Highly motivated Director of Culinary & Beverage with over 20 years track record driving revenue through exceptional serving skills,great problem solving & knack for ensuring customer satisfaction.Outstanding communication skills, knowledge of F& B serving activities with a passion for excellence.

Experience

  • Consultant Chef

    at Urbani Truffle Restaurant ad Bar

    September 2019 - at Present

    Bangkok

    Training front and back of the house, creating new menu's and food cost, Teaching new technique.

  • Consultant Chef & Beverage

    at L.A PRIME KITCHEN , SHANGRI-LA AND KERRY HOTEL DALIAN AND SHENYANG

    August 2018 - July 2019

    Liaoning Sheng

    Creating new menu's and standard, train front and back of the house, Designing kitchen's, travelling, and food cost, Opening new Restaurant's, Increase the sell 30 percent more in 6 month’s and become number one western Restaurant in Shenyang base on social media Dianping in China.

  • Executive Chef & Beverage

    at GUCCI 1921 RISTORANTE- SHANGHAI

    November 2017 - July 2018

    Shanghai Shi

    Created menu' s, training front and back of the house, Teaching new technique. Reason for leaving, The company Stop the Food and Beverage Business, and Lost the lease.

  • Director of Food and Beverage- Beijing and China

    at COVA MONTENAPOLEONE RESTAURANT'S AND PASTRY BOUTIQUE 1817 FRANCHISE BY LOUIS VUITTON GROUP

    March 2015 - October 2017

    Beijing Shi

    Create and maintain menu's that satisfy guest's, managing food cost, upholding menu Standard, and controlling inventory, training front and back of the house, opening Restaurant's, designing kitchens, hiring.

  • Group Executive Chef & Beverage _ Hong Kong

    at REGAL HOTELS INTERNATIONAL LIMITED 5*

    October 2013 - February 2015

    Islands District

    Oversee 5 Hotels, engineering the menu and cost, training front and back of the house, auditing, wine list, performance and consistency and standards, working with Chef Mauro Uliassi Two Star Michelin as our Consulting Chef for our Restaurant Alto 88 .

  • Executive Chef at Sabatini Ristorante

    at Royal Garden Hotel 5*, Kowloon , Hong Kong

    May 2012 - September 2013

    Kowloon City

    • Engineering the whole menu, teaching new technique, work with team closely • Coordinating, supervising and directing all aspects of the food production, while maintaining profitable F&B operations and high quality products and service levels, provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation, also responsible for controlling food and labor costs while maximizing guest satisfaction

  • Executive Chef & Beverage

    at Cinecitta, Hong Kong, Hong Kong

    September 2010 - March 2012

    Kowloon City

    • All around Outlet development, training front and back of the house, menu development and food cost • Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively • Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers • Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/ costings are established and updated • Resolve issues as they arise so that customers continue to receive their orders in a timely manner • Financial performance of the department, staffing, budgeting and revenue

  • Food & Beverage Operations Director

    at The Hardage Group- Refurbish under Hyatt Hotels Corporations, San Diego, Los Angeles

    October 2006 - August 2010

    California

    • Oversee Four Hotels, Recipes, menu and the new hotel concept, provide leadership and support to the restaurants, increased guest's satisfaction scores by 50% within first six month's • Responsible for overall operation for the restaurant, food and beverage managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation, proper and legal alcoholic beverage service kitchen safety techniques and understand health standards • Ensure all food and beverage areas are kept clean in accordance with company standards and compliance to all legal regulations and policies • Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company • Work closely with the Manager to ensure correct stock levels are available from central distribution area, to assist the operational Food and Beverage team • Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements

  • Corporate Executive Chef and Beverage

    at Delaware North Company Incorporation, San Diego, California, Montana

    May 2003 - September 2006

    California

    • Oversee multiple resorts, lead team of 120 staff member, managed three restaurants in Old Town, San Diego. CA, Saint Mary Resort, Montana. Increased food and beverage outlets profits margin by re-organization of F&B departments. Monitored line processes to maintain consistency in quality, quantity and presentation. Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen. • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews. Developed recipes and menus by applying understanding of market demand and culinary trends, Ensures adherence to HACCP and regional safety regulations

Education

  • Managing Direct Report

    at Harvard Business School

    2006 - 2006 (1 year) California

  • Managing Difficult Interactions

    at Harvard Business School

    2006 - 2006 (1 year) California

  • Giving and Receiving Feedback

    at Harvard Business school

    2006 - 2006 (1 year) California

  • Culinary Art

    at I.I.S''E. MAGGIA''

    1970 - 1973 (3 years) Regione Piemonte

Languages

  • English Native

  • Italian Native

  • French Negotiation

  • Spanish Negotiation

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