Great experience, professionally and personally speaking.Managing for 2 years the kitchen operation of this beautiful property.2 restaurants ( Italian and international cuisine ) and banquet facility up to 560 pax.

Managing the development end expansion of the F&B division of this large group.Partecipating in the process of preparing manuals and all other requirements to be able to franchise the concept accross the Gulf region.Menu creation, recipe cards, costing cards and all other administration task were under my scope of work.Staff recruiting and training was another major duty.

Senior consultant and acting chef for the Hospitality division

Employed to take care of the Italian kitchens of those two establishments I was forced to leave due to the persistent unstable situation (Syrian war and Israel - Palestine conflict) and the consequential Lebanese financial crisis.

Nice beach front hotel with around 200 rooms, 4 F&B points of sales (sea food, moroccan, brasserie and snack bar) plus managing the catering operation for the conference center of Rabat with banquet facility up to 1200 pax.Very challanging assignment, I was leading a team of 55 cooks.

Hotel of 200 rooms, 5*****L LHW located on a private island in the Venice lagoon.
2 restaurants, banquet facilities up to 250 pax.
Leading a team of 19 cooks + 9 stewarding staff.

Beautiful little restaurant located in the heart of Tuscany.It was my toy for five years.......

My duty included supervising the kitchens of all the outlets ( 26 points of sale in Aug. 2006 ) owned by the company in terms of food quality, hygiene standards, menu’ planning and cost controlling, compilation of standard recipe cards, dealing with food suppliers.In charge for the hiring and training of the kitchen staff making frequent trips abroad for recruiting porpoise.Collaborating in the development of new concepts for the opening of new restaurants.Monitoring the production of our commissary kitchen / bakery.In charge of the design of kitchens (using Auto CAD), evaluation of quotations and purchasing of all kitchen equipment.At the moment of my resignation in our F&B division we had around 950 employees.The financial turnover in 2006 is expected to reach the volume of 30M USD with a profitability of around 20% of the revenue. The restaurants that we are operating include:Japengo Cafe’ – 9 units plus 3 scheduled openings ( including 1 outlet in Mumbai) – Upscale casual dining concept serving a multi-cuisine menu’ with strong far eastern / Japanese influence.Cafe’ Havana – 5 units - Upscale coffee shops located in very busy malls serving a wide range of food.Belladonna – 3 unit plus 2 scheduled opening – Upscale Italian restaurant with trendy design and atmosphere serving authentic Italian food.China Times – 2 units – Authentic Chinese with trendy decor and ambience.Mini Chinese – 2 units – Chinese family restaurant very well established.Sammach – 2 unit – Upscale Lebanese style sea food restaurant.Business Cafe’ – 1 unit – Coffee shop located in a busy office area.La Brioche – 1 unit – French Cafe’ and bistrot.Inferno – 1 unit – Fine dining international grill.Second Cup – 7 units – Franchise from Canada of this premium coffee shops brand. (Under separate division). We are also starting to market the international franchise of our brands Japengo, Café’ Havana and Belladonna.

Employed as Executive chef in what is considered one of the historical hotel of Rome located in via Condotti next to the famous “Spanish steps”.Collaboration at the development and opening of the new trendy restaurant of the hotel “Caffe’ Romano”, a multi cuisine concept.Very busy and successful operation the restaurant has 60 seats inside and another 80 on a al fresco dining area along Via Borgognona. The daily turnover of covers was 350/400 pax a day during summer.Supervising a brigade of 14 staff.

It was a great pleasure to work for a company like Peninsula.Big professional and personal experience, I met here a lot of great collegues.In charge for the ''Mi Piace'' Italian restaurant ( 120 seats ) with a brigade of 10 cooks I was performing the duty of Executive sous chef during the week ends.

Employed as Executive chef in the pre opening phase.Hotel owned by Bin Hendi Ent. LLC is been the first Boutique style hotel opened in the Middle East.The operation included an Italian restaurant ( Avanti ), an international restaurant ( Pool side ), a coffee shop ( Le Kaffee ), a night club ( Rio’s) and 24h room service.In charge for the menu’ planning, staff hiring and training ,standards control and food cost control.Supervising a brigade of 22 people.The hotel is now managed by “Le Meridien” group as “Le Meridien Fairway”.

temporary substitution of the Executive sous chef in charge). During this period I had the pleasure of working with Chef Giuseppe Sestito.

Employed as Executive chef by those prestigious establishments that are part of the “Relais & Chateaux” and are located in one of the most beautiful city of Tuscany.The hotel “Villa la Principessa” is a restructured villa of the XIII century that was the residence of the rulers of Lucca and is surrounded by a huge private park.The hotel “Locanda l’Elisa” is also a restructured villa but more recent.Catering for a very high standard of clients they are among the best hotels of Tuscany.

Employed as Sous chef by this prestigious restaurant located inside the
“Hotel Royal Monceau” ***** next to the Champs Elisees In Paris.
The chef consultant for this operation was Mr. Angelo Paracucchi very well
known name in the Italian hospitality industry for being one of the fathers of
the “New Italian Cuisine” and to be one of the first chefs to get a Michelin
star in Italy during the 80’s.
The “Carpaccio” is still the only Italian restaurant located outside Italy that
was awarded with a Michelin star.

Employed as Chef de partie by this prestigious restaurant located inside the
“Hotel Royal Monceau” ***** next to the Champs Elisees In Paris.
The chef consultant for this operation was Mr. Angelo Paracucchi very well
known name in the Italian hospitality industry for being one of the fathers of
the “New Italian Cuisine” and to be one of the first chefs to get a Michelin
star in Italy during the 80’s.
The “Carpaccio” is still the only Italian restaurant located outside Italy that
was awarded with a Michelin star.