Gained the Chef de Cuisine Teaching Qualification in Italy earning one of the highest course marks ever achieved. Quickly went on to become Sous Chef/Head Chef in several high-profile restaurants and hotels in Italy, Germany, England and Ireland before returning to Italy to work as executive Chef Manager for a range of Italian Hotels. This included work as executive Chef/Organiser for a major International Charity Concert, with catering responsibility for the Prime Minister, high ranking officials, media stars and international musicians.

Experienced consultant, able to meticulously analyse every aspect of hotel and catering businesses and institute immediate improvements. Outstanding organisational and leadership skills with the ability to direct and motivate professional teams and the drive and determination to ensure success in a challenging environment.

Key Achievements

• Famed for hosting the Annual Pavarotti International Charity Concerts catering for royalty and heads of state.
• Established international reputation as a high profile chef and restaurateur.
• Developed and established four star hotels from inception to delivering 3000 covers a day of international high quality cuisine.
• Returned to profit over 50 loss making businesses having been approached by reputation to act in a consultative capacity for the hotel and restaurant business.
• Consistently maintained and increased profitability through careful and meticulous management processes and the cultivation of high performing teams.

Career History

Executive Chef Consultant around Europe 2009-Date

• Freelance executive chef.
• Since 2009 I have been largely based in Italy and England.
• Well known executive chef, noted for starting a business from scratch.
• Food, restaurant, costumers; my passion.

Executive chef Manager Galletto's, Basingstoke 1996-2009

• Created one of the foremost Italian restaurants in the Basingstoke area based on a previously loss-making business.
• Organised / oversaw all aspects of restaurant sales and marketing, including e-marketing and promotion and hosting of a range of special events.
• Developed a chain within 3 years to include further businesses in the UK and Europe.

Executive Chef Sasso Ristorante, Kingsclere 1996-1999

Direct accountability for the efficient running of the food production/operation in this busy Italian restaurant.

• Rapid promotion to Executive Chef gaining fluency in the English Language and substantially increasing the quality of the food.
• Increased custom by 50% over a two year period by providing quality food and training staff to deliver excellent customer service.

General Manager Hotel Maxim, Frigento, Italy 1995-1996

Managed all aspects of the day-to-day running of Hotel Maxim, a 30 bedroom 4 star hotels. Set and achieved budget targets, maximized revenue through pro-active selling and marketing, compiled/balanced accounts including VAT reporting and planning, coordinated all man-power requirements.

• Developed from the planning stage to 30 bedroom 4 star hotel with an international reputation, increasing annual sales to £2 million
• In September 1995 and July 1996 employed as Head Chef/Organiser for the PAVAROTTI International event.
• Planned and co-coordinated all hospitality catering, including catering for the Prime Minister, high ranking officials, media stars and international musicians.
• Introduced a comprehensive staff training programme which improved standards and reduced costs.

Qualifications

• International Chef de Cuisine - Teaching Qualification
• MBA Open University
• International Catering Competition - Diploma of Merit (1991)
• Management Diploma - Chamber of Commerce (1988 - 1990)
• Cooking course at Gualtiero Marchesi, Italy.
• Computer courses at Future Business College.
• Qualification in macrobiotic cooking 2005.
• Patisserie course Etoile Italy 2006.

Additional Information

• Multilingual skills, speaking, reading and writing fluent English, Italian, Spanish, German and French.
• Extensive IT skills with all major Microsoft Office applications and SAP: Software Financial Control for restaurants and hotels.
• Nominated from Federation of Italian chef "Ambasciatore della cucina italiana all'estero".
• Member of some organization like: H.C.I.M.A., F.I.C.,Association culinaire de france, Craft guild of chefs.
• Attended a local TV cooking program.
• Currently studying biodynamics.

Business and personal references are available on request.