Experience

Grand Hotel Des Bains Kempinski

• Switzerland
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • May 2022 - Present



Le Bistro at the Bar

• Cape Girardeau, Missouri, United States

• Culinary Director

  • Oct 2020 - Present



Four Seasons Hotels and Resorts

• Canada
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Jun 2018 - Oct 2020

  Responsible for all the kitchen department in hotel2 Restaurant1 BarRoom Service 259 roomsBanquet Organization

• Executive Chef

  • Apr 2014 - Jun 2018

  Responsible for recruitment kitchen and stewards's employeeCielo Italian Restaurant and bar untill 250 covers, Banquet facility untill 800 covers, Room service 200 Rooms, Cielo Pool Bar, Restaurant SPA.



Hotel Danieli Luxury Collection, Starwood Hotels & Resorts

• Venice Italy

• Executive Chef

  • 2008 - 2014

  • Responsible for the outlets in Hotel: Banqueting Event over 200 covers, Restaurant a’ la carte 120 covers, meal period. Room Service per 220 rooms, Lobby Bar Over 23 chefs and 20 Stewards. • Responsible to food cost • Responsible to the staff schedule • Responsible to the recruitment staff all the kitchen and events organization Events organized • 2009 Moscow Private Restaurant Italian Food Festival • 2010 London Private house Art and Food • 2011 China Beijing Westin Hotel Venetian Food • 2011 China Shanghai Saint Regis Venetian Food Presentation • 2011 Japan Tokyo Westin and Italian Embassy Venetian Food Festival • 2011 London Somerset House Art and Food • 2012 Saint Moritz Badrutt Palace Food Festival Gourmet • 2012 Shenzhen St.Regis Spinosi promotion • 2012 Seattle Starwood&Delta airlines rendez vous 500pax • 2012 Moscow at Restaurant “Casta Diva” Starwood&Resorts Food promotion . 2013 Osaka St. Regis Food Promotion with La Fenice Theater Venice in Japan



Four Seasons Hotels and Resorts

• Canada
• Hospitality
• 700 & Above Employee

• Executive Sous Chef

  • Nov 2006 - Apr 2008

  • Responsible for the outlets in Hotel Banqueting Event up to 150 covers, Restaurant a’ la carte Room Service per 140 rooms, Lobby Bar Over 30 cooks • Responsible to food cost • Responsible to the staff schedule • Responsible for the outlets in Hotel Banqueting Event up to 150 covers, Restaurant a’ la carte Room Service per 140 rooms, Lobby Bar Over 30 cooks • Responsible to food cost • Responsible to the staff schedule



Grand Hotel Quisisana

• Italy
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • 2003 - 2006

  • Responsible for 3 Restaurants: Fine Dining, Japanese Restaurant and Neapolitan Restaurant Banqueting Event up to 500 covers, Fine Dining a’ la carte- 45 Covers Traditional Restaurant – 150 Covers Japanese Restaurant – 40 Covers 2 Snack Bars Over 30 cooks And 10 Stewards • Responsible to food cost • Responsible to the staff recruitment • Responsible to the staff schedule • Responsible for 3 Restaurants: Fine Dining, Japanese Restaurant and Neapolitan Restaurant Banqueting Event up to 500 covers, Fine Dining a’ la carte- 45 Covers Traditional Restaurant – 150 Covers Japanese Restaurant – 40 Covers 2 Snack Bars Over 30 cooks And 10 Stewards • Responsible to food cost • Responsible to the staff recruitment • Responsible to the staff schedule



Alfonso Iaccarino

• Sant Agata sui due Golfi Sorrento

• Executive Sous Chef

  • Nov 2001 - Mar 2003

  • Responsible for Banqueting Event up to 200 covers, Restaurant a’ la carte 2 michelin Stars • Responsible for Banqueting Event up to 200 covers, Restaurant a’ la carte 2 michelin Stars



Grand Hotel Quisisana

• Italy
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • May 1998 - Nov 2001

  • Responsible for the outlets in Hotel Banqueting Event up to 500 covers, Restaurant a’ la carte Quisi 40 covers Restaurant Napolitain Cuisine 150 covers Room Service per 140 rooms, English Bar Swimmingpool Bar Over 30 cooks • Responsible to the staff schedule • Responsible for the outlets in Hotel Banqueting Event up to 500 covers, Restaurant a’ la carte Quisi 40 covers Restaurant Napolitain Cuisine 150 covers Room Service per 140 rooms, English Bar Swimmingpool Bar Over 30 cooks • Responsible to the staff schedule