Experience

La DoubleJ

• Italy
• Retail Apparel and Fashion
• 1 - 100 Employee

• Private personal chef and Food stylist

  • Sep 2020 - Present

  Arranging and styling food to make it look fresh,tasty and beautiful for shooting capsule,dinners and mostly Italian aperitivo. Choosing plates, table cloths, placemats and cutlery from LA DOUBLE J’s homeware capsule. Planned many private and exclusive dinners in various locations with mainly vegetarian tasting menus of up to six courses. Also consulted on the selection of high products and objects for LDJ brand into her new store located in Milan. I provided to organize many opening cocktail events Show less


HM54 LAB
• Assistente catering

  • Apr 2021 - Jan 2022


Antonia Jannone- Disegni di Architettura

• Segretaria e assistente

  • Aug 2020 - Dec 2020

  accoglienza clienti mailing list e newsletter archivio accoglienza clienti mailing list e newsletter archivio



Refettorio Ambrosiano

• Head Chef

  • Mar 2020 - May 2020

  preparazione di un menù per 80 pax circa da 3 portate, utilizzando ingredienti di seconda scelta e scarti alimentari provenienti dai supermercati e mercati ortofrutticoli di tutta l'area urbana durante la pandemia da Covid 19. Supervisione di volontari all'interno della cucina . Controllo qualità merce in arrivo, inventario preparazione di un menù per 80 pax circa da 3 portate, utilizzando ingredienti di seconda scelta e scarti alimentari provenienti dai supermercati e mercati ortofrutticoli di tutta l'area urbana durante la pandemia da Covid 19. Supervisione di volontari all'interno della cucina . Controllo qualità merce in arrivo, inventario



FYN RESTAURANT

• South Africa
• Restaurants
• 1 - 100 Employee

• Senior Chef de Partie

  • Sep 2019 - Mar 2020

  Learning under the guide of Peter Tempelhoff how to blur boundaries by echoing the Japanese-African cooking. Presenting inspired kaiseki-style multi-course menu. Run rstly the veg section and a er a month the starters section,supervising commis chef and students. Plating on the pass 3 times a week. Working every day with raw sh and ingredients with techniques largely rooted in Japan Learning under the guide of Peter Tempelhoff how to blur boundaries by echoing the Japanese-African cooking. Presenting inspired kaiseki-style multi-course menu. Run rstly the veg section and a er a month the starters section,supervising commis chef and students. Plating on the pass 3 times a week. Working every day with raw sh and ingredients with techniques largely rooted in Japan



Rust en Vrede Restaurant

• Senior Chef de Partie

  • Sep 2018 - Aug 2019

  Run the veg section, under the supervision of Chef Fabio Daniel, cooking contemporary French cuisine with a twist of Italian and Brazilian unique flare.Plating on the pass every night.Training and supervising commis chefs and students on my own section Run the veg section, under the supervision of Chef Fabio Daniel, cooking contemporary French cuisine with a twist of Italian and Brazilian unique flare.Plating on the pass every night.Training and supervising commis chefs and students on my own section



Gustolia

• Italy
• Restaurants
• 1 - 100 Employee

• Senior Chef de Partie

  • Mar 2017 - Jul 2019

  Handling all sections: starters, first courses, mains and pastry. Developing new dishes and recipes, using fresh, seasonal and strictly local products.Plating on the pass. Training commis chefs and students. Instrumental in catering Handling all sections: starters, first courses, mains and pastry. Developing new dishes and recipes, using fresh, seasonal and strictly local products.Plating on the pass. Training commis chefs and students. Instrumental in catering



Il Ridotto Restaurant

• Italy
• Restaurants
• 1 - 100 Employee

• Chef de Partie

  • Sep 2016 - Mar 2017

  Run the starters section, cooking and plating both cold and warm starters. In charge of cleaning and preparing fish in the italian Venetian style, combining the traditional and the modern. Run the starters section, cooking and plating both cold and warm starters. In charge of cleaning and preparing fish in the italian Venetian style, combining the traditional and the modern.


Tantri
• United Kingdom
• Software Development
• Commis Chef

  • Dec 2014 - Jun 2016


Mari&cò

• United States
• Advertising Services

• Commis Chef

  • Jun 2012 - Dec 2013

  Instrumental in the catering for big fashion events at Milan Fashion Week and more. Preparing sophisticated finger foods also in external locations often on my own. Instrumental in the catering for big fashion events at Milan Fashion Week and more. Preparing sophisticated finger foods also in external locations often on my own.