1992
Diploma
Secondary-school diploma as technician for touristic Hotel and Restaurant services at IPAS Santa Marta in the Italian town of Pesaro.
1990
Diploma
Diploma as technician for kitchen services at the National Hotel Management Institute of Santa Marta in the Italian town of Pesaro.
Curriculum
2018 – 2013
Workplace
Restaurant La Forge, Ramatuelle France
Position held
Owner, Chef
2013 – June 2012
Workplace
Living Hotel Group
Position held
Executive Chef e Food & Beverage Manager
March 2012 – September 2006
Workplace
ALMA_International School of Italian Cuisine, Colorno (Parma – Italy)
Position held
Chef instructor
Reporting to: Gualtiero Marchesi
December 2006 – February 2006
Workplace
Officina 440 Lounge Bar & Jazz Club, Fano (Italy)
Position held
Managing partner
January 2006 – February 2004
Workplace
Ristorante Symposium 4 Stagioni (*Michelin), Cartoceto (Italy)
Position held
Chef
Reporting to: Lucio Pompili
Jenuary 2004 – October 2002
Workplace
Bice Ristorante (BICE Corp.), Luxembourg Ville LUX
Position held
Executive Chef. – Realization of a complete new structure
Reporting to: Stefano Frittella (Executive Vice President)
September 2002 – May 2002
Workplace
Bice Restaurant (BICE Corp.) – Monte Carlo (Principality of Monaco) – London (UK)
Position held
Chef Consultant, Manager Menu development and cost control kitchen. Reporting to: Stefano Frittella (Executive Vice President)
May 2002 – May 2001
Workplace
Salute Ristorante (BICE Corp.), New York USA
Position held
Executive Chef
Reporting to: Stefano Frittella (Executive Vice President)
April 2001 – January 2000
Workplace
Coco Pazzo Restaurant (TOSCORP), New York USA
Position held
Executive Chef
Reporting to: Gianni Scappin (Corporate Chef)
December 1999 – September 1998
Workplace
Tuscan Square Restaurant (TOSCORP), New York USA
Position held
Dinner Sous Chef
Executive Chef: Patrick Nuti (Chef Ristorante Cibreo FI)
Reporting to: Gianni Scappin (Corporate Chef)
August 1998 – May 1997
Workplace
San Domenico Restaurant, New York USA
Position held
Chef Entremetier (pasta station)
Executive Chef: Odette Fada (ex. Sous Chef Ristorante Vissani, Civitella al Lago)
April 1997 – December 1996
Workplace
Grand Hotel Royal & Golf *****L (Le Grill *Michelin), Courmayeur (AO) Chef Garde-Manger.
Position held
Chef Garde-Manger managing fresh meat, fresh fish and preparing cold appetizers.
Chef: Paolo Vai (ex Chef-Patron Cavallo Bianco (**Michelin)
November 1996 – December 1995
Workplace
Il Baccaro Restaurant, Melbourne Vic. Australia
Position held
Chef Entremetier (pasta station)
Executive Chef: Simon Humble
November 1995 – March 1994
Workplace
Symposium 4 Stagioni Restaurant (*Michelin), Cartoceto (Italy)
Position held
Kitchen Commis
Chef: Mario Di Remigio
Reporting to: Lucio Pompili
February 1994 – February 1993
Military Service at the MS “Ciclope” officer’s mess to the services of Commander Virdis Admiral of the Ionian Sea.
As of 1987, first year of the Hotel Management School, I always worked as apprentice in Restaurants and local pastry shops.