Experience

SFM GLOBAL LIMITED

• United Kingdom
• Business Consulting and Services
• 1 - 100 Employee

• Group Executive chef

  • Jun 2018 - Present

  Executive Chef managing Private Residences in 4 locations Executive Chef managing Private Residences in 4 locations



Royal Exchange D&D London

• London, United Kingdom

• Executive Chef

  • Aug 2014 - Jun 2018

  Fine dining at Sauterelle offers contemporary French cooking, whilst the Grand Café serves a selection of seafood and offers an European style all-day dining menu. The Royal Exchange provides a unique event venue that will certainly add the ‘wow factor’ to any occasion Fine dining at Sauterelle offers contemporary French cooking, whilst the Grand Café serves a selection of seafood and offers an European style all-day dining menu. The Royal Exchange provides a unique event venue that will certainly add the ‘wow factor’ to any occasion



Quaglino's, D & D London.

• London, United Kingdom

• Executive Chef

  • Feb 2013 - Jan 2015



Mandarin Oriental Hotel Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Head chef

  • Oct 2010 - Feb 2013

  Mandarin Oriental, Hong Kong Located overlooking the glittering Victoria Harbour, this hotel has been the centre of Hong Kong’s social and business scene since 1963, offering the finest in 21st century luxury for travelers. The reputation continues to endure with the legendary service. Restaurants and bars have a legendary reputation amongst local society; they are such familiar rendezvous that the Clipper Lounge has even earned the epithet 'Hong Kong’s living room'. Offer 10 bars and restaurants all distinct in character. Can be find dramatic views and bold cuisine on the 25th floor, more intimate settings in The Chinnery and Captain’s Bar and a lively sophisticated atmosphere in Clipper Lounge and Cafe Causette on the Mezzanine. Head chef for Cafe Causette, Clipper Lounge Buffet, in Room Dining. Kitchen staff:30, serving daily up to 1200 covers. Show less



Custom House

• Copenhague, Dinamarca

• Executive Chef

  • Oct 2006 - Oct 2010

  Executive Chef / Custom House / Copenhagen Pre Opening Team The British designer Sir Terence Conran has designed the three modern restaurants, the banquet rooms and a deli in Havnegade. The new modern eating place is made up of the following restaurants: Bar & Grill, the Italian Bacino and the Japanese Ebisu. A visual and gastronomical journey is guaranteed in stylish, inspiring surroundings on 44 Havnegade. Recommended from the main guide. Serve up to 650 meal per day. Kitchen staff: 20 Chefs Custom House is part of D&D London Restaurants www.customhouse.dk www.danddlondon.com Reason for leaving: join an important group such as Mandarin Oriental Show less



Thomas cafe

• Pescara, Italia

• Owner / Head Chef

  • Sep 2005 - Sep 2006

  Thomas Café, Pescara ( IT) modern and small restaurant in the city center, with a history of over 30 years. Re-Launched with innovative concept. Thomas Café, Pescara ( IT) modern and small restaurant in the city center, with a history of over 30 years. Re-Launched with innovative concept.



Lido delle sirene

• Pescara, Italia

• Executive Chef

  • Oct 2002 - Sep 2005

  Executive Chef/ Lido Delle Sirene / Pescara (IT)/ Pre-Opening Team Lido delle Sirene establishment, located in Riviera south of Pescara, seems to be on a Caribbean beach. The atmosphere is elegant furnishings including ethnic and thatched umbrellas. Owned by Filippo Antonio De Cecco, the pasta producer. It 's a multipurpose structure, style inspired by the exotic island of Mauritius, located on the beach and open year round with 5 points restaurant: * Les Paillotes Gourmet restaurant * Il Granchio Royal restaurant and pizzeria * Robinson Crusoe beach Bar & Grill * La Paiottina sushi and oyster bar * La Spiaggia Le Palme The diamond structure is "Les Paillotes", the gourmet fish restaurant, serving a sophisticated menu offering a large selection of raw fish and seafood. The restaurant "Il Granchio Royal" with offerings that reflect the traditions of Abruzzo land and a pizza researched into the origins. "Robinson Crusoe" is a Grill on the beach. Under a gazebo are grilled on the barbecue meat and fish caught daily. "La Paiottina" the first sushi and oyster bar on the beach. "La Spiaggia" under elegant Palms, the 500 resort’ guests can order from a wide menu selection to eating on the sand. Recommended by: Michelin, Gambero Rosso, Espresso. Serving up to 550 guest per day. Kitchen staff 14 www.lidodellesirene.it I begin as Consultant for the Pre-Opening, then in the July 2003 I join as Full Timer. Show less



REEF

• Roma, Italia

• Head Chef

  • Sep 2000 - Jul 2003

  Head Chef/ REEF/ Rome / Pre-Openin Team It was a innovative restaurant in the heart of Rome. Designed for not been forgotten, here I start my career of Head Chef. 3 intensive years. the REEF turn to be a well successful operation. Recommended by Michelin, Gambero Rosso, Espresso. 120 guest per service. kitchen Brigade: 9 chefs Reason for leaving: I was follow the Lido delle Sirene Pre-Opening consultancy. I get in love with the project and I couldn't refuse the offer made to me. Show less



Four Seasons Hotel Canary

• Chef de Partie / Pre-Opening Team

  • Sep 1999 - Sep 2000

  Again a very good experience in Four Season. I particularly enjoyed to be part of Pre -Opening Team. Reason for leaving: very hard decision to make, I got the "First" job offer as Head Chef in the heart of Rome. Again a very good experience in Four Season. I particularly enjoyed to be part of Pre -Opening Team. Reason for leaving: very hard decision to make, I got the "First" job offer as Head Chef in the heart of Rome.



Eden Hotel

• Chef de Partie

  • Sep 1998 - Sep 1999

  5 luxury Hotel, Le Meridien La Terrazza Restaurant 1 Michelin star. Reason for leaving: to join the Pre-Opening with Four Season in London 5 luxury Hotel, Le Meridien La Terrazza Restaurant 1 Michelin star. Reason for leaving: to join the Pre-Opening with Four Season in London



Four Seasons

• United States
• Hospitals and Health Care
• 500 - 600 Employee

• Chef de Partie

  • Mar 1997 - Oct 1998

  Very good experience. Four Seasons has impressed me for the service standards. Executive Chef Sergio Mei is an institution in Italy. Reason for leaving: to join the Eden Hotel in Rome Very good experience. Four Seasons has impressed me for the service standards. Executive Chef Sergio Mei is an institution in Italy. Reason for leaving: to join the Eden Hotel in Rome



Favaron, Bergamo

• Chef De Partie

  • Feb 1996 - Mar 1997

  Big restaurant where everything was made in house, an important experience to form "My Bones" Big restaurant where everything was made in house, an important experience to form "My Bones"



Military Service

• Military

  • Jan 1995 - Feb 1996

  Military Service Military Service



Hotel Helio Cabala, Marino RM

• Commis

  • Apr 1994 - Jan 1995

  Nice resort on the Roman hills, Sergio Mei Executive Chef at Four Season was holding a kitchen consultancy. The Italian National Football team was training and having hospitality in this Hotel. Nice resort on the Roman hills, Sergio Mei Executive Chef at Four Season was holding a kitchen consultancy. The Italian National Football team was training and having hospitality in this Hotel.



Hilton Cavalieri Roma

• Commis

  • Feb 1994 - Apr 1994

  School stage and same shift as extra chef on call. School stage and same shift as extra chef on call.



Aldrovandi Palace Hotel, Roma

• Commis

  • Mar 1993 - Jun 1993

  5 Luxory Hotel with a gastronomic restaurant. School stage and same extra shift on call 5 Luxory Hotel with a gastronomic restaurant. School stage and same extra shift on call



Fontanone, Roma

• Commis

  • Jun 1992 - Sep 1992

  My first employment. Busy restaurant with traditional Roman Dishes. My first employment. Busy restaurant with traditional Roman Dishes.



Settembrini

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  • Apr 1992 - May 1992

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