You will get Custom Recipe Development for Your Food or Drink Product
Rising Talent
Rising Talent
Project details
You'll get a fully developed, tested recipe for your specific product — sauce, snack, beverage, baked good, or any food/drink concept. I work as an R&D Chef for a food brand (Gronda), so I know how to take an idea from "tastes good in my kitchen" to a recipe that's consistent, scalable, and ready for production or launch. Every recipe includes exact measurements, step-by-step method, and notes on how to adapt it for different batch sizes. If needed, I can also account for shelf life, ingredient substitutions, or dietary requirements (vegan, gluten-free, etc.).
Service Type
Recipe, LessonWorld Cuisine Type
Asian, Mediterranean, OtherDish
OtherWhat's included
| Service Tiers |
Starter
$150
|
Standard
$250
|
Advanced
$500
|
|---|---|---|---|
| Delivery Time | 4 days | 7 days | 10 days |
Number of Revisions | 1 | 2 | 3 |
Exercises | - | - | - |
Frequently asked questions
About Vicente Javier
Michelin-Trained Chef R&D Chef & Food Consultant | Recipe Development
Buin, Chile - 11:52 am local time
I combine deep technical culinary knowledge with a commercial mindset which means I don't just develop great recipes, I develop recipes that work at scale, align with brand identity, and are built to sell.
What I do best?
Recipe Development & R&D: From concept to launch-ready product. I've developed full product lines for international markets (including a complete sauce range for the US market), created recipes ranked in the global top 10 on Gronda (Global), and led culinary R&D for one of Chile's largest food companies (Carozzi FoodService).
Food Product Development: I work with brands from brief to final formulation: recipe testing, iteration rounds, cost sheets, technical documentation, and sensory validation.
Culinary Consulting for Foodservice: Menu design, product application strategy, staff training, and market positioning for restaurants, cafés, and food brands.
Specialty Coffee Expertise: SCA Sensory Skills Intermediate certified.
Consultant, trainer, and content creator with reach across Chile, Spain, and Latin America.
My background:
I hold a dual degree from Le Cordon Bleu and Universidad Finis Terrae. I trained at El Poblet, Quique Dacosta's 2-Michelin-Star restaurant in Valencia, Spain, and have consulted for TV productions including MasterChef Chile and MasterChef Spain.
Fluent in English and Spanish, comfortable working remotely, and available for both project-based and ongoing collaborations.
If you're looking for someone who understands food from the inside out, technically, commercially, and creatively, let's talk.
Steps for completing your project
After purchasing the project, send requirements so Vicente Javier can start the project.
Delivery time starts when Vicente Javier receives requirements from you.
Vicente Javier works on your project following the steps below.
Revisions may occur after the delivery date.
Concept Review
I review your brief and reference materials, then confirm flavor direction and scope before testing begins.
Recipe Testing & Development
I develop and test the recipe, adjusting proportions and technique until flavor and consistency are right.