Matteo Sciacovelli

Executive chef at Courtyard by Marriott Vienna Prater/Messe
  • Claim this Profile
Contact Information
us****@****om
(386) 825-5501
Location
Vienna, Vienna, Austria, AT
Languages
  • English Full professional proficiency
  • Spanish Full professional proficiency
  • Italian Native or bilingual proficiency
  • Tedesco Professional working proficiency

Topline Score

Topline score feature will be out soon.

Bio

Generated by
Topline AI

5.0

/5.0
/ Based on 1 ratings
  • (1)
  • (0)
  • (0)
  • (0)
  • (0)

Filter reviews by:

Gabriel Sunday

I knew him very well, while working with him in rotana, he's full of experience and fine dinning setup.

You need to have a working account to view this content.
Join now
You need to have a working account to view this content.
Join now

Credentials

  • hccp 4 level
    Hilton
    Feb, 2021
    - Nov, 2024
  • FOOD hygiene
    Rotana Hotel Management Corporation PJSC

Experience

  • Courtyard by Marriott Vienna Prater/Messe
    • Austria
    • Hospitality
    • 1 - 100 Employee
    • Executive chef
      • Jul 2023 - Present

  • Hilton Munich Airport
    • Germany
    • Hospitality
    • 1 - 100 Employee
    • Executive Sous Chef
      • Jul 2022 - Jun 2023

  • Hilton
    • United States
    • Hospitality
    • 700 & Above Employee
    • Executive Sous Chef
      • Sep 2018 - May 2022

  • Conti di San Bonifacio Wine Resort
    • Italy
    • Farming
    • 1 - 100 Employee
    • Head Chef
      • Mar 2017 - Aug 2018

      Achievement Guide Michelin 2018 *plate and 3forks* In charge of all operations “a la carte” in Gourmet Restaurant for breakfast, lunch and dinner. Running the operations in Banqueting (up to 130 people in busy operations). create new menu that meet quality standards. Estimate food requirements and food/labor costs. Maintain a positive and professional approach with coworkers and customers. Perform administrative duties. Finances and leadership Achievement Guide Michelin 2018 *plate and 3forks* In charge of all operations “a la carte” in Gourmet Restaurant for breakfast, lunch and dinner. Running the operations in Banqueting (up to 130 people in busy operations). create new menu that meet quality standards. Estimate food requirements and food/labor costs. Maintain a positive and professional approach with coworkers and customers. Perform administrative duties. Finances and leadership

  • Balmelli
    • Kiev
    • Brand Consultant Chef
      • Sep 2016 - Feb 2017

  • Rotana Hotel Management Corporation PJSC
    • United Arab Emirates
    • Hospitality
    • 700 & Above Employee
    • Sous Chef
      • Sep 2015 - Sep 2016

      All day dining restaurant Pre opening operation Fine dining restaurant Bqt operation All day dining restaurant Pre opening operation Fine dining restaurant Bqt operation

  • Luxury villas borgo pignano
    • Volterra, Toscana, Italy
    • Sous Chef
      • Apr 2015 - Aug 2015

      Fine dining restaurant Fine dining restaurant

  • Bahia Principe Hotels & Resorts
    • Hospitality
    • 700 & Above Employee
    • Junior Sous Chef
      • Feb 2014 - Feb 2015

      Thematic Mediterrean and Italian Restaurant in Charge Thematic Mediterrean and Italian Restaurant in Charge

  • Restaurante Mugaritz
    • Errenteria, Pais Vasco, Spain
    • Chef de Partie
      • Aug 2013 - Dec 2013

      2* stars Chef de partie fish 2* stars Chef de partie fish

  • Opera Bar
    • Australia
    • Hospitality
    • 1 - 100 Employee
    • Assistant sous chef
      • Nov 2012 - May 2013

Education

  • Liceo Scientifico
    Bachelor's degree, Scientifico
    2001 - 2006

Community

You need to have a working account to view this content. Click here to join now