Michele Minchillo

Michele Minchillo

Head chef / Owner at Vitium Restaurant
Lives in Crema, Italy

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About me

Since childhood I was there in the kitchen watching my mom and my grandmother cook and it was there that I felt some emotions.
Smells, tastes and movements that today I find in myself doing my job every day.
When I go into the kitchen I try to give the best of myself to be able to find the best feeling to the food and a good sensation to the guests
I think that a good dish must be simple and thought to the smallest detail.
Finding a second family in the work place is something truly unique.
I love to travel the world around a thousand cultures and catch every shades that this gives me, but I'm very attached to my tradition.
This is my Passion and my Job.
Come and Visit VITIUM RESTAURANT in Crema.

Experience

7 years

  • Head chef / Owner

    Vitium Restaurant - Crema, Italy

    F&B kitchen
    January 2019 - Now · 1 year and 6 months

  • Chef Consulting

    Cala Celeste 2.0 - Lido Adriano, Italy

    F&B kitchen
    June 2017 - July 2018 · 1 year and 2 months

    The propriety wanted to change their kitchen style from a classic dish to a contemporary way. Change all the menu and create a degustation menu aswell. Totally decision on what the kitchen have to do and doing all the orders. Collaborate with other 4 people who worked with me and stayed there even before me. Was a really good experience for me, that open my eyes to what means be the first and take all the decision and responsibility on you. Putting, finally , all my experience out and was really fun and productive.

  • Cook

    Aska ( 2 michelin star ) - New York, NY, United States

    F&B kitchen
    February 2017 - March 2017 · 2 months

    CHEF: FEDRIK BERSELIUS Formative stage in a Restaurant in Brooklyn with a starred scandinavian Chef.

  • Chef de Partie - Jr. Sous Chef

    Alta Badia - Dubai, United Arab Emirates

    F&B kitchen
    October 2015 - December 2016 · 1 year and 3 months

    CHEF: FRANCESCO DI NOIA Working in all the section as Chef tournant and Chef de Partie. Preparation of the mise en place. Managing commis chef. Collaboration with the chef to prepare the menu and the orders. Be a chef in charge for some days ( When they are in off )

  • Chef de Partie - Sous chef

    Fubi's - Viareggio, Italy

    F&B kitchen
    February 2015 - October 2015 · 9 months

    CHEF: ANDREA MADONIA Supervision and control of the all the sections. Preparation of the mise en place with the commis. Managing commis chef. Collaboration with the chef to prepare the menu and all the order Plating up during the service. Chef in charge when the the chef had a off days.

  • Chef de Partie

    Princi London - London, United Kingdom

    F&B kitchen
    July 2014 - November 2014 · 5 months

    CHEF: GENNARO VITTO Supervision and control of the Cold Section. Preparation of the mise en place and do the service time.

  • Commis Chef

    Al Pont de Ferr ( 1 star Michelin ) - Milan, Italy

    F&B kitchen
    April 2014 - July 2014 · 4 months

    CHEF: MATIAS PERDOMO Stay at the Entrametier Section and preparing the molecolar sides during the day time. Preparation of the mise en place with Chef de Partie. Plating Up during the service.

  • Chef de Partie

    Kallmünz Restaurant - Merano, Italy

    F&B kitchen
    April 2013 - April 2014 · 1 year and 1 month

    CHEF: LUIGI OTTAIANO Supervision and control of the Entrametier and Starter sections. Preparation of the mise en place. Managing commis chef. Collaboration with the chef to prepare the menu and the orders. Plating up on the pass. Chef in Charge when the chef isn't there.

  • ALMA INTERSHIP: Commis Chef - Chef de Parti

    La Palta ( 1* michelin star ) - Bilegno, Italy

    F&B kitchen
    July 2012 - January 2013 · 7 months

    CHEF: ISA MAZZOCCHI Stage of ALMA SCHOOL ( Internation school of italian culinary art ) 6 Months. Started as commis at the starter and pastry, finished as Chef de party in Pasta section. Good rapport with a chef. Family Owner Restaurant.

Education

  • Professional Cook of Italian Cuisine

    ALMA - Parma, Italy

    August 2011 - January 2013

    ALMA the international educational and training center for Italian cuisine ( Colorno, IT ) Basic course ( 3 months ) and Superior Course + Stages ( 1 year )

  • Professional Degree

    "IPSSAR E.Mattei" - Vieste, Italy

    September 2009 - June 2011

Languages

4 languages

  • Italian

    Native or fluent

  • English

    Full professional

  • French

    Limited working

  • Spanish

    Limited working

Personal information

Nationalities

  • Italian

Work Permits

  • European Union

Date of birth

April 23rd 1993

Driving License

Yes

Skills

6 skills

  • Food and safety
  • Good knife skills
  • Italian food
  • Multitask
  • Native italian
  • Work hard
Connections
AMINE NSIB
Chef de party extra presso C.M CONSULTING S.R.L
Rajmilan Poudel
Co-Founder at Hospitality Bridge
GIANCARLO PASTORE
Amministratore presso CIPAS TM
View 15 connections
Following
Borgo Egnazia
Fasano, Italy
Other members
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