PROFILE

This is my Job        

Hi, here my personal Curriculum Vitae

Job Experience:
May 2022 to Now:  I am currently employed as Executive Chef for the pre-opening phase for The Rome EDITION 5*L. First Hotel of this new, unique, original Brand to open in Italy. Part of MARRIOTT Hotels
The property is scheduled to open in the first two months of 2023.
January 2022 to the end of April 2022:  I worked as Executive Chef for the Europlan Group from  with specific assignment at the Caesius Thermae property in Bardolino on Lake Garda.
March 2021- October 2021  I've worked as Executive Chef for IH Hotels Company in Milan and for Cosmopolitan Hotels Group at Hotel Val di Luce in Abetone- Pistoia with a summer seasonal contract.
March 2017– Jan 2021  I've worked as Executive Chef for Hilton Lake Como, 4stars Luxory hotels Hilton Worldwide. I’ve manged a 28 employees with 3 outlet from the pre-opening time, March 2017 to the end of 2019. Following the Hilton Pathway I’ve achived most of the goals in terms of payroll, SALT, problem Resolution, budget, revenue and team members satisfaction.
May 2013– September 2016 I have worked as executive chef at the Grand Hotel Elba International, 4 stars, ( Elba Island, Tuscany ) for 4 summer seasons. www.elbainternational.com. I’ve managed a 18 elements kitchen brigade, the events and the human resources, improving the gastronomic level and reaching a daily standard of 300 table places-covers for both of the two restaurants I was in charge of. 
November 2014- april 2015 I was in charge as executive chef at the Cerana Relax Hotel, 4 stars, in Madonna di Campiglio for the winter season 
November 2013- april 2014 I was in charge as executive chef at the Cristal Palace Hotel, 4 stars, in Madonna di Campiglio for the winter season 
November 2012 – April 2013 I was in charge as executive chef at the Palace Hotel Legnano, 4 stars near Milan, for the star up of the Alexander Restaurant http://www.palacehotellegnano.com/ristorante.html I organized all the departments, contacting suppliers, ordering and controlling all products and services.
April 2012– October 2012
I have Worked as executive chef at the Golf Hotel Punta Ala, 4 stars in Tuscany, www.golfhotelpuntaala.it for the third season, not sequentially. I’ve managed a 16 elements kitchen brigade, the events and the human resources, improving the gastronomic level and reaching a daily standard of 300 table places-covers for both of the two restaurants I was in charge of. 
June 2011– September 2011 I have worked as executive chef at the Grand Hotel LA TORRE in Sauze D’Oulx 4 stars hotel near Sestriere in Piemonte . I organized all the departments, contacting suppliers, ordering and controlling all products and services. www.grandhotellatorre.it  
May 2010 - May 2011 I was in charge as executive chef at the ROMANTIK HOTEL JOLANDA SPORT, 4 stars superior, in Gressoney La Trinitè ( AOSTA )untill the end of May 2011. For any informations please contact the general Manager Madame Annamaria Corsico www.hoteljolandasport.com  
June – October 2009 I have worked as 1st executive chef de cuisine at the Hotel BAITA DEI PINI, the first and the most famous 4 luxury stars hotel in Bormio (Sondrio) www.hotelbaitadeipini.it Also here I was in charge at the same time like F&B- For informations about my job please contact the hotel director Mr Mario Dei Cas. 
December 2008 – April 2009 I was in charge as food & beverage manager at the Hotel Cristallo ( Alagna Valsesia – Piemonte ), 4 stars superior during the winter season. (www.hotelcristalloalagna.it) I organized all the departments, contacting suppliers, ordering and controlling all products and services. For the second season with that role in this hotel April – October 2008 I have worked as 1st Executive Chef de cuisine at the Gran hotel Smeraldo Beach, 4 stars with a seasonal contract for that summer (www.itihotels.it). 22 elements kitchen brigade divided in two different restaurants, with regional and international food service. I was in charge like F&B manager at the same time, contacting suppliers, ordering and controlling all products. I analysed the food-cost and I improve the Know Out running the purpose hotel. For information about my job please contact the hotel director Mr Mario Rugi. 
December – March 2008 I have worked as F&b manager in Hotel Cristallo ( Alagna Valsesia – Piemonte ), 4 stars superior during the winter season. ( www.hotelcristalloalagna.it ) I was in charge to organize the kitchen brigade, the restaurant and the bar, contacting suppliers, ordering and controlling all products. I analysed the food-cost and in collaboration with the owner I checked the human resource and try to hit the marks of company June – October 2007 I have worked as 1st Executive Chef de cuisine at the Gran hotel Courmaison (Courmayeur -Valle D’Aosta), 4 stars during the period June-October 2007, with a seasonal contract for that summer (www.courmaison.it). 15 elements kitchen brigade divided in three different restaurants, with regional and international food service. I was in charge like F&B manager at the same time, contacting suppliers, ordering and controlling all products. I analysed the food-cost and I improve the Know Out running the purpose hotel. For information about my job please contact the hotel director Mr Eric Baraudin. 
November – April 2006 – 2007 I have worked as 1st level Chef de Cuisine for the company Costa Crociere, with a contract that runs from 15th November 2006 until 15th April 2007. Embarked aboard the Costa Classica (United Arab Emirates Cruise), I was in charge of 107 subordinate workers, including cooks and cleaning workers for a total of 5500 daily table-places and covers. For information please contact human resource Director Mr Giampedroni at the central offices in Genova-Italy. 
April – October 2006 I have worked covering the position of Executive Chef at the Golf Hotel Punta Ala, 4 stars, (Tuscany) www.golfhotelpuntaala.it with a seasonal summer contract running from April until October 2006. During the second season in this structure I’ve confirmed the high gastronomic standard reached during the last period of work, improving the service with several innovations regarding the hors d’oeuvre buffets and desserts, using various food sculptures, giving particular importance to shapes, colours and materials.
Winter 2005 – 2006 I’ve worked during the winter period in between 2005 and 2006 at the gastronomy service shop “L’Ancora”, in Turin. 
Winter 2006 I’ve attended, during January and February 2006, the update schooling organized by Piemonte Area, regarding the fruits and vegetable carving (in accordance with the law 626/94 and 155/97). 
April – October 2005 I worked as a Executive Chef (2nd level) at the Golf Hotel Punta Ala, 4 stars, (Grosseto, Tuscany), during the period April-October 2005, with a seasonal contract for that summer (www.golfhotelpuntaala.it). 18 elements kitchen brigade divided in two different restaurants, with regional and international food service. 
Winter 2004 – 2005 During this period I’ve worked as consultant-advisor at the gastronomy service shop “L’Ancora” in Turin, for which I’ve planned and developed several big events for the FIAT group, and other famous companies with very demanding and challenging catering services to develop. 
March – October 2004 I’ve worked as Executive Chef (2nd level) at the grand Hotel Elba International, four stars, in the city of Capoliveri – Elba Island – with a seasonal contract running from March 2004 until October of the same year. (www.elbainternational.com ). For the second year in a row I’ve managed a 20 elements kitchen brigade, the events and the human resources, improving the gastronomic level and reaching a daily standard of 400 table places-covers for both of the two restaurants I was in charge of. 
January 2004 I’ve attended a Food Beverage schooling. 
November 2003 I’ve attended an update/improvement course at the Majestic Hotel under the lead of Chef Mr. Gioacchino Canizzaro. 
 April – October 2003 I’ve worked as an Executive Chef (2nd level), at the Gand Hotel Elba International, four stars, in the city of Capoliveri – Elba Island – with seasonal job type of contract.  
January – March 2003 
 I’ve worked as Chef de Cuisine (2nd level), with a seasonal type of contract, at the MONDEVAL Hotel, 4 stars, in Selva di Cadore (Belluno) 
May – October 2002 I’ve worked as a Chef de Cuisine (2nd level), with a seasonal type of contract, at the EL FARO Hotel, 5 stars, in Alghero (Sardinia) (www.elfarohotel.it) 
November 2000 – March 2002 I’ve managed administrative and food matters in the MONTBLANC Bar-restaurant in Cogne (Valle d’Aosta), starting a small company named IL RUSTICO snc. 
September – October 2000 I’ve worked as a 3rd level cook, with Sous-chef duties, at the MAGESTIC Hotel, 4 stars, run by the Starhotels Co. in Turin. 
Summer 2000 I’ve worked as a Chef de Partie with seasonal contract in the Grandhotel BILLIA, in Saint Vincent (Aosta), 5 stars, during this period. 
March 1991 – April 2000, my job situation has been the following: • 1991 I’ve joined the Jolly Hotel Co. • March 1991 – April 1996, Commis de Cuisine, at the Jolly Hotel LIGURE in Turin. • April 1996 – April 2000, 4th level cook, at the Jolly Hotel AMBASCIATORI in Turin. • April 2000 –June 2000, I’ve worked in the Jolly Hotel PRINCIPI in Turin with the same professional qualification as before. • During this whole period of time I’ve also worked in other cities, Bologna, Ravenna and La Spezia, in Hotels and spaces owned and run by the same company I was working for (Jolly Hotels), to collaborate to specific events and projects. 
December 1990 I’ve fulfilled the Italian Army duties receiving the complete discharge in Dic 1990, and I’ve also worked, 9/12 months, as a cook in the TABOR Hotel in the city of Bardonecchia, a 4 stars hotel reserved to Officers and their families. 
1987 – 1989 I’ve worked as a Commis de Cuisine, with seasonal contracts, in the IL GABBIANO Restaurant, in Stromboli (Eolie Island) Summer 1986 I’ve worked as a Commis de Cuisine with seasonal contract at the ESTE Hotel in Cremona, 4 stars. Education 
1987: I’ve graduated getting my Cook Diploma , with the maximum mark. 1989: High School Graduation, with the mark 54/60, comparable to a A/B mark, at the Istituto Tecnico del Servizio Turistico Alberghiero. 
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