Objective

Food Philosophy:

Our passion is the produce. We love anything fresh and will do whatever we can to find the very best of it; growing our own, where possible, in line with our respect for the ‘garden-to-plate’ concept.

Our food represents our culinary soul and philosophy.

  • Fresh, seasonal and representing the local area
  • Healthy and where possible, organic
  • Environmentally sustainable and ethically correct
  • Contemporary and simple
  • Uniquely prepared featuring the latest international flavors and trends, whilst maintaining the product integrity
  • Imaginatively and elegantly presented
  • Conscious of special dietary and medical requirements
  • Accompanied by a beautiful selection of local and international wines… another passion of mine

Custom

Specialties:Multi Continental Cuisine, Culinary & Scientific research for new gastronomic trends, Molecular and Bio Cuisine, Design/Development of exciting new culinary concepts, Close networking with 15.000+ chefs around the globe in six continents. For more information on the chef; click on this Wikipedia article: http://en.wikipedia.org/wiki/Gianfranco_Chiarini

Summary

Chef. Gianfranco Chiarini.Is an Italian celebrity and Michelin starred chef from Ferrara, Italy. Chiarini's culinary style is Italian nouvelle fusion cuisine. His career has included work in Michelin restaurants, cruise lines and deluxe hotels as well as consultancy, food engineering and research and development (R&D). Born in January 8th 1966 in Ferrara, Italy. Chef Gianfranco Chiarini, comes from Colombo-Italian origins, and at an early age was exposed to a multicultural environment. Growing up between (Ferrara - Italy), (Caracas - Venezuela) and (New York City - U.S.A).Early Cooking Career:In 1986, the young Chiarini enrolled in the Instituto de Alta Gastronomia de Caracas, Venezuela, which has been closed due to political unbalances in this country. During this time Chiarini studied and worked in several restaurants, and found his passion for cooking would develop into becoming his one true profession.Back to the United States where he enrolled at the Pittsburgh Culinary Institute, a branch of the Culinary Institute of America and the world renowned, Le Cordon Bleu.  There again his life was spent between his practical experience in restaurants and his culinary studies. After completing his degree at the Pittsburgh Culinary Institute, he moved to France where he was thrust into the heart of the most competitive culinary region of the world.  But, Chiarini’s ability to multi-task his time, learn and absorb at an extreme fast pace, and ambitious spirit led him to enroll at Le Cordon Bleu one of the most ambitious and prestigious culinary schools in Europe and the world.While at Le Cordon Bleu he worked under masters like Alain Dutournier chef/owner of Carre des Feuillants (**Michelin_stars), and later while in Rome, Italy working under the enigmatic Executive Chef Heinz Beck at La Pergola (***Michelin stars), and in Ferrara, Italy working for top-level restaurants such as, Antichi Sapori and Hostaria Savonarola as a sous chef. Moving became again imminent, when The Pirsch Mühle (*Michelin star), restaurant in Germany offered him the opportunity to run the kitchen along with the Executive Chef.Professional Career:Beginning the new millennium chef Chiarini decided to have a new challenge in his learning, and teaching process. He moved to the Middle East, starting with Intercontinental hotels in Oman. During this period dedicated part of his time also to the consultancy business for Al Bustan Palace and Shangri-La Hotels. Later he moved to Bahrain, and developed culinary concepts for Mövenpick and Marriott.His next target was Kuwait, where he fully engaged his culinary career as chef with Marriott Hotels. There he was in charge of Marriott’s flagship property Courtyard Deluxe Edition. He developed, and brought to the next level the signature and deluxe Nord-Italian specialties restaurant “Il Forno”. While at Marriott he established two renowned “Chaine des Rotisseurs”. In Kuwait Chiarini developed a close relationship with the late Highness Sheikh Jaber Al-Ahmad Al-Jaber Al-Sabah, where he created exotic dinners for the family. There he became widely known as a celebrity TV chef, with the broadcasting channel Aljazeera. Chiarini starred in more than 50 cooking shows, where he featured and introduced a more personal level of the true European culinary cuisine to the Persian Gulf, Middle East and North African regions. Currently, Kuwait still remains his most beloved country in the Gulf.Chiarini continued his culinary journey adding Spain, U.K and Ireland to his European repertoire as well as Africa, Asia, Australia, New Zealand and Oceania. In Africa chef Chiarini worked for the Starwood hotels chain, in one the most luxurious and posh properties in Eastern Africa; the Sheraton Addis the Luxury Collection of Starwood hotels. Ethiopia is well known for being the diplomatic capital of Africa, and in this setting it was unavoidable that chef Chiarini would cross paths with some of the most prominent local and international politicians of this century.He served personalities like; the 39th President of the United States of America, Jimmy Carter and the first lady Rosalynn Carter, the president of Israel Shimon Peres, the Presidents of the (AU) African Union, including the Ex Egyptian President Hosni Mubarak.His time spent in Asia inspired him to travel throughout the continent immersing him in the food, and absorbing the culture giving him a great appreciation and deep understanding of the Asian culture. Countries like China, Korea, Cambodia, Vietnam, Thailand, Malaysia, Singapore and the Philippines have been a great source of culinary knowledge and amazing experience for the chef.In Australia, New Zealand and Oceania the chef has expanded tremendously and unexpectedly, since his first book’s impact on this continent; where chef Chiarini’s  The Emerald Book, achieved first place in conjunction with the current culinary cook book from "Noma" (best restaurant of  the world). In Australia the impact has been seen, as this continent’s need and appreciation for Italian top culinary artistry. The renowned food, wine and travel authority Visitvineyards.com placed the chef’s "Emerald" book at first place for the best top twelve, and most beautiful culinary books for the 2010/2011 year.In January 2011, Chiarini was featured as Star chef in the jet set magazine 8 (Thamāniya), from Saudi Arabia. This magazine is the exclusive property of Princess Amira al-Taweel and the Saudi prince Al-Waleed bin Talal. Additionally, the chef has been featured as a celebrity chef for his activities in the Middle East and his books “The New Renaissance of Italian Fusion Cuisine Collection”. The books are a tribute to the ebb and flow of culinary influences between Italy and the rest of the world. Chef Gianfranco is proud to present the new classics of Italian cuisine, as Chiarini has noticed how Italian food has enjoyed a great deal of popularity throughout the years, but recently has stagnated.In February 2011, Chef Gianfranco has been honored with his inclusion in Wikipedia the free world encyclopedia, for his accomplishments and contributions to the culinary arts in six continents and around the globe. Chef. Gianfranco Chiarini also speaks 7 languages, and has already published the first and second edition cookbooks of a unique trilogy. A beautiful compilation of great masterpieces, created with care by the chef gathering influences and a fusion of cultures from around the world, having as a base Italian Cuisine.The books are a perfect balance like all his dishes are, of history, techniques, colors, flavors, sensations and textures; mixing as well Classic Italian Michelin Cuisine with Modern Fusions, old basic techniques with modern cutting edge tools and equipment. And all as a result of his journeys and culinary adventures in all the continents of the world.Some of Chef. Gianfranco's latest and diverse public appearances includes:Aug/2001 - Chosen by Il Comune di Ferrara (City hall of Ferrara) as the Chef in charge to design, create, and execute the buffets and culinary proposals in the venue that hosted the acclaimed Buskers Festival held annually in the city of Ferrara, Emilia-Romagna - Italy.Mar/2005 - Chosen by Marriott as the Chef in charge to design, create, and execute a 5-course Michelin gala dinner in the venue that hosted the acclaimed culinary organization Chaine Des Rotisseurs, @ The Arraya Ballroom in Kuwait City, Kuwait. Link: http://tinyurl.com/cdulubqFeb/2006 - Chosen by Aljazeera Network as the most important Celebrity and TV Chef for the regional and multinational broadcasting. His cooking shows where featured all over the Middle East, Gulf countries and North African Arabic speaking countries. Link: http://tinyurl.com/c9tjcegApr/2006 - Chosen by Marriott as the Chef in charge to design, create, and execute a 5-course Michelin gala dinner in the venue that hosted the acclaimed culinary organization Chaine Des Rotisseurs, @ The Arraya Ballroom in Kuwait City, Kuwait. Link: http://tinyurl.com/cxsd8pp Feb/2007 - Chosen by Sheraton Addis Luxury Collection as the Chef in charged to cater the private dinners for the U.S Ex president Jimmy Carter in Addis Ababa, Ethiopia. Link: http://tinyurl.com/3pvapc7Nov/2008 - Festival Gourmet International @ Puerto Vallarta, Mexico where participated as Guest Chef & Jury, exposing his trademark. Italian Renaissance Cuisine. Link: http://tinyurl.com/blznyenNov/2009 - FiE 2009 (Food Ingredients Europe), @ the Messehalle in Frankfurt, Germany on the biggest food ingredients show globally held every two years. Chef. Gianfranco did participate as Culinary Leader for the team.May/2010 - PLMA (Private Label Manufacturers Association), @ the RAI Expo Complex in Amsterdam, Holland on the biggest fair of this nature in the world. Chef. Gianfranco did participate as Culinary Leader for the team.Jul/2010 - Invited by the Intercontinental Hotel Group as the Michelin Starred Chef in charge to design, create, and execute the Deluxe gala dinner and Haute Italian Cuisine promotion @ the Intercontinental City-stars in Cairo, Egypt. Link: http://tinyurl.com/bpodhvmNov/2010 - Invited by the Czech Television Channel "Prima" and their national TV host and fitness/nutrition icon Petr Havliĉek, as the Michelin Starred Chef in the TV show "Souboj v těžké váze"in charge to execute live presentations and talk about cutting edge nutrition and fiber applications to modern  manufacturing food industries, in the culinary arts. In Prague, Czech Republic.Dec/2011 - Publication and official launching of "The Emerald" first book of the trilogy: The New Renaissance of Italian Fusion Cuisine. That will be published back to back until 2013. http://www.blurb.com/b/1658620-the-new-renaissance-of-italian-fusion-cuisine-1-0Jan/2011 - "The New Renaissance of Italian Fusion Cuisine 1.0" Rated in Australia. The most beautiful culinary book of 2011. Sharing the 1st place of the top twelve with Noma Restaurant (Best restaurant of the world 2011 - 2012 - 2013). Link: http://tinyurl.com/24oof9tFeb/2011 - Inclusion of chef Gianfranco in the "Celebrity Chefs Hall of Fame" sharing the spotlight with Gordon Ramsay, Giorgio Locatelli, Marco Pierre White and many more.Link: http://www.chefjobsnw.co.uk/Feb/2011 - The honorable inclusion of Chef Gianfranco Chiarini into the precious and reputable lifetime encyclopedia "Wikipedia". The chef has been awarded with this inclusion, for his lifetime achievements and over the top contributions to the world of culinary arts in six continents.Link: http://en.wikipedia.org/wiki/Gianfranco_ChiariniMay/2011 - Kayra Terra Wines Turkey. Chef Chiarini special guest invited, to execute a Michelin Gala style 7 course menu dinner, for VIP and personalities. An event created to unify the Turkish wines with Italian cuisine. Link: http://tinyurl.com/c3cec74May/2011 - CNN. The famous international broadcasting agency, interviewed chef Chiarini in the occasion of his visit to Istanbul, and the promotion of his best seller books, The New Renaissance of Italian Fusion Cuisine. Link: www.youtube.com/watch?v=zacnb_4oY0AJun/2011 - Afraa Restaurant brings the chef to create and execute a 6 course Michelin Gala dinner for the most important personalities of the local Jet-set, fashion, and politics in the city of Kolkata, India.Link: http://tinyurl.com/3sn76dyJul/2011 - Inclusion of Chef Gianfranco Chiarini as Endorser in the exclusive and unique Culinary/Tour guide "Gourmet Guide" in the Czech Republic. Link: www.gourmetguide.czAug-Sep/2011 - Worldwide launching of chef Chiarini's book "Ferrara the hidden Culinary Jewel - Vol 1 - Ferrara il Gioiello Culinario Nascosto - Vol 1" A wonderful revisit of this medieval cuisine that dates to the year 753 AD. This book is published in Italian/English; also available in: Russian, Malay and Japanese for 2011.Link: http://www.blurb.com/b/3137551-ferrara-the-hidden-culinary-jewel-1Oct/2011 - Featuring of chef Gianfranco Chiarini, for his exemplary charitable work for the organization "Amici di Adwa Onlus" in Ethiopia. Chef has donated charitable activities and the free inclusion of this group on his second book of the trilogy "The Pearl". This activities have raised awareness and has permitted the construction of a new hospital in Ethiopia for the abandoned children of this country.http://www.amicidiadwa.org/_4.asp?sez=4&sotsez=2&Lingua=1&doc=122&tipodocOct/2011 - Chef Gianfranco Chiarini, invited as honorable guest chef, at the grand opening of "Unilever Chef's Inn" the second of many culinary and social centers in Turkey. Chef Chiarini presented innovative technologies for the food industry and the Avant garde cuisine of the 21st century. Link: http://tinyurl.com/6w6xsl3Nov/2011 - Publication and official launching of "The Pearl" second book of the trilogy entitled: The New Renaissance of Italian Fusion Cuisine. That will be published back to back until 2013.http://www.blurb.com/b/2632811-the-new-renaissance-of-italian-fusion-cuisine-2-0Dec/2011 - Opening and consultancy services for the opening of the Michelin starred and High-end restaurants Hakkasan & Yawatcha in the Mumbai Metro-area. India. Link: http://tinyurl.com/8djna84Dec/2011 - Publication and exclusive interview of Chef Gianfranco in the luxurious lifestyle and travel magazine "Unique" from Ukraine; dedicating three pages to the chef. Link: http://tinyurl.com/7j9a2qbJan/2012 - Publication and exclusive interview of Chef Gianfranco in the luxurious Middle Eastern lifestyle and travel magazine "Thamaniya 8" from Saudi Arabia; Link: http://www.eight-magazine.com/news.php?category=1Jan/2012 - Publication and exclusive exposure of Chef Gianfranco in the global website of "Ceramica Sant'Agostino" from Italy; dedicating a special review and dossier to the chef. Link: http://tinyurl.com/7lll9u7Jan/2012 - Publication and exclusive exposure of Chef Gianfranco in the global website of "Shooting Studio" from Italy; dedicating a special review and dossier to the chef. Link: http://tinyurl.com/7nh6rdnFeb/2012 - Design & creation of one of the most cutting edge Mediterranean restaurant concepts in India. "Otto Infinito".Link: http://www.ottoinfinito.comMar/2012 - Chef Gianfranco Chiarini invited as Guest Chef at the biggest and more important Wine and Food fair of the world "VinItaly 2012". Our chef was interviewed by Agrilinea TV and Sapori D'Italia magazine, on his career, life, views of Italian cuisine, the future of Italian cuisine, and his support to the "Magis Project" from Bayer Crop-Science on sustainability. An additional debate with Master chef. Gianfranco Vissani and Chef Chiarini was recorded by the reporter Liliana Minetti. All took place at VinItaly 2012 in Verona, Italy. All these videos and interviews are available on our video segment on this web page. Link: http://tinyurl.com/czsw43pJun/2012 - Chef Gianfranco Chiarini has been featured with an incredible four (4) pages article, in the most important high profile magazine of Hong Kong. "The Peak Magazine" published in mayor airlines and hotels, with sister editions in Singapore and Malaysia. Link: http://tinyurl.com/bs2m3j9Jun/2012 - Chef Gianfranco Chiarini was honored with the once in a life time chance to have his second book "The Pearl" of the trilogy The New Renaissance of Italian Fusion Cuisine, signed by the hand of the "Master of All Masters" the legendary Paul Bocuse, in his *** (3 Michelin stars) Paul Bocuse Restaurant @ 40 Rue de la Plage 69660 Collonges-au-Mont-d'Or, France. Link: http://tinyurl.com/7re6s48Jul/2012 - Chef Gianfranco Chiarini was invited as honorable chef and expositor in the Dutch food show “Slokdarm Festival” in the city of Veghel, The Netherlands. Link: http://tinyurl.com/bozjnbb Aug/2012 - Chef Gianfranco Chiarini was invited as honorable chef and spokesman for the important Italian newspaper “IL Sole 24 Ore” in Milano. Chef Chiarini spoke and showed his support to the importance of Sustainability in the wine and food industry of Italy and the entire European Union. Link: http://tinyurl.com/buo2gmc Sept/2012 - Chef Gianfranco Chiarini make a year engagement with the best Super Fresh meals producer of the Netherlands, Henri BV. Chef Chiarini is in charged of the Innovation Department and R&D for this reputable company. The most important for the Benelux region and the entire Northern Europe. Link: http://tinyurl.com/cynun3p Oct/2012 - Chef Gianfranco Chiarini was invited to participate in the prestigious food show “Food Inspiration Days 2012” where in alliance with Henri BV, they presented a stand full of creativity that catches the attention and make them the favorite of the entire show. Link: http://tinyurl.com/cz8u7aw Nov/2012 - The local Ecuadorian consultancy Chef Marco Mancero, has invited our Chef Gianfranco Chiarini as honorable chef and expositor in Quito, Ecuador. The project involved University Master Classes, Amazonian expeditions, R&D of new ingredients, Food Festivals, Press conferences, and the photo shooting and launching of the last editorial piece “The Ruby” of his renowned trilogy “The New Renaissance of Italian Fusion Cuisine 3.0” Link: http://tinyurl.com/c2ab8u6Nov/2012 - Publication and official launching of "The Ruby" third book of the trilogy entitled: The New Renaissance of Italian Fusion Cuisine.http://www.blurb.com/b/3757013-the-new-renaissance-of-italian-fusion-cuisine-3-0Jan/2013 - Chef Gianfranco Chiarini was invited to participate in the prestigious food show “Horecava 2013” where in alliance with Henri BV, they presented a stand full of creativity that catches the attention and make them the favorite of the entire show. Link: http://tinyurl.com/d9jpfo6Jan/2013 - Chef Gianfranco Chiarini's Official Book Launching and presentation to the press in Italy of "The Ruby" third book of the trilogy entitled: The New Renaissance of Italian Fusion Cuisine. The show took place in the event of the "Olio Officina Food Festival" at Palazzo delle Stelline in Milano. Link: http://tinyurl.com/cmeldwtFeb/2013 - Chef Gianfranco Chiarini photo-shooting of the first ever made Food Calendar, featuring Industrial Cuisine presented with Michelin Style presentation techniques. The photo-shooting took place in the Netherlands. Link: http://tinyurl.com/d6ov5lbMar/2013 - Chef Gianfranco Chiarini's Official Alliance with one of the most renowned wine producers of Italy and the world. Altadonna Wines and Chef. Chiarini team up to develop, produce and promote new super wines and derivative products from these wines, using cutting edge technologies. Link: http://tinyurl.com/d2glsp6Apr/2013 - Chef Gianfranco Chiarini's Enterprise and Team are engaged in several activities globally. This time in the Netherlands. Chef and his team engaged in the opening of the "Luchtballon's New Kitchen. The Luchtballon Foundation works with children with deadly food allergies. Link: http://tinyurl.com/c6hfghsApr/2013 - Jumbo Supermarkets opened officially their biggest super outlet in the city of Breda, Netherlands. Our Michelin Starred Chef. Gianfranco Chiarini have been developing along with Henri BV for the last 6 months the entire sauce, fonds, demiglace and the complex Clean Label European/Italian Line for Jumbo and their new outlet.Link: http://tinyurl.com/bl72oc2

Interest

Wines, computers, traveling, learning languages, history, entertaining my friends, cooking and creating new recipes, martial arts, outdoor sports, water sports, extreme sports, and fitness.

Work History

Work History
Apr 2009 - present

CEO Executive Chef

Chiarini Culinary Consultants ®

Chef Gianfranco Chiarini & his wife Anna Chiarini have incorporated to their arsenal, the ability to share knowledge and experience with broader audiences within the Restaurant, Hospitality and the Food Manufacturing Business. In 2009 was created CCC Chiarini Culinary Consultants. CCC has an amazing team of professionals ranging from: Architects, Designers, Brand and Marketing Experts, Kitchen Designers, Interior Designers, Chefs, Food Technologists, Head Hunter Specialists and Training Managers in all aspects within the Food & Hospitality Industry. For all these and many other services (CCC) has branches and offices in The Netherlands, Italy, Poland, Malaysia, Bangkok, Bahrain, Costa Rica, Ecuador, Brazil, St. Lucia & New York • Comprehensive Assistance in Restaurants & Hotels Pre-opening • Culinary Task Force for Restaurants and Hotels Globally • Restaurants Kitchens and Kitchen Equipment Designing • H.A.C.C.P Standards Design, Auditing and Enforcement • Culinary Staff Training in Continental and International Cuisines • Culinary Staff HR and Recruitment 15.000+ Professionals in our N.W • Menu Engineering and Menu Design in any known cuisine • Culinary Trends Hunting and Trend Pushing • Use, Application and Training in the latest Equipment • Expertise & Assistance in Culinary Promotions and Trade Shows • Food Styling & Photography • Special Dinners and Events for VIP personalities • In Depth knowledge in the latest Food Ingredients & Applications • In Depth knowledge in the latest Food Manufacturing Processes • Culinary Assistance in Clean Label Solutions for the Industry • Expertise in Clean Label Starch Applications • Recipe Reformulation & Engineering for Food Manufacturing • Special Food Technology Presentations & Demonstrations • Expertise in Tasting Panels for Finished Products for the Retail • Culinary Presentations for Potential Customers • Maintain Awareness of Current Trends in Consumer Buying • Maintain Awareness of Current Trends in Retail and Food

Jun 2012 - present

Exclusive Global Culinary Consultant

Chiarini Culinary Consultants @ Symrise AG

Symrise is a global supplier of fragrances, natural flavorings, food active ingredients, and raw materials as well as functional ingredients. With a market share of 11%, Symrise is the world’s fourth largest supplier in this industry. Flavor & Nutrition develops, produces, and sells natural flavors and functional aroma ingredients that are used in foods, beverages, and health products. This includes culinary products and snacks, sweets and desserts, dairy products and ice cream, and beverages and nutritional supplements. Hired by Symrise AG Flavors and Aromas to perform and enforce the following responsibilities only in a Consultant basis: • Consultancy Services • Networking between Symrise and Gianfranco's Global Chefs Network • Networking between Symrise and Gianfranco's Global Social Networks • Trend Scouting & Trend Pushing • Availability for special events and trade shows like “FIE” and more • Developing of new inspiring ideas • Testimonial for Symrise's Culinary Approach

Jun 2012 - Jun 2013

Senior Culinary & R&D Consultant.

Chiarini Culinary Consultants @ Henri BV

Hired with the following responsibilities only in a Consultant basis: • Responsible for the development of International Culinary • Recipe development, and test panels • Demonstrations, and trade shows • Responsible for the development of new projects briefs • Responsible for the application of functional ingredients • Responsible for the writing recipes and procedures • Consult in the development of materials • Consult in the development of standardized recipes • Work with the marketing team to identify new concepts • Work with the marketing team to develop new concepts • Responsible for the reformulation of products • Responsible for the reformulation of processes • Participate in sensory and organoleptic testing of R&D • Participate in projects of new products • Participate in projects of reformulations • Participate in projects of ingredient substitutions. • Responsible for the test of raw materials • Responsible for the test of finished products • Culinary presentations for potential customers • Maintain awareness of current trends in consumer buying • Maintain awareness of current trends in retail and food

May 2011 - May 2013

Senior Executive Consultant R&D Chef

Ingredion Incorporated

Hired with the following responsibilities only in a Consultant basis: • Responsible for the development of International cuisine • Recipe development, and test panels • Demonstrations, and trade shows • Responsible for the development of new projects briefs • Responsible for the application of functional ingredients • Responsible for the writing recipes and procedures • Consult in the development of materials • Consult in the development of standardized recipes • Work with the marketing team to identify new concepts • Work with the marketing team to develop new concepts • Responsible for the reformulation of products • Responsible for the reformulation of processes • Participate in sensory and organoleptic testing of R&D • Participate in projects of new products • Participate in projects of reformulations • Participate in projects of ingredient substitutions. • Responsible for the test of raw materials • Responsible for the test of finished products • Culinary presentations for potential customers • Maintain awareness of current trends in consumer buying • Maintain awareness of current trends in retail and food

May 2011 - Feb 2012

Senior Consulting Executive Chef for New Restaurant Concepts.

Chiarini Culinary Consultants @ Ka Hospitality

Ka Hospitality was established on 10th May 2010 and aims at bringing into India world-class restaurants, serving authentic cuisine. Ka Hospitality are owners of the franchise for the Michelin rated Hakkasan Restaurants featuring contemporary and high-end Cantonese cuisine. Now opened in Mumbai and with seven outlets in the pipeline for the rest of India. Hakkasan has a unique combination of glamour and elegance, contemporary yet traditional food, modern yet ethnic decor and superlative food and service. In 2003 Hakkasan was given a Michelin star, which it has retained to this year. Hired by Ka Restaurants, as a consultant, to create the full concept, culinary and service approach, and to lead the performance and operations in the following areas, but not limited to: • Leading the Business Concept Development • Leading the Restaurant Brand Creative Identity • Leading the Culinary Promotions Projects • Direct involvement in Project Design and Implementation • Leading the Restaurant Specifications & Space Planning • Leading Equipment Requirements & Capex • Leading the overall Kitchen Design & HACCP controls • Leading Food/Beverage concepts and best practices • Leading the Menu Design & applications • Leading the Menu Engineering and Used Records • Leading the Standardization & Culinary Quality Control • Leading the Product Presentation & Culinary Concept. • Direct involvement in Human Resources & Staffing • Leading the Culinary Training Programs for the Teams

Feb 2009 - May 2011

Europe, Africa & Middle East. Culinary Resident/Consultant R&D Chef.

National Starch Food Innovation

Hired by: National Starch Food Innovation, to develop, supervises & enforce strong culinary capabilities. To display excellent communication and team working skills incorporating the competencies of other functions into creating consumer preferred recipes and food experiences. From brainstorming to interactive workshops, dedicated to building exclusive, valuable partnerships with key customers and retailers on 5 continents. Joining a global team, working in a fast-paced, diverse, multi-cultural, and international environment.  Recently, National Starch Food Innovation has made a multi-million dollar investment in a new state-of-the-art development kitchen. This Center links the culinary arts with food science and technology, sensory and textural innovation, and marketing expertise. Our new culinary center works closely with an on-site fully equipped technical centre. This enables rapid scale-up of concepts under first class industrial processing conditions. The combined facilities offer a unique end-to-end service from initial concept to finished product. Responsibilities, but not limited to:•    Culinary Director for the regions of: Europe, Africa and the Middle East.•    Design and development of exciting new food concepts.•    Close collaboration and networking with numerous global consultancy chefs.•    Build close strategic relationships with key customers and retailers.•    Complete management of customer visits to the Culinary Center i.e. recipes, concept and preparation,

    presentations, etc.•    Lead external culinary events and seminars.•    Full response for the Culinary Center Headquarters and procedures.

Jan 2008 - Feb 2009

Italian & International Specialties Executive Chef

Rixos Belek Premium de Luxe Hotels & Resorts.

Hired by Rixos de Luxe Resort & Hotel Group as Italian & International Specialties Exe. Chef, to oversee the daily operations and improve customer quality experience in their extra de Luxe signature & fine dining restaurants. Mediterranean, Northern Italian, French, Caribbean, Asian, Turkish & Arabic / Middle Eastern cuisines with rated Michelin dishes, with emphasis on fresh pastas, fresh seafood & imported beefs. And a wide range of international products. Responsible for inventory, menu planning, development, food researching, training, cost control, enforcing international HACCP standards as well as front of the house training into menu knowledge, up sales, customer service, public relations & in rare cases disciplinary actions.

Jan 2008 - Apr 2008

International & European Corporate Executive Chef. (Consultancy Basis).

Al Fadheela International Trading Co. F&B Brands & Franchising. Diva’s Restaurants, Bakeries, Catering & Coffee shops.

Hired by: Al Fadheela International Trading Co, to supervise & develop their F&B brands & franchising  Restaurants, Bakeries, and Catering & Coffee shops all over the Middle East & Persian Gulf region.

• Develop & maintain culinary relationships with strategic accounts.• Lead in culinary capabilities presentations to key accounts.• Developing “Gold Standard “prototypes and working as a liaison between customer and R & D staff.• Provides culinary guidance to food scientists on specific accounts.• Develop and execute training programs for company personnel.• Assisting in ideation /creativity protocept sessions for key customers.• Contribute to corporate chef’s performance reviews.• Provide culinary support to other departments for special projects.• Manages multiple priorities and time-lines.• Keep up to date on culinary skills and memberships to key food organizations.

Jan 2007 - Nov 2007

Specialty Chef de Cuisine & Manager.

Sheraton the Luxury Collection Addis (6 Stars)

Hired by Starwood Hotels Group to oversee daily operations and improve advertising and customer experience in the (110 pax), Signature & Fine Dining Italian restaurant of the hotel. Nouvelle Northern Italian cuisine with emphasis on fresh seafood and homemade pastas. Supervising 24 Chefs.

Responsible for inventory ordering, HACCP standards, advertising, customer service, public relations and menu planning overtaking additional authority after two months in the other outlets and F&B operations. Working as right hand of the Executive Chef. John Wellton in the following tasks & achievements to develop skills in massive operations and pave my way to become an Executive Chef.•    Helping overseeing & coordinating a Team of 150 Chefs.•    Banquet and Catering up to 5000 pax with 9 Function rooms. •    Catering up to 15.000 pax per day during 3 days for the Ethiopian Millennium. •    United Nation Head Quarter with Additional 6 Functions Rooms and Banquet up to 800 pax.•    Italian restaurant (110 pax) / Summer field 24 Hours (200 pax) / Indian restaurant (80 pax) Seafood

      restaurant (200 pax) / Pool restaurant (80 pax). •    Salon de The (100 pax) / Pre opening of Asian restaurant (150 pax) / 5 Bars were we served theme food and

      Buffet for weekly and special events with additional (80 pax). •    Budget of 750.000 Covers a Year. Presently above Budget by 12%.•    Best GSI and second LRA Result for the Division.

Jun 2005 - Dec 2006

Specialty Chef de Cuisine & Manager.

Courtyard Kuwait by Marriott (5 Stars)

Hired by Marriott Hotel Group to oversee daily operations and improve advertising and customer service in the signature Fine Dining 55 sitting de luxe Italian restaurant at the 5 stars Courtyard Marriott. Classic Northern Italian cuisine with an emphasis on fresh seafood &homemade pastas. Overseeing a staff of 14. Responsible for inventory ordering, HACCP maintenance, advertising, customer service, public relations, and menu planning.

Mar 2003 - May 2005

Executive Sous Chef

Pirsch Mühle Restaurant * Michelin star.

In charge of the daily operations of the restaurant. Reporting directly to the Executive Chef and owner Sigmund Leypold. Supervising a team of 5 in the kitchen and responsible for maintaining our Michelin starred level.

May 2001 - Jan 2002

Chef de Partie (Primi piatti).

Antichi Sapori Ristorante

In charge of daily preparations and quality delivery on service. Dedicated to the area of (Primi Piatti) Pastas and Risottos.

Aug 1997 - Dec 1999

2nd Line Cook & Banqueting Head waiter.

Alberini's Restaurant

Responsible for all sautéed items and sauces. Often responsible for cooking fish items, too.

Jul 1996 - Jul 1997

On Board - Chef Grillardin

Carnival Corporation

In charged of the preparation of all grilled foods. Fish, Meat, Vegetables, etc.

Education

Education
Jun 2008 - Mar 2009

Le Grand Diplome Culinaire

Le Cordon Bleu Paris.

Le Grand Diplôme® Le Cordon Bleu combines the Diplôme de Cuisine and the Diplôme de Pâtisserie. The Grand Diplôme® is the core of Le Cordon Bleu curriculum, is the most rigorous and comprehensive program in classic French cuisine and pastry techniques available today. No other institution offers as many practical courses.

These are progressively structured levels that provide students with the skills they need to apply French culinary techniques to any cuisine and develop their own creativity and artisticexpression. The students progress from the basic level to the intermediate and superior levels and they acquire the French cuisine and pastry techniques that can be used in the majority of cuisines of the world.The unrivaled Le Cordon Bleu teaching methodology combines demonstrations followed by hands-on practical classes. Demonstrations classes are held in specially equipped amphitheaters, allowing the students to observe the Chef's techniques in detail. During the cuisine demonstrations, the Chef prepares several recipes. Traditional French pastries, as well as restaurants desserts, are presented during pastry demonstrations. The students are required to take detailed notes throughout, to record the Chef's explanations and to make your own observations. Demonstrations also include a tasting, which enables you to develop your palate, a vital part of culinary training.

Superior Cuisine Degree: • Pre requisite: Intermediate Cuisine Certificate • Classical and contemporary “Haute Cuisine” • Precision and efficiency in the kitchen • Mastery of intricate techniques & methods • Recipe production with high quality & rare produce • Mastery of classic “Haute Cuisine” • Adaptation of menus based on the season • Adaptation of menus based on product availability • Development of personal creativity

Jun 2000 - Feb 2001

Certified Italian Executive Chef de Cuisine

Istıtuto Alberghiero “Orıo Verganı” di Ferrara

Istituto Alberghiero “Orio Vergani” di Ferrara - Fe, Italia - Federazione Italiana Cuochi (F.I.C). • Equivalence of all titles and approved by the I.A.O.V 2001 • Certified Italian Executive Chef. Approved by. F.I.C. • Co-Founder of the Federazione Cuochi Estense (Ferrara) • N.I.C. Nazionale Italiana di Competizione • (Culinary Olympic team of Italy)

Jun 1996 - Dec 1998

Culinary Arts Associate Degree Program

Pittsburgh Culinary Institute & Cordon Bleu.

Instituto de Alta Gastronomia - Caracas, Venezuela. Graduation July 1990 • Bachelor of Culinary Arts Degree • Specializing in Classic Italian Cuisine • Specializing in Modern Italian Cuisine • Specializing in Classic International Cuisine • Specializing in Modern International Cuisine • Specializing in European Regional Cuisine • Specializing in Caribbean Cuisine • Specializing in South Americas Cuisine

Mar 1986 - Jul 1990

Bachelor of Culinary Arts Degree & International Chef de Cuisine

Instituto de Alta Gastronomia

Instituto de Alta Gastronomia - Caracas, Venezuela. Graduation July 1990 • Bachelor of Culinary Arts Degree • Specializing in Classic Italian Cuisine • Specializing in Modern Italian Cuisine • Specializing in Classic International Cuisine • Specializing in Modern International Cuisine • Specializing in European Regional Cuisine • Specializing in Caribbean Cuisine • Specializing in South Americas Cuisine

Skills

Skills

Arabic.

Portuguese.

French.

German.

Spanish.

Italian.

English.

P.R. and Customer Interaction skills.

Micros-Fidelio & FMC.

Computer literate and knowledge of MS & Mac applications.

Middle Eastern & Lebanese Cuisine.

international fusion cuisine.

Homemade Italian pastas.

Multi-ethnic buffets and setups.

Portfolio

Certifications

Certifications
Jul 2005 - Jul 2025

Anger Management Course

Marriott International Hotels.
Feb 2006 - present

Partners In Career Management.

Marriott International Hotels.
Mar 2006 - present

Foundations Of Leadership.

Marriott International Hotels.
Mar 2006 - present

Emergency Care & Safety.

Marriott International Hotels.
Mar 2006 - present

Great Food / Safe Food.

Marriott International Hotels.
Jun 2006 - present

Train The Trainer Program.

Marriott International Hotels.
Sep 2006 - present

Navigating Through Change.

Marriott International Hotels.
Jan 2007 - present

B.I.P. Training.

Starwood International Hotels.
Jan 2007 - present

Assessing Performance.

Harvard Manage Mentor.
Jan 2007 - present

Budgeting.

Harvard Manage Mentor.
Feb 2007 - present

Managing Your Career.

Harvard Manage Mentor.
Feb 2007 - present

Coaching & Mentoring.

Harvard Manage Mentor.
Mar 2007 - present

Managing for Creativity and Innovation.

Harvard Manage Mentor.
Mar 2007 - present

Delegating Responsibilities.

Harvard Manage Mentor.
Apr 2007 - present

Finance Essentials.

Harvard Manage Mentor.
Apr 2007 - present

Focusing on Your Customer.

Harvard Manage Mentor.
May 2007 - present

Giving and Receiving Feedback.

Harvard Manage Mentor.
Jun 2007 - present

Setting Goals.

Harvard Manage Mentor.
Jun 2007 - present

Managing Difficult Interactions.

Harvard Manage Mentor.
Jul 2007 - present

Leading and Motivating Teams.

Harvard Manage Mentor.
Jul 2007 - present

Project Management.

Harvard Manage Mentor.
Aug 2007 - present

Retaining Valued Employees.

Harvard Manage Mentor.
Aug 2007 - present

Solving Business Problems.

Harvard Manage Mentor.
Sep 2007 - present

Managing Workplace Stress.

Harvard Manage Mentor.
Sep 2007 - present

Keeping Teams on Target.

Harvard Manage Mentor.
Oct 2007 - present

Managing Your Time.

Harvard Manage Mentor.
Oct 2007 - present

Managing Upward.

Harvard Manage Mentor.
Nov 2007 - present

Six Sigma - Module 1 Your Field Guide.

Harvard Manage Mentor.
Nov 2007 - present

Six Sigma - Module 2 Introduction to Innovation Transfer.

Harvard Manage Mentor.
Nov 2007 - present

Six Sigma - Module 3 Getting Started with Innovation Transfer.

Harvard Manage Mentor.
Nov 2007 - present

Six Sigma - Module 4 iDMAIC: Phases to Import a Transfer Project.

Harvard Manage Mentor.