Mauro Di Lieto

Mauro Di Lieto

Executive Pastry Chef at JW Marriott Venice Resort & Spa
Lives in Venice, Italy
over 6 months ago

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An exceptional pastry chef from Italy, with passion, creativity and empathy.
I constantly improve myself, and actively search for innovation, new methods and trends to be the best in my trade.

With creativity and adaptability I create something fantastic for every situation. Whether it is on the breakfast buffet, on the menu of an exclusive á la carte restaurant, a wedding cake, or a 1000 guest event. My desserts exceed customer expectations, and maximize outcome.

I use my interpersonal skills and empathy to build great relationships with my team. I am committed to their development, and driving together for success.

For a sweeter tomorrow, get in touch!

Experience

  • Executive Pastry Chef

    JW Marriott Venice Resort & Spa - Venice, Italy

    Bakery/Pastry
    March 2017 - Now · 1 year and 9 months

    Design and preparation of a'la carte dessert menu for 5 diverse outlets, daily breakfast buffet, guest amenities, event menus, diverse style buffets, and wedding cakes Conducted daily food ordering, maintaining stock and minimising waste Direct management of 7 employees, and taking part in guiding the overall kitchen team of 42 people Managing gala dinners up to 1000 guests, high-revenue events to 2 million EUR

  • Pastry Chef

    Dolce Locanda - Veneto, Italy

    F&B kitchen
    February 2016 - March 2017 · 1 year and 2 months

    Pastry shop from the 2 Michelin starred chef Giancarlo Perbellini Creation of menu and production flow in the pastry shop, preparation of dessert mise en place for 6 restaurants, catering Perbellini events throughout Italy seasonal worldwide production of local sweets during holidays

  • Pastry Chef

    Palace Hotel - Milano Marittima, Italy

    F&B kitchen
    April 2014 - January 2016 · 1 year and 10 months

    Luxury hotel in Emilia Romagna catering to several high class events Daily 3 buffets in the main restaurant for 400 people Catering to the á la carte beach restaurant Preparing fresh bread, pizza and salty snacks daily Leading a team of 5 chefs

Education

  • High School Diploma

    Istituto Tecnico Industriale - Sondrio, Italy

    September 1999 - June 2005

Languages

  • Italian
    Native or fluent
    100%
  • English
    Full professional
    80%

Skills

  • Always eager to learn
  • breakfast
  • Exceeding customer expectations
  • Excellent leadership
  • Expert in mate
  • Good time manager
  • Menu planning
  • Wedding cakes
  • Well-organized
Connections
Teona Prie
Student from AHA - American Hospitality Academy
Following
Ruya London
London, United Kingdom
The Standard, London
London, United Kingdom
Other members
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