Alberto Sulla

Alberto Sulla

Chef de partie at ADLER Thermae
Lives in Bagno Vignoni, Italy
over 6 months ago

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My career started as a cook assistant in a restaurant in the province of Catanzaro and is continuing as a match chef in a 5-star hotel in the province of Siena, internationally renowned. Thanks to these experiences, I was able to experiment with the preparation of different dishes, from the Italian regional cuisine to the high gastronomy. Often I participate in refresher courses to improve my knowledge, so as to follow the new trends, without neglecting the classic of Italian cuisine! In 2014 I attended a course with Michelin Star Chef - Paolo Cappuccio, which allowed me to acquire great skills in the preparation and creative presentation of refined dishes, based on the use of simple and quality ingredients, with various combinations. I take care of the details in everything I do, and I value any raw material available without wasting anything. I have a good capacity for teamwork, I am able to prepare elaborate dishes with speed. Passion, creativity and patience are the main ingredients of my work.
I am looking for an opportunity for professional growth that allows me to undertake new paths.


  • Chef de partie

    ADLER Thermae - Bagno Vignoni, Italy

    F&B kitchen
    March 2013 - Now · 5 years and 11 months

    I work as the Chef the Partie for the starters section, continually improving guest and employee satisfaction while maintening the operating budget. Responsible for delivering always high quality products with an appetizing presentation, I lead the buffet food preparation staff at lunch and the starters section commis during dining service, always ensuring sanitation and food standards are achieved. I am responsible for all aperitifs and quick snacks that the bar of the Hotel offers to our guests. I also make some rotisserie and bakery products including also some special breads , like gluten-free one, which is something I am getting more and more passionate about. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for some special events, I help the Head Chef to do it every day for what concerns my starters section. Finally, I help others chefs in their others section, substituting also them when absent.

  • Chef de partie tournant

    ADLER Thermae - Bagno Vignoni, Italy

    F&B kitchen
    February 2010 - January 2013 · 2 years and 12 months

    Responsible for preparation and organization of first courses, side dishes, main courses and sauces, I also process and cook meat and fish, make fresh stuffed pasta and baked products, such as breads, focacce, savory pies.

  • Demi chef de partie tournant

    ADLER Thermae - Bagno Vignoni, Italy

    F&B kitchen
    February 2008 - January 2010 · 1 year and 12 months

    As a demichef Tournant of all the kitchen sections, I had the possibility to see and deal with every kind of culinary preparation.

  • Commis de cuisine

    ADLER Thermae - Bagno Vignoni, Italy

    F&B kitchen
    February 2006 - January 2008 · 1 year and 12 months

    As a commis de cuisine, most of the times I prepared salads and side dishes, lunch buffet and I was responsible for the arrangement of the pantry.

  • Rotisserie cook

    Tavernetta pub - Calabria, Italy

    F&B kitchen
    June 2005 - September 2005 · 4 months

    I had to prepare all the rotisserie products and pizza.

  • Commis de cuisine

    Bar Pizzeria Sulla since 1951 - Calabria, Italy

    F&B kitchen
    June 2004 - September 2004 · 4 months

    Family company in which I helped the pizza maker to prepare the pizza dough, panzerotti and focacce, I was responsible for the rotisserie and in the evening I used to help my parents make ice cream.

  • Commis de cuisine

    Hotel Ristorante Paris Club - Calabria, Italy

    F&B kitchen
    July 2001 - September 2003 · 2 years and 3 months

    I spent three summer seasons working for this company, while studying during the winter seasons. I started as an Intern until I became an effective cook assistant. My job was to process fish for seafood salads, make fresh pasta and create second course dishes. In addition to the “a la carte” service, we organised big ceremonies and banquets for special events.


  • English Course

    Offere by Adler Thermae - Bagno Vignoni, Italy

    April 2018 - July 2018

  • Bakery Course

    Offered by Hotel Adler Thermae - Bagno Vignoni, Italy

    March 2018 - March 2018

    Standard and innovative baking professional techniques

  • Production and /or administration of gluten-free food (2017GL0245)

    Progetto Ambiente Soc Coop - Livorno, Italy

    May 2017 - May 2017

    Evaluation Mode: written test, practical test or simulation

  • Finger Food Course and Aperitif

    Castalimenti - chef Paolo Cappuccio - * Michelin Star - Brescia, Italy

    March 2014 - April 2014

    Aperitifs, finger food, buffet and happy hour preparation recipes and suggestions for an appetizing presentation

  • Innovative vacuum-seal cooking techniques

    offered by Hotel Adler Thermae - Bagno Vignoni, Italy

    February 2011 - February 2011

  • Pizza Eovlution

    Agenzia NIP - Catanzaro, Italy

    October 2005 - October 2005

    Demonstrations, insights, thematic paths on pizza, professional

  • ECDL

    Instituto tecnico Commerciale Statale - Siderno, Italy

    April 2000 - November 2001

  • Diploma

    Ipssar Soverato - Soverato, Italy

    September 1999 - July 2005


  • Italian
    Native or fluent
  • Dutch
    Limited working
  • French
    Limited working
  • English
    Limited working


  • Basic photoshop
  • Excellent computer skills
  • Photographer
  • Photoshooting
  • Photoshop
  • Playing Music
  • Teamwork
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