Resume

Executive CHEF (Italian)

Experienced culinary professional with 35+ years’ extensive experience in menu development, food preparation and culinary staff management. Exceptional food preparation and staff supervision skills as well as ability to strengthen kitchen operations while maximizing patron’s base. Well versed in handling food inventory and ordering supplies.  Have worked in two and three-star Michelin restaurants and have earned two myself – one for Ca’Maseri,  the other at Trattoria Tre Venezia.

  • Bilingual Italian-English with good conversational ability in Spanish, especially in regards to kitchen terminology
  • Serve Safe Certified 2011
  • Pastry skills
  • Butcher
  • Experienced Negotiator

 


PROFESSIONAL EXPERIENCE

Executive Chef |  Locanda del Lago, Santa Monica, CA                                           July 2011 – April 2016

  • Run day-to-day operations of kitchen
  • Develop menu and prepare a wide variety of foods
  • Oversee and participate in food preparation and production
  • Determine quantities to be cooked and servings to be served
  • Keep food expenditure within budget
  • Coach, teach and train kitchen staff
  • Ensure that the kitchen staff is attired properly and in accordance with the restaurant’s guidelines
  • Ensured proper sanitation standards
  • Ensure that the kitchen staff is attired properly and in accordance with the restaurant’s guidelines
  • Ensured proper sanitation standards
  • Built relationships with local farmers and vendors at the Santa Monica Farmer’s Market and incorporated their products into my local, organic and sustainable menu using only the freshest ingredients
  • Represent the restaurant at various food events around the city
  • 180-seat restaurant with high beach traffic and local events
  • Help marketing the restaurant via networking

 

Executive Chef | Trattoria Tre Venezie, Pasadena, CA                        1999 – 2009           1 Michelin Star

  • Ran day-to-day operations of kitchen
  • Developed menus and prepared a wide variety of foods
  • Oversee and participate in food preparation and production
  • Determined quantities to be cooked and servings to be served
  • Keep food expenditure within budget
  • Coach, teach and train kitchen staff
  • Ensured that the kitchen staff is attired properly and in accordance with the restaurant’s guidelines
  • Ensured proper sanitation standards
  • Ensure that the kitchen staff is attired properly and in accordance with the restaurant’s guidelines
  • Ensured proper sanitation standards

 

Executive Chef | Veneto Trattoria, Scottsdale, AZ                        1997 – 1999

  • Run day-to-day operations of kitchen
  • Develop menu and prepare a wide variety of foods
  • Do television cooking for local news channels
  • Oversee food preparation and production
  • Determine quantities to be cooked and servings to be served
  • Keep food expenditure within budget
  • Coach, teach and train kitchen staff
  • Ensure that the kitchen staff is attired properly and in accordance with the restaurant’s guidelines
  • Ensured proper sanitation standards
  • Ensure that the kitchen staff is attired properly and in accordance with the restaurant’s guidelines
  • Ensured proper sanitation standards
  • 125-seat restaurant

Executive Chef | Ca’ Masieri, Trissino, Vicenza, Italy                         1986-1997                      1 Michelin Star

  • Run day-to-day operations of Italian kitchen
  • Develop menu and prepare a wide variety of foods
  • Oversee food preparation and production
  • Determine quantities to be cooked and servings to be served
  • Keep food expenditure within budget
  • Coach, teach and train kitchen staff
  • 38-seat restaurant (normal-sized restaurant for Italy)

 

Sous Chef | Boschetti, in Tricesimo, Italy               1981 -1982                                  2 Michelin Stars

  • Sous chef
  • Entrée station/specials
  • 80-150 seat restaurant (depending on banquets)

 

Line Cook | San Domenico, Imola, Italy                 1981 – 1982                                         2 Michelin Stars


 

Line Cook | Gualtiero Marchesi, Imola, Italy           1981                                         3 Michelin Stars

Note: Gualtiero Marchesi is considered the father of Nuova cucina Italiana (New Italian Cooking).  He is well-respected, innovative and considered a genius.  His restaurant was one of the most famous and respected in all of Italy.   It is the equivalent of working under someone like Jacques Pepin here in America.

1975 – 1981

Worked throughout Italy learning in various culinary environments, including hotels, restaurants and large establishments, many with two or more Michelin stars.


EDUCATIONAL BACKGROUND
1972 – 1975       Culinary School, Lignano, Sabbiadoro, Italy

1988                 Ecole Lenotre, Paris, France – took course in pastry and then worked in same at San Domenico

ADDITIONAL CAPABILITIES

    • Self-starter with positive attitude
    • Strong culinary skills in butchery & pastry as well as cooking
    • Strong attention to hazard control points
    • Exceptional ability to work with high volumes in a fast paced environment
    • Capable of lifting and moving heavy products
    • Innovative and creative menus, always creating
    • Pizza and pasta making are second nature
    • Constantly evolving and learning – take classes, Master-classes in various food theory and skills
    • Strong social media presence: LinkedIN, Twitter, Facebook, Pinterest
    • Strong rapport with local growers and vendors
    • Excellent negotiation skills
    • Always looking for ways to minimize waste, use sustainable and local products to support and uplift the local community as well as build a strong bottom line