Parcotto is a Professional Hospitality Consultant Firm , constantly ensuring guest experience the finest cuisine while increasing bottom-line results. Let Antonio assist you in a process to transform your Restaurant to a Successful MachineWe Also Offer hospitality mentorship to students who are interested in programs and enrolment in Canadian and European top educational institutions, as well as, gaining work experience and living Abroad.

Managing all aspects of the premium service and concessions of the culinary department which includes:*Studio 99 Restaurant*Sportnet Club *Sky Lounge*The Chairman's Lounge*57 Private Suites*Theathre Boxes and Lounge*The Loge Floor*26 Food Concessions*Oilers Players Restaurant *Catering, approx. 90,000 sq. ft.- Responsible for recruitment, training and development of over 100 kitchen employees, - Creation and presentation of innovative, exclusive menus for restaurants and catering.- Prepare and maintain kitchen department budget, labor and product cost.- Development and implementation of HACCP, food safety and sanitation programs. - Monitor the presentation of food items in accordance with established standards of quality and inventory control. - Coordinate all food for major events including NHL Oilers Hokey Games, Oil Kings and Concerts.

- Driving the post opening culinary operation - Re-Conceptualising The Champagne lounge food concept - Revamping BQT food concept- Revamping Drai's food concept- Establishing SOPs and recipes card for all the food outlets - Team building

- F&B Turn-Around - Multi outlet operations- Team Building

- Pre – Opening Shangri-La Bengaluru- 397 Rooms- The Largest FB Operation in The City of Bangalore and One of the largest F&B operations within Shangri-La Hotel chain - b Café – 228 seats All Day Dining- Shang Palace – 102 seats Chinese Restaurant- Ssaffron – 152 Seats Indian Restaurant- Yataii – 106 Seats Japanese Restaurant- Caprese by Antonio Tardi – 94 Seats Mediterranean Restaurants - b Café Pastry – Chocolate Boutique, Delicatessen - Hype – 130 seats Sky Bar with Global Tapas Offering - Pool Deck – 20 seats – Snack and Beverage - Lobby lounge - 60 Seats – Refreshments, Drink and Bites- Banquets 2250 sqm – Two floors with the largest Ballroom in the city - Team of 105 Chefs and 35 Stewarding

• Responsible for food operation of 320-seat ADD, Italian restaurant, Horizon lounge, & Western banquet• Train and develop team members in HAACP standards and SFSMS guidelines• Responsible for menu planning, food costing, and marketing of all food outlets• Ensure consistency & highest quality in taste, presentation, & food temperature for food served• Maintain proper controls over purchase orders and requisitions keeping inline with budget & forecast• Coordinate details on upcoming banquet events and food production• Controls staffing level & productivity level in consideration of business volume and service standards• Build & maintain strong relationships with customer base monitoring performance to guest critique

- Top 50 outstanding Restaurant in Taipei 2010- Trip Advisor No 1 Best Italian Restaurant in Taipei 2011- Enlisted Asia's Best Chef and Restaurant in the Miele Guide 2011/2012• -Awarded from Barilla Academy As Italian Culinary Master Chef (ICMC) 2012

Manage the kitchen department of the new Italian village multi-million dollar expansion of Beaches Turks & Caicos with five restaurants. Plan menus for all food outlets in village including the new 36000 sq. ft, 400 seat A' La Carte Italian restaurant, the English pub, Barefoot sea food restaurant, Al Fresko dinning concept and the pizzeria.

Managed and directed kitchen and stewarding team comprised of 83 staff members.Planned menu' for 6 resort restaurants of varying cuisines:Italian,Japanese,Caribbean, French,breakfast a' la'carte and buffet. Trained team members for each of the individual specialty restaurants on property. Managed food costing,purchasing and preparation of entire annual budget.Responsible for the entire catering division of the resort. Assisted head office food and beverage team to design and plan menu' for Sandals Antigua pre-opening.

Received honorable mention in Touring Club Italy Guide 2004, and Slow Food Italy Guide 2004.Responsible for menu' planning,food costing of fine-dining establishment.Maintained very high standard in keeping with detail of fine-dining restaurant.Responsible for all the staff training.

Assisted the chef with all food operations of restaurant incuding menu' costing, menu' planning, staff training.Maintained very high standard in keeping with details of this very esclusive fine-dining estabilishment.

International Pastry Shop,( Pastry Word Champion 1997)Assisted Chef Luigi Biasetto in the preparation of cake, ice cream and breakfast pasties.

Two Star Michelin Restaurant.( Valentino Mercatilli Chef )Responsible for reciving, preparing,and storing of seafood menu' items.Supervised four(4) direct team members working in sefood menu section.Support Chef to consistently deliver quality cuisine in keeping with the standard of restaurant.

One Star Michelin Restaurant.( Alain Ducasse Consultancy)Responsible for preparation of soup, sauces and meat items of the menu'.Supervised five (5) direct team members working in this section of the Restaurant.Maintained very high standard of French fine-dining cuisine that Michelin inspector restaurant required.

One Star Michelin Restaurant ( Davide Oldani Chef)Assisted the executive chef with all the aspect of meal preparation.Paid special focus on home maid bred preparations.

5 Star Hotel, member of Leading Hotel of the Word.Rated in the 100 best hotel of the word.Resposible of the entire Gard Manger section.Responsible of all the cold preparetion and buffet presentation.Responsible for all the banquet as necessary.