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.
• 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.
• 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
  

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.

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.
• 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.
  

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.

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
  

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
  

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.
• 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.
• Leading the Business Concept Development
  
• Leading the Restaurant Brand Creative Identity
  

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
  

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
  

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.
• 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
  

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.
• 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
  

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.
• 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
  

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 of.

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.