to major restaurants in the city, to better know the secrets of the kitchen and learn from and alongside great teachers, each with their own specialisation. At 15, I was lucky enough to start the summer in the kitchens of the most famous tourist hotels in Northern Italy. In fact, when school closed for the holidays, I went to work and continued to do so until graduating in 2009. This gave me in-depth knowledge of the work of a chef and has helped me to mature and grow professionally.

Having obtained my diploma, in 2009 I decided - with the support of my family - to begin my professional life in Panama. My youth proved to be no barrier and I was able to successfully integrate into this new culture. I have great affection for this land which has welcomed me with open arms and opened up many doors to me. 6 years passed, during which I was able to see and discover the local flavours. Nowadays, I am trying to create a new culinary culture which, for me, is a mixture of typical flavours with techniques from my country.

I have consulted on various local projects and, currently, I am the regional chef for the Angelo Po and Unox brands. We have developed a fine understanding and they provide me the opportunity to pass on my knowledge of technology and the use of combo ovens. Moreover, as a council member of ITALY-PANAMA COMMITTEES, I aim to foster the 'made in Italy' culture, organising gastronomic events in the country.

For the last two years I have been the chef at the 'Caliope' restaurant, whose philosophy is unlimited fusion cooking. There, they mostly use local products, but with a European touch and style. 

 

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Recipes. The Cook & Chef Institute
 
Recipes by Martino Pace
News Chef Ambassador. The Cook & Chef Institute News Chef Ambassador. The Cook & Chef Institute

Martino Pace

Photography news Martino Pace

My creativity keeps me awake at night. Sometimes I have dreams about ingredients, so I feel that going to markets looking for the best produce fires the imagination

News Chef Ambassador. The Cook & Chef Institute