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About Us

Our expertise lies in having experience the hard part of Back of House. We know how hard it is to find experienced staff therefore we only recruit the ones that have proven track record in the kitchen so that you don’t face the daily struggles of working with someone that still needs that little extra push.

This is not to say that we don’t appreciate people with less skills we just purely want to make sure that the staff you book through us really cuts the mustard.

At ChefWise we understand that every client has varying needs, that is why we provide a bespoke service to each of our clients.

MARIO OTVOS

I was born in Hungary and got the cooking bug at a very tender age through my father who always loved to cook and I always loved helping him prepare Sunday lunch which is a big tradition back home. I soon realised that cooking is what I want to do for the rest of my life so I journeyed on to work at some of the best kitchens Hungary has to offer.

In 2004 I decided it’s time to move on and came to the UK where I worked for hotels, contract caterers, agencies, gastro pubs, Michelin star chefs, conference and banqueting centres and event caterers.

Having experienced the many different sides of cheffing I finally found my passion in the private chef field.

Currently working madly on making ChefWise a trusted brand within the employment industry.

Pistacia Restaurant And Food Template
Norbert Nemes
Pistacia Restaurant And Food Template

I was born in Hungary.I got the passion for cooking when I was 10 years old.My father was a musician and my mother was a waitress in a popular restaurant close to my city where I was born. I've had free access to that restaurant's kitchen so it was kind of almost obvious I will end up working in the catering industry. 

I received my degree in cooking in 2004 and not long after I went to Germany where I worked for a year then I went on to a cruise ship to work for over 4 years, then a couple of years in Austria and I've been in the UK for over 3 years now. My knowledge expands to many different cultures cuisine of which I'm very proud.

Since been in the UK I worked for contract and event caterers and agencies.

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