Bernardo Costantino

Bernardo Costantino

Interniship at Noma
Lives in Copenhagen, Denmark
over 6 months ago

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My name is Bernardo Costantino and I was born in Caracas in Venezuela from both Italian parents, at the age of 10 move to Italy where I grew personally and gastronomically. I started my career as a chef at the age of 14, starting at the Hotel and culinary school of Chianciano Terme in Italy and at the same time, first only during the summer season and then continuously working in the kitchen as self-taught in the five-star hotel of my family. “I Casali di Monticchio” (www.monticchio.com) The hotel restaurant was located in the hills on the border with Umbria and Tuscany, an exclusive resort of only 12 rooms with a small Italian gourmet restaurant. Although very young I started to cook with my mother first and then take control of the kitchen running daily breakfast, lunch and dinner for hotel guests, surrounded by nature and having a wonderful vegetable garden and a farm belonging to the family i was able to relate to the highest quality ingredients and at the same time experimenting in order to always surprise the customers with the lunch menu and the dinner that changed daily. Lately i graduated from high school and decided at the age of 18 to specialize myself by joining Alma, the international school of Italian cuisine (www.alma.scuolacucina.it/en/). Professionalizing myself with the example first of the Chef Gualtiero Marchesi who was at the time the director of the school and also the first Italian Chef to achieve the three Michelin stars, and then include cooking techniques, bakery, pastry and chocolate and a course of deepening on wine making, wine and sensory analysis and ending with a course on the history of gastronomy. Also having the opportunity to compare weekly with the best Italian chefs come from every region.
As a second part of the course i went to work for a year at the restaurant "Locanda Margon” (http://www.locandamargon.it/) in Trento in Italy under the guidance of Chef Alfio Ghezzi who has two Michelin stars. Learning to work in groups and deepening my knowledge in terms of cooking, room service and restaurant management.
Back to work at the family hotel for two more years I decided to travel to get to know the world and different forms of gastronomy. After several trips and also some random work experience in Shanghai in China, Dubai in the United Arab Emirates, San Paulo and Rio de Janeiro in Brazil, Paris in France and New York in USA, in 2014 at 24 years I decided to deepen more the culture and the kitchen of"New Nordic" in the Scandinavian so I decided to move to Finland where I first work as Head chef in the first Italian restaurant in Finland “Sergio's" helping to renew and modernize the menu with an offer of more contemporary Italian cuisine managing 100 to 150 seats a day. In the meantime starting to becoming familiar with the Finnish environment and with its culture and nature and knowing more about all the different products that Finland can offer by traveling all over From Lappland to Helsinki and Turku were I live. In the meantime I worked for two seasons as a private Chef for “Luxury Retreats" (https://www.luxuryretreats.com) in Barbados in the Caribbean and in Zermatt in Switzerland. Continue then the learning of the Sacandinavian Culture, by going to work as internships first in the Maaemo restaurant in Oslo, Norway (maaemo.no) run by chef Esben Holmboe Bang, the first Norwegian restaurant to have obtained three Michelin stars where I worked in the sauces and garnish section under the supervision of the Head Chef Halaigh McManus, learning cooking techniques, organization of work and service in the kitchen and in the dining room with the best standars. And then finally in the Restaurant Noma 2.0 in Copenaghen (http://noma.dk/) with the Chef Renè Redzepi learning the art of foraging, fermentations, and working seasonally just with the best products that Scandinavia can offer mixing with innovative technics and influence from all over the world.
Interested and determined to want to develop my own idea of ​​cooking, starting from my Italian culture but remaining extremely open to influence from the world and especially respecting and knowing the surrounding area.
Now I work as a counselor Chef in Amsterdam while trying to find the opportunity and the ideal environment to develop my very own idea of cooking.

Experience

  • Interniship

    Noma - Copenhagen, Denmark

    F&B kitchen
    April 2018 - Now · 9 months

    Internship in the new Noma 2.0 in Copenaghen with the Chef Rene Redzepi learn morn about New techniques, fermentation, foraging and nordic cuisine

  • Internship ***

    Maaemo - Oslo, Norway

    F&B kitchen
    January 2018 - February 2018 · 2 months

    Internship for one month in Maaemo *** michelin stars in Oslo, Chef Esben Holmboe Bang, Head chef, Halaigh Mcmanus https://maaemo.no/

  • Head Chef

    Locanda - Amsterdam, Netherlands

    F&B kitchen
    April 2017 - November 2017 · 8 months

  • Private Chef

    Luxury retreats - - Zermatt, Switzerland

    F&B kitchen
    February 2017 - April 2017 · 3 months

    As a Private Chef I was in charge of prepare the meals from the Breakfast to Dinner and additional snacks in between the meals. With my designated Kitchen Assistant I was in charge

  • Private Chef

    Luxury retreats - Footprints Villa - Bridgetown, Barbados

    F&B kitchen
    November 2016 - January 2017 · 3 months

    As a Private Chef I was in charge of prepare the meals from the Breakfast to Dinner and additional snacks in between the meals. With my designated Kitchen Assistant I was in charge to create events and special Buffets for the guests. Create a Weekly Gourmet International Menu as follows: French, Asian, Mexican, Italian, Continental Gourmet Dinners.

  • Head Chef

    Sointu - Turku, Finland

    F&B kitchen
    June 2016 - November 2016 · 6 months

    Head Chef of this small restaurant of 20 seats, elaborating a single 4 to 6 course tasting summer menu, before restaurant close for renovations http://ruoka.ts.fi/jutut/ravintola-soinnun-uusi-keittiomestari-new-york-meilla-turku/

  • Private Chef

    Luxury Retreats - Footprints Villa - Bridgetown, Barbados

    F&B kitchen
    November 2015 - May 2016 · 7 months

    As a Private Chef I was in charge of prepare the meals from the Breakfast to Dinner and additional snacks in between the meals. With my designated Kitchen Assistant I was in charge to create events and special Buffets for the guests. Create a Weekly Gourmet International Menu as follows: French, Asian, Mexican, Italian, Continental Gourmet Dinners.

  • Head Chef

    Sergio's - Turku, Finland

    F&B kitchen
    February 2014 - November 2015 · 1 year and 10 months

    As I was contracted internationally to be the Head Chef of their Restaurant and transform their Traditional Menu to A Gourmet Menu. Accomplished to bring the Restaurant Sergio’s to a Higher Level and did bring the Restaurant above and beyond excellent results. http://www.sergio.fi/

  • Line Cook **

    Locanda Margon - Ravenna, Italy

    F&B kitchen
    August 2011 - January 2012 · 6 months

    Completed the stage process required to obtain my certificate from ALMA Culinary school for a period of 10 hours a day, 6 days a week for 6 months equals to 10,800 hours of Stage in a restaurant that is a 2 Michelin Star. August 2011 to January 2012 http://www.locandamargon.it/

  • Head chef

    I casali di monticchio - Trevi, Italy

    F&B kitchen
    January 2008 - January 2013 · 5 years and 1 month

    Head Chef of the "Pane" restaurant located in my family's hotel property, Responsible for the menu and kitchen , serving traditional dishes in a modern way http://monticchio.com/

Education

  • Professional Chef

    ALMA - Parma, Italy

    September 2007 - July 2008

    ALMA is the world leading International educational and training center at the highest level for Italian Cuisine. Completed and graduated from The Advanced Course of the International and Italian Cuisine as a professional chef I learned to manage a kitchen and a restaurant, the leadership in the kitchen with the staff and creating the menu structure learned how to manage the relationship between the kitchen members and restaurant members knowledge of raw materials, pastry, history of the wine and culture skills of cooking and the Italian Cuisine, sensory analysis and science of nutrition.

  • Graduate High School

    Instituto Alberghiero di Chianciano Terme - Chiusi, Italy

    January 2002 - July 2006

Languages

  • English
    Professional working
    60%
  • Italian
    Professional working
    60%
  • Spanish
    Professional working
    60%

Skills

  • Art
  • Photographer

Other

  • bernardo-costantino.com

    bernardo-costantino.com

Connections
Calvin Susanto
F&B Service Intern at Golf-Hôtel René Capt
Rajmilan Poudel
Hosco Partner Ambassador at hosco Ambassador Program
Taxap Peer
Student from Kalinga University
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