Join Hosco and view Luciano's full profile, it's free !
As a Hosco member, you will:
- Make yourself visible to thousands of companies in the hospitality industry'
- Join a community of 180'000+ students and professionals
- Learn more with new articles & videos every week on hosco.plus
I’m executive chef from Italy with a lot of experiences in my country and in a such place as Asia ( China , India , South Korea ) , Africa , Europe and South/North America , strong Italian Fine Dining and knowledge of international food and different cuisines , catering and good banqueting background as well in bigger sizes, cold kitchen, hot kitchen and patisserie. My characteristic and strength are Business and company orientated, Liberal to all different cultures and ethic groups, Self-confident and self motivated, Team player and team orientated, Good team motivator & Team leader, Focused on developing work environment. I'm looking to work as Executive Chef for International Hotel chain or prestigious restaurant with fine dining service, willing to give maximum energy for company targets and passing skills and ideas to employed chefs.
Thank you for your time. I look forward to learning more about this opportunity.
Josef Mountain Resort - Avelengo, ItalyF&B kitchenJuly 2018 - Now · 7 months
Current position: Executive Chef de Cuisine Josef Mountain Resort from July 2018 until now Avelengo , Merano , South Tyrol , Italy Currently I work as Executive Chef of Cuisine at Hotel Josef Mountain Resort (www.josef.bz) in the well-known locality of South Tyrol, the Hotel offers a typical regional cuisine, traditional and international Italian cuisine given the numerous presence of German, Swiss, Austrian, Italian guests and global clientele as the location is very well known internationally. I manage a brigade of 10/12 people, I take care of the total management of the kitchen with my collaborators, I discuss programs and events with the management, the general manager and the property, control of food costs, purchases, menu programming, distribution to various departments of incoming goods, theme nights and everything related to the proper functioning of the kitchen work.
Chef de cuisine
You Marina Porto Cervo - Porto Cervo, ItalyF&B kitchenApril 2018 - June 2018 · 3 months
Contacted by Mr. Purini owner of the You Marina Luxury Restaurant given by the Yachting Club of Porto Cervo Marina for the opening of the restaurant.
International consulting - Munich, GermanyF&B kitchenNovember 2016 - March 2018 · 1 year and 5 months
Private and Public Consulting Company Name Personal Chef Dates Employed Nov 2016 – Present LocationWorldwide While waiting to return to my daily life as Executive Chef I perform at the time one of my great passions, Chef for business Consulting, can make available to public and private enterprises my knowledge and skills acquired during these years of working within countries as China, India, Mexico, Croatia, Switzerland and Italy. Depending on the needs of the company my daily job is to support start-up and management of existing and new catering activities, conception of reality dining linked to the concept of health, welfare, good and tasty cuisine, design and start-up of the kitchen of new local centering the desires and ambitions of the customer, market analysis and study of competition; overall analysis of the strengths and weaknesses of the firm, functional coordination of the line kitchen and optimization of working time, identification of dishes and recipes more in tune with local goals, staff training from the different sectors to make them autonomous in the daily management, professional assistance on the management dynamics of the workplace in the kitchen.
Family Hotels Italia - Marotta, ItalyF&B kitchenMay 2016 - October 2016 · 6 months
Executive Chef at Family Hotels Italia, Marotta di Mondolfo, Italy, from the first of May to 30th September Contacted directly by the Corporate manager of all hotels of the company "Family Hotels Italia" as a Executive Chef at the hotel Marotta di Mondolfo, directly on the sea structure capable of accommodating up to 530 guests more than 200 children, very well known company in Italy for their concept '' family '' with facilities to suit all the needs of families and especially children. My daily task is to manage a brigade of 16 cooks, they develop children's menus, gluten-free menus, menus for people with different allergies, area reserved for pregnant mothers with special menus for their needs, area reserved for children with suitable menu , a restaurant serving Mediterranean cuisine with fresh seafood from the sea and a buffet service. My task is also manage inventory, purchasing, supplier relations, menu development, cost control and Haccp management that is a food control preventive system aimed at ensuring the hygienic safety. Referee : Stefano Giorgi , Corporate Manager of all Hotels of the Company , Mobile Number +393336822536 Margherita Ferrara, Vice-President of the company , Mobile Number +393355355952
Corporate Executive Chef
Karisma Luxury Hotels - Cancún, MexicoF&B kitchenMarch 2015 - March 2016 · 1 year and 2 months
Corporate Chef for the Openings , Karisma Group, Luxury Hotels & Resort, Riviera Maya , Mexico , from March 2015 to March 2016. I’m in charge for the Karisma Group as Corporate Chef for their upcoming openings of hotels and luxurious resorts around the world, the company will open in the next two years 11 new properties, i was last summer in Croatia where I had opened their first hotel and the project includes a second opening ever in the region of Dalmatia, the openings in Croatia are for Sensimar and Tui company collaborating with the group Karisma. This new Beach Hotel opening provides 200 rooms, the restaurant Mare buffet style, more the a la carte Culinarium International restaurant and two snack points with Finger –Food style, during the work schedule we offer cooking classes to guests, wine lesson and every night a different theme night . The second opening will be taking place in July and provides 400 rooms most various outlets. Other openings, after the Croatian experience, will be in Mexico, in 2016 in the Dominican Republic, then in Jamaica, Colombia and Mexico again Referee : Raul Herrera , Human Resources Director, email@example.com , Tel. 0052 1 998 227 3899
Outer space Hospitality Group - Velha Goa, IndiaF&B kitchenDecember 2013 - March 2015 · 1 year and 4 months
Executive Chef Company Name - Chronicle , Small Vagator Beach , Goa , India Dates Employed Mar 2013 – Feb 2015 Location Small Vagator Beach , Goa, India Outer Space Hospitality Group , Chronicle Restaurant and Lounge Bar Position : Executive Chef Chronicle is a restaurant - Lounge bar of a family who works for the Indian Bollywood cinema, the restaurant overlooking the sea, set on 5 levels provides service to fine dining Italian cuisine, I am in charge of the service of lunch and dinner, The kitchen staffing Consists of 16 staff; average food cost is 30.5% combined food cost 28.3%. My day-to-day responsibility is to Establishing concepts, menus, promotions, and special events Ensures adherence to established standards, policies and procedures, local safety and hygiene standards. Did quality control checked and authenticity of the products prepared and served, responsible for the maximum profitability of the outlets, maintained and established good relations with PR / media for a Food and Beverage maximum exposure. The Restaurant has a very busy kitchen with a daily production of 350-400 meals, That offers a vast selection of homemade breads, rolls, italian delicates, handmade pasta, fresh seafood coming directly from the sea, beef and all kinds meat (Goa offers the opportunity to consume beef as it was a former Portuguese colony) with a wood oven pizza, handmade pasta and desserts that satisfy the palate of the Bollywood actors, VIPs from all over India and many international tourists arrive each year. Referee : Davide Cananzi firstname.lastname@example.org Mobile : +919167335505
G.Magnaghi - Parma, ItalySeptember 1981 - September 1984
SpanishNative or fluent100%
ItalianNative or fluent100%