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David D'Antonio is listed as Advisor Executive Chef ★ Podcaster "Cucina e psiche"★Food and beverage Talent hiring based in Porto Azzurro, Tuscany, Italy. AeroLeads shows a work email signal at ochsner.org, phone signal with area code 504, and a matched LinkedIn profile for David D'Antonio.
David D'Antonio previously worked as Manager and Executive Chef at Binomio Natural Bistrot and Founder and consultant at Soulfood. David D'Antonio holds Master In International Food & Beverages Managagement, Food & Beverages from Ihma - International Hospitality Management Academy.
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AeroLeads found 1 current-domain work email signal for David D'Antonio. Compare company email patterns before reaching out.
"Nothing is created, nothing is destroyed, but everything is transformed."Years of experience in the kitchen, challenges, and personal growth have led me to turn my passion into a profession: connecting people with their talents and guiding those talents in the evolution of the restaurant industry.*Why "new dining"?* The pandemic drastically changed our sector. Some kept pace with these changes, while others got lost along the way. I chose to stand by those ready to ride the wave of new opportunities that our industry offers, with a pinch of innovation and a touch of courage.*Are you ready to do the same?*Listen to my podcast "Cucina e Psiche", where my colleagues and I talk about the grind, culinary culture, talent, and emotional control—those subjects that you won't find in online courses or schools. *I promise you won't regret it!*I manage Binomio Natural Bistrot in Capoliveri, Elba Island, a place where we combine natural cooking, local zero-kilometer products, and fine dining. Every dish tells a story of freshness and quality, respecting the land and the people who inhabit it.*By the way, I'm looking for new talents.* As a consultant and Executive Chef, I am always on the lookout for professionals to involve in my collaborations. I may need someone like you.Additionally, I created Soulfood, a project designed to help people with grocery shopping, kitchen organization, and healthy batch cooking tailored to their dietary needs. I collaborate with nutritionists to create personalized plans that meet each individual's specific requirements.---*Who am I?* Born in Rome, I've been in the kitchen since 1999. I've traveled over 6,000 km to enrich my cultural background, working in luxury establishments and with Michelin-starred chefs. I have lived in Paris, London, and New York, where I refined my culinary techniques, learned about regional gastronomic cultures, and worked in multicultural teams while improving my communication skills.When it was time to return to Italy, I further enhanced my expertise with a Master's in Food & Beverages Management, applying the skills I had acquired in various restaurant settings to achieve company goals through innovation and experimentation.---*Want to talk?* Feel free to contact me via email at *davdantonio84@gmail.com* or send me a private message here on LinkedIn.
Listed skills include Gestione Acquisti, Gestione Personale, Alta Cucina, Catering, and 8 others.
A career timeline built from the work history available for this profile.
Capoliveri, Toscana
Binomio Natural Bistrot is a restaurant that combines natural cooking, zero-kilometer products, and fine dining. In this role, I managed every operational aspect of the bistro, from daily supervision to creating a unique gastronomic experience. I developed a menu that blends fresh, organic ingredients with modern culinary techniques, respecting seasonality.
Roma
Soulfood is a project designed to support people in managing their daily nutrition, helping them with grocery shopping, kitchen organization, and healthy batch cooking tailored to their dietary needs. Collaborating with nutritionists, we create personalized meal plans that respect individual requirements, promoting a healthy and sustainable lifestyle.The.
Nonna's è un business di Chiara Nicolanti e nonna Nerina dove le nonne sono le protagoniste e vendono esperienze online e offline di pasta fatta a mano al mercato estero.Io le affianco nella gestione del personale e delle esperienze.@pastawithgrandma in instagramnonnalive.comnonnas.it
Faccio parte del team di ristorantedasogno.com, il blog di riferimento per gli appassionati di ristorazione e foodies.Sono consulente e formatore per questi argomenti:-ricerca e selezione del personale;- organizzazione spazio di lavoro e gestione fornitori;- menù e proposta gastronomica.
Season 1: the mess tin. What does it mean to be a chef today? How did I come to pass through the great starred restaurants around the world? What mentality do you need to have? What steps and obstacles did I face on this path? In this podcast I want to tell you the truth, the one that no one tells you and give you some advice, sometimes my own, sometimes.
Roma, Italia
Gestione cucina e consulente.-creazione menù stagionale e menù eventi-ottimizzazione food cost e costi personale-gestione fornitori-gestione e formazione brigata di cucina-supervisione catering e banqueting
Isola d'Elba
-ricerca,formazione e gestione personale cucina-redazione menu' lunch/ alla carta/ gourmet-catering-gestione Breakfast-approvvigionamento materie prime-analisi e Food cost control-selezione fornitori
Roma, Italia
Responsabile di cucina di una brigata formata da 8 persone-gestione brigata di cucina di 8 persone -cucina classica Romana-redazione menu alla carta / brunch week end-gestione Food Cost ControlI
Roma, Italia
Capo partita antipasti e secondi di carne e pesce.-menu alla carta-catering-room service
Roma, Italia
Capo partita antipasti.Ristorante stellato 2 stelle Michelin.Chef Anthony Genovese.-cucina fusion (italiana,francese,asiatica)-menu alla carta e tre menù degustazione
New York City
Capo partita secondi di carne e di pesce.Ristorante stellato 3 stelle Michelin.Chef Daniel Boulud-Gestione 200 coperti a servizio-menu alla carta Fine Dining
Londra, Regno Unito
Capo partita antipasti e secondi di carne.Brasserie di lusso.Chef Pierre Gagnaire.-menù alla carta/lunch/fine dining
Paris
Commis di cucina antipasti e secondi di pesce.Ristorante gastronomico francese.-Menu francese alla carta e menu degustazione
Activities and Societies: Food & Beverages Analysis & Cost Control Impostazione strategica di un concept di ristorazione Impostazione.
Quick answers generated from the profile data available on this page.
David D'Antonio is listed as Advisor Executive Chef ★ Podcaster "Cucina e psiche"★Food and beverage Talent hiring.
AeroLeads has found 1 work email signal at @ochsner.org for David D'Antonio.
AeroLeads has found 1 phone signal(s) with area code 504 for David D'Antonio.
David D'Antonio is based in Porto Azzurro, Tuscany, Italy.
David D'Antonio has worked for Binomio Natural Bistrot, Soulfood, Nonna'S, Ristorante Da Sogno, and Cucina E Psiche.
You can use AeroLeads to view verified contact signals for David D'Antonio, including work email, phone, and LinkedIn data when available.
David D'Antonio holds Master In International Food & Beverages Managagement, Food & Beverages from Ihma - International Hospitality Management Academy.
David D'Antonio is listed with skills including Gestione Acquisti, Gestione Personale, Alta Cucina, Catering, Sviluppo Menu, Coaching Personale, Revenue Management, and Negoziazione Fornitori.
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