Jorge Sancho
Vienna
Summary
A dynamic and experience chef with a rich background in Mediterranean, Pan – Asian, and children’s cuisine. I bring a unique blend of culinary expertise hones across multiple international environments. Having worked in renowned kitchens in Austria, India, France, Italy and Spain, I have developed a deep appreciation for diverse cuisines and a collaborative, customer-focused approach. My leadership in culinary operations, ability to create exceptional dining experiences, and expertise in event organization make a well – suited for a role that requires attention to cultural diversity and excellence. Area of expertise Mediterranean – (Spanish, Italian, French) Pan Asian Children’s food (Age 0–10years) Kitchen Management & Leadership Event Planning & Catering Customer – Focused (Dining experiences)
Overview
12
12
years of professional experience
Work History
Head Chef
Cupra Bar Garage (Querfelds Familie)
06.2025 - Current
- Designed the full food recipe / Menu for the venue, aligning with the brand concept and culinary standards.
- Contributed to the project development until its termination due to licensing and government safety regulations regarding space capacity and kitchen operations.
- Collaborated across multiple kitchens under the Querfelds Familie group (Mozart, Crossfields, Das Bootshaus, and landtmann’s original manufaktur-Central Kitchen)
Head Chef
Spears
04.2025 - 05.2025
- Introduced and implemented a new food menu adapted to local market trends and customer preferences.
- Managed day-to-day kitchen operations and upheld quality standards.
- The restaurant was nearing closure during my tenure and permanently shut down two months later.
- Brief tenure
Chef de Partie
Paco Restaurant
07.2023 - 09.2023
- Supervise the preparation and presentation of authentic Spanish Tapas dishes
- Maintain the highest standards of food quality, hygiene, and safety
- Mentored junior kitchen staff, ensuring skill development and efficiency
- Assist in menu development, introducing innovative tapas creations
- Oversee kitchen operation, ensuring seamless service during peak hours
- Maintain consistency in food preparation, plating, and portion control
- Foster a collaborative and positive work environment with colleagues and management
- Spanish Tapas
Chef & Kitchen In-Charge
Foodlink
10.2018 - 05.2020
- Managed overall kitchen operation, from ingredient sourcing to final plating
- Designed and prepared diverse menus catering to international guests
- Ensured adherence to food safety regulations and kitchen hygiene standards
Cook (Vegetarian Cuisine)
PTDC
09.2018 - 09.2019
- Prepared variety of vegetarian dishes for a community restaurant
- Focused on fresh organic and locally source ingredients
- Managed kitchen operations, maintaining efficiency and high quality output
Chef (Children’s Cuisine)
Club Med Serre Chevalier
07.2018 - 09.2018
- Designed and prepared nutritious and appealing meals for children aged 0-10
- Ensured allergen-free and dietary restricted meal options
Chef de Partie, (Weddings & Events)
Bal Hotel – Spa (5 Star Hotel)
05.2015 - 05.2016
- Specialized in large – scale event catering, including weddings and communions
- Worked under the supervision of Chef Alex Sampedro to maintain luxury dining standards
Chef (Innovative Cuisine)
Restaurant Taberna 985
06.2013 - 12.2014
- Created and developed innovative dishes under Michelin- Starred Chef Ricardo González Sotes
- Focused on modern cooking techniques and ingredient pairings
Education
Diploma - Hospitality
Escuela De Hosteleria Y Turismo De Gijon
Gijon, Spain ( September 2011 To March 2013)03.2013
Degree - Photography direction and Camera operation
Eacine (Escuela Andaluza De Cinematografía)
01.2007
Skills
- Teamwork
- Time management
- Work ethic
- Problem solving
- Communication
- Adaptability
- Leadership
Languages
Spanish-Native
English-Fluent
Italian-Fluent
German – Basic (learning in progress)
Timeline
Head Chef
Cupra Bar Garage (Querfelds Familie)
06.2025 - Current
Head Chef
Spears
04.2025 - 05.2025
Chef de Partie
Paco Restaurant
07.2023 - 09.2023
Chef & Kitchen In-Charge
Foodlink
10.2018 - 05.2020
Cook (Vegetarian Cuisine)
PTDC
09.2018 - 09.2019
Chef (Children’s Cuisine)
Club Med Serre Chevalier
07.2018 - 09.2018
Chef de Partie, (Weddings & Events)
Bal Hotel – Spa (5 Star Hotel)
05.2015 - 05.2016
Chef (Innovative Cuisine)
Restaurant Taberna 985
06.2013 - 12.2014
Degree - Photography direction and Camera operation
Eacine (Escuela Andaluza De Cinematografía)
Diploma - Hospitality
Escuela De Hosteleria Y Turismo De Gijon
Education
Additionally, I received training and honed skills in preparing a diverse range of South Indian and North Indian vegetarian and non- vegetarian Indian dishes while in India
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