Emanuele Mauro

Emanuele Mauro

Cook at Gruppo UNA - UNA Hotels / ATA hotels
Lives in Emilia-Romagna, Italy
over 6 months ago

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  • Cook

    Gruppo UNA - UNA Hotels / ATA hotels - Modena, Italy

    F&B kitchen
    July 2017 - Now · 1 year and 6 months

  • Cook

    ALMA - Parma, Italy

    May 2014 - May 2014 · 1 month

    After graduation I was chosen to prepare a buffet-dinner for a corporate event at the international food exhibition Cibus. Where I fully execute the menu that the chef had created

  • Cook

    Trattoria La Porta a Viarolo - Viarolo, Italy

    F&B kitchen
    April 2014 - December 2017 · 3 years and 9 months

    I was hired as garde manger, assigned to the preparation of fresh pasta and starters; due to the small size of the team I also took up the preparation and cooking of main courses (fish and meat) and desserts. I also assisted the Chef with composing the menus for special events as well as the a la carte menu.

  • Stage - commis di cucina

    Ristorante Pappacarbone - Cava de' Tirreni, Italy

    F&B kitchen
    October 2013 - February 2014 · 5 months

    I was garde manger and was mainly involved in preparing fresh pasta, fish and meat. I also did management of front of house and on-line website public relations if required.


  • ALMA - Parma, Italy

    April 2013 - February 2014

    I graduated as a professional cook of Italian Cuisine. I am able to manage the supply of raw materials and keep them in the best way possible. I acquired the ability to develop courses and compose menus. During this time I also learned about the history and culture of Italian Cuisine, Basics of Pastry, Enology, Sensorial Analysis and Food Science. I had the opportunity to apply all my knowledge during a 5-month internship in an Italian Michelin starred restaurant.

  • ALMA - Parma, Italy

    January 2013 - February 2013

    I obtained the certification of "commis". I learned the professional ethics of a cook and obtained the ability to co-operate with the other members of kitchen staff, doing simple duties. During this period I was also able to understand the quality of the raw materials and arrange them for cooking.

  • Diploma

    I.T.A.S. F. Bocchialini - Parma, Italy

    September 1998 - July 2003


  • Italian
    Native or fluent
  • English
    Professional working


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  • Vegan
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