Antonio Bitetto

Antonio Bitetto

Head chef at Bulgari Resorts
Lives in Dubai, United Arab Emirates
over 6 months ago

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Passionate and highly professional Italian Chef, able to combine different styles and cuisines developed along my 18-year journey from Apulia,through Europe, to Middle East.
My dishes represent myself: authentic, traditional but at the same time curious about innovation, quality-focused.


  • Head chef

    Bulgari Resorts - Dubai, United Arab Emirates

    F&B kitchen
    October 2018 - Now · 2 months


    Radisson Blu Media City Dubai - Dubai, United Arab Emirates

    F&B kitchen
    September 2016 - October 2018 · 2 years and 2 months

    Chef in charge for a team of 10 chefs. Busy restaurant specially in lunch time, occupancy is around 100/140 cover a day. Manager of all kitchen activites, creating menu following italian taste and healthy concept , engineering cost, recruitment and staff management , food cost control, direct purchaising ,supplier management and selection, cooperation with other head office departments, support executive chef activities.

  • Sous chef

    Grosvenor House Dubai - Dubai, United Arab Emirates

    F&B kitchen
    September 2015 - September 2016 · 1 year and 1 month

    I was the second chef in charge, italian fine dining cuisine with cooperation with Crudo japanese bar, where we served different kind of japanese sea food and tapas. I supervises the standard and chefs performed , I toke care of orders suppliers and HACCP documents, training, internal format and support chefs all team.

  • Chef de partie

    Jumeirah Emirates Towers - Dubai, United Arab Emirates

    F&B kitchen
    January 2015 - September 2015 · 9 months

    Fine dining italian restaurant, in charge for pasta section.

  • chef de partie

    Hotel Danieli, A Luxury Collection Hotel - Venice, Italy

    F&B kitchen
    April 2014 - September 2014 · 6 months

    Luxury property with a la carte restaurant in one of the best terrace in the world with many different dishes and preparation, busy lunch and dinner , room service, bar service, banqueting and every two times a week I worked as breakfast chef. The restaurant offers a high quality service (five luxury star) with standard features business, with care for details and customer satisfaction.

  • chef de partie

    borgoegnazia resort - Savelletri, Italy

    F&B kitchen
    April 2013 - September 2013 · 6 months

    5*lux (Best hotel of the world 2014) I worked for the first two months as a chef de partie to main course section. The resort was divided in two different cuisines and offered services à la carte , bar service room banqueting, i learned how to cut and cook fresh and big size of fish like tuna, swordfish, red snapper. Fine dinining regional cuisine for international high profile guest.

  • internership

    Devero hotel - Lombardy, Italy

    F&B kitchen
    August 2012 - December 2012 · 5 months

    2 michelin **restaurant (Enrico Bartolini chef) by ALMA culinary school. I was in training as commis tournant trough all section.

  • chef garde manger

    Bluserena - Marinella, Italy

    F&B kitchen
    May 2011 - September 2011 · 5 months

    I managed the starters section for 1400 guest lunch and dinner with a team of 6 demi chef in my section, purchase, inventory and food cost control . It was buffet restaurant with a focus on presentation and esthetics as well with quality local product.

  • 2nd cook

    Princess Cruises - Caribbean Netherlands

    F&B kitchen
    September 2010 - May 2011 · 9 months

    I worked in beginning as demi chef in the Italian restaurant (Sabatini), then i was moved in different outlets to give more support.

  • chef garde manger

    bluserena - Marinella, Italy

    F&B kitchen
    May 2010 - September 2010 · 5 months

    I managed the starters section for 1400 guest lunch and dinner with a team of 6 demi chef in my section, purchase, inventory and food cost control . It was buffet restaurant with a focus on presentation and esthetics as well with quality local product.

  • chef de partie

    villaggio olimpico - Bardonecchia, Italy

    F&B kitchen
    December 2009 - May 2010 · 6 months

    Chef of starters section for 2 buffet restaurants 1200 people, management of the food and staff.

  • chef de partie

    manicomio restaurant - London, United Kingdom

    F&B kitchen
    May 2009 - September 2009 · 5 months

    Buffet restaurant with a la càrte choice too, in the heart of chelsea with high profile guest , I was in charge for all food preparation, at the counter with 50 seats, (salads, show cooking, pasta, sandwiches, different preparations of meat and fish , soups, etc. ..)

  • chef garde manger

    nova yardinia Kalidria hotel - Apulia, Italy

    F&B kitchen
    May 2008 - September 2008 · 5 months

    5 * lux In charge for starter section , basically regional gourmet dishes with great products km0.

  • demi chef de partie

    galvin bistrot de luxe - London, United Kingdom

    F&B kitchen
    January 2008 - June 2008 · 6 months

    One of my best experience, i love french kitchen and i saw and taste a really gourmand food in that restaurant. I was in charge of all the food preparations at starters section and occasionally worked in pastry, I learned preparations of French haute cuisine, and after 1 month got promoted as chef de partie starter section.

  • demi chef /chef de partie

    clubmed - Vittel, France

    F&B kitchen
    December 2005 - April 2007 · 1 year and 5 months

    1600 buffet restaurant guest with show cooking with international cuisine, in charge for pizza and pasta and support main kitchen team during setup preparation.


  • diploma professional chef in Italian cuisine

    ALMA - Parma, Italy

    January 2011 - January 2012

    International school of italian cuisine Gualtiero Marchesi(Head Master)

  • diploma of hotellerie and restaurant service

    Ipssar Perotti - Bari, Italy

    September 1999 - August 2004


  • Italian
    Native or fluent
  • English
    Full professional
  • French
    Limited working


  • Controlling food cost
  • Exellent computer skills
  • Good relation
  • Hiring, training staff
  • Leader
  • Menu ideas
  • New ideas
  • Passionate about food
  • tourisme
  • Wine and food pairing
Fabrizio Pavlic
Restaurant Operations Manager at Grosvenor House Dubai
Kasun Harsha De
F&B Waiter at Metropoliton Hotel Dubai
Zuhaib Qureshi
Team leader PPM at Grand Mumtaz Hotel & Resorts
View 18 connections
Ducasse Paris
Paris, France
Hilton Dubai Al Habtoor City
Dubai, United Arab Emirates
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