Marco Chinè

Marco Chinè

Head Chef at Birilli Restaurant
Lives in Turin, Italy

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About me

Personal Profile

I am looking for new challenge on yacht industry as a crew chef, sous chef. I got 17 years
experience in luxury restaurants, hotel's and 2 large cruise ship. I love cooking different dish
every day. I'm always looking for the best ingredient to surprise my guest. I'm hard worker,
clean, tidy. I love to cook under pressure in a busy place.

Experience

19 years and 7 months

  • Sous Chef

    Timo Restaurant - London, United Kingdom

    F&B kitchen
    December 2011 - Now · 11 years and 1 month

    LONDON Sous chef (3 commis) 40 covers. Italian Restaurant Create menu with executive chef, make sure the dishes keep high quality standard, delivery.

  • Chef de Partie

    Grand Hotel

    F&B kitchen
    June 2011 - Now · 11 years and 7 months

  • Head Chef

    Birilli Restaurant - Turin, Italy

    F&B kitchen
    January 2010 - Now · 13 years

    TURIN ITALY HEAD CHEF (with a sous chef,2 commis) 60 guest. Italian restaurant Gluten free, dairy free, lactose free, vegetarian, sugar free & halal menus completed

  • Junior Sous Chef

    SEABOURN ENCORE CRUISE SHIP - New Zealand

    F&B kitchen
    March 2019 - July 2019 · 6 months

    AUSTRALIA TO NEW ZEALAND In charge of the Colonnade buffet restaurant for breakfast lunch and dinner for 500 guests. Gluten free, dairy free, lactose free, vegetarian, sugar free & halal menus

  • Sous-chef

    Seabourn Cruise Line - Southampton, United Kingdom

    F&B kitchen
    March 2019 - July 2019 · 6 months

  • Junior Sous Chef

    SEABOURN ENCORE CRUISE SHIP

    F&B kitchen
    September 2018 - January 2019 · 5 months

    ITALY TO AUSTRALIA In charge of the Patio restaurant for lunch 150 guest and for dinner 80 guest Gluten free, dairy free, lactose free, vegetarian, sugar free & halal menus

  • Head Chef

    Terra Madre Restaurant - Nice, France

    F&B kitchen
    May 2018 - October 2018 · 6 months

    NICE FRANCE HEAD CHEF for 80 covers Gluten free, dairy free, lactose free, vegetarian, sugar free & halal menus completed

  • Chef de Partie

    PIANO 35 Restaurant - Turin, Italy

    F&B kitchen
    November 2017 - April 2018 · 6 months

    TURIN ITALY 50 covers. Executive Chef Fabio Macri Gluten free, dairy free, lactose free, vegetarian, sugar free & halal menus completed

  • Chef de Partie

    M/Y Majestic Princess Cruise

    F&B kitchen
    March 2017 - September 2017 · 8 months

    ITALY TO JAPAN (with 2 demi chef,3 commis) breakfast preparation for 42000 guests Broad charter clientele - American, French, Lebanese, English, Arabic, Chinese, Indian

  • Head Chef

    Laroc Restaurant - Majorca, Spain

    F&B kitchen
    May 2015 - October 2015 · 6 months

    MAIORCA SPAIN HEAD CHEF 50 covers. Spanish cuisine - Spanish, Italian American, French, English, Arabic. Gluten free, dairy free, lactose free, vegetarian, sugar free & halal menus completed

  • Junior sous

    La Petite Maison Restaurant Chef de Partie - London, United Kingdom

    F&B kitchen
    November 2012 - December 2014 · 2 years and 2 months

    LONDON 100 covers for lunch,180 for dinner Meat, fish, fresh pasta, starter, dessert section French Restaurant - England, American, French, Lebanese, English, Arabic, Italian Gluten free, dairy free, lactose free, vegetarian, sugar free & halal menus completed

  • Chef de Partie

    Hotel Capo D'orso Thalasso & Spa 5 - Sardinia, Italy

    F&B kitchen
    May 2012 - October 2012 · 6 months

    SARDINIA ITALY 80 covers. Italian Restaurant. Fresh pasta section

  • Chef de Partie

    La Dolce Vita Restaurant - Grand Cayman, Cayman Islands

    F&B kitchen
    November 2010 - May 2011 · 7 months

    GRAN CAYMAN ISLAND 80 covers. Italian Restaurant Starter section

  • Chef de Partie

    Grand Hotel Lido Complex - Bermuda

    F&B kitchen
    April 2010 - October 2010 · 7 months

    BERMUDA ISLAND 70 covers. Italian Restaurant Fresh pasta section

  • COMMIS / CHEF

    Restaurant Don Carlos Grand Hotel et de Milan 5; DE PARTIE - Milan, Italy

    F&B kitchen
    February 2007 - October 2010 · 3 years and 9 months

    Italian Restaurant. Fresh pasta, starter, pastry section Best restaurant inside a hotel in Milan 2008/2009

  • Chef de Partie

    Grand Hotel Melia Volcan 5; MICHELIN - Lanzarote, Spain

    F&B kitchen
    May 2006 - October 2010 · 4 years and 6 months

    (1 commis) 35 covers Spanish restaurant Paella, tapas, grill fish and meat

  • Chef de Partie

    Olimpic Game - Turin, Italy

    F&B kitchen
    January 2006 - March 2006 · 3 months

    TURIN ITALY 23 MICHELIN STAR CHEFS FOR THIS EVENT - EXECUTIVE CHEF MARCO SACCO * MICHELIN (1 commis) 45 covers - Italian Restaurant - Meat and fish Section

  • Commis/Chef de Partie

    Locanda Del Sant'Uffizio - Asti, Italy

    F&B kitchen
    May 2003 - December 2005 · 2 years and 8 months

    ASTI ITALY 35 covers Italian restaurant Fresh pasta Section

Education

  • Culinary school at " Le Meridien Institute" Turin Italy

Languages

3 languages

  • Italian

    Professional working

  • English

    Professional working

  • Spanish

    Professional working

Personal information

Nationalities

  • Italian

Date of birth

May 28th 1985

Driving License

Yes

Following
Qasr Al Sarab Resort by Anantara
Qasr Al Sarab Resort by Anantara
Abu Dhabi, United Arab Emirates
Hosco
Hosco
Geneva, Switzerland
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View more
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