Note personali
45 years experiences in hotel restaurant and yachting, I am an Italian chef from Lucca Tuscany. I grew up in a family of chefs with my grandfather, my mother, my oldest brother and my nephew who are all Chefs.
After the school I started straight away to work in restaurant and hotel in RIVIERA DELLA VERSILIA , Tuscany, till I was 20 years old .
I joined the Italian army and I spent my military service in Padova general head quarters as a chef. After that I started to travel around the world working always in restaurants and hotels, catering company, dealing with different kind of food culture and new idea concerning food and beverage.
My experiences are world wide from U.S.A to Europe and the Middle East, with different position and responsibility , which includes an excellent skill and organization on large luxury motor yacht.
Experiences in USA, Egypt, Germany, Saudi Arabia, Kuwait, Cruise Ships
Capacità e competenze
Personal statement
In the last 27 years I have enjoyed working onboard boats and hotel and restaurants all over the world and I get to mix not only with many different cultures, but I also get to expand, experience and experiment with many different foods and flavors as well as desserts, which is one of my favorites. I am an honest, organized person with a good sense of humor and I also understand the pressures of working and living in a small environment. I am hard working and am happy to work as a sole chef or as part of a team to share not only the sometimes long hours, but also to share the knowledge that I have gained. As you can see I have travelled extensively, especially the Mediterranean and have provisioned for many pallets throughout the world. I believe that the best food is made with good quality fresh produce and this should not only be enjoyed by the guest but also the crew as good food means a happy crew.
Hotel & Restaurant experiences:
May 2011-September2011
Chef on a high volume reasturant located in my home town Viareggio " Pensavo Peggio" serving seafood tuscany style from versilia .
December 2009
Another big experience outside boating range, it was the opening of two brand new restaurant in Bulgaria situated in Bansko sky resort, it was very intensive work for organized design ,menu, food provisioning ( which was very hard for the quality and constant delivery) training of 15 cooks , but I did it , restaurants are now running by themselves , and they are at the top Italian quality in Bulgaria.
2008 Nov 2009
Opening and organized a delicatessen Burrasca” a Viareggio. A big delicatessen in the hearth of the city of Viareggio in Tuscany, serving Different kind of food from Italian home made pastas, ravioli spaghetti paccheri, etc. Etc. To more fancy dishes for catering to the nearest shipyards where been lunched mega yacht, to private catering in villa’s and open space for wedding or party.
1996-98
Chef at the opening and running of a Italian restaurant “ Piazza Italiana” in Berlin Germany, a restaurant built in to a castle , with an ancient atmosphere ,great and innovated international , Italian food development .
1993-94
Manager and chef at the opening of Italian restaurant “Francos Restaurant”
Located in the residential zone of Heliopolis in Cairo Egypt, those was time where in Egypt Italian food was at top development , and with a lot of work and passion I introduce to this country a new wave of presenting new Mediterranean cuisine. 1986-87
Sous Chef at restaurant “Spiedini” located in Walnut Creek, Ca. Another wonderful experiences in a place where food and innovation was a daily routine.
1984-86
Sous Chef at restaurant “Kulettos”located in San Francisco, Ca. This is a 4star restaurant with an incredible food displacement in a open view kitchen with wood grill, smoker cabinet , hot and cold section ,350 seats, located in downtown San Francisco is one of the top restaurant in the U.S.A , preparing from home made bread, to succulent dishes and amazing dessert.
1983-84
Cook at” Saudi Oman Co. Ltd” in Riyadh Saudi Arabia catering experiences, this was an unforgettable experience, job , culture, caratterial wise, a in-pact with different culture was a must on my personal statement.
1981-1983
Cook at the restaurant “Tito del Molo” this is was one of the most impressive restaurant in viareggio at that time , which gave to me one of the best fundament , skills and solid basic acknowledgment for the future.