My name is osvaldo kreku and I’m a chef with over seven years of fine dining experience in fine dining and modern hospitality. My journey in the kitchen has been shaped by a deep respect for ingredients, a love for service, and a passion for bringing people together through food.
I believe in creating dishes that are both soulful and precise — balancing bold, memorable flavors with refined techniques. From curating menus to leading kitchen teams, my focus is always on consistency, creativity, and creating experiences that guests remember.
Whether developing innovative concepts or elevating familiar favorites, I approach every plate with care and a drive to push boundaries. I’m excited to share my work with you — and perhaps, begin a conversation about how we can bring something special to your table.
About Me
My journey with food began long before I stepped into a professional kitchen. At the age of 14, during a trip to Florence, Italy, I had my first true encounter with flavor. The intensity, simplicity, and soul of Italian cuisine sparked something deep in me — a fascination with how food could tell stories, evoke memories, and connect people. From that point on, I was hooked.
Driven by pure curiosity and passion, I began teaching myself to cook. I’d spend hours studying techniques, recreating dishes, and experimenting with ingredients — learning through YouTube, cookbooks, and relentless trial and error. Cooking became more than a hobby; it became a way of expressing myself.
At 18, I began my professional career at Pétrus by Gordon Ramsay in London, a Michelin-starred restaurant. I joined as a commis chef, but thanks to my strong foundation and hunger to learn, I quickly progressed. Within a month, I was promoted to chef de partie, and six months later, I stepped into the role of junior sous-chef. My time at Pétrus — where I remained for two years — was transformative. I was immersed in the intensity of fine dining, learning from the best, and sharpening every aspect of my craft under pressure.
I then advanced to become senior sous-chef at London House in Battersea, another Gordon Ramsay establishment, where I spent two years leading teams, designing menus, and helping to maintain the high standards expected across the group. My role allowed me to manage kitchen operations, develop younger chefs, and refine both my creative and leadership skills.
Over the years, I’ve grown not just as a chef, but as a thinker, a team leader, and a collaborator. I approach food with a balance of precision and imagination — always seeking new ways to surprise and satisfy. My style blends classical techniques with bold, modern ideas, and above all, I strive to create food that brings joy.
This portfolio is a reflection of my journey so far, and the standard I carry into every kitchen I step into.
My journey with food began long before I stepped into a professional kitchen. At the age of 14, during a trip to Florence, Italy, I had my first true encounter with flavor. The intensity, simplicity, and soul of Italian cuisine sparked something deep in me — a fascination with how food could tell stories, evoke memories, and connect people. From that point on, I was hooked.
Driven by pure curiosity and passion, I began teaching myself to cook. I’d spend hours studying techniques, recreating dishes, and experimenting with ingredients — learning through YouTube, cookbooks, and relentless trial and error. Cooking became more than a hobby; it became a way of expressing myself.
At 18, I began my professional career at Pétrus by Gordon Ramsay in London, a Michelin-starred restaurant. I joined as a commis chef, but thanks to my strong foundation and hunger to learn, I quickly progressed. Within a month, I was promoted to chef de partie, and six months later, I stepped into the role of junior sous-chef. My time at Pétrus — where I remained for two years — was transformative. I was immersed in the intensity of fine dining, learning from the best, and sharpening every aspect of my craft under pressure.
I then advanced to become senior sous-chef at London House in Battersea, another Gordon Ramsay establishment, where I spent two years leading teams, designing menus, and helping to maintain the high standards expected across the group. My role allowed me to manage kitchen operations, develop younger chefs, and refine both my creative and leadership skills.
Over the years, I’ve grown not just as a chef, but as a thinker, a team leader, and a collaborator. I approach food with a balance of precision and imagination — always seeking new ways to surprise and satisfy. My style blends classical techniques with bold, modern ideas, and above all, I strive to create food that brings joy.
This portfolio is a reflection of my journey so far, and the standard I carry into every kitchen I step into.
