CURRICULUM VITAE
2011/2005
Dinner for the Italian anniversary to the Den Haag Italian Embassy
Executive chef for Oliveitup project to Mumbai,Chennai and New delhi
Executive chef for the Umbrian region event to Riga Food Festival (Latvia)
Shanghai Italian Expo Executive chef for Better City Better Life Project
Monini North America Events Manager to the Balsam Hotel of Dixwille Notch New Hampshire,Peninsula Hotel in Beverly Hills, Valentino's Restaurant managed by Piero Selvaggio (Los Angeles), Celestino Drago (Los Angeles),La Terza Di Gino Angelini (Los Angeles).
Moscow Novaya Opera dinner in collaboration with Carlo Cracco and Marco Bistarelli 2008
October
Executive chef of Umbrian Market in Tubingen week dedicated to the Umbrian
cuisine 2008 September
Ankara Swiss Hotel Guest chef for the Italians events for the Italian Institute
of Culture and Party at the Embassy of Italy in 2008 June
Supervisor for the Sofranbolu Saffron Festival (Turkey) in 2008 May
Teacher chef at Rustico Cooking New York City in 2008 November
Personal Chef to the singer Julio Iglesias 2008 June
Executive chef for the Events for Monini North America at the Balsam
Hotel Dixwille Notch (New Hampshire)
Peninsula Hotel Beverly Hills, Ristorante Valentino Di Piero Selvaggio , Celestino
Drago,
La Terza Di Gino
Angelini to Los Angeles in 2008
Guest chef at the Galaxy Hotel in Shanghai for the Shanghai Jinjiang International
Group in 2007 April
Guest chef at the Old Town Rose restaurant in Beijing 2007 May 2007
Executive chef for the Monini North America at Trattoria Lupo Wolfgang
Puck at the Mandalay Bay in Las Vegas 2007 Summer
Executive chef for the Monini North America at the restaurant of chef Jeff
Black, Black Salt in Washington in 2007 November
Teacher of Italian cookery course at the school Sally Maraventano Wilton (Connecticut)
Guest chef at the Aurora restaurant in Rye for Monini North America
Executive chef for the Events of Umbria Produce
Executive chef for Umbrian promotion at the Crown Plaza Hotel
in Milan
Teacher of cooking classes for Sigma Tau inc.
Guest chef to Swenson wine store in Copenhagen
Consulting chef at the Castello delle Regine Podernovo San Liberato di Narni (Terni)
Executive chef at the Rathaus of Tubinghen (Germany) on the Umbrian Market
Executive chef in the Poggiolo Country House of Monini spa
Teacher to Università dei Sapori from Perugia
2004
Executive Chef at the Poggiolo Country House of Monini spa
Guest chef for the Italians events at:
• Four Seasons Hotel in Milan
• Restaurant Budapest Remi'z
• Guzmann Barcelona
• Gruner Baum (Relais et Chateau) Bad Gastein (Austria)
• Bayerisch Of Hotel Monaco di Baviera
• Consulting chef at the Podernovo restaurant
and Castello delle Regine to San Liberato di Narni (Terni)
2003
Head chef to the hotel Abbazia dei
Collemedio (Perugia)
Guest chef for the Italian events at the Radisson Scandinavian Hotel Copenhagen
Consulting chef at the Podernovo restaurant
and Castello delle Regine to San Liberato di Narni (Terni)
Teacher at the Università dei Sapori from Perugia
2002
Consultant Chef for the start-up
to Le Terre del Verde of Gualdo Tadino (Perugia)
Head chef to the hotel Abbazia dei Collemedio Perugia
Teacher at the Universita dei Sapori
from Perugia
2001
Head chef to the hotel Abbazia dei
Collemedio (Perugia)
Teacher at the Universita dei Sapori
from Perugia
Guest chef for the Mediterranean cuisine at the Flight Company Thay
Airways Bangkok
2000
Executive Chef at events at Bella Italia at:
• Hyatt Hotel Dubai
• Kun Lun Hotel Beijing
• Rhiga Royal Hotel Kyoto
• Tamanaco Intercontinental Hotel Caracas
• Intercontinental Prague Hotel
• Personal chef for the Maestro Giancarlo Menotti Spoleto Festival of
Two World
• Head chef to the hotel Abbazia dei
Collemedio (Perugia)
1999
Consultant chef to the Desiderio Restaurant Wiesbaden
Head chef to the hotel Abbazia dei
Collemedio (Perugia)
Personal chef for the Maestro Giancarlo Menotti Spoleto Festival of
Two World
Executive Chef in the event at the Bella Italia Tamanaco Intercontinental Hotel
in Caracas
1998/1996
Executive Chef at Le Tre Vaselle Torgiano of Perugia
Head chef to the hotel Abbazia dei
Collemedio (Perugia)
Presentation of Italian Cuisine at the Trolleholm Castle Lund
(Sweden)
1995/1994
Executive Sous Chef at the Ca 'del Sole Restaurant North Hollywood Los Angeles
Executive chef for the Lucaroni Catering from Todi (Perugia)
Presentation of Umbrian cuisine at Frank De Zoglio company in Providence, USA
1993/1992
Executive chef at the Apollinare Restaurant of Spoleto (Perugia)
1991/1990
Sous Chef at the Hotel Cappuccini Gubbio (Perugia)
1989/1988
Executive Chef at the Hotel Le Tre Vaselle Torgiano (Perugia)
1987
Executive chef for the Lucaroni Catering from Todi (Perugia)
1986/1984
Chef de partie at the Locanda dell'Angelo by Angelo Paracucchi
Ameglia (La Spezia)
1983
Military Service Summer 1982
Personal chef on board in the Atlantide , yacht by the Count
Niccolò Dona Delle Rose
Summer 1981
Chef de partie "Da Marina” restaurant , Capoliveri (Elba
island)
Summer 1979
Comis de cuisine at the Hotel Pillon Bibione (Venezia)
Additional professional activities:
I have organized lunches and dinners for the Spoleto Festival and events for corporations
in Italy and abroad
Cooking classes at home
Cooking classes for children
Cooking classes with menus low glycemic index
Cooking classes with low-fat menu
Consultancy for start-up and start-up catering business
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