Alberto Collarte

Originally from Santiago, Chile, Chef Alberto Collarte found his passion for cuisine at an early age, learning to cook with his father and grandmother.

A few months before graduating in Communications, his father passed away, inspiring him to change course and follow his cooking mentor and study at Culinary Santiago.

In 2003, Chef Alberto honed his skills in Mexican cuisine with an internship in Vallarta, Jalisco. Soon, he rose through the culinary ranks, on to Mexican/French restaurant Bianco with Chef Roger Dreier as a Chef de Partie, and then leading the kitchen of Tanino in La Paz, Baja California Sur, a place known for its quality and freshness.

His career turned again when he was invited to serve as a private chef on a yacht, allowing him to travel the world, starting with the west coast of North America down to Central America, from Alaska to Panama. From there, he continued on to sail the Caribbean and the Mediterranean Sea visiting Turkey, Greece, Montenegro, Malta, Italy, Spain, France, and more. For more than 7 years, he was able to savor and study the ingredients and techniques of each stop along the way.