Experience

Ephemeragroup

• France
• Restaurants
• 1 - 100 Employee

• Chef

  • Feb 2023 - Present

  ristorante immersivo con cucina a base di pesce dai prezzi accessibili . ristorante immersivo con cucina a base di pesce dai prezzi accessibili .



Laïa by Fuga Family

• France
• Hospitality
• 1 - 100 Employee

• Chef

  • Nov 2021 - May 2023

  Laïa is a mediterrean restaurant where i'm tryng my best to give to our customers the best experience possible with a good price for paris . i had the luck to fide my team and so to give a continuity in our vision and work . Laïa is a mediterrean restaurant where i'm tryng my best to give to our customers the best experience possible with a good price for paris . i had the luck to fide my team and so to give a continuity in our vision and work .



Big Mamma Group

• France
• Restaurants
• 400 - 500 Employee

• Sous chef

  • Dec 2018 - Nov 2021

  the experience in bigmamma has been really formative for the management of the team( i did also a class for it ) and the attention of the hccp rules and food cost and i learn how handle a service of over 300 customers per service . it was a basic italian kitchen with also pizzas. the experience in bigmamma has been really formative for the management of the team( i did also a class for it ) and the attention of the hccp rules and food cost and i learn how handle a service of over 300 customers per service . it was a basic italian kitchen with also pizzas.



coast by east Hamburg

• Germany
• Restaurants

• Chef

  • Nov 2016 - Oct 2017

  in this restaurant i start as a junior with one of friends that call me for improve his team . the restaurant was tring to do an italian kitchen but without success and wasn't having many customers but with a lot of work for the general quality of the menù we was starting to have a good results but my friend and chef choose to go back in italy and i start to be the chef and had the oppurtunity to learn the responsability and tasks of a chef . we close the year with the double of the… Show more in this restaurant i start as a junior with one of friends that call me for improve his team . the restaurant was tring to do an italian kitchen but without success and wasn't having many customers but with a lot of work for the general quality of the menù we was starting to have a good results but my friend and chef choose to go back in italy and i start to be the chef and had the oppurtunity to learn the responsability and tasks of a chef . we close the year with the double of the afluence of custemers . Show less in this restaurant i start as a junior with one of friends that call me for improve his team . the restaurant was tring to do an italian kitchen but without success and wasn't having many customers but with a lot of work for the general quality of the menù we was starting to have a good results but my friend and chef choose to go back in italy and i start to be the chef and had the oppurtunity to learn the responsability and tasks of a chef . we close the year with the double of the… Show more in this restaurant i start as a junior with one of friends that call me for improve his team . the restaurant was tring to do an italian kitchen but without success and wasn't having many customers but with a lot of work for the general quality of the menù we was starting to have a good results but my friend and chef choose to go back in italy and i start to be the chef and had the oppurtunity to learn the responsability and tasks of a chef . we close the year with the double of the afluence of custemers . Show less



I vigneri

• Germania

• Chef de partie

  • Oct 2015 - Nov 2016

  the vigneri was an italian restaurant that call my old sous chef of the wellesley hotel ( antonio cannavacciulo) to improve the quality of the kitchen and i had the chance to be chosen by my old chef to be part of this proget . he "take me under his wing" and he teach how organise a section and have fruitful with my team and of course my culinary knowledge. at least we had a great achievement. the vigneri was an italian restaurant that call my old sous chef of the wellesley hotel ( antonio cannavacciulo) to improve the quality of the kitchen and i had the chance to be chosen by my old chef to be part of this proget . he "take me under his wing" and he teach how organise a section and have fruitful with my team and of course my culinary knowledge. at least we had a great achievement.



South kensigton club

• Londra, Inghilterra, Regno Unito

• Demi Chef De Partie

  • Apr 2015 - Oct 2015

  the south kensigton club was a private club for vips . in this experience i had the chance to learn the nutritional relationship of foods beacause the chef was very careful and prepared on it , because the core of the restaurant was to have a gourmet and healty kitchen . the south kensigton club was a private club for vips . in this experience i had the chance to learn the nutritional relationship of foods beacause the chef was very careful and prepared on it , because the core of the restaurant was to have a gourmet and healty kitchen .



The Wellesley Knightsbridge, a Luxury Collection Hotel

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Commis Chef

  • Jun 2014 - Apr 2015

  My first experience was particularly formative for my organisation and culinary culture . It was a gourmet restaurant with modern, revisited Italian cuisine . It taught me discipline , organisation of preparation and culinary techniques My first experience was particularly formative for my organisation and culinary culture . It was a gourmet restaurant with modern, revisited Italian cuisine . It taught me discipline , organisation of preparation and culinary techniques