TEAMWORK, THE KEY
At FEDE PACHA&Co we are a team. A big family where the coordination and connection between all of the project participants provides the key to our success. Each person (chef, producer, farmer and coordinator) is an essential part of our structure.
FEDE PACHA GOIKOETXEA
PROJECT DIRECTOR AND HEAD CHEF
Fede is a chef, teacher, companion and advisor. He has inspired and directs a model capable of making reality of the Slow Food philosophy and introducing it to the business and cultural worlds.
He has put together a team of people who respect and follow him because he is a true leader, kind-hearted and authentic, the salt of the earth. A connoisseur of traditional Basque cuisine, of local produce and of the primary sector, he innovates and forges ahead, maintaining his essence to the full.
Fede works to create a lasting endeavour, so that all of us can access and enjoy food that’s good for ourselves, for those who produce it and for the planet.
• 2014- until today Coordinator of Diametro 200 and of Lurra Cafe (Chillida Leku)
• Extraordinary Prize from the Basque Academy of Gastronomy 2020
• 2013-2017 / 2000-2007 Cookery teacher at the Luis Irizar Cookery School
LUCHO CARRIÓN CASTRO
CHEF CONSULTANT AND TEAM & PROJECT COORDINATOR
Here we have the lively and energetic Lucho, a fine chef dedicated body and soul to expanding and developing the FEDE PACHA&Co. project. He grew up in Venezuela, deeply involved in developing gastronomy from the land, a field in which he feels completely at ease. He is the team’s most international spirit; thanks to his long career as a chef in restaurants of different countries as well as having taught at the Luis Irizar School in San Sebastián, Lucho brings the technique and multicultural touch that gives this project its added edge. He has worked in South America, France-Switzerland and Spain, but it is San Sebastián and the Basque culture and gastronomy that have stolen his heart. He contributes technique, verve and great ideas for development with the team. He’s the icing on every cake.
• Chef in Michelin-starred restaurants> Akelarre, Arzak, Zuberoa and Kokotxa.
• Chef in 5-star Luxury hotels > Hotel Kempinsky (Switzerland), Hotel Royal Evian (France), Hotel Hermitage (France).
• Manager of restaurants in Bogota (Colombia)> 7 Cabras, Bruto, La Contienda, La Guardia, Bandida and Apache.
HENRY OCCELLI BAHLKE
CHEF CONSULTANT AND TEAM COORDINATOR
Henry is above all a person who puts everything he has into improving in his work and effectively managing every project. Born in Mexico, his Basque and Italian roots mean that gastronomy runs through his veins.
He is a chef, teacher and leader in his work teams. Despite his young age, he has wide experience in different restaurants of the Basque Country, as well as being a long-standing teacher at the Luis Irizar School in San Sebastián. He also currently teaches in the Master in Design of Gastronomic Spaces at the Faculty of Architecture. In constant evolution and dedicated to innovation and development related to gastronomy, he nurtures a continuous concern for the environment and for traditional, organic produce. Tenacious, constant and disciplined, he never leaves for tomorrow what he can do today.
• Chef> Cambio de Tercio Restaurant (London, England), Hotel Londres, Artxanda Golf Club Restaurant.
• Head Chef > Azafrán Restaurant (New York, USA).
