Caporuscio Valerio

Caporuscio Valerio

chef di cucina at Schoeneck - Molini di Falzes (BZ)
Lives in Rome, Italy

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About me

In cucina do tutto me stesso,talento ,passione e voglia di mettermi in gioco ogni giorno;serieta' e crescita professionale sono il leitmotiv per me in cucina.

Experience

10 years and 5 months

  • personal chef

    Schoeneck - Molini di Falzes (BZ)

    F&B kitchen
    January 2020 - Now · 4 years and 3 months

  • Resident chef

    Hosteria eucalypto - Rome, Italy

    F&B kitchen
    June 2019 - Now · 4 years and 10 months

    Cucina di mare fra tradizione e innovazione

  • chef di cucina

    Schoeneck - Molini di Falzes (BZ)

    F&B kitchen
    January 2019 - Now · 5 years and 3 months

  • junior sous chef tournant

    sous chef Palazzo di Varignana (Bo)

    F&B kitchen
    January 2019 - Now · 5 years and 3 months

    cosa: banqueting chef de partie e à la carte service lounge restaurant bar da ottobre ad aprile 2015

  • Sous chef

    Palazzo varignana - Emilia-Romagna, Italy

    F&B kitchen
    April 2019 - June 2019 · 3 months

  • Junior sous chef tournant

    ldc italian hotels - Rome, Italy

    F&B kitchen
    June 2015 - June 2018 · 3 years and 1 month

    Chef di cucina sud est asiatico, cinese e italiana.

  • de partie Executive Chef

    acquolina Chef

    F&B kitchen
    January 2012 - June 2012 · 6 months

    : Giulio Terrinoni Cosa: chef poissonier.chef, chef gardemanger 1 stella Michelin Azienda: "hosteria mercato" Cosa: sous chef, ristorante italiano Chef Giuseppe Annuzzi: 3334711684 Da marzo 2010 a gennaio 2011 Azienda: "DOMINA" HOTEL **** S

  • professionista laureato di cucina italiana

    ALMA (SCUOLA INTERNAZIONALE DI CUCINA)

    F&B kitchen
    March 2011 - January 2012 · 1 year

    . È in grado di gestire la fornitura di materie prime e la loro corretta conservazione della cucina italiana, organizzare e preparare i piatti, preparare la carta dei menu e un ristorante. Ha anche esperienza nella storia e nella cultura della cucina e gastronomia italiana, enologia, analisi sensoriale e scienza dell'alimentazione. Ha applicato la sua esperienza nel settore in uno stage di 5 mesi presso un vicino ristorante italiano. Stage (certificati da ALMA)

  • COMMIS Chef

    Cosa: "MICCA CLUB" RISTORANTE-JAZZ-CLUB COCKTAIL BAR ROMA - Rome, Italy

    F&B kitchen
    September 2008 - May 2009 · 9 months

Education

  • cuoco professionista

    ALMA - Parma, Italy

    February 2012 - January 2013

    scuola internazionale di alta cucina italiana

Languages

2 languages

  • Italian

    Native or fluent

  • English

    Full professional

Personal information

Nationalities

  • Italian

Work Permits

  • European Union

Date of birth

January 29th 1980

Driving License

Yes

Skills

6 skills

  • Banqueting
  • Catering
  • F&B Kitchen
  • Hospitality
  • menu a la carte
  • Self-organised
Connections
GIANCARLO PASTORE
Amministratore at CIPAS TM
Morris Lorusso
Director of Sales at Hosco
Hermes Recruit
Cruise Ship Careers at Hermes Recruitment
View 30 connections
Following
Four Seasons Hotel Firenze DIECI GROUP SRL
DIECI GROUP SRL
Modena, Italy
STARR Restaurants
STARR Restaurants
New York, NY, United States
Other members
Alessio Pierini
Gubbio, Italy
Mauro Brina
Rivergaro, Italy
Federica Damo
Milan, Italy
Armando Basile
Venice, Italy
View more
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