Hello I am Perkunas

Looking for a private chef job for this season and restaurant consulting services.

Philosophy

All what I do relates to unity and living a life in harmony an balance with the environment, which brings happiness and abundance for everyone. Since 2012 I been cooking and growing my own foods, the level of cuisine that comes out of that energy and by using the fresh ingredients have no compare. I am looking forward to share that knowledge with all businesses and individuals that resonate with nature’s wisdom and all the benefits that come with it.

Cooking Styles

Fusion International Cuisine, farm to table, healthy gluten free, vegetarian, raw living cuisine mainly.

In my early days I was exploring into the alchemy of herbal and plant medicine, super foods and started creating recipes since the age of 7, although through family bounds, have experience on Peruvian traditional, could not help but to innovate into a unique cuisine to start. I am self though mostly, but I have the fortune to absorb cooking styles by working with Mexican, German, French, Indian, Chinese and Japanese chefs.

I am highly creative, my specialty, because I love is so much, Is to work in different ingredients and use my ability to compose and fluidity of flavors , textures and emotions.

The Last Years

I have been training chefs and creating menus for over 7 years

Creating culinary art experiences

Working in restaurants for a few years

Cooking since childhood. 

Experience

My experience in restaurants and catering services, this is my formal  experience below. 

I do have lots of experience, but I am looking to experience something different, thanks, looking forward to hearing from you.

Jan 2005 - Nov 2005 Good Mood Food> Huntington Beach California

80% Raw Living Cuisine 20% Vegetarian . Mediterranean Style 

Cook- Prep- Front and Back End. 

Work will involve the competition of a 36 item menu, production, assembly, serving and all logistics aspects of a small restaurant with 10 tables. Back and front end work with opening and closing operations. 

Food production will include dehydration, prepping, sprouting, fermentation, living cuisine guidelines, knowledge of food combining, knowledge about herbology, healthy bacteria, seeds and large variety of condiments and enzymes preservation.  

Sept 2005 - May 2006 Cilantro Live> San Diego, California

100 % Raw- Living Cuisine Plant Based - Vegan Restaurant 

Prepping- Production - Assembly 

Menu items with 32 menu items. All raw. Tacos, Burritos, Soups, Tostadas, Pies, Tarts, Spring Rolls, Salads. They will use about 30 varieties of different hot chilli peppers. Fresh coconuts pre productions. Job also includes dehydration techniques. Salad bar pre production and assembly. 

May 2006 - August 2006 Ranchos Vegetarian Cuisine - Healthy Food Store 

Job intel the creation of menu items to go. 100 % raw, living cuisine. Full creation mode. Food cost and appreciation and selling price. I will create around 3 items each day and average 40 portions each.  Fresh snacks, raw pies and all sorts of desserts, salads to go, dehydrated cookies and gourmet raviolis, tortillas wraps, soups, pastas, lasagnas...

August 2006-Feb 2007 Google > Headquarters Mountain View Ca 

International -Gluten Free- Plant Based-Planning 3 item menus with available produce , 300 portions each item per each day. Team of 3 chefs. Also every week, working with Japanese, Chinese and Mexican Stations Chefs, Restaurant will serve 2,500 people each day.  

Chef job intel: Creation of sauces, menu items from scratch, also cook items on the grill, flat burners, Chinese wok high fire, sushi assemble, burritos assembly, masalas creations, marination, use of several international cooking styles. 

Dec 2006 - April 2018  Veggie Vibes 

60% Plant Based international- 40% Grass Feed and Organic Meats Fusion cuisine (Cooked-Raw) Gluten and dairy free.

Catering, Chef Services and Weekly Menu Delivery Service.

In San Diego and Shipping all USA

I was managing this business for all aspects.

Sourcing of produce, creating recipes, training cooks, accounting, marketing. 

Production of the weekly menu was an average of 40 weekly orders of an average or 18 items each order. Once a week shipping and delivery. Items will vary, juices, elixirs, cleansing packages, detox diets, high protein low carb items, salads, and international  influence menu items.  

Catering service about twice a month, will be 50 % vegetarian and 50% non-vegetarian with fish, pork, meat and chicken dishes for a variety of international cuisines. Indian, Thai, Peruvian, Mexican, Italian, Middle Eastern, Spanish, Hawaiian... I have been cooking since childhood.

We have some weddings, anniversaries, business meetings and events, festivals,  

Chef services will intel all sorts of creative cuisines, mostly at private residences which expect a high level of understanding of healthy cuisine but delicatessens complex flavors.

2018 break from cooking only

2019 only chef services and got Airbnb industry going until now

May 2021 Jan 2022  Paledora Selva – Chemuyil – Yucatan Peninsula - Mexico

Training cooks and menu creation

Using local ingredients, fusion Mayan Cuisine and International Cuisine

2022 Cuixmala - Eco Resort – Jalisco- Mexico  

Training cooks into healthy cuisine.  Creating dishes. Using the variety of ingredients they will produce in a 30,000 acre ecological reserve, 50 acre dedicated to food production.

My name is Perkunas

whatsapp

+16195732410

perkunascore@gmail.com

Born in Peru, resident in USA, currently in Thailand 

Travel with American password 

Here some of my dishes:

Experiences:

In Tulum/Mexico and San Diego, CA