Photo of The Earl goes here
Desert
Tahini ice cream with basil sponge
A custard based tahini ice cream with a basil micro-sponge from a syphon, paired with sesame seeds and crispy guanciale
Osgar Mandle
Chef de Partie · Haute cuisine
Barcelona
Open to stages & kitchen work
Chef de Partie with over two years in fine dining.
Studying haute cuisine, food science and restaurant business at the Culinary Institute of Barcelona.
Bronze medals at the Catex Culinary Olympics and Irish Healthy Home Chef, 2023.
Looking for stages and kitchen work.
About Me
Photo of Osgar goes here
I'm a Chef de Partie with over two years experience in fine dining at Douglas Hyde Restaurant, Kilronan Castle, in Ireland. I trained across every section of the kitchen there, from starters and mains to pastry, this lead me to want to improve my skill set and decided to enroll into culinary school.
Now I'm in Barcelona, studying haute cuisine, advanced food science and restaurant business at the Culinary Institute of Barcelona.
I work best in fast, high-pressure services. I care about plating and food photography, and I'm always looking to learn new, modern or classic techniques.
Experience
Kitchens, competitions and everything in between.
Education:
Awards:
Skills & languages:
Dishes
A few plates I'm proud of.
Photo of the Po' Boy goes here
Starter / one bite
Smoked mussel mushroom
Mussels cooked in white wine then smoked, placed inside a smoked mushroom topped with a mussel white wine foam
Photo goes here
R&D
Mango sticky rice egg
Sticky rice and coconut milk jelly with a spherification of mango, was a play on mango sticky rice made to look and act like a fried egg
Get in Touch
For stages, kitchen jobs or private events, email is the quickest way to reach me.
Kitchen ticket · contactNo. 000001
Email
Osgartheviking@gmail.com
Phone
+353 83 864 4359
Instagram
@osgar.mand
Based in
Barcelona, Spain
Thanks for reading. Osgar