Milan Area, Italy
a good cook
Hospitality
Education
University of Lecce 1991 — 1993
Qualification, Organic Chemistry
"Mario Manuzzi" Cesenatico, Italy, Hotel Apprenticeship Program 1985 — 1990
Commis, Culinary Arts/Chef Training, Qualification
De Giorgi Scientific Institute 1985 — 1990
Diploma, Chemistry and Biology
Experience
Banyan Tree Hotels & Resorts April 2013 - Present
Shenzhen Overseas Chinese Town Holding Company December 2011 - April 2013
The Ritz-Carlton Hotel Company LLC February 2011 - December 2011
The Ritz-Carlton Hotel Company LLC February 2010 - February 2011
The Ritz-Carlton Hotel Company LLC February 2008 - February 2010
Starwood Hotels & Resorts Worldwide, Inc. Sheraton Hongqiao July 2006 - February 2008
Criterion Restaurant , Piccadilly Circus, London. Marco Pierre White Restaurant September 2004 - February 2006
Drones, private members restaurant, St. George St. London. Marco Pierre White April 2002 - April 2004
Skills
Catering, Pre-opening experience, Food, Yield Management, HACCP, Culinary Skills, Food Safety, Pastry, Banquets, Bakery, Resorts, Menu Costing, Menu Development, Hotel Management, Hotels, Revenue Analysis, Wine, Food Cost Analysis, Opening Hotels, Ingredients, Cooking, Pre-opening, Food Quality, Micros, Hospitality, Mediterranean, Menu Engineering, Chef, Restaurant Management, Food Preparation, Restaurants, Rooms Division, Hospitality Management, Gastronomy, Food & Beverage, Hospitality Industry, Banquet Operations, Hygiene, Cuisine, Food Cost Management, Italian cuisine, Sanitation, Culinary Management, Fine Dining, Seafood, Leadership, Team Building, Recipes, Gourmet, Cost Control