Experience

Hyatt Centric Key West Resort & Spa

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Jun 2020 - Present



Andaz Wall Street

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • May 2017 - Jun 2020



Hyatt Regency Louisville

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • May 2016 - May 2017



Park Hyatt Milano

• Italy
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Jan 2013 - May 2016

  Organization and supervision for all food outlets and banquet facilities (Michelin Star VUN Restaurant, Mio Bar & Bistro, Room Service) ensuring the overall success of daily kitchen operations. Supporting the Executive Chef in the creation of seasonal menus and recipes; monitoring the food cost and forecasting; dealing with suppliers; hiring and training staff, providing guidance and direction. Organizing gourmet events off property. Complete responsibility when the Executive Chef is away Organization and supervision for all food outlets and banquet facilities (Michelin Star VUN Restaurant, Mio Bar & Bistro, Room Service) ensuring the overall success of daily kitchen operations. Supporting the Executive Chef in the creation of seasonal menus and recipes; monitoring the food cost and forecasting; dealing with suppliers; hiring and training staff, providing guidance and direction. Organizing gourmet events off property. Complete responsibility when the Executive Chef is away



Park Hyatt Milano

• Italy
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Jun 2008 - Oct 2012

  Management of the Restaurant and providing support and guidance to the culinary team. Organizing Sunday Brunch menus, and other events inside and outside of the hotel. Participating in the creation of the new concept for the VUN restaurant, supporting the new Executive Chef Andrea Aprea.

• Chef De Partie/ junior sous chef

  • Aug 2007 - May 2008

  Responsible of the saucier( both meat and fish),then overlooking all sections.Involvement in events taking place in other Hyatt to promote the restaurant ( Park Hyatt Paris Vendome and Grand Hyatt Istanbul)



Ristorante Trussardi Alla Scala

• Germany
• 1 - 100 Employee

• Chef De Partie

  • Sep 2006 - Aug 2007

  Poissonnier. In charge of the fish section, however also overlooking appetizer and helping the bistro with special menus. Poissonnier. In charge of the fish section, however also overlooking appetizer and helping the bistro with special menus.



Ristorante Baghino

• Prato Area, Italy

• Chef de partie

  • Sep 2004 - Aug 2006

  Responsible of the entre métier section and garde manger. Working on traditional Tuscan recipes. Chef de Cuisine: Francis Schacher Responsible of the entre métier section and garde manger. Working on traditional Tuscan recipes. Chef de Cuisine: Francis Schacher