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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
20 years and 11 months
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Sous Chef
Timo Restaurant - London, United Kingdom
F&B kitchenDecember 2011 - Now · 12 years and 4 monthsLONDON Sous chef (3 commis) 40 covers. Italian Restaurant Create menu with executive chef, make sure the dishes keep high quality standard, delivery.
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Chef de Partie
Grand Hotel
F&B kitchenJune 2011 - Now · 12 years and 10 months -
Head Chef
Birilli Restaurant - Turin, Italy
F&B kitchenJanuary 2010 - Now · 14 years and 3 monthsTURIN 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
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Junior Sous Chef
SEABOURN ENCORE CRUISE SHIP - New Zealand
F&B kitchenMarch 2019 - July 2019 · 6 monthsAUSTRALIA 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
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Sous-chef
Seabourn Cruise Line - Southampton, United Kingdom
F&B kitchenMarch 2019 - July 2019 · 6 months -
Junior Sous Chef
SEABOURN ENCORE CRUISE SHIP
F&B kitchenSeptember 2018 - January 2019 · 5 monthsITALY 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
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Head Chef
Terra Madre Restaurant - Nice, France
F&B kitchenMay 2018 - October 2018 · 6 monthsNICE FRANCE HEAD CHEF for 80 covers Gluten free, dairy free, lactose free, vegetarian, sugar free & halal menus completed
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Chef de Partie
Piano 35 - Turin, Italy
F&B kitchenNovember 2017 - April 2018 · 6 monthsTURIN ITALY 50 covers. Executive Chef Fabio Macri Gluten free, dairy free, lactose free, vegetarian, sugar free & halal menus completed
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Chef de Partie
M/Y Majestic Princess Cruise
F&B kitchenMarch 2017 - September 2017 · 8 monthsITALY TO JAPAN (with 2 demi chef,3 commis) breakfast preparation for 42000 guests Broad charter clientele - American, French, Lebanese, English, Arabic, Chinese, Indian
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Head Chef
Laroc Restaurant - Majorca, Spain
F&B kitchenMay 2015 - October 2015 · 6 monthsMAIORCA 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
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Junior sous
La Petite Maison Restaurant Chef de Partie - London, United Kingdom
F&B kitchenNovember 2012 - December 2014 · 2 years and 2 monthsLONDON 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
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Chef de Partie
Hotel Capo D'orso Thalasso & Spa 5 - Sardinia, Italy
F&B kitchenMay 2012 - October 2012 · 6 monthsSARDINIA ITALY 80 covers. Italian Restaurant. Fresh pasta section
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Chef de Partie
La Dolce Vita Restaurant - Grand Cayman, Cayman Islands
F&B kitchenNovember 2010 - May 2011 · 7 monthsGRAN CAYMAN ISLAND 80 covers. Italian Restaurant Starter section
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Chef de Partie
Grand Hotel Lido Complex - Bermuda
F&B kitchenApril 2010 - October 2010 · 7 monthsBERMUDA ISLAND 70 covers. Italian Restaurant Fresh pasta section
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COMMIS / CHEF
Restaurant Don Carlos Grand Hotel et de Milan 5; DE PARTIE - Milan, Italy
F&B kitchenFebruary 2007 - October 2010 · 3 years and 9 monthsItalian Restaurant. Fresh pasta, starter, pastry section Best restaurant inside a hotel in Milan 2008/2009
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Chef de Partie
Grand Hotel Melia Volcan 5; MICHELIN - Lanzarote, Spain
F&B kitchenMay 2006 - October 2010 · 4 years and 6 months(1 commis) 35 covers Spanish restaurant Paella, tapas, grill fish and meat
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Chef de Partie
Olimpic Game - Turin, Italy
F&B kitchenJanuary 2006 - March 2006 · 3 monthsTURIN ITALY 23 MICHELIN STAR CHEFS FOR THIS EVENT - EXECUTIVE CHEF MARCO SACCO * MICHELIN (1 commis) 45 covers - Italian Restaurant - Meat and fish Section
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Commis/Chef de Partie
Locanda Del Sant'Uffizio - Asti, Italy
F&B kitchenMay 2003 - December 2005 · 2 years and 8 monthsASTI ITALY 35 covers Italian restaurant Fresh pasta Section
Education
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Culinary school at " Le Meridien Institute" Turin Italy
Languages
3 languages
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Italian
Professional working
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English
Professional working
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Spanish
Professional working
Personal information
Nationalities
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Italian
Date of birth
May 28th 1985
Driving License
Yes
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