Ivo Marchionni

Ivo Marchionni

Group Executive Chef at Pacifico Ristorante
Lives in Rome, Italy

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About me

Experienced Chef with a demonstrated history of working in the hospitality industry.

Graduated from Les Roches Global Hospitality Education, Switzerland, I spent recent years working in Michelin Star kitchens under the guidance of celebrated chefs.
Strong experience with vegetarian and vegan cuisines.
Fluent in English, Spanish and Italian, professional working proficiency in French.

Experience

5 years and 4 months

  • Group Executive Chef

    Pacifico Ristorante - Milan, Italy

    F&B kitchen
    March 2021 - July 2022 · 1 year and 6 months

    As Executive Chef of the group, I was in charge of managing both operations & administration of the three Pacifico restaurants, located in Rome, Milan and Portocervo (Sardinia) respectively. Main responsibilities: Menù design development (every season for each restaurant of the group). Training / growth of staff members. Costantly monitoring kitchen operations (quality, standards, consistency) of the 3 restaurants. Creation / Implementation of new recipes (recipe books, pictures, training). Food cost calculations and reviews. Menù Engeneering editing. Costant confrontation with suppliers/Cost control. Interviewing / Recruiting and other HR related activities. Collaboration with other departments through meetings and briefings. Editing SOPs, Cookbook, HACCP rules and training plans. Training programmes on HACCP and COVID-related standards/rules. Inventory control of the three outlets.

  • Executive Chef

    Pacifico Ristorante - Rome, Italy

    F&B kitchen
    December 2020 - March 2021 · 4 months

    Managing Pacifico restaurant kitchen in Rome. The restaurant is located in the iconic Hotel Palazzo Dama (5*), in Rome city centre. I was in charge of managing the overall operations of the restaurant and hotel F&B.

  • Sous Chef

    Alyn Williams at The Westbury Mayfair - London, United Kingdom

    F&B kitchen
    July 2019 - June 2020 · 1 year

    Training and growth of kitchen team members. Contribute to development of menùs. Development of new recipes and dishes. Food cost calculations and menù engeneering editing/reviewing. Costant confrontation with suppliers/Cost control. Staff interviewing/recruiting. Compliance with hygienic-sanitary standards and HACCP regulations brInventory control. Organization of shifts / holidays / illnesses of the kitchen staff. Responsible of kitchen department in the absence of the Head Chef.

  • Chef de Partie

    Mandarin Oriental London - London, United Kingdom

    F&B kitchen
    January 2019 - July 2019 · 7 months

    DINNER BY HESTON BLUMENTHAL ** Worked in most sections of the restaurant (garnish, hot and cold larder, fish and meat). Time management during both preparation and service hours. Training and supervision of commis and demi chefs. Compliance with restaurant/hotel standards and HACCP regulations. Editing Mise en Place lists, order lists, waste managements lists. Product quality check/control. Inventory control.

  • Demi chef de partie

    Mandarin Oriental Paris - Paris, France

    F&B kitchen
    September 2018 - December 2018 · 4 months

    Company exchange program Demi-chef de Partie at 'Sur Mesure' ** and 'Camelia' 'restaurants par Thierry Marx

  • Commis Chef

    Mandarin Oriental London - London, United Kingdom

    F&B kitchen
    January 2018 - December 2018 · 1 year

    DINNER BY HESTON BLUMENTHAL **

  • Kitchen Administrator

    W Barcelona - Barcelona, Spain

    Administration
    July 2016 - January 2017 · 7 months

    Supporting the Executive Chef and the kitchen management team in all kind of administrative work: food cost/menù engeneering, recipes editing, staff shifts, purchasing for all five restaurants, communicating with other hotel departments). HACCP and maintenance costant control/monitoring (FIFO, expired products, hygiene standards,...). Cooking for services/banquets when needed.

  • Kitchen Trainee

    The Chedi Andermatt - Andermatt, Switzerland

    F&B kitchen
    December 2014 - May 2015 · 6 months

    Cross training in all restaurants of the Hotel, Mediterrean, Pan-Asian and Japanese *.

Education

  • Bachelor of Business Administration in Hotel Management and International Hospitality

    Les Roches Global Hospitality Education - Crans-Montana, Switzerland

    July 2014 - December 2017

  • Bachelor of Medicine

    Universidad Alfonso X el Sabio - Villanueva de la Cañada, Spain

    September 2011 - January 2014

Languages

7 languages

  • English

    Native or fluent

  • Italian

    Native or fluent

  • Spanish

    Native or fluent

  • French

    Professional working

  • Catalan

    Limited working

  • German

    Notions

  • Portuguese

    Notions

Personal information

Nationalities

  • Italian

Date of birth

December 04th 1991

Skills

13 skills

  • Cooking
  • Excel
  • Fine dining
  • Hospitality and Catering
  • Leadership
  • Menu design
  • Menu Engineering
  • Micros
  • Microsoft Office
  • Microsoft Outlook
  • Opera
  • PMS
  • Teamwork
Connections
Maité Pereyra
Front Office Trainee at Mondrian Doha
Nicole Tomamichel
Front Office Trainee at Hilton Frankfurt Airport
GIANCARLO PASTORE
Amministratore at CIPAS TM
View 39 connections
Following
Accor Hotels
Accor Hotels
Issy-les-Moulineaux, France
Minor International
Minor International
Bangkok, Thailand
The Ritz-Carlton Dubai
The Ritz-Carlton Dubai
Dubai, United Arab Emirates
Other members
Andrea Mazzone
Tegucigalpa, Honduras
Gonçalo Viterbo
Barcelona, Spain
Sean Ralph
Salzburg, Austria
Rares Ciuverca
Brașov, Romania
View more
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