PROFESSIONAL EXPERIENCE
July 2012 to present
Executive Chef at Centara Watergate Pavillion Hotel in Bangkok, part of Centara Hotels & Resort, responsible for all food production, costs, HACCP standards, purchasing, recruiting etc and pre-opening.
November 2009,June 2012
Executive Chef at Amari Vogue Krabi, part of Amari Hotels & Resorts, responsible for all outlets, food production, and food cost, hygiene standards, purchasing etc.
June 2007, October 2009
Italian Specialty Chef at Amari Watergate Hotels & Spa - Amari Hotels & Resorts in Bangkok. Responsible for Italian restaurant Il Grappino and cooperating with Executive Chef over banqueting, purchasing cost control etc.
August 2006, May 2007
Executive Sous Chef at Le Royal Meridien Baan Taling Ngam-Starwood Hotels & The Leading Hotels of the World in Koh Samui, Thailand. Responsible for outlets and overall food production, Haccp, cost control, under guidance Executive Chef.
November 2003 June 2006
Souschef for the “Princess Cruise Line”, responsible for high volume production (24hr. buffet line for breakfast and lunch) and restaurant outlets (responsible of Italian-fine dining and French Bistro style restaurants)
May 2002 October 2003
Executive Chef for “ Mobygest Hotels & Resorts” (Italy),fine dining with creative and innovative cuisine
March 2001 May 2002,
Souschef de cuisine at “Hotel Grotta Giusti & Terme” 4*sup, The Small Luxury Hotels, in Monsummano T. (Pt), responsible for all food production with fine dining cuisine, and public health standards HACCP
March 1997 November 2000,
Head Chef at “Hotel Manzoni” 3*, in Montecatini Terme (Pt). Responsible for all food production and Public heath standards HACCP
April 1996 July 1996,
Chef de partie at the restaurant “La Pergola” of “Rome Cavalieri Hilton” 5*lux, (The Wardorf Astoria Collection)under guidance of
Ex. Chef Heinz Beck, with term contract. Today decorated with 3* Michelin.
March 1992 October 1995,
Chef de partie at “Hotel Torretta” 4*, in Montecatini Terme (Pt). Responsible of own section and HACCP standards. Traditional and contemporary Italian cuisine.
January 1988 march 1992,
Owner of tourist firm, family management of “Hotel Villa Hermada” in Montecatini Terme (Pt)
1982 till 1987,
Commis de partie/chef de partie at the restaurant “San Francisco” during the school summer holidays
TRAINING AND STUDIES
Diploma for professional training
Course to qualify the entry for REC (commercial registry for traders),and tourist firm
Specializing course for new cooking methods and tecnics
Course of Management with Princess Cruises and Johnson & Wales University
Course for Food & Beverage Operations on board ship
Green Belt Training –Six Sigma- for Starwood Hotels
LANGUAGES
Italian : excellent written and spoken
English: excellent written and spoken, native language
French: good written and spoken.
Spanish: sufficient written and spoken
PROFESSIONAL SKILLS
Creativity, and innovative, knowledge of international and traditional/contemporary Italian cuisine. Good command on decision making and problem solving tecniques. Good attitude with co-workers and superiors. Good computer skills
July 2012 to present
Executive Chef at Centara Watergate Pavillion Hotel in Bangkok, part of Centara Hotels & Resort, responsible for all food production, costs, HACCP standards, purchasing, recruiting etc and pre-opening.
November 2009,June 2012
Executive Chef at Amari Vogue Krabi, part of Amari Hotels & Resorts, responsible for all outlets, food production, and food cost, hygiene standards, purchasing etc.
June 2007, October 2009
Italian Specialty Chef at Amari Watergate Hotels & Spa - Amari Hotels & Resorts in Bangkok. Responsible for Italian restaurant Il Grappino and cooperating with Executive Chef over banqueting, purchasing cost control etc.
August 2006, May 2007
Executive Sous Chef at Le Royal Meridien Baan Taling Ngam-Starwood Hotels & The Leading Hotels of the World in Koh Samui, Thailand. Responsible for outlets and overall food production, Haccp, cost control, under guidance Executive Chef.
November 2003 June 2006
Souschef for the “Princess Cruise Line”, responsible for high volume production (24hr. buffet line for breakfast and lunch) and restaurant outlets (responsible of Italian-fine dining and French Bistro style restaurants)
May 2002 October 2003
Executive Chef for “ Mobygest Hotels & Resorts” (Italy),fine dining with creative and innovative cuisine
March 2001 May 2002,
Souschef de cuisine at “Hotel Grotta Giusti & Terme” 4*sup, The Small Luxury Hotels, in Monsummano T. (Pt), responsible for all food production with fine dining cuisine, and public health standards HACCP
March 1997 November 2000,
Head Chef at “Hotel Manzoni” 3*, in Montecatini Terme (Pt). Responsible for all food production and Public heath standards HACCP
April 1996 July 1996,
Chef de partie at the restaurant “La Pergola” of “Rome Cavalieri Hilton” 5*lux, (The Wardorf Astoria Collection)under guidance of
Ex. Chef Heinz Beck, with term contract. Today decorated with 3* Michelin.
March 1992 October 1995,
Chef de partie at “Hotel Torretta” 4*, in Montecatini Terme (Pt). Responsible of own section and HACCP standards. Traditional and contemporary Italian cuisine.
January 1988 march 1992,
Owner of tourist firm, family management of “Hotel Villa Hermada” in Montecatini Terme (Pt)
1982 till 1987,
Commis de partie/chef de partie at the restaurant “San Francisco” during the school summer holidays
TRAINING AND STUDIES
Diploma for professional training
Course to qualify the entry for REC (commercial registry for traders),and tourist firm
Specializing course for new cooking methods and tecnics
Course of Management with Princess Cruises and Johnson & Wales University
Course for Food & Beverage Operations on board ship
Green Belt Training –Six Sigma- for Starwood Hotels
LANGUAGES
Italian : excellent written and spoken
English: excellent written and spoken, native language
French: good written and spoken.
Spanish: sufficient written and spoken
PROFESSIONAL SKILLS
Creativity, and innovative, knowledge of international and traditional/contemporary Italian cuisine. Good command on decision making and problem solving tecniques. Good attitude with co-workers and superiors. Good computer skills