Chef Christopher Rieloff Núñez is an internationally experienced chef, culinary consultant, and educator specializing in sous vide cookery, culinary innovation, and advanced cooking techniques. Born and raised in Santiago, Chile, he earned a degree in International Gastronomic Administration from INACAP, one of Chile’s leading professional institutes. While completing his studies, he taught gastronomic computation courses and successfully operated his own catering business.

Driven by a desire to expand his culinary horizons, Chef Rieloff began his international career in Canada at the renowned Wickaninnish Inn Relais & Châteaux in Tofino, British Columbia, where he developed his skills while overcoming language and cultural barriers. His career later brought him to the United States, where he continued to grow professionally through a variety of leadership roles in some of the industry’s most demanding culinary environments.

Over the course of a decade with the Rosendale Collective, Chef Rieloff advanced to the role of Corporate Chef and Culinary Coordinator, helping lead culinary education programs, research and development initiatives, high-profile events, and chef training experiences throughout North America. His work has connected him with some of the industry's most respected chefs, manufacturers, and culinary professionals while contributing to the advancement of modern cooking techniques and culinary innovation.

Widely recognized for his expertise in sous vide cookery, Chef Rieloff has also served as Team Assistant to Team USA for the prestigious Bocuse d'Or, one of the world's most respected culinary competitions.

Today, as an independent culinary consultant, Chef Rieloff leverages his global experience, technical expertise, and passion for education to help chefs, hospitality organizations, and foodservice professionals improve operations, elevate culinary performance, and better understand the science behind modern cooking.