Rodrigo Retamal
Silence in the kitchen. Volume on the flavor.
Welcome to Profichef. I am Rodrigo Retamal, an Executive Chef driven by technical precision. After more than 20 years leading kitchens across 5 countries, I created this space to strip away the noise and return to the essentials of gastronomy: the product, the technique, and the result.
International Trajectory
Czech Republic (Karlovy Vary)
Grandhotel Pupp & Savoy Westend Hotel
Led culinary operations for luxury hospitality, focusing on international standards, large-scale banquet operations, and fine dining excellence.
USA & Australia
Washington D.C. & Sydney
Developed versatile techniques in diverse culinary markets, adapting global trends to high-pressure environments.
Chile
Nestlé Professional & INACAP University
Specialized in food technology, product development, and training the next generation of professional cooks.
Industry Recognition
- 2021
1st Place – Racionální pokrm: Association of Chefs of the Czech Republic (AKC). - 2019
1st Place – Best School Catering: Association of Chefs of the Czech Republic (AKC). - 2018
Bronze Medal – Gastro Hradec: Culinary Carving Category.
Profichef is where professional technique meets sensory experience (ASMR). No words. Just cooking.
Frequently Asked Questions
Why don’t you speak in your videos?
Because flavor has no language. My philosophy is based on ASMR (Autonomous Sensory Meridian Response) and Low-Key aesthetics. I want you to focus on the sound of the sear, the texture of the ingredients, and the technique, without the distraction of a voiceover.
Are these recipes for home cooks or professionals?
Both. As an Executive Chef, I design every recipe respecting professional standards (scaling, technique, food safety), but I simplify the execution so you can achieve a 5-star hotel result in your own kitchen.
What equipment do you use?
I believe in minimalism. High-quality Japanese steel knives, heavy cast iron skillets, and precise temperature control. You don’t need a lab to cook well; you need respect for the tools.
Can I use your recipes in my restaurant?
Technique is universal. If you are a colleague in the industry, you are welcome to use these bases as inspiration for your own menus.