I am the project creator and the founder of Rob de Matt, restaurant and social project opened in April 2017. I wanted to use my skills as chef and educator to create a project that could be a starting point for a different type of food and catering activity. Also the choice of the area was dictated by the desire to work on peripheral Milan, where the construction of a social network and aggregation points is more necessary.In addition to the part of the restaurant, in Rob de Matt in fact we organize events, workshops and activities that aim to involve people in the neighborhood (and not only).As Executive Chef I'm in charge Planning and directing food preparation and culinary activities, modifying menus or create new ones that meet quality standards, estimating food requirements and food/labor costs. I am also responsible of supervise kitchen staff's activities and compling all the sanitation regulations and safety standards. Concerning the social project I used my previous experience to activate a series of cooking courses aimed mainly at users of disadvantaged categories, who are then inserted into the kitchen or hall staff with a series of internships. The aim is to train people with psychological or social problems in a catering profession and give them a second chance.

In charge of planning the supply, dealing with our customers all over Italy. I'm searching for new small local businesses that could provide us raw materials that are 100% clean and organic and up to the highest quality of standards and assessing costs.Managing contacts with clients.Finalizing deals with suppliers, organizing shipments and time tables and working very closely with the kitchen team on a daily basis.Developing export to foreign clientshttp://www.latortafattaincasa.it/

In charge of organizing, directing and evaluating food and beverage service. Recruitment and training of staff. Performance management; monitor staff performance. Negotiate supplier arrangements for food and beverage products during events like "Flower Power", "Let's Meat Again", "Fish and Spring" a 400 guests events with 30 famous Italian Michelin Stars Chefs.https://www.youtube.com/watch?v=uwGTauXRq_chttps://www.youtube.com/watch?v=bjAEZOZFWCkhttps://www.youtube.com/watch?v=S1JvTa-rXrs

Teacher of Italian Cuisine during cooking courses for young and middle-aged mentally disabled people

I was the operative F&B Manager that provide Eni (petrol company) with banqueting service.I was in charge of dealing with the customers and I worked very closely with the kitchen team and waiters team on a daily basis. At Eni-San Donato we pride ourselves not only to cater to a cosmopolitan clientele but also employ a workforce that was as versatile and multicultural as the jobs we have to deal with on a daily basis. This is why we welcomed diverse challenges and we were perfectly suited to provide any kind of service to the most eclectic clientele whether you are looking for luncheons or banquets.

During my few months in London I worked with the Hawksmook kitchen brigade. I’ve learnt how to work in an international and fast-paced environment and the secrets of a well-established and well known restaurant that serves up to 400 people a day.

I’ve followed the Start Up of this Italian business since the very beginning, creating from scratch all the menus as well as a system for supply orders and stock, and I selected my sous chefs.The company is based on the concept of fast food, putting emphasis on sustainable and organic produce. The high quality of the ingredients, all sourced by myself in and around the north of Italy, was my main concern. Considering that I dealt directly with the producers, I could guarantee for the freshness of the ingredients and been sure that they would only deliver us the best quality food. In charge of the kitchen I was organizing the laboratory on a daily basis, coordinated sous chefs and was supervising the process of cooking.Every couple of months I reinvented the menu in order to keep up with seasonal ingredients.

In charge of the primi piatti (the first component of the main dish, such as pasta, fresh pasta, risotto etcetera).

Pirola Pennuto e Zei - Private restaurant for customers of the well-known finance company, in Milan.During my studies, and even afterwards as what was basically a second job, I was preparing Business lunches and managing the restaurant for the associates of Pirola Pennuto e Zei.The private restaurant has a very specific high profile customer base and as a consequence I’ve learnt throughout the years to approach and manage a kitchen with serious professionalism and a dedication to precision.