HEAD CHEF
OBICÀ
Total years of experience :5 years, 0 Months
OBICA' - RINASCENTE MILAN Rooftop Food Hall
Started as a "Chef de Partie" when I arrived in the team, then promoted to "Sous-Chef" and finally Head-Chef. Autonomus order management, supplies, inventories, warehouse stock, observance of the health conditions and sanitary standards, planning employers weekly turn-over, managing relationship with suppliers and architecture of the menu.
ALL' ENOTECA by Chef Davide Palluda - Michelin Star Restaurant.
Proudly part of the team managed by Chef Davide Palluda, present in the Michelin Guide for 18 years. Also member of the collaboration between Chef Palluda and Chef Casagrande (Lasarte Restaurant Barcelona, Three Michelin Stars).
Former student of the Advanced Course of "HAUTE CUISINE ITALIENNE" in IFSE institute, located in Piobesi's Castle, recognized as the only Culinary Institute Post-High School in Italy as an excellence by the Italian Republic's Knighthood.
BIG MAMMA GROUP
Commis de Cuisine when I arrived in Paris in PINK MAMMA Restaurant, owned by Big Mamma Group and after I became Chef de Partie. Last occupation always in Pink Mamma as RDC - Responsable de Cuisine (First Chef) from February 2021 to my last day in Paris in November 2021.
Seasonal work during Summer Holidays.
Commis de patisserie in a 4-members team to add a pastry experience to my curriculum.
Commis de Cuisine during High School' period for Chef Giovanni Corti and his team in several high-profile events in Turin's scenery.
