Maurizio Luongo

Maurizio Luongo

pastry sous chef at thon hotel bristol
Lives in Oslo, Norway

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About me

Italian pastry chef always ready to give my best and get new challenges.Pastry is more then a job.

Experience

9 years and 5 months

  • pastry sous chef

    thon hotel bristol - Oslo, Norway

    Bakery/Pastry
    February 2019 - Now · 4 months

    Developping new pastry menu for breakfast,banqueting,restaurant gourmet(bristol grill)catering and new desserts line for upcoming boutique.Teaching new tecniques and recipes to all the pastry staff(10 pastry chefs at all).Managing the production lab ensuring everyday high standard quality level of our products.Respect of the food and hygiene rules.Making everything from scratch such as:individual cakes,entremets,chocolate bonbons,petits fours,individual cakes,travel cakes,verrines,morning goods,viennoseries,bread and icecream.Increasing the quality of our pastry/bakery lines using the best ingredients we can find and applying the best tecniques from my previous experiences.

  • Pastry Chef

    Pierre Hermè - Paris, France

    Bakery/Pastry
    May 2017 - November 2017 · 7 months

    Mise en place of my working place,making and assembling of whole pastry line from scratch.(biscuits,confits,mousses,creams glazes etc.etc.)Molding and shaping baked goods and danish pastries,petitsfours,cookies and more items.Ensuring quality of products,stock control and respect of food hygiene rules.Working at production and finishing line.

  • Pastry Chef

    La Patisserie des Reves - Paris, France

    Bakery/Pastry
    November 2015 - May 2017 · 1 year and 7 months

    Mise en place of my working place,making and assembling of whole pastry line from scratch.(biscuits,confits,mousses,creams glazes etc.etc.)Molding and shaping baked goods and danish pastries,petitsfours,cookies and more items.Making confectionary products(fruits jellies,marshmallows,lollipops etc.etc.Ensuring quality of products,stock control and respect of food hygiene rules.Working at production and finishing line.

  • Pastry Intern

    Patisserie Thierry Bamas MOF - Anglet, France

    Bakery/Pastry
    March 2014 - April 2014 · 3 months

    Mise en place of full french pastry line(making biscuits,sponge cakes,glazes,mousses,creams,petitsfours,confectionery etc.etc.)Keep clean my working place and full lab respecting hccp rules.Ensuring quality of products respecting company and Chef's standards.

  • Bakery Manager

    Panificio Pizzulo - Vallesaccarda, Italy

    Bakery/Pastry
    May 2008 - January 2014 · 5 years and 9 months

    Making bread and traditionals items such as pizza,biscotti and focaccia in my family business.Management,production,selling and delivery tasks.Ensuring quality products,innovating,customer satisfaction and supply raw material.

  • Pastry Demi Chef de Partie

    PeytonandByrne - London, United Kingdom

    Bakery/Pastry
    October 2007 - April 2008 · 7 months

    Making traditional british pastries such as mice pies,apple pies,victoria sponges,cookies,pound cakes,treacle tarts,brownies etc.etc.Ensuring the quality of final product,stock control,delivery check for our 8 restaurants and shops.

  • Pastry Commis Chef

    Popina - London, United Kingdom

    Bakery/Pastry
    April 2007 - October 2007 · 7 months

    Traditional british awarded cookies company.Making classic sweets and savory desserts for serving many markets,shops and restaurants around the ciity.

Education

Languages

3 languages

  • Italian

    Native or fluent

  • French

    Full professional

  • English

    Full professional

Skills

40 skills

  • A team player
  • Baking/pastry
  • Banqueting
  • boutique
  • Chocolate
  • Content creation
  • Creativity
  • Events
  • fastandclean
  • Food
  • foodcost
  • frenchpastry
  • fromscratch
  • Good organisation
  • goodrelations
  • Hardworker
  • hccp
  • Hospitality
  • hygene
  • icecream
  • individual cake
  • Luxury
  • Managing
  • menu developping
  • miseenplace
  • Motivation
  • newproducts
  • Passion
  • Pastry
  • pastryskills
  • petitsfours
  • Plated dessert
  • Quality
  • R&D
  • recipes
  • researchanddeveloppement
  • stockcontrol
  • Teaching
  • Team Building
  • tecniques

Additional Information

1 information shared

  • Instagram profile(portfolio)

    maurizio.luongo

Connections
Kamal jeet Singh
Chef de partie at al bandar rotana
Stefano Deiuri
Chef Consultant/co-founder at DEGA
Following
The Dorchester Hotel
London, United Kingdom
Hôtel Royal Savoy Lausanne
Lausanne, Switzerland
Other members
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Charmes-sur-Rhône, France
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Montpellier, France
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