Restaurant owner, teacher and personal Chef in culinary colleges and private schools, collaborator for wineries, agricultural and food farms.Expertise in Italian cuisine, background in traditional and modern Italian fine dining. Good communication-Good leader-Kitchen manager, Food cost control and trainer.Creative-Innovative-Patient-Meticulous-Very ambitious.Worldwide consulting on demand for hotel chains and hotel training schools.Private Seminars and collaborations

 

EDUCATION

1980-1983 National Culinary Institute in Bardolino

Diploma of the National Culinary Institute in Bardolino Verona Italy (3 years)

 

1984-1985 National Culinary Institute in Recoaro Terme Vicenza Italy

Master's degree, Culinary Arts/Chef Training, CHEF

Diploma of the National Culinary Institute in Recoaro Terme Vicenza Italy (2 years)

 

SUMMARY OF CAREER

 

INTERNATIONAL EXPERIENCE AND PROMOTIONS

 

• Renaissance Bangkok Ratchaprasong Hotel, Thailand - Food and wine promotion

• Renaissance Mumbai Hotel, India - Food and wine promotion

• The Taj Mahal Hotel New Delhi, India - Food and wine promotion

• Private restaurant Campbell River, Vancouver island Canada - Italian Chef

• Benito Restaurant, Kenilworth Union County New Jersey, USA - Guest Chef & Chef Consultant

• Sheraton Hotel &Towers Wuxi , China - Italian food promotion

• Opening "Il Ruscello" Restaurant Woodenbridge Hotel and Lodge, Ireland - Executive chef

• Ilaikko Manor Porvo Helsinki, Finland - Venetian cuisine Cooking classes

• Sheraton Dubai Hotel and Towers, U.A.E. - Sous chef Vivaldi Restaurant

• Trans Asia Hotel Colombo, Sri Lanka - Italian promotion "La cucina di Verona"

• Italy in Japan promotion Tokyo - Giraud Group - WDI Restaurant group-Jet Japan-Tokyo chefs association and Hattori Culinary Institute and the Century Hyatt Tokyo

• Central Grand Plaza Hotel Bangkok, Thailand - Italian cuisine promotion

• Four seasons Hotel Vancouver, Canada - Italian promotion

• Switzerland - Several promotions