Italy
Executive Chef
Food & Beverages
Education
BRITISH SCHOOL 2010 — 2011
DOLCE & SALATO SCHOOL
F&B, cucina mista creativa - corso F&B management.
ETOILE BOSCOLO SCHOOL 2002 — 2005
attestati di frequenza, Cucina e arti culinarie correlate - cucina gourmet - pasticceria di base - cucina mista creativa, Positivo
I.P.S.S.A.R. PALERMO 1994 — 1999
DIPLOMA, ALBERGHERO
A TAVOLA CON LO CHEF SCHOOL
Course Molecolar kitchen
Experience
Castello di Velona, Resort, Thermal SPA & Winery June 2014 - Present
Carlson Rezidor Hotel Group March 2010 - March 2014
Four Seasons Hotels and Resorts September 2008 - February 2010
Radisson Blu Hotel & Resort September 2006 - August 2008
Grand Hotel Angiolieri April 2006 - September 2006
Le Royal Monceau - Raffles Paris September 2004 - March 2006
Hotel de la ville March 2004 - September 2004
Boscolo Hotels September 2002 - 2004
InterContinental Hotels Group (IHG) June 2001 - August 2001
Skills
MICROS, Culinary Skills, Restaurant Management, Pre-opening, Team Building, Gestione ospitalità, Analisi delle entrate, Sicurezza alimentare, Hotel Management, Cuisine, Ricette, Resort, Information Security, Menu Development, Ospitalità, Hotels, Arte culinaria, Security Operations, Settore alberghiero, Banquets, Catering, Restaurants, Food & Beverage, HACCP, Team Leadership, Revenue Analysis, Banchetti, Chef, Alimenti, Alta cucina, Hospitality Management, Cooking, Cucina, Ristorazione, Teamwork, Turismo, Pre-aperture, Resorts, Hospitality Industry, Gestione ristoranti, Alimenti e bevande, Abilità culinarie, Team Management, Sviluppo menu, Fine Dining, Hospitality, Hotel, Micros, Food, Gestione hotel