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Executive Chef Who studied gastronomy at the prestigious Italian institute, ‘E. Maggia Stresa’ and with over 20 years’ experience gained across a range of highly successful restaurants and hotels . Inspired from a young age by his parents who ran their own restaurant in South Italy, his passion has taken him across Italy and Europe where he has gained extensive culinary experience
13 years and 1 month
Executive Chef & Culinary Consultant
Self employed - Marche, ItalyF&B kitchenJanuary 2019 - Now · 1 year
Media Rotana Hotel - Dubai, United Arab EmiratesF&B kitchenMay 2018 - August 2018 · 4 months
EXECUTIVE CHEF –Reporting to General Manager Media Rotana Hotel Dubai 500 rooms five dining venues offering Italian, British and International cuisine
IHG - InterContinental Hotels Group - Bucharest, RomaniaF&B kitchenOctober 2014 - May 2018 · 3 years and 8 months
EXECUTIVE CHEF- Reporting to General Manager InterContinental Hotel Bucharest| Romania 257 rooms, 6 venues, Ballroom with 11 meeting rooms and outside catering (Corso Brasserie, ADD restaurant, Modigliani Restaurant – Italian steak house serving authentic Italian food, Intermezzo Bar, In Room Dining, casino and Club lounge)
Chef de partie
Silversea cruises - Tây Ninh, VietnamF&B kitchenAugust 2006 - February 2017 · 10 years and 7 months
Six star cruise ship with all-inclusive concept. Champagne restaurant with a menu created by Relais and Château. Assistant to the Italian chef de cuisine of La Terrazza, an Italian fine dining restaurant. In charge of the breakfast buffet and lunch buffet, serving 200 people daily.
Radisson Hotel Group - EuropeF&B kitchenMarch 2009 - June 2014 · 5 years and 5 months
Rezidor Hotel Group: March 2009- May 2014 RADISSON BLU SPLIT, Croatia (300 rooms) - EXECUTIVE CHEF Reported to the General Manager of the hotel and was responsible for 2 restaurants and 2 bars; In charge of the overall operation and administration of the culinary and banquet kitchen teams for Caper a la carte restaurant, Fig Leaves restaurant and the Door Bar, along with Room Service and 9 meeting rooms and the Grand Ballroom. RADISSON BLU SOFIA BULGARIA (150 rooms) - EXECUTIVE CHEF Reported to the General Manager of the hotel and was in charge of 2 Food & Beverage outlets: Studio restaurant and Super Breakfast, along with a la carte dinners. Also responsible for The Ballroom (240 -400 guests for a cocktail parties) and 3 small conference rooms (10-50 guests) RADISSON BLU BUCHAREST, Romania (450 rooms) - ITALIAN HEAD CHEF & EXECUTIVE SOUS CHEF June 2007- Jan 2009 Reported to the Executive Chef and was in charge of creating authentic Northern Italian menus. Trained all the kitchen staff to develop an Italian touch; Created recipes based on food cost and market offers, managed daily operations in the kitchen to ensure profitability; Regularly dealt with suppliers and interacted with guests. Promoted to Executive Sous Chef in June 2011. Assisted the Executive Chef to create menus and supervised all the different outlets: The Lounge Bar; Dacia Felix - super Breakfast Buffet (224 seats), Prime Steak & Seafood Fine Dining Restaurant, the only restaurant in town which served the authentic Hereford beef; Caffé Città, specialised in dished from Northern Italy, open kitchen, pizza oven, coffee , cakes (120 seats) and summer terrace (70 seats); Le Bistro Garden, Spanish specialties; Le Bistro, Belgium Brasserie; Pool Side Grill (110 seats); Bla Lounge Bar (80 seats) and Light Bla Terrace(60 seats). Also was responsible for the Grand Ballroom (350 seats) and cocktail receptions for up to 1500 people, along with 11 meeting rooms.
Italian Head Chef
AR Hotels & Resorts - Calp, SpainF&B kitchenJune 2007 - January 2009 · 1 year and 8 months
Italian head chef to two Italian restaurants: La Pergola, summer trattoria and La Scala, a fine Italian restaurant (55 seats) Worked with the Spanish banquet chef to create new menus for the daily buffet and weddings, also cooked authentic Spanish food
Istituto Di Istruzione Superiore IpsseoaJanuary 2003 - August 2004
II S E. Maggia Stresa - Turin, ItalyJanuary 2000 - August 2003
Native or fluent
Date of birth
February 08th 1982
- - kitchen skills