International & Italian Executive Chef or
Italian Specialty Chef.
To offer to my employer a creative, loyal, and
highly specialized Executive Chef with front and back of the house skills, who
uses very accurate leadership principles to motivate his people in order to
provide low staff turnover & signature service along with ideal customer
Particular expertise: Multi disciplinary. Very creative and
consumer culture driven. Multi-ethnic buffets and setups, homemade Italian
pastas, Expert in international fusion cuisine, Expert in Middle Eastern &
Lebanese Cuisine. Computer literate and knowledge of MS & Mac applications,
Micros-Fidelio & FMC. Also fluent in written and spoken English, Italian,
Spanish, and German and broad knowledge of French & Portuguese. Currently
studying Arabic, excellent P.R. and customer interaction skills. Book writer,
just have released the first edition of a Michelin rated trilogy book. Michelin
trained and starred chef.
Culinary College: Instituto de Alta
Gastronomia - Caracas, Venezuela.
Graduation July 1990 with a Bachelor of
Culinary Arts Degree.
Specializing in Classic/Modern European and International Cuisine.
Pennsylvania Culinary Institute & Cordon
Bleu - Pittsburgh, PA. Graduation September 1998 with an Associate
of Specialized Technology & Masters Degree.
Istıtuto Alberghiero “Orıo Verganı” di Ferrara - Fe,
Italia & Federazione Italiana Cuochi. Equivalence of all the titles and
approved by the Alberghiera in 2001 as Certified
Italian Executive Chef de Cuisine approved by. The Italian
Chefs Federation. F.I.C.
PROFESSIONAL CULINAIRE EXPERIENCE.
· National Starch Food Innovation.
· Present in 5 continents. Hamburg, Germany. 16/02/09 – Present.
Role: EMEA Corporate
Executive Chef and Culinary Development Leader. Hired by: National Starch Food Innovation, to
develop, supervises & enforces strong culinary capabilities. To display excellent
communication and team working skills incorporating the competencies of other
functions into creating consumer preferred recipes and food experiences. From
brainstorming to interactive workshops, dedicated to building exclusive, valuable
partnerships with key customers and retailers on 5 continents. Joining a global
team, working in a fast-paced, diverse, multi-cultural, and international
environment. Recently, National Starch Food Innovation has made a multi-million
dollar investment in a new state-of-the-art development kitchen. This Center
links the culinary arts with food science and technology, sensory and textural
innovation, and marketing expertise. Our new culinary center works closely with
an on-site fully equipped technical center. This enables rapid scale-up of
concepts under first class industrial processing conditions. The combined
facilities offer a unique end-to-end service from initial concept to finished
product. Responsibilities, but not limited to:
· Culinary Director for the regions
of: Europe, Africa and the Middle East.
Design and development of
exciting new food concepts.
Close collaboration and
networking with numerous global consultancy chefs.
Build close strategic
relationships with key customers and retailers.
Complete management of
customer visits to the Culinary Center i.e. recipes, concept and preparation, presentations, etc.
Lead external culinary
events and seminars.
Full response for the
Culinary Center Headquarters and procedures.
10/02/09: Hired by Rixos deluxe
Resort & Hotel Group as Italian
& International Specialties Exe. Chef, to oversee the daily operations and improve
experience in their extra deluxe
signature & fine dining restaurants. Mediterranean, Northern Italian,
French, Caribbean, Asian, Turkish & Arabic / Middle Eastern cuisines with
rated Michelin dishes, with emphasis on fresh pastas, fresh seafood &
imported beefs. And a wide range of international products. Responsible for
inventory, menu planning, development, food researching, training, cost
control, enforcing international HACCP standards as well as front of the house
training into menu knowledge, up sales, customer service, public relations
& in rare cases disciplinary actions.
International Trading Co. F&B Brands & Franchising. Diva’s Restaurants, Bakeries, Catering & Coffee shops. CONSULTANCY JOB. Kuwait City, Kuwait.
01/01/08 – 30/04/08. Role: International
& European Corporate Executive Chef. Hired by: Al Fadheela International Trading
Co, to supervise& developtheir F&B
franchising Restaurants, Bakeries, and Catering
& Coffeeshops all over the Middle East & Persian
• Develop & maintain
culinary relationships with strategic accounts.
• Lead in culinary capabilities presentations to key accounts.
• “Gold Standard “prototypes and working as a liaison between customer and R & D staff.
• Provides culinary guidance to food scientists on specific accounts.
• Develop and execute training programs for company personnel.
• Assisting in ideation /creativity protocept sessions for key
• Contribute to corporate chef’s
• Provide culinary support to other departments for special projects.
• Manages multiple priorities and timelines.
• Keep up to date on culinary skills and memberships to key food
Luxury Collection (6 Stars) / Restaurant Stagioni. Addis
Ababa, Ethiopia. 01/01/07 - 30/11/07. Role: Specialty Chef de Cuisine Manager Hired by
Starwood Hotel Group to oversee daily
operations and improveadvertising and customer experience
in the (110 pax), Signature & FineDining
Italian restaurant of the hotel. Nouvelle Northern Italian
cuisine withemphasis on fresh
seafood and homemade pastas. Supervising 24 Chefs.Responsible
inventory ordering, HACCP standards,
advertising, customerservice, public relations and menu
planning overtaking additional authorityafter
two months in the other outlets and F&B operations.
Working as righthand of
the Deputy Executive Chef. John Welton in the following tasks &to
develop skills in massive operations and pave
my way tobecome an Executive Chef.
Helping overseeing & coordinating a Team
of 150 Chefs.
Catering up to 5000 pax with 9 Function rooms.
Catering up to
15.000 pax per day during 3 days for the Ethiopian Millennium.
Nation Head Quarter with Additional 6 Functions Rooms and Banquet up to
Italian restaurant (110 pax) / Summerfield’s
24 Hours (200 pax) / Indian restaurant (80 pax) Seafood restaurant (200
pax) / Pool restaurant (80 pax).
Salon de The (100 pax) / Preopening of Asian
restaurant (150 pax) / 5 Bars were we served theme food and Buffet for
weekly and special events with additional (80 pax).
Budget of 750.000 Covers a Year. Presently
above Budget by 12%.
Best GSI and second LRA Result for the
· Courtyard by Marriott (5 Stars) / Restaurant IL Forno. Kuwait City, Kuwait. 01/07/05 - 31/12/06. Role: Specialty Chef de Cuisine Manager.
Marriott Hotel Group to oversee daily
operations andimprove advertising and customer service in
the signature Fine Dining 55sitting
restaurant at the 5
ClassicNorthern Italian cuisine with an emphasis on
fresh seafood &homemadepastas.
a staff of 14. Responsible for inventory
ordering, HACCP maintenance, advertising, customer
service, public relations, and menu planning.
Additional work experience in
Michelin Starred Restaurants across: Asia, Italy, Germany, Ireland, The United
States, South America, & the Caribbean.
· 2005 - C.I.A. & W.A.C.S. Honorable recognition Award given at headquarters in
- Manager of the Quarter. Three times nominated by Marriott.
- The Spirit to Serve Award. Received by the Marriott Headquarters.
- Chaine Des Rotisseurs. Chosen by Marriott as the Chef in charge to
design, create, and execute a five-course gourmet dinner in the venue that
hosted the acclaimed culinary organization in Kuwait.
- Celebrity Chef. Also chosen by Marriott Kuwait as the image
for the brand exposed massively across the Middle East in magazines, banners
and all media.
- Al Rai TV & Wataniya T.V. More than 50 TV cooking shows with the
broadcast throughout the entire Middle East & Persian Gulf region.
- Ex-President of the United States
of America. Jimmy Carter. Chosen at the Sheraton Addis the Luxury Collection
as the Chef de Cuisine in charged to cater the private dinners for the, ex
president his wife and the Secret Service.
Nov/2008 - Festival Gourmet International @
Puerto Vallarta, Mexico
where participated as Guest Chef exposing his trademark. Renaissance Cuisine.
Nov/2009 - FiE 2009 (Food Ingredients Europe),
Representing National Starch Food Innovation @ the Mess Halle in Frankfurt,
Germany on the biggest food ingredients show globally held every two years.
Chef. Gianfranco did participate as Culinary Leader for the team.
Feb/2010 - LSG Sky Chefs / Lufthansa Headquarters
@ Alzey, Germany. Executed as a Consultant Chef for the important airline &
mega air units food distributor Gold Standard recipes for their partnership
with Delta airlines.
· May/2010 - PLMA
(Private Label Manufacturers Association), Representing National Starch
Food Innovation, @ the RAI Expo Complex in Amsterdam, Holland on the biggest
fair of this nature in the world. Chef Gianfranco did participate as Culinary
Leader for the team.
· Jul/2010 - Invited by the Intercontinental Hotel Group as the Michelin starred Chef in
charge to design, create, and execute the Deluxe gala dinner and Haute Italian
Cuisine promotion @ the Intercontinental Citystars. Cairo, Egypt.
· Nov/2010 - Invited by the Czech television channel ìPrimaî and their national
prominence TV presenter and fitness icon Petr HavlÌček, as the Chef starred in the TV show "Souboj v těûkÈ v·ze" in charged of live cooking, and talked about nutrition and
cutting edge fiber starches and its applications to the culinary arts. Prague,
· Jan/2011 - The
New Renaissance of Italian Fusion Cuisine 1.0. The international
launching of Chef Gianfranco’s first culinary book (