I I am a professional truly capable chef , which it mean not only a good cook ,but a real manager.
Research, updating and creativity are the part i love most about my job , the possibility of raising standards through multiple factors, from the chice of ingredients to the different processes, all trough cost control
and building the right team.
Hotel and kitchen management Diploma
Vegan diet certificate
Certificate of proficiency in basic safety training
Crowd Management e safety training for personnel providing direct service to passengers in passenger spaces
Seafarers certificate
Homemade fresh pasta
Sous vide cooking method
Italian and French cuisine
Bread and pizza baker
Sushi
Food cost
Menu creation
Cruise line Silversea ,Silver Muse ship Italian chef 02/20 - 04/20
In charge of the Pizzeria and Gelateria (spaccanapoli),plus cooperated in the management of the fine dining restaurant. (La terrazza)
During my management the Pizzeria received a score of 9,35 out of 10 on average.Previous score 8,7.
Trearddur bay Hotel 08/19 - 02/20 Executive head chef
Managing three differents business Traditional pub ,fine dining restaurant, and catering service.
Togheter with my team we reached 45000 per week only food income.
Good Eating company (London) Apple production kitchen.
Catering company, my Kitchen worked mainly for Apple Company.
Conference ,business lunch and brunch.
Diving (open water padi course certificate)
Biking
Trekking
Restoring old furniture
