Riccardo Pantò

Riccardo Pantò

executive chef at pattama development co ltd
Lives in Biel/Bienne, Switzerland
over 6 months ago

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I come from Sicily ,where is possible to taste very special dishes prepared according to recipes from ancient traditions handed down from generations to the present day. I'm able to recognize the best vegetables , because i've worked as salesman for a wholesale of fresh vegetables, further I produced these by myself . I learned to cook looking my relatives that had a restaurant and thanks to my predisposition to work hard, with these chefs that left me their marks . I ‘ve lead more than one brigade, in Italy and in Thailand .
I prefer to use organic and local ingredients ,mixing world dishes with the best recipes from my island.
I'm strongly interested to find a place where I can apply my knowledge of ancient grains in the bakery department and continue to create healthy raw and vegan recipes.

Experience

  • executive chef

    pattama development co ltd - Hua Hin, Thailand

    F&B kitchen
    October 2016 - April 2017 · 7 months

    Creation of international menu and specials for the 3* resort’s restaurant “Sanae Beach Club” and update of Thai menu. Record revenue after the second month. Instructions on compliance with the rules of hygiene and food safety, waste reduction. Introduction of catering and wedding services(until 300 guests) and creation of menu ad-hoc. Introduction of roman style pizza leavening 24-48h and staff training about the right cook in fire wood oven. Planning and pricing of menus, portion control and special culinary programs . Development and selecting of menus and recipes in line with the hotel proposition, ambition and customer promise. Standardizing the production of recipes and quality of products used so as to ensure customers are offered consistency and quality at all times. Establishing and training the team in the skill and techniques of food presentation. Ensuring that all kitchen equipment is in good working order, maintained properly and replaced on an ongoing basis. Ensuring the kitchen was always safe, clean and has excellent safe food systems in place.. Relation and purchase from wholesales and local suppliers when possible. Attention about the choice of organic local ingredients and seasonings as much as possible.

  • Pizza trainer

    La Grappa - Hua Hin, Thailand

    Bakery/Pastry
    March 2016 - August 2016 · 7 months

    Pizza trainerTraining to local staff for Italian restaurant “La Grappa”: Teachings on stock control, purchasing and supplier relationships until complete independence. Instructions on compliance with the rules of hygiene and food safety. Preparation of pizza dough with roman style leavening 24-48h. Optimal management of the baking in the fire wood oven. Realization of the menu and specials.

  • Kitchen manager

    Le production Co Ltd - Bangkok, Thailand

    F&B kitchen
    January 2015 - August 2015 · 8 months

    Start-up of the first truck gourmet pizza in Thailand named "Pizza Massilia", acclaim in local restaurant reviews (Rewarded among the top 5 best pizzas in Bangkok in 2015). Supervision of the truck's construction work, placing the wood-burning oven and setting up the kitchen inside. Training, development and ongoing management of all kitchen employees and associated teams. Estimating food consumption and structuring/organizing of food purchase process and requisitions for regular orders and suppliers. Responsible of stock control , management and control food and beverage costs. Staff training about the correct preparation procedure of pizza dough with roman style leavening 24-48h. Optimal management of the baking in the fire wood oven Attention about the choice of ingredients and seasonings. Realization of menu and specials. Ensure compliance with the rules of hygiene and food safety. Ensure customer satisfaction.

  • Chef de cuisine

    Bio Bar Animamundi - Otranto, Italy

    F&B kitchen
    June 2014 - October 2014 · 5 months

    Preparation vegan bakery products , cold kitchen and raw food Superving the preparation of cold extracts and with the perfect garnishing and presentation. Management and control food and beverage costs. Ensuring compliance with food hygiene and safety standards, Haccp. Designed and implemented a creative menu with the use of fresh, local organic ingredients; Schedule weekly food through consultation of local organic suppliers. Attention to customer satisfaction.

  • Regional sales manager

    Wine - Catania, Italy

    Sales & Marketing
    January 2013 - April 2014 · 1 year and 4 months

    Regional sales manager . Please have a look on my resume.

  • marketing specialist

    BizOn - Catania, Italy

    Sales & Marketing
    January 2013 - October 2013 · 10 months

    Sales of web solutions and e-commerce for restaurants and hospitality in Sicily, Italy.

  • piza chef

    Cariddi - Catania, Italy

    Bakery/Pastry
    June 2011 - December 2012 · 1 year and 7 months

    Daily preparation of pizza dough, common and ancient grains. Daily choose of fresh ingredients from suppliers. Ensuring compliance with food hygiene and safety standards, HACCP. Daily preparation of pizza in trays with different ingredients. Prepared of round pizza take away on request.

Education

  • Pizza istructor

    Pizza News School - Venice, Italy

    February 2018 - March 2018

    Cert. Iso 9001:2008/IAF/ACSQ)

  • Sous vide/vacuum cooking techniques

    Università dei Sapori - Perugia, Italy

    September 2017 - September 2017

    Professional course of “Sous vide/vacuum cooking techniques” at “Università dei Sapori” Perugia, Italy.

  • vegan pastry

    Veg Sicilia - Catania, Italy

    May 2017 - May 2017

    Professional course of improvement vegan pastry at “Veg Sicilia”, Catania, Italy.

  • A Cup of Joe - Bangkok, Thailand

    November 2015 - December 2015

    Barista training course at “ A cup of Joe” in Bangkok, from Sakchai Nunmin , 1st price 2017 ”Es. World Cold Coffee championship”.

  • certificate of fitness physiological tasting of olive oils

    Università di agraria - Palermo, Italy

    September 2015 - October 2015

    Tasting course of virgin olive oils at “Università di agraria” in Palermo, obtaining the certificate of fitness physiological tasting of olive oil .

  • 86/100

    Scientific lyceum - Catania, Italy

    September 1994 - June 1999

Languages

  • Italian
    Native or fluent
    100%
  • French
    Full professional
    80%
  • English
    Full professional
    80%
  • Portuguese
    Professional working
    60%
  • German
    Notions
    20%
  • Thai
    Notions
    20%

Skills

  • Advance pastry & bakery
  • F & B Manager
  • fermentation
  • Fusion food
  • Mediterranean Cuisine
  • Oil sommellier
  • Pizzaiolo
  • Raw food
  • Vegan
  • Vegetable carving
  • Vegetarian cookery

Other

  • istagram

    istagram

Connections
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F&B Service Intern at Golf-Hôtel René Capt
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Hosco Partner Ambassador at hosco Ambassador Program
Nicole Tomamichel
Student from State Tourism and Hotel Management School (SSSAT) Scuola specializzata superiore alberghiera e del turismo
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