Meet the Chef

His enduring passion for food and his commitment to excellence has taken him to many countries where he acquired new skills as a chef and gained valuable insight into all aspects of the catering industry.

 

Paco started his career as a young chef in his native Italy, where he learned the importance of seasonal and local ingredients making this the basis of his philosophy.

 

 During his time in Switzerland, Paco came to appreciate that punctuality, good organization and discipline are paramount in every professional kitchen.

 

His culinary skills were further enhanced in Paris where he learned that the art of food presentation is the first step toward a great success, coupled with an understanding of the importance of a balanced blend of textures and flavours.

 

Ever ready for a challenge, Paco eagerly accepted the opportunity to work in Finland and Russia where he was able to further develop his style of cooking and acquired an appreciation of the local cuisine.

 

In 1998, accepting the position of Chef de Partie at the Anton Mosimann Private Club in London, Paco was soon promoted Sous Chef in the Party Service Department where he learned how to cater to the very highest standards.He eagerly embraced the Mosimann philosophy of striving for perfection whatever the environment, be it in the middle of a field in Kent with no running water or at Buckingham Palace.

 

In 2003, with the depth and breath of his experience in the industry, Paco decided, to take on the ultimate challenge by establishing a catering service that allowed him to express in full his passion for creating innovative and classic cuisine using only the freshest ingredients. Thus began Standbychef.

 

Since establishing Standbychef, Paco and his team of committed professionals have had the privilege to cater for many satisfied clients and are very much looking forward to assisting you with your next event.