Photography Pierre Van Oost Chef Ambassador. Cook & Chef Institute
A wide blade, a precise edge, a good grip, "finesse and balance"! Do you know what I am talking about? Knives, one of my passions! BERGNER is quality.

Pierre Van Oost

Signature Chef

Born in France, he is an agronomist and an international chef. He has been and continues to be a part of the history and establishment of culinary culture in Bolivia.

He has been:

  • Managing director and executive chef at the German 'Reineke Fuchs' Restaurant, 'Chalet La Suisse' Restaurant and the 'Oberland' Hotel-Restaurant, among others.
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Born in France, he is an agronomist and an international chef. He has been and continues to be a part of the history and establishment of culinary culture in Bolivia.

He has been:

  • Managing director and executive chef at the German 'Reineke Fuchs' Restaurant, 'Chalet La Suisse' Restaurant and the 'Oberland' Hotel-Restaurant, among others.
  • Ex-Vice President of the La Paz Departmental Chamber of Gastronomic Businessmen.
  • Founder member and ex-President of the La Paz Chefs Association.
  • Organiser of the 'FISEGH 98' Festival (International Event for Gastronomic & Catering Services).
  • Organiser of the 'Novo Trinitario Gastronomic Festival', Trinidad, Bolivia, in its 2 editions.
  • Organiser of the 'Novo Trinitario Culinary Event', Trinidad, Bolivia, in its 5 editions.
  • Member of the organising committee for the 'An Encounter with Wine' (exhibition of Bolivian and international wines), La Paz, Bolivia, in its 2 editions.
  • Member of the directorate for the Bolivian Movement for Gastronomic Integration (MIGA).

Co-owner of the 'La Abuelita' Restaurant (New Bolivian & International Cuisine), La Paz, Bolivia.

Juror for national and international culinary competitions.

A guest and speaker at various festivals and conferences in Puno (Peru), Bogota Wine & Food Festival 2013 (Colombia), Apega Congress 2016 in Lima (Peru).

Culinary advisor, external academic consultant and chef-instructor (Los Andes University, CARITAS Denmark – Lípez Consortium, AUTAPO Foundation – Red Amazónica, FOBOMADE, SOBOCE – Jisunú, PROINPA, Rimisp, MIGA …).

Food critic for the 'Conexión Gourmet' magazine.

Co–author of the book “Reflejo Culinario de los Lípez – Variaciones sobre Quinua Real y llama”.

Co-author of 'Paleta de Sabores de la Gastronomía Bolivian' (ICCO - ACB).

Member of the La Paz Chefs Association directorate.

Member of the Advisory Board for the Bolivian Movement for Gastronomic Integration (MIGA).

 

President of the Bolivian Chefs Association (ACB).

 

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Recipes. The Cook & Chef Institute
 
Recipes by Pierre Van Oost
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Pierre Van Oost

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What makes me go on? The idea of sharing a little of what I have learned

News Chef Ambassador. The Cook & Chef Institute