Profile
Mirandola, Modena, Italy, 13 October 1982
NATIONALITY
Italian
EDUCATION
September 1995 - May 1998
I.A.L. Institute of Culinary Arts in Serramazzoni, Modena, Italy
WORKING EXPERIENCES
February 2017 - May 2018
Soori Hotel, Bali, Indonesia
Executive Chef responsible for the entire culinary operation; 3 outlets, Banqueting, and Weddings
Responsible of a Brigade of 24 Chefs and 22 waiting staff
November 2014 - December 2016
Le Cirque Restaurant, The Leela Palace Hotel, New DelhiExecutive Chef in a fine dining Italian/French restaurant
Responsible of a Brigade of 20 Chefs and 16 waiting staff in an exclusive 144 seats capacity restaurant
Working directly with Hotel General Manager and NY owning company.
Responsible in overlooking outlets in the region (Bangalore and Mumbai properties)
October 2013 - October 2014
iO Italian restaurant and Bistro, Singapore, Executive group Chef
Responsible, under owner directives, for planning, designing and opening a 120 seats capacity restaurant, deli and bistro with open bakery area with direct retail to public
Umberto Cesari Winery, Castel S. Pietro Terme, Bologna, Italy
Brand Chef Ambassador
Conducting Wine and Regional Food pairing menu, themed cooking class for media and public for brand awareness for Asian Market
Anantara Hotel and Resort Bangkok, Thailand
Gaia Group of restaurant, Hong Kong
Amanusa Hotel Bali, Indonesia
The Lighthouse at The Fullerton Hotel Singapore, Restaurant opening
Chef De Cuisine in a refined Modern Italian Restaurant
Responsible of a Brigade of 7 Chefs in an exclusive 52 seats capacity restaurant
Awarded among best hotel restaurant in 2010 – 2011 – 2012 - 2013 by Tatler magazine
Rated best service restaurant in 2012 by prestige Magazine
Rated best hotel restaurant in 2011 by Timeout magazine
Il Ristorante at Bvlgari Hotels & Resorts Bali, Indonesia
Chef De Cuisine, fine dining Modern Italian Restaurant in an exclusive 36 seats capacity restaurant
Monthly Food & Wine dinners, Customized customer’s cooking classes
Responsible of a Brigade of 7 Chefs in an exclusive 36 seats capacity restaurant
December 2006 – November 2007
Four Seasons Hotel Cairo at Nile plaza, Egypt
“Bella " Italian Restaurant
Restaurant Chef, responsible of a brigade of 16 chefs
Monthly food promotions and cooking classes in a 120 seats capacity restaurant
March 2005 – December 2006
Four Seasons Hotel Doha, Qatar, Restaurant opening
Chef de Partie at " Il Teatro " restaurant
Responsible of a 11 chefs brigade in Chef's absence in a 125 seats capacity restaurant
Four Seasons Hotel Milano, Italy
Teatro Restaurant
Chef de Partie
Ferrari S.p.A., Maranello, Modena, Italy
Restaurant " Il Cavallino "
Chef de Partie
August 2001 – September 2003
Four Seasons Hotel London at Canary Wharf, U.k.Demi Chef de Partie
Winter 2001
Four Seasons Hotel Dublin, Ireland, Opening team
Demi Chef de Partie
June 1998 – July 2001
Four Seasons Hotel London Park Lane, U.K.
Commis Chef
HONORS & AWARDS
Best European Chef in 2016
Top Chef Awards 2016
Best European chef in Delhi in 2016
Top Chef Awards 2016
Best European restaurant in 2015 - 2016
Top Chef Awards 2015/2016
Best Hotel Restaurant 2010-2011-2012-2013
Tatler Magazine, Singapore
Best Service Restaurant 2012
TimeOut Magazine, Singapore
Best Hotel Restaurant 2011
Prestige Magazine, Singapore
Winner of 2008 Dubai Black Box competition, Best Dessert, Team Indonesia
Meat Livestock Australia
SPOKEN LANGUAGES
- Italian, mother tongue
- English, fluently spoken and written
- French, fluently spoken
- Spanish, fluently spoken
- Bahasa Indonesia, fairly spoken