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Mario Baruffi profile image

Mario Baruffi

Executive Chef at IHG Hotels & Resorts
Intro Book
Seasoned hospitality professional with expertise in hotel management and culinary skills.
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Location
Aqaba, Jordan, JO
Skills
  • Hospitality Management
  • Food And Beverage
  • Hotels
  • Banquets
  • Hotel Management
  • Show all
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Bio

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Mario Baruffi is a seasoned hospitality professional with extensive experience in hotel management, food and beverage, and culinary skills. He has worked in various roles, including Executive Chef and Director of Culinary, at prominent hotels and resorts in the Middle East and Europe. Baruffi holds a Bachelor in Culinary Arts and a Polytechnical graduate degree from the Academy of Culinary Arts, Vienna.

Credentials

  • GMS Certificate
    GMS Head office

Experience

  • IHG Hotels & Resorts
    • Al 'Aqabah, Jordan
    • Executive Chef
      • Sep 2022 - Sep 2023
      • Al 'Aqabah, Jordan

      InterContinental Aqaba-Jordan, located at the Red Sea Aqaba Gulf, opposite of Israel & Egypt. Part of a triple point border area.264 rooms Hotel & Resort with the prime location of a private beach. 5 F&B outlets, banqueting facilities OSC inclusive airline delivery.

  • Braira The Valley
    • Riyadh, Saudi Arabia
    • Executive Chef
      • Jul 2022 - Sep 2022
      • Riyadh, Saudi Arabia

      Supported the Management during Pre-opening and running operation at a unique Resort. 405 Unites of different categories, Club House, Villas delivery (IRD). Small banqueting facilities. Located in Wadi Hanifa, Riyadh-KSA

  • InterContinental Hotels Group (IHG®)
    • Al-Khobar - Eastern Province - KSA
    • Culinary Director
      • May 2021 - May 2022
      • Al-Khobar - Eastern Province - KSA

      165 Boutique Hotel. Strong positioned in the market. Business influenced by present economic situation.

  • IHG Inter Continental Riyadh
    • Saudi Arabia
    • Executive Chef
      • Sep 2019 - May 2021
      • Saudi Arabia

      Emphasizing of repositioning the hotel. Successfully 6 months with major Sport events catering (ATP Diryah Tennis Cup & UCI Tour of Saudi). Pandemic came in between........

  • InterContinental Hotels Group (IHG) Crowne Plaza & Holiday Inn al Thuraya City
    • Kuwait
    • Director of Culinary
      • Jan 2017 - Jul 2019
      • Kuwait

      500 room double hotel with huge F&B impact (Japanese, Iranian, Seafood, Indian, Steak House, Silk & Ahmadi all day dining, lobby café, IRD, 5 Ballrooms, many meeting facilities, 10 Million KD. F&B revenue / annual.)

  • Anantara Hotels, Resorts and Spas
    • Executive Chef
      • Oct 2015 - Sep 2016

      Description:Joined as part of the Pre-Opening Executive Management Team of this Iconic 5* luxury Resort and Spa in Al Jabal Al Akhdar, Oman. Perched 3,000 meters above sea level on a cliff edge, the resort will be the highest hotel in the Middle East region and 2nd highest in the world. Anantara Al Jabal Al Akhdar is a true gem nestled in the Sirq Plateau; a luxury haven for the discerning traveller. With mesmerising panoramic views of the Al Harja Mountains, world class facilities including an Anantara Spa, six Food and Beverage outlets and Cliff Villas with private infinity pools, not forgetting year round mild and pleasant temperatures; this truly will be one of the most anticipated openings of 2016.

  • GMS Gourmet
    • Executive Chef
      • Jun 2015 - Sep 2015

      Overviewing the operation. Being largest catering company in Vienna. Made all major government events at the Vienna City hall. Eurovision Contest, Aid Ball, Sports Gala, etc. Revenue & Cost driven catering company.

  • InterContinental Hotels Group (IHG) Crowne Plaza Amman
    • Amman, Jordan
    • Executive Chef
      • Jan 2011 - Oct 2014
      • Amman, Jordan

      Rejoined the hotel, in order to establish new F&B outlets, increased market share and continously increase of F&B revenue through the years.

  • Radisson Blu Tala Bay Resort, Jordan
    • Executive Chef
      • Feb 2008 - Dec 2010

      Pre opening team, 340 room hotel, large leisure amd F&B activities. Establishing kitchen operation within the years. Complicated target, due to remote area.

  • InterContinental Hotels Group (IHG), Inter Continental Aqaba, Jordan
    • Executive Chef
      • Jul 2007 - Jan 2008

      Established new F&B concept. Overview of daily operation. Established of being market leading hotel in Aqaba. Large osc and only indoor banqueting facility hotel.

  • InterContinental Hotels Group (IHG), Crowne Plaza Amman, Jordan
    • Executive Chef
      • May 2005 - Jun 2007

      279 room business hotel, 7 F&B outlets, osc & banqeting facilities. Prime locatipn, strong revenue generating hotel.

  • Radisson Blu Vienna
    • Palais Chef
      • Sep 2003 - May 2005

      Establishing Palais Cafe outlet, Breakfast, etc.Tournant for banqueting and fine dining restaurant.

  • InterContinental Hotels Group (IHG), Crowne Plaza Bahrain
    • Executive Chef
      • Sep 1999 - Aug 2003

      250 rooms business hotel.Large banqueting facilities. Established general renovation and opening of existing outlets and a major Seafood Market (Market leader).

  • The Regency Hotel Kuwait
    • Executive Chef
      • Apr 1998 - Aug 1999

      250 room hotel under renovation, due to Irak occupation. Busy sea front outlet, mainly large banqeting facilities, Overview of total F&B, established kitchen operation.

  • Wigast Catering Company Vienna, Austria
    • Banqueting Sous Chef
      • May 1996 - Mar 1998

      Banqueting up to 3000 Pax daily. Government catering production facilities.

  • Hilton International Al Ain, UAE
    • Executive Sous Chef
      • Dec 1994 - May 1996

      230 room desert hotel, 7 F&B Outlets, acting Executive Chef from May, 95 onwards.

  • Hotel Europa, Austria Trend, Vienna
    • Chef de Partie
      • Dec 1993 - Nov 1994

      Chef in charge of the fine / casual dining Restaurant "Donnersbrunnen". 150 room hotel. City center. Pure tourist destination property.

  • Restaurant "Boheme" Vienna, Austria
    • Executive Chef
      • May 1993 - Nov 1993

      100 seat capacity Austrian Restaurant. Theater and Opera clientel. Perfect downtown location.

  • Hotel Scandic Crown Vienna, Austria
    • Junior Sous Chef
      • Mar 1992 - Apr 1993

      380 room Hotel, located on the " Danube river". In charge of the fine dining restaurant " Scandirama". Political clientel and tourist destination hotel.

  • Cafe Restaurant "Landtmann" Vienna, Austria
    • Saucier / Rotisseur
      • Jan 1991 - Jul 1991

      Famous traditional Austrian Restaurant, next to the " Burgtheater". 300 pax capacity.

  • Restaurant 66AN, Stockholm, Sweden
    • Chef tournant
      • Feb 1990 - Dec 1990

      Traditional Austrian Restaurant on Soedermalm, Stockholm, Sweden. 200 seats capacity.

  • Sheraton Stockholm, Sweden
    • Demi Chef Saucier
      • Aug 1989 - Feb 1990

      550 rooms business hotel in the heart of Stockholm. 4 F&B outlets, large banqueting facilities.

  • Hilton Plaza Vienna
    • Demi Chef Saucier
      • Sep 1988 - Jul 1989

      250 rooms city hotel. Worked under the leadership of the "Chef of the year 1986 Werner Matt".Fine dining Restaurant "La Scala". Luciano's Pavarotti favourite Restaurant in Vienna.

  • Hotel Imperial Vienna, Austria
    • Demi Chef Saucier & Gardemanger
      • Mar 1988 - Sep 1988

      World famous City hotel in Vienna. 200 rooms, fine dining restaurant, banqueting, etc.

  • Hotel London Hilton on Park Lane, UK
    • 1st Commis Saucier
      • Feb 1987 - Feb 1988

      550 room hotel on Hyde Park. Team member of the famous "Roof Restaurant".

  • Hotel Modul Vienna
    • Commis de Cuisine
      • Jul 1986 - Feb 1987

      Hotel Tourism & Management School, 120 rooms, located on the outskirt of Vienna.

  • IHG Hotels & Resorts -InterContinental Vienna - Austria
    • 1030 Vienna, Austria
    • Chefs apprentice
      • Aug 1982 - Jun 1986
      • 1030 Vienna, Austria

      Started my culinary journey as an apprentice at the "InterContinental Vienna" in a dual education with the related culinary academy. After having passed my compulsory exam in June 1986, following as a Commis I, for the fine dining Restaurant Rotisserie at the ICVienna and from Jan.1986-June 1986 as an infantry soldier at the Austrian Army.

  • Inter Continental Vienna, Austria
    • Apprenticeship, Commis de Cuisine
      • Aug 1982 - Dec 1985

      500 room city hotel. 4 F&B outlets. 3 years apprenticeship, followed after bachelor degree in culinary arts as Commis de Cuisine. Worked under the famous Chefs H.Huepfel & M.Buchinger.

Education

  • 1982 - 1985
    Academy of Culinary Arts, Vienna
    Bachelor in culinary arts, Culinary Arts/Chef Training
  • 1981 - 1982
    Polytechnical School Vienna
    Polytechnical graduate
  • 1977 - 1981
    High School Vienna 1200
    High School Graduate
  • 1973 - 1977
    Primary School Vienna 1200
    Primary graduate

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Industry Focus. “Hospitality”

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