Curriculum

Private Head Chef rotational 2.2 in yacht and villa for Mister Roman Abramovič  Turkey, France, Croazia, Russia, Carrabbean, England. Organization  kitchen management as chef collaboration given by various sous chefs and head chefs of other properties Villa And yacht.

Head chef for Motor Yacht Boadicea 77 mt. Owner Gabriele Volpi. Classic Ligurian cuisine such as minestrone, pesto and traditional dishes.Reorganization of the kitchen and menu based on the specific diet required, only on vegetables, legumes and soups. With greater research and creativity with VIP guests. Never forgetting timing and cleanliness,humility and passion.

Private Chef for Timm Arnold Bergold, Yacht Ice Angel and Villa. Monte Carlo, Bahamas, Miami, New York, Boston, North West Passage, Greenland.

Private Chef in Villa for family Hadjiyiannis Andreas Athens Greece M/Y Mariu Com. Maria Grazia Franco private/charter mediterranean sea. Japanese cookery course with Master Tozai Tatsumoto

Private Chef in Yacht and Villa for Valentino Garavani and Giancarlo Giammetti.
London / New York / Gstaad / Rome /Paris
Collaboration for book “Valentino at the Emperor’s Table”
Stage at Alfonso Iaccarino Sant’Agata sue due golfi.

On board of M/Y OUT 50m as Chef.

Private Chef in Yacht and Villa for Folco Giancarlo’s Family, Vicenza – Italy.
Private Chef in Yacht and Villa for Alberta Ferretti, Rimini – Italy.
On board of M/N PROMETEJ 45m charter.

On board of M/ yacht COMMITMENT charter as Chef.

On board of private yacht NAUMACHOS INDIAN 30m, as Chef/Sailor.

Restaurant AL DUCA Piccadilly Circus London – Unite Kingdom, in charge of first courses.
Opening of the new Restaurant OSTERIA DELL’ANGOLO Westminster London – United Kingdom, in charge of starters, first and second courses.
Institute of Culinary Arts ETOILE: desserts, appetizers, buffet and first courses.
Japanese cooking class, master K. Tatsumoto, Tel. 347 4080010.
Traditional Balinese cooking Chef Heinz Von Holzen Bali, Indonesia.

Opening on family management Restaurant LOCANDA ANTICA CORONA.ì Cumiana, Turin – Italy Tel. 011-9058424, main Chef.
Traditional and creative cooking with fresh and genuine products.
Sushi, sashimi. (Collaboration with Japanese).
Finger food, fresh pasta, use of paco jet and bimby.
Cooking on board of sailboat based in Palau, Sardinia – Italy with the Skipper of TV Show VELISTI PER CASO Marco Covre www.marcocovre.it (charter).
Own growing of aromatic herbs, wine and grappa production.
Cooking at Restaurant DA FRANCO in Palau, Sardinia – Italy.

Stage by Hotel Restaurant DOLADA **Michelin Plois in Pieve d’Alpago, Belluno, Italy, Tel. 0437/479141. Starters, first courses, desserts, cheeses.
Use of blast, Rational oven, vacuum, pakojet, siphons, unique and high quality ingredients.
Processing of various fishes. Innovative cooking, hint of molecular gastronomy.
Pork tanning. Creative cooking, antique Italian recipes. Catering.

Restaurant DA NANO Visnadello, Treviso – Italy, in charge of cold starters and desserts, (first chef’s assistant). Regional cuisine from Veneto. Processing of local fishes.

Hotel Restaurant GIARDINO San Lorenzo in Campo, Pesaro Urbino – Italy, Tel. 0721/776803 – Mr Massimo Biagiali. In charge of cold dishes, vegetables, fresh pasta, desserts. Catering.