Charly Cook

About Charly

Charly is a chef specialized in ice cream for events. In the mid-nineties, in Argentina, Charly began to train in French cuisine and pastry. A few years later he moved to Spain where he would develop an important part of his professional career leading the reins of the best restaurants on the Costa del Sol.

At only 26 years old, he was the private chef of the royal family of Brunei in Sotogrande and in London, where he would repeat years later as a private chef in the most distinguished families of the city. At the end of 2009 he joined the team of the British restaurant The Fat Duck (3 Michelin stars and number 2 in the world) where he learned the first concepts in creativity and R&D.

His next challenge was his adventure through Denmark. There he worked with Rene Redzepi at Noma (2 Michelin Stars and Number 2 in the world) where he learned about Scandinavian cuisine and its products.

But without a doubt the most remarkable thing in his career as a chef was being part of the elBulli staff. It was the creativity of Ferran Adria that helped Charly develop the concept of the Rolled Ice Cream. When elBulli closes its doors, Charly begins to advise restaurants in London, helping to open well-known locals in the city.

In 2012, during a trip to Thailand, Charly visits Phi Phi island and discovers the rolled ice creams. This is how 2 years later Charly Cook Ice cream was born.

In the beginning, Charly Cook collaborated with the most prestigious catering and wedding planners in the country. This leads him to record for the BBC in London “Grils get stuffed on icecream”. After this nothing would be the same.