Chef. Gianfranco Chiarini. Email & Phone Number

Antonovo, Targovishte Province, Bg

Turgovishte, Bulgaria

Proud Owner and Founding Partner of Dieci Boutique Restaurant.

The First Fully and 100% Sustainable restaurant in Bulgaria. We own our water, our own bees and honey, our electricity, our vegetables, fruits and herbs. We have EV chargers for our guests and we have a sustainable and well enforced Zero Waste Policy.

We are in the process of becoming Plastic Free very soon.

Long story short, we honor, love and respect our surroundings and our planet. We are an example to our colleagues, community and the entire industry.

https://www.dieciboutique.com/

https://www.facebook.com/Dieci.Boutique.Restaurant/

https://www.instagram.com/dieci.restaurant/

* Business Partners:

• Founding Owner - General Manager (Anna Chiarini).
• Founding Owner - Financial Partner (Jimmy Beasley).
• Founding Owner - Executive Chef (Gianfranco Chiarini).

Emilia-Romagna, Italy

Chiarini Culinary Consultants has the ability to apply their 30 years+ knowledge and experience with the Restaurant, Hospitality and Food Manufacturing Business. Being able to create on demand exciting clean label concepts for the Food Manufacturing Business. Chiarini Culinary Consultants has more than 10 years of proven and successful record in the global food industry.

For all these and many other services (CCC) has branches and offices in Europe, Middle East, Africa, South America, Central America, North America, The Caribbean and Asia.

• Comprehensive Assistance in Restaurants & Hotels Pre-opening
• Culinary Task Force for Restaurants and Hotels Globally
• Restaurants Kitchens and Kitchen Equipment Designing
• H.A.C.C.P Standards Design, Auditing and Enforcement
• Culinary Staff Training in Continental and International Cuisines
• Culinary Staff HR and Recruitment 36.000+ Professionals
• Menu Engineering and Menu Design in any known cuisine
• Culinary Trends Hunting and Trend Pushing
• Use, Application and Training in the latest Equipment
• Expertise & Assistance in Culinary Promotions and Trade Shows
• Food Styling & Photography
• Special Dinners and Events for VIP personalities
• In Dept knowledge in the latest Food Ingredients & Applications
• In Dept knowledge in the latest Food Manufacturing Processes
• Culinary Assistance in Clean Label Solutions for the Industry
• Expertise in Clean Label Starch Applications
• Recipe Reformulation & Engineering for Food Manufacturing
• Special Food Technology Presentations & Demonstrations
• Expertise in Tasting Panels for Finished Products for the Retail
• Culinary Presentations for Potential Customers
• Maintain Awareness of Current Trends in Consumer Buying
• Maintain Awareness of Current Trends in Retail and Food

Grottazzolina, Marches, Italy

Strategic Consultant and Brand Ambassador Chef for the renowned Italian brand: Swedlinghaus Srl. In charged of Extolling the virtues, Recommending and Exposing the use of all the equipment line of Swedlinghaus Srl, in Culinary and Public Demonstrations, Trade Shows, Consultancies, Restaurant Openings, Publications and Media at a global level and to the industry.

Official Website: http://www.swedlinghaus.it
Partnership Link: http://www.swedlinghaus.com/index.php?link=chiarini&lang=it
Facebook: https://www.facebook.com/www.swedlinghaus.it/
Instagram: https://www.instagram.com/swedlinghaus/

Additionally responsible of product endorsement of Swedlinghaus Srl and Related Products in Business, Advertising as well as Culinary and Marketing Campaigns all over the world.

Tbilisi, Republic Of Georgia.

Hired by the Executive Team, Owners and Proprietors of Ambassadori Hotel Tbilisi to Perform and Enforce the following responsibilities in the Menu Design—New Kitchen Design—Re-branding—Menu Engineering— Staff Training—HACCP Standards and Re-launching of the Ambassadori Restaurant + Mosaic Restaurant + All Day Dinning Breakfast and Lunch Restaurants.

• Exclusive & Tailored Menu Creation & Periodic Updates.
• Kitchen Staff Training & Designing Training Protocols.
• New Concept Design for the New Ambassadori Signature Restaurant.
• Space & Flow Design for the Ambassadori Signature Restaurant Kitchen.
• Overall Equipment Selection for Ambassadori Signature Restaurant Kitchen.
• Physiological/Motivational Approach to Staff Training.
• Cultural Awareness & Risk Management.
• Kitchen & Work-flow Design.
• Initial and Continuous Hiring/Recruitment of Kitchen Staff.
• Consultancy on Quality Control and Sourcing.
• Creation & Enforcement of HACCP International Standards.
• Responsibilities and Building-up of the Executive Chef.
• Customer and Clients Relations.
• Social Networks and Media Awareness.
• Social Networks and Media Support.
• Planning, Creation and Project Management of New Outlets for the Group.

Kalamata, Greece

As a Celebrity Status Chef, in charged of Extolling the virtues and Recommending the use of HOME by Nature Extra virgin Olive Oil and Related Products to the Public and the Culinary world.

Visit Our Website: http://www.homebynature.gr/

Additionally responsible of product endorsement of HOME by Nature Extra virgin Olive Oil and Related Products in Business, Advertising as well as Culinary and Marketing Campaigns all over the world.

Drunen, Netherlands

Hired with the following responsibilities only in a Consultant basis:

• Responsible for the development of International Culinary
• Recipe development, and test panels
• Demonstrations, and trade shows
• Responsible for the development of new projects briefs
• Responsible for the application of functional ingredients
• Responsible for the writing recipes and procedures
• Consult in the development of materials
• Consult in the development of standardized recipes
• Work with the marketing team to identify new concepts
• Work with the marketing team to develop new concepts
• Responsible for the reformulation of products
• Responsible for the reformulation of processes
• Participate in sensory and organoleptic testing of R&D
• Participate in projects of new products
• Participate in projects of reformulations
• Participate in projects of ingredient substitutions.
• Responsible for the test of raw materials
• Responsible for the test of finished products
• Culinary presentations for potential customers
• Maintain awareness of current trends in consumer buying
• Maintain awareness of current trends in retail and food

Hamburg Area, Germany

Hired with the following responsibilities only in a Consultant basis:

• Responsible for the development of International cuisine
• Recipe development, and test panels
• Demonstrations, and trade shows
• Responsible for the development of new projects briefs
• Responsible for the application of functional ingredients
• Responsible for the writing recipes and procedures
• Consult in the development of materials
• Consult in the development of standardized recipes
• Work with the marketing team to identify new concepts
• Work with the marketing team to develop new concepts
• Responsible for the reformulation of products
• Responsible for the reformulation of processes
• Participate in sensory and organoleptic testing of R&D
• Participate in projects of new products
• Participate in projects of reformulations
• Participate in projects of ingredient substitutions.
• Responsible for the test of raw materials
• Responsible for the test of finished products
• Culinary presentations for potential customers
• Maintain awareness of current trends in consumer buying
• Maintain awareness of current trends in retail and food

Mumbai Area, India

Eight Mediterranean countries; France, Italy, Lebanon, Tunisia, Spain, Greece, Turkey, and Morocco, plus the addition of the ancestor, India; have served as an endless and infinite inspiration to more and more cuisines worldwide, and hence the name of the restaurant was born: Otto Infinito.

Otto = "Eight" and Infinito = "Infinite"; the Infinite Eight great culinary countries." - Concept Chef Gianfranco Chiarini. Link: http://architecturebrio.com/projects/otto-infinito-13

• Launch of Otto Infinito Mumbai / 2011
• Best New Restaurant, Time Out Food Awards / 2011
• One of Asia’s top 500 Finest Restaurants, Miele Guide / 2013

Hired by Ka Restaurants, as a consultant, to create the full concept, culinary and service approach, and to lead the performance and operations in the following areas, but not limited to:

• Leading the Business Concept Development
• Leading the Restaurant Brand Creative Identity
• Leading the Culinary Promotions Projects
• Direct involvement in Project Design and Implementation
• Leading the Restaurant Specifications & Space Planning
• Leading Equipment Requirements & Capex
• Leading the overall Kitchen Design & HACCP controls
• Leading Food/Beverage concepts and best practices
• Leading the Menu Design & applications
• Leading the Menu Engineering and Used Records
• Leading the Standardization & Culinary Quality Control
• Leading the Product Presentation & Culinary Concept.
• Direct involvement in Human Resources & Staffing
• Leading the Culinary Training Programs for the Teams

Antalya, Turkey

Culinary Consultant with the following responsibilities:

• European & International Specialties Executive Chef
• Oversee the daily operations to improve customer quality
• Experience in fine dining and European signature outlets
• Gastronomic cuisine with rated Michelin dishes
• Emphasis on fresh pastas, seafood & imported beefs
• Responsible inventory, menu planning, development, staff
• Training, cost control, enforcing international HACCP
• Disciplinary actions.

Kuwait City, Kuwait

Culinary Consultant with the following responsibilities:

• Develop culinary relationships with strategic accounts
• Lead in culinary capabilities presentations to key accounts
• Developing “Gold Standard “prototypes
• Working as a liaison between customer and R & D staff
• Provide culinary guidance on specific accounts
• Develop and execute training programs for the company
• Assisting in ideation/creativity protocept sessions
• Contribute to corporate chef’s performance reviews
• Provide culinary support on special projects
• Manage multiple priorities and timelines
• Keep up to date culinary skills and memberships

Addis Ababa, Ethiopia

Hired by Starwood Hotel Group to oversee daily operations and improve advertising and customer experience in the (110 pax), Signature & Fine Dining Italian restaurant of the hotel "Stagioni". Nouvelle Northern Italian cuisine with emphasis on fresh seafood & homemade pastas. Supervising 17 Chefs. Website: http://www.sheratonaddis.com/restaurant/stagioni

Responsible for inventory ordering, HACCP standards, advertising, customer service, public relations and menu planning overtaking additional authority after two months in the other outlets and F&B operations. Working as right hand of the Executive Chef. Laurent Schneider in the following tasks & achievements:

• Helping overseeing & coordinating a team of 150 chefs
• Banquet and Catering up to 5000 pax + 9 function rooms
• Catering up to 15.000-pax for the Ethiopian Millennium
• U.N Quarters & Additional Banquet facilities for 800-pax
• Italian restaurant 110-pax & Summer-Fields 200-pax
• Indian restaurant 80-pax, Seafood restaurant 200-pax
• Pool restaurant 80-pax & Salon de The 100-pax
• Pre-opening of Asian restaurant 150-pax
• 5 Bars with food and Buffet for VIP special events
• Budget of 750.000 Covers a Year
• Presently above budget by 12%
• Best GSI and second LRA Result for the Division

Kuwait City, Kuwait

Hired by Marriott Hotel Group to oversee daily operations and improve advertising and customer service in the signature Fine Dining 55 sitting deluxe Italian restaurant at the 5 stars Courtyard Marriott. Classic Northern Italian cuisine with an emphasis on fresh seafood &homemade pastas. Overseeing a staff of 14.

Additional responsibilities included:

• Supervision and staff training of other three outlets
• Additionally responsible for 25 chefs in these outlets
• In charged in the banqueting area for culinary staff training
• In charged of all the menus for European specialties
• Responsible for inventory ordering
• In charged of HACCP standards
• Advertising, customer service, P.R, and menu planning.

Hamburg Area, Germany

In charge of the daily operations of the restaurant. Reporting directly to the Executive Chef and owner Sigmund Leypold. Supervising a team of 5 in the kitchen and responsible for maintaining our Michelin starred level.

Ferrara, Italy

In charge of daily preparations and quality delivery on service. Dedicated to the area of (Primi Piatti) Pastas and Risottos.

Rome Area, Italy

As an Intern and Apprentice I was responsible to assist into taking take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby my role will include key responsibilities such as:

• Support the Chef de Partie or Sous Chef in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Assist into Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Warren, Ohio - U.S.A.

Responsible for all sautéed items and sauces. Often responsible for cooking fish items, too.

Doral, Florida, U.S.A.

In charged of the preparation of all grilled foods. Fish, Meat, Vegetables, etc.

Masters Degree, Le Grand Diplome Culinaire, Master'S Degree

Activities and Societies: Le Cordon Bleu Students BoardSuperior Cuisine Degree: • Pre requisite: Intermediate Cuisine Certificate •.

Culinologist, Food Starches Textures Applications To The Culinary.

Activities and Societies: Research Chefs Association (RCA)• Sensory 1 Theoretical Basics. • Why to work with N.S.F.I. on Textures. •.

Management., Hospitality Business Management

Activities and Societies: Senior Member Ethiopian National Culinary TeamCourses and certified trainings provided by the Starwood Hotels.

Executive, Six Sigma Program. (Green Belt), Black Belt.

Activities and Societies: The Chefs Club• 6 Sigma - Module 1 Your Field Guide • 6 Sigma - Module 2 Introduction to Innovation transfer • 6.

Executive, Top Hotelier Executive Management And Mentorship., Expert

Activities and Societies: • Master Chefs Club by Marriott.• Partners in Career Management. Marriott Kuwait, Feb/06. • Foundations.

Masters, Maestro Della Alta Cucina Italiana, Dop & Doc.

Activities and Societies: Member of: Accademia della Alta Cucina ItalianaIstituto Alberghiero “Orio Vergani” di Ferrara - Fe, Italia.

Associate Of Specialized Technology Degree, Classic And Regional European Cuisine.

Activities and Societies: Le Cordon Bleu of Paris.• Learn the artistry and classic culinary techniques • Develop: stamina, dexterity.

Master'S Degree, Certified International Chef De Cuisine

Activities and Societies: Federación Latino Americana de ChefsCulinary College: Instituto de Alta Gastronomia - Caracas, Venezuela..

High School, High School/Secondary Diplomas And Certificates, 10 To 12

Activities and Societies: * United States Air Force * Basic aerospace TrainingAll related courses to the military academy an related.