Photography Pierre Van Oost Chef Ambassador. Cook & Chef Institute

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