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I am an experienced Master Italian chef from Pavia, near Milano, who loves to share my passion for creating innovative culinary experiences for my guests.
I have worked around the globe including North America, Asia, Australia, Middle East and Europe for companies such as Four Seasons, Ritz-Carlton and Fairmont as an Executive Chef, Executive Sous Chef, Chef De Cuisine, Culinary Instructor, Guest Chef and as a Chef Consultant.
I have experience with pre-openings, new openings, renovations and have participated in many promotions and events. I have experience in kitchen design, menu planning, cost control, hiring and development of staff.
J7 Hotel Cambodia (5 outlets)
Modo Mio, Crown Casino Australia
Frankie's, Fairmont Abu Dhabi
Bice Restaurants London, Tokyo and Singapore
Ritz Carlton Bali 3 months -converting a restaurant
Royal Singi Hotel Nepal 3 weeks training and consulting
Crowne Plaza New Delhi- one month opening of new restaurant
Hokkaido Food Services- one month -new opening
Specialities: Italian fine dining cuisine; contemporary and classic Western and International dishes;
Italian Cuisine Master Chef awarded from Barilla, Winner of numerous awards for Best Restaurant.
Contact me at email@example.com
Giampaolo Maffini - Hebron, KY, United StatesOtherAugust 2018 - Now · 6 months
Works as a guest chef, consultant chef and trainer at various 4 and 5 star hotels -currently at One and One Mauritius Creating VIP dinners Creating and running promotional menus Revamping menus Upgrading recipes Training hotel staff on Italian cuisine Working with suppliers to find best products
MONTE DA QUINTA RESORT - Faro, PortugalF&B kitchenAugust 2017 - July 2018 · 12 months
Create the highest possible standards throughout the three restaurants, bar, room service, conferences, events and staff restaurant Plan and design menus for all the hotel’s outlets, keeping items current and in line with market trends and seasonal produce Train cooks in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness Carry out costing and create standard operating procedures for dishes Conduct performance management reviews and work on development plans for staff including direct reports Ensure compliance with health and safety policies
J7 Hotel and Spa - Krong Siem Reap, CambodiaF&B kitchenSeptember 2016 - July 2017 · 11 months
Developing and creating new menus highlighting various international cuisines using imported and seasonal local goods Sourcing and negotiating and with suppliers Planning and designing innovative menus and SOP for all the hotel’s outlets Training of all culinary in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness Carry out costing and create standard operating procedures for dishes Monitor and develop and train 25 culinary and stewarding staff Winner of World Luxury Hotels Awards Best New Luxury Hotel Cambodia 2016
Executive Sous Chef
Marriott - Ottawa, CanadaF&B kitchenApril 2015 - August 2016 · 1 year and 5 months
Create excellent banquets for up to 1000 standing and 560 seated Negotiate, source suppliers and check purchase orders for all incoming culinary products Increased guest satisfaction ratings Ensured health and cleanliness at the highest level Train and mentor staff at all levels to ensure excellent food delivery
Seasonal Chef and Culinary Instructor
Algonquin College and Fairmont hotels - Ottawa, CanadaF&B kitchenJune 2013 - April 2015 · 1 year and 11 months
Improve Lago fine dining restaurant in Chateau Lake Louise over two summer periods (July 2013-Nov 2013 and May 2014-Sept 2014) (restaurant is closed in winter) Create seasonal menu promotions Slash food costs and ensure profitability Train and mentor staff to create highest levels of cuisine Teach a variety of culinary classes to different levels of hospitality and culinary students Prepare and guide culinary students to enter cooking competitions Lead and train culinary students to run a live onsite restaurant Represent Algonquin College at events including the Ottawa Food and Wine Show, Charity events, cooking classes and more
Chef de Cuisine
Crown Casino - Western Australia, AustraliaF&B kitchenMarch 2011 - March 2013 · 2 years and 2 months
Interview, develop and train the pre-opening team of this Italian fine dining restaurant Aid with the new kitchen design and purchasing of relevant equipment Lead extensive Italian cuisine staff training and student apprentice training Develop seasonal Italian recipes promotions to increase revenue Prepare world class weddings, galas and other banquets Lead industry cooking classes Winner of Best Italian Restaurant in Perth 2012 Winner of Ospitalità Italiana Seal. Awarded Italian Cuisine Master Chef (ICMC) by Barilla in 2011
Chef de Cuisine
Fairmont - Abu Dhabi, United Arab EmiratesF&B kitchenAugust 2009 - November 2010 · 1 year and 4 months
Lead the new opening of Frankie’s Italian Restaurant (Marco Pierre White) Create and develop fine dining menus and recipes Trained and developed all culinary staff to ensure standardized and excellent guest experiences Develop outstanding relationships with VIP guests Lead a variety of cooking classes Support the PR department by working to develop high level promotions to increase revenue, visibility Restaurant voted Best Restaurant in Abu Dhabi 2010 Nominated as Best Restaurant Chef in Abu Dhabi Gourmet event
Chef de Cuisine
Jumeriah Beach Hotel - Dubai, United Arab EmiratesF&B kitchenDecember 2007 - May 2009 · 1 year and 6 months
Provide ideas and inspiration during the renovation of the restaurant and kitchen redesign Lead Italian Fine dining restaurant to excellence with many events, promotions and daily award-winning food quality Provide full training for all kitchen staff on food preparation, garnishing and presentation Increase revenue by running promotions and ensuring food costs are inline with budgets Coordinate with PR department to promote reopening of the restaurant
A Vespucci MilanSeptember 1980 - April 1984
EnglishNative or fluent100%
ItalianNative or fluent100%
- food cost
- Menu development
- New Opening
- Pre opening