Leonardo Maggetti
Chef De Partie Enteemetier / Staff Canteen Chef at The Chedi Andermatt- Claim this Profile
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Bio
Experience
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THE CHEDI ANDERMATT
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Switzerland
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Hospitality
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1 - 100 Employee
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Chef De Partie Enteemetier / Staff Canteen Chef
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May 2020 - Present
International cuisine with Swiss and Asian influences. In charge of preparations, service and organization of the section. From April 2021 in charge of planning, ordering and realization of staff menu (up to 300 pax a day).
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Demi Chef De Partie Pastry
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Dec 2019 - Apr 2020
In charge of base preparations and service.
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Schwarzen Bären
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Andermatt, Uri, Switzerland
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Head Chef
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Mar 2019 - Nov 2019
Traditional cuisine with Italian and Swiss influences, with focus on seasonal and fresh products. In charge of menu design, contact with suppliers, kitchen and dining room staff management. Traditional cuisine with Italian and Swiss influences, with focus on seasonal and fresh products. In charge of menu design, contact with suppliers, kitchen and dining room staff management.
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Porto Pojana Ristorante Terminus
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Switzerland
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Restaurants
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1 - 100 Employee
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Sous Chef
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Feb 2018 - Feb 2019
Modern cuisine focused on the preparation of daily catch (fish, shellfish and crustaceans). In charge of saucier and orders to suppliers. Modern cuisine focused on the preparation of daily catch (fish, shellfish and crustaceans). In charge of saucier and orders to suppliers.
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Ristorang Zum Löwen
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Tesimo, Trentino-Alto Adige, Italy
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Chef de Partie Saucier
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Sep 2017 - Feb 2018
In charge of main dishes, sides and sauces. The cuisine was centered on the use of local products from farms. Organization of events and exhibitions outside the restaurant. In charge of main dishes, sides and sauces. The cuisine was centered on the use of local products from farms. Organization of events and exhibitions outside the restaurant.
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Rosewood Castiglion del Bosco
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Italy
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Hospitality
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100 - 200 Employee
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Cooking Instructor
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Apr 2017 - Aug 2017
Organization and realization of amateurs cooking classes for international guests. Lessons focused ont the preparation of fresh pasta, traditional cuisine from Tuscany or vegetarian. Organization and realization of amateurs cooking classes for international guests. Lessons focused ont the preparation of fresh pasta, traditional cuisine from Tuscany or vegetarian.
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La Subida country Resort - Trattoria al cacciatore
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Cormons, Friuli-Venezia Giulia, Italy
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Internship Trainee in charge of Saucier
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Sep 2016 - Feb 2017
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Education
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ALMA - La Scuola Internazionale di Cucina Italiana
Corso superiore di cucina Italiana, Hospitality -
ALMA - La Scuola Internazionale di Cucina Italiana
Corso tecniche di base, Hospitality