Boardings carried out

• Period: 05/2023 - 10/2023
  Unit: M/Y CAMILLA A. - 26M
  Use, area: Private/Charter
  Role held: Chef
  Main Tasks: As a sole chef I was in charge of preparing fresh Mediterranean dishes to our charter guest,

• Period: 06/2022 - 10/2022
  Unit: M/Y PALOMA 60m
  Use, area: Charter and Private
  Role held: Sous Chef/Crew Chef
  Main Tasks: As a sous chef I was in charge of preparing meals for the crew, and helping the chef during charters.

• Period: 03/2022 - 03/2022
  Unit: M/Y ELSEA 50M
  Use, area: Private
  Role held: Delivery Crew Chef
  Main Tasks: I performed as a delivery crew chef, preparing mainly mediterranean dishes and especially dietary meals for the crew. I was in charge of provisioning when it was required.

• Period: 06/2021 - 10/2021
  Unit: Regal Princess (Princess Cruises)
  Use, area: Privato
  Role held: Chef de Partie
  Main Tasks: I was totally in charge of the pasta section in the ship's Italian restaurant. My priority was to optimize time to be able to serve hundreds of guests. Even though the very fast-paced environment I've always cared about preparing high-quality and authentic meals, which received only good compliments. During the morning I used to prepare breakfast in the main buffet. In the second contract, I turn into a Chef de Partie and I led and delegated other employees.

• Period: 09/2019 - 03/2020
  Unit: Regal Princess (Princess Cruises)
  Use, area: Cruise ship
  Role held: Demi Chef De Partie
  Main Tasks: I was totally in charge of the pasta section in the ship's Italian restaurant. My priority was to optimize time to be able to serve hundreds of guests. Even though the very fast-paced environment I've always cared about preparing high-quality and authentic meals, which received only good compliments. During the morning I used to prepare breakfast in the main buffet. In the second contract, I turn into a Chef de Partie and I led and delegated other employees.

Personal info

• I'm a motivated and hardworking Italian Chef. I've been working as a chef for the past 10 years in restaurants across Europe, Australia, and recently aboard cruise ships and yachts. After experiencing so many different environments and cultures, I began a profession at sea, where I strived to better myself and discover new ways to improve the way I connect with people throughout the food.
  At this moment of my life, I'm looking for a job opportunity where I can grow and add value to a team, bringing my talents and passion for cooking. I am a responsible person that commits to his job, regardless of the long hours and hard labor. I'm also a great team player, especially when I lead and delegate to other employees.
  
  Ho lavorato in cucina negli ultimi 10 anni in ristoranti in Europa, Australia e recentemente a bordo di navi da crociera.
  Ho iniziato la mia carriera come lavapiatti, commis in un piccolo ristorante a Londra, per poi diventare demi chef de partie e chef de partie. Sono sempre stato appassionato di cucina e grazie agli insegnamenti della mia famiglia ho imparato così tante abilità culinarie che poi ho perfezionato, quando ho studiato alla Scuola di Arti Culinarie Italiane ALMA nel 2016. Sono così fortunato ad averne avute molte grandi opportunità nella vita, una è stata lavorare nel ristorante stellato Michelin Dolce Stil Novo a Torino, in Italia, dove ho migliorato le mie capacità lavorativa.
  Durante il mio precedente ruolo presso la compagnia Princess Cruises ero responsabile della preparazione della pasta italiana, dove la nostra priorità era ottimizzare i tempi per poter servire centinaia di ospiti.
  Nonostante l'ambiente molto frenetico mi sono sempre preoccupato di preparare pasti di alta qualità ricevendo solo buoni complimenti. Sono una persona molto responsabile, organizzata e seria.