Pedro Carrillo is a Spanish, Madrid born, Chef with more than 22 years with Accor group. He is currently the Executive Chef of Pullman Vung Tau, Vietnam.
Chef Pedro Graduated from the Hospitality School of Alcala de Henares in Madrid, Spain, trained at the famous École Lenôtre in France and is also specializing at the Basque Culinary Centre in San Sebastian.
Inspired from a young age by his grandparents who loved to cook and his mum who continues to prepare amazing plates, he has had culinary experiences in Madrid, Paris, Houston, Chicago, Minneapolis, Cuba, Cotonou, Myanmar, Thailand and now Vietnam.
He believes that Spanish tapas concepts can be applied in all kind of dishes which enables the chef to mix flavours and products in small plates or bites, allowing the guest the freedom to experience different tastiness in just one meal.
For Pedro, to be a chef is not only a profession but it’s a way of life and by remaining passionate enables all chefs to be inspired and innovative.
Executive chef at Pullman Vung Tau, Vietnam.
Describe your kitchen?
Mediterranean showcasing local and fresh products.
Favorite Chef Works item and why?
Springfield and Delancey coats, very comfortable and easy to wear. The Berkeley Bib apron is robust and resistant.
Kitchen commis and steward in Madrid.
Your favorite cookbook?
There are a lot: I’m reading now: “Arzak” from Juan Mari and Elena Arzak. Others: Kitchen confidential (Anthony bourdain), Modernist cuisine.
Diploma for participating in Bocuse d’Or Madrid final (2000). Accor excellence award F&B outstanding performance (2016).
Your cooking inspiration?
My mother and grandparents.
Your speciality dish?
Favorite dish to eat?
All kinds of tapas or small dishes.
Weirdest thing you ever ate?
snake and deep-fried scorpions.
Favorite ice cream flavor?
Vietnamese iced coffee.
Favorite wine (be specific)?
Marques de Riscal, Reserva, Rioja, Spain 2014.
Who would you most like to cook for?
Guests, family, friends.
Who would you least like to cook for?
People who waste food or don’t understand and appreciate the behind the scenes people that are behind our job and how hard it is.
Favorite things to do when not cooking?
Your latest project?
Come back to school to study in specializing at the Basque Culinary Centre and working on new room amenities presentations.
Favorite city and why?
Madrid, wonderful city with the best tapas of the world.
Your greatest indulgence?
Having the latest cell phones and gadgets.
Your all-time best culinary tip?
Be humble, passionate, innovative and inspiring when cooking. And a quote that I love: “You have to look at the world with the eyes of a Chef but with the spirit of a child” – Juan Mari Arzak.