Gabriele Savini

Gabriele Savini

Executive Chef at Marriott Voronezh
Lives in Voronezh, Russia
over 6 months ago

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A highly experienced, qualified and time served Executive Level Chef with an extensive background within luxury restaurants and hotel chains throughout the globe. Demonstrates creativity and flair with the ability to manage large kitchen teams, including delegating workloads and organizing rotas. Flexible, enthusiastic and extremely conscientious, with the ability to lead by example and contribute effectively as part of a team. Constantly monitors performance and provides direction to develop team members in their individual quest for improvement, ultimately delivering quality service and a superb dining experience. Skilled in all aspects of kitchen operations, including waste and cost control, health & safety aspects, maintaining hygiene standards, correct storage and quality assurance. Has a collaborative and nurturing management style, setting targets for teams and encouraging high performance levels and positive results.


  • Executive Chef

    Marriott Voronezh - Voronezh, Russia

    F&B kitchen
    November 2018 - Now · 3 months

  • Executive Chef

    Rixos Shimkent - Shymkent, Kazakhstan

    F&B kitchen
    September 2016 - December 2017 · 1 year and 4 months

  • Executive Chef

    EGO HOTEL - Ancona, Italy

    F&B kitchen
    May 2014 - September 2016 · 2 years and 5 months

    A luxury 4 star hotel with a total of 77 rooms, a restaurant, bar, lounge bar, spa, room service, banquet and catering facilities for up to 150 customers and outside catering for up to 100

  • Executive Hotel

    Rixos - Almaty, Kazakhstan

    F&B kitchen
    November 2013 - May 2014 · 7 months

    A 5* hotel with a total of 258 rooms, 3 restaurants, a bar, lounge bar, spa, room service, banquet and catering facilities for up to 1000 customers, outside catering for up to 400, and a bakery and pastry unit

  • F&B Consulance

    Freelance - Ancona, Italy

    June 2013 - November 2013 · 6 months

    • Provided private consultancy services for a range of high quality restaurants, lounge bars, bars, and retail establishments, including a home-made ice cream outlet • Worked alongside proprietors and managers to ascertain their business needs and address their individual concerns during an economic crisis • Managing the complete rebranding of each individual outlet, devising and implementing new concepts and ideas to gain a stronger market presence over competitors • Redesigned and produced attractive new menus, and designed and instigated marketing and advertising campaigns to generate business for clients • Provided detailed cost analysis for each individual project, and demonstrated the need for consistency in food preparation together with staff productivity improvement initiatives

  • Executive Chef

    Hilton - Évian-les-Bains, France

    F&B kitchen
    October 2008 - May 2013 · 4 years and 8 months

    Locations: Sofia (Bulgaria), Les Bains (France) / Athenee Palace (Romania) / Imperial Dubrovnik (Croatia) • Worked within numerous 5* luxury hotels, incorporating rooms of up to 247, with restaurants, bars, lounge bars, room service, together with banqueting and internal/external catering facilities for up to 1000+ • Managed the compete reorganization of the kitchen team, providing initial and ongoing training to maintain high quality standards • Coordinated large teams on a daily basis, including monitoring work productivity, assessing hygiene levels, and handling any issues or concerns • Completely refreshed and revitalized banqueting and signature menus to meet the high expectation of customers using the facilities • Reported to the General Manager, with key responsibility for controlling and managing budgets and monitoring food costs, and played an active part in developing marketing plans Key achievements: • Achieved the accolade of ‘Most Improved Customer Satisfaction’ in Hilton EMEA with a quality audit score of 92% • Organized the opening of a new concept Italian restaurant, including staff training, cost control, development of a signature menu, sourcing original and fresh products with daily and weekly delivery • Successfully developed and implemented the new cuisine, standards & concepts, and conceptualized the kitchen team, with increases of 87% in TMOS, +14% in F&B SALT, and constant FC as plan (25%) • Achieved ‘Best Business Hotel 2009’ for Hilton Imperial Dubrovnik, Croatia

  • Italian Chef

    GrandHotel Europe Orient Express - Saint Petersburg, Russia

    F&B kitchen
    September 2006 - October 2008 · 2 years and 2 months

    A 5* deluxe hotel with a total of 301 rooms, 6 restaurants, bar, spa, room service, banquet and catering facilities for up to 1000 people • Reported to the Executive Chef of Rossi’s Italian restaurant, with responsibility for coordinating a large kitchen team comprising of 16 members • Successfully developed and implemented new Italian cuisine standards, concepts, and techniques to the restaurant

  • Chef/Owner

    Ristorante La Paglia - Fano, Italy

    F&B kitchen
    March 1999 - September 2006 · 7 years and 8 months


  • Diploma

    Hotelier school Rome

    September 1982 - September 1987


  • Italian
    Native or fluent
  • English
    Native or fluent
  • Russian
    Limited working


  • Cost Monitoring
  • Fine dining
  • ▪ H.A.C.C.P Procedures
  • Health & Safety
  • ISO 22000
  • Italian cuisine
  • Kitchen Management
  • Relationship Building
Krisantus Sutrisno
Intern at Four Seasons Hotel
Nicole Tomamichel
Editor Intern at Teddy Award
View 10 connections
Marriott Voronezh
Voronezh, Russia
Voronezh, Russia
Rixos Shimkent
Shymkent, Kazakhstan
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