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Competences
Experience
Chef
Il Panino
2024-04 -
Direct daily kitchen operations, overseeing menu execution and maintaining uncompromising quality standards. Manage ingredient sourcing, inventory control and station organization while ensuring full HACCP compliance. Lead a multicultural team, optimizing workflow and delivering high‑end Italian dishes to a discerning clientele.
Sous Chef / Chef de Partie
Marí by La Tropea
2023-07 - 2024-03
Supervised line cooks and coordinated daily prep schedules for a high‑end Mediterranean and Italian restaurant. Enforced refined plating presentations and executed complex dishes in a fast‑paced luxury dining environment. Implemented food cost controls and maintained rigorous sanitation standards.
Pasta Specialist / Chef
Gastronomia CibusAnimae (Albinelli Market)
2023-11 - 2024-05
Handcrafted traditional Emilian fresh pasta specialties (tortellini, cappelletti, ravioli) from scratch daily for a luxury artisanal retail concept. Maintained authentic heritage recipes while scaling production to meet high‑volume demand. Managed ingredient inventory and ensured consistent quality across all pasta lines.
Sous Chef
Adler Pasquale Fine Dining
2023-01 - 2023-10
Coordinated fine‑dining service, recipe execution and brigade leadership under high‑pressure conditions. Maintained precise plating aesthetics, optimized food costs and upheld rigorous kitchen sanitation. Trained junior staff in advanced techniques and ensured seamless service flow.
Chef de Partie
Opera 02 (Resort & Winery)
2022-05 - 2023-01
Headed the station focused on Emilian regional cuisine and hand‑rolled fresh pasta in an exclusive resort setting. Delivered high‑quality dishes for both restaurant and winery events, managing a team of 5 kitchen staff. Controlled inventory and contributed to menu development aligned with seasonal produce.
Chef de Partie
Aperouge (Original Taste S.r.l.)
2021-06 - 2022-01
Supervised hot line execution, station setup and high‑volume fine‑dining service in a boutique restaurant. Ensured consistent dish quality and adherence to plating standards. Assisted in menu refinement and managed daily stock rotation.
Chef de Partie
Bottega 39
2019-09 - 2021-06
Prepared classic Italian entrees, signature pasta dishes and appetizers during peak service hours. Maintained high standards of speed and quality in a busy kitchen environment. Collaborated with front‑of‑house staff to ensure timely delivery of dishes.
Chef de Partie
Filatoio
2017-01 - 2019-09
Managed daily station operations, ensuring consistent dish quality and preparation standards. Trained new kitchen staff on traditional Italian techniques and hygiene protocols. Optimized workflow to reduce waste and improve service efficiency.
Entrée Chef 1 Michelin Star
Antica Corte Pallavicina
2016-01 - 2016-06
Trained in a 1‑Michelin‑starred kitchen under strict fine‑dining protocols and culinary precision. Specialized in traditional starter preparation, fine plating and rigorous attention to detail. Gained exposure to high‑end service standards and meticulous quality control.
Formation
Professional Culinary Diploma, Scuola Alberghiera e Ristorazione di Serramazzoni
Langues
Italian
native
Arabic
native
English
fluent
Spanish
intermediate
Derniere mise a jour: il y a 5 heures