Salvatore Salis

Led the culinary launch of this upscale Mediterranean steakhouse concept on Thailands resort
island

Pre-Opening & Concept Development
• Designed complete kitchen operations from scratch for this luxury dining destination
• Created dual-concept menu blending modern Mediterranean cuisine with premium
steakhouse offerings
• Established all standard operating procedures for back-of-house operations
Culinary Leadership
• Developed 80+ item menu featuring dry-aged meats and Mediterranean specialties
• Implemented rigorous quality control measures for all food preparation
• Trained and mentored multicultural kitchen team of 25+ staff members
Operational Excellence
• Managed THB 15M kitchen budget with 30% food cost target
• Designed efficient kitchen workflow for island location with supply challenges
• Achieved 100% compliance with Thai health and safety regulations
Business Strategy
• Created pricing structure balancing luxury positioning with local market expectations
• Developed signature dishes that became restaurant favorites
• Established relationships with international meat suppliers and local seafood vendors

Pre-Opening Royal Andilana Resort & Spa April 2023 to January 2025
 The Royal Andilana Resort & Spa 5*
 Royal Beach Hotel 4*-Hotel Vanilla 4*
 Managed the kitchen budgeting, purchasing, inventory, food cost, price structuring, and hygiene
standards.
 Recruiting and training all kitchens staff including stewarding team members.
 Training and development of departmental strategies including all culinary promotions.
 Designing and creating new menus, emphasizing on trends, concepts, modern presentation and
technique of food.
 Administering quality and consistency of food before dispensing them out from the kitchen.
 Conducting market analysis and keeping track of various new trends in the industry related to food
and implementing them in an innovative manner.
Develop and implement strategies to achieve a larger market share and attract new segment
 Maintaining the highest standards of health and hygiene and following HACCP
 Entrusted with the task of total layout and set up of the buffet and budgeting, pricing and cost
control.
 Instrumental in handling overall operations pertaining including proper maintenance of records of
the same; proficient in formulating & implementing strategic plans to enhance service quality
standards & implementing strict measures to optimize guest satisfaction & retention.
 Administering quality and consistency of food before dispensing them out from the kitchen.
 Conducting market analysis and keeping track of various new trends in the industry related to food
and implementing them in an innovative manner

Pre-Opening & Leadership: Spearheaded the launch of Royal Andilana Resort & Spa (5-star) and
managed culinary operations across three properties, ensuring seamless standards.
Financial & Operational Oversight:
• Managed kitchen budgets, purchasing, inventory, and food costs, optimizing
profitability without compromising quality.
• Implemented cost-control strategies, reducing waste while maintaining premium
guest satisfaction.
Team Development:
• Recruited, trained, and mentored entire kitchen and stewarding teams, fostering a
culture of excellence.
• Developed departmental training programs to elevate staff skills in modern
techniques and plating.
Menu Innovation & Trends:
• Designed creative, market-driven menus blending modern presentation with global
culinary trends.
• Conducted market analysis to introduce innovative dishes, enhancing guest
engagement and revenue.
Quality & Compliance:
• Enforced strict HACCP and hygiene protocols, maintaining 100% compliance with
international standards.
• Oversaw food consistency and quality control across all outlets (buffets, à la carte,
banquets).
Guest Experience & Revenue Growth:
• Revamped buffet layouts and pricing strategies, increasing customer retention and
market share.
• Developed promotional culinary events to attract new clientele and boost brand
reputation.

Contemporary restaurant specializing in premium Italian truffles and luxury dining experiences

Culinary Leadership & Concept Development
• Pioneered a unique gourmet concept showcasing Italys finest truffles through innovative
tasting menus and expertly paired cocktails
• Elevated traditional Italian cuisine with modern techniques, creating 25+ signature truffle
infused dishes
• Curated immersive dining experiences that blended culinary artistry with luxury hospitality
Operational Excellence
• Directed all kitchen operations with exacting standards, achieving 100% HACCP compliance
• Implemented rigorous quality control protocols ensuring dish consistency and premium
presentation
• Optimized food costs to 28% through strategic sourcing and waste reduction initiatives
Business Strategy & Innovation
• Developed seasonal menus that increased average check value by 30% through premium
truffle pairings
• Designed profitable pricing structures while maintaining luxury dining standards
• Conducted comprehensive market analysis to identify trends and adapt offerings
accordingly
Guest Experience & Brand Growth
• Created exclusive tasting menus that became the restaurants signature offering
• Established strategic partnerships with premium truffle suppliers across Italy
• Implemented service enhancements that improved guest satisfaction scores by 25

• Directed all culinary operations for this high-profile international fine dining
• Managed annual F&B budget of €1.2M with 28% food cost through strategic purchasing
Culinary Innovation
• Created 15+ signature truffle dishes that became menu staples
• Introduced modern European techniques to traditional Italian cuisine
• Designed seasonal tasting menus that increased average spend by 35
Operational Excellence
• Implemented HACCP-compliant kitchen systems achieving 100% hygiene ratings
• Reduced food waste by 22% through inventory optimization
• Trained and mentored 25+ kitchen staff in fine dining standards
Business Growth
• Developed truffle-focused culinary promotions that boosted revenue by 40%
• Established relationships with premium suppliers in Europe and Asia
• Featured in Thailand Tatler and BK Magazine for innovative cuisine

Curriculum Development:
• Created comprehensive culinary training programs spanning fundamental techniques to
fine dining concepts
Educational Materials:
• Authored instructional recipe books and produced video courses for student learning
Technique Instruction:
• Trained students in professional Western culinary methods, plating, and kitchen operations

Academic Leadership
• Collaborated with MOF (Meilleur Ouvrier de France) chefs and R&D specialists to enhance
program quality
• Participated in international culinary competitions and academic exchange programs
• Contributed to the schools four core pillars: education, R&D, gourmet culture, and culinary
business
Professional Impact
• Developed standardized teaching materials still in use by the institution
• Mentored next-generation chefs in European culinary arts
• Enhanced the schools reputation through high-quality instruction
• Note: Part of Wangsen Groups 26-year legacy in culinary education

• Implemented inventory systems reducing food costs by 18% through strategic vendor
negotiations
• Established HACCP-compliant kitchen protocols achieving 100% inspection pass rate
• Created staff training programs for 45+ employees across both concepts

Menu Development & Business Strategy
• Introduced signature dishes that became top sellers (40% of revenue)
• Conducted local market analysis to optimize menu pricing and positioning
• Developed cross-utilization strategies reducing waste by 25%
• Established relationships with premium beef and seafood suppliers

Led culinary operations for Prego Italian restaurant and Disco Story lounge bar

Leadership & Operations
• Managed team of 15+ chefs across two distinct culinary concepts (Italian fine
dining/lounge bar)
• Oversaw all kitchen operations with ₹18M annual F&B budget
• Implemented Marriott international standards while incorporating local market
preferences

Culinary Excellence
• Redesigned Pregos menu featuring modern Italian cuisine with 28% food cost
• Created innovative bar food program for Disco Story, increasing F&B revenue by 22%
• Introduced weekly chefs table experiences that became hotel signature

Financial Management
• Reduced kitchen waste by 30% through inventory optimization program
• Negotiated with local suppliers, achieving 12% cost savings on premium ingredients
• Developed seasonal menus that improved gross margins by 5 percentage points

Quality & Training
• Maintained 100% compliance with Marriotts food safety standards
• Conducted monthly culinary workshops to elevate team skills
• Implemented plating standards that enhanced guest satisfaction scores by 18%

Spearheaded culinary launch of authentic Italian trattoria concept

Pre-Opening Achievements
• Designed complete kitchen layout and operational workflow for 120-seat restaurant
• Developed initial F&B budget of $1.2M with 30% target food cost
• Established relationships with premium Italian ingredient suppliers
Culinary Program Development
• Created signature wood-fired pizza and pasta program featuring imported 00 flour and San
Marzano tomatoes
• Designed seasonal menu with 250+ authentic Italian dishes
• Implemented scratch cooking philosophy with daily fresh pasta production
Operational Excellence
• Recruited and trained team of 25+ kitchen staff
• Implemented inventory control system reducing waste by 22%
• Achieved 100% health inspection compliance at opening
Business Growth Strategies
• Developed catering program accounting for 15% of revenue within first 6 months
• Created chefs table experience increasing average check by 35%
• Established social media presence showcasing artisanal techniques

Developed menu architecture blending Italian-Fujian flavors

Spearheaded development of frozen Italian food production facility for Moroccan market

Project Leadership
• Directed complete facility setup from construction to operational launch
• Oversaw €2.8M equipment procurement and production line design
• Developed HACCP-compliant manufacturing processes for frozen food sector
Product Development
• Created 25+ authentic Italian frozen dishes adapted to Moroccan tastes
• Implemented quality control protocols meeting EU and Moroccan food standards
• Pioneered flash-freezing techniques to preserve authentic flavors
Business Strategy
• Established distribution network covering 75% of Moroccan supermarkets
• Achieved production cost 22% below regional competitors
• Developed marketing strategies that secured 15% market share within first year
Operational Excellence
• Trained 50+ staff in industrial food production standards
• Implemented inventory system reducing waste by 30%
• Negotiated contracts with local ingredient suppliers
• Key Innovations:
• First to introduce premium frozen Italian cuisine to Moroccan market
• Developed hybrid recipes blending Italian authenticity with local preferences
• Created scalable production model adopted for other product lines

Italian showcasing authentic Italian techniques
Featured in Time Out Doha for signature truffle dishes

Led culinary operations for this 350-cover Italian fine dining destination at luxury beach resort

Culinary Leadership
• Achieved record revenue for the restaurant within 2 years of opening
• Directed high-volume kitchen serving 350+ covers daily with 28% food cost
• Revitalized menu with modern interpretations of classic Italian dishes
Operational Excellence
• Managed €1.5M annual F&B budget with precise cost controls
• Implemented Starwoods luxury standards while enhancing local Greek influences
• Reduced kitchen waste by 25% through inventory optimization
Team Development
• Trained and mentored 30+ kitchen staff
• Established career development programs reducing staff turnover by 40%
• Created cross-training initiatives between restaurant and banquet kitchens
Guest Experience
• Introduced seasonal tasting menus featuring local Messinian ingredients
• Developed signature dishes that became resort favorites
• Enhanced plating presentations that increased social media engagement by 35%

Led culinary operations for this premium Italian dining destination at luxury beachfront resort

Culinary Leadership
• Directed all kitchen operations for high-end Italian restaurant and private dining events
• Created seasonal promotions that increased covers by 60% during off-peak periods
• Developed exclusive menus for VIP guests and celebrity clientele
Operational Excellence
• Managed AED 4.2M annual F&B budget with 27% food cost
• Implemented innovative catch of the day program with local fishermen
• Reduced kitchen energy costs by 18% through equipment optimization

Directed culinary operations for Kempinskis flagship Mediterranean restaurant and health-focused
Vitamin Bar

Culinary Innovation
• Transformed concept into Djiboutis premier fine dining destination
• Created dual-concept menus blending Italian-Mediterranean cuisine with nutritious
offerings
• Introduced catch-to-table seafood program with local fishermen
Operational Leadership
• Overcame logistical challenges in ingredient sourcing for East African market
• Implemented Kempinskis strict international standards in challenging environment

Hotel Villa Harmony 5 star Porto Cervo Sardinia
Hotel with 20 fully furnished suites, Mediterranean fine dining Restaurant seating up to20 guest serving 20 covers and covered external dining room for 50 people

Led culinary operations for this exclusive boutique hotel and Mediterranean fine dining restaurant
in Sardinias luxury yachting capital

Culinary Excellence
• Curated hyper-seasonal menus showcasing Sardinian seafood and foraged ingredients
• Designed intimate 20-seat chefs table experience with wine pairings from regional
vineyards
• Created bespoke dining programs for VIP guests and yacht charters
Operational Leadership
• Managed €850K annual F&B budget with 24% food cost (15% below industry average)
• Established relationships with local fishermen and truffle hunters for premium ingredients
• Implemented zero kilometer sourcing philosophy - 85% ingredients from Sardinia

Spearheaded the culinary launch of this multifunctional F&B destination featuring