Elio Scanu

Elio Scanu Email and Phone Number

Personal Chef at private household @ UHNW Private Household
Miami, FL, US
Elio Scanu's Location
Miami, Florida, United States, United States
Elio Scanu's Contact Details

Elio Scanu work email

Elio Scanu personal email

About Elio Scanu

Solutions driven, focused and goal-oriented Food & Beverage professional with proven expertise in Five Star, FOH, BOH in multi-unit, domestic and global operations with sharp ability to identify improvement opportunities directed to achieve operational excellence through impeccable execution, change management and training. Additional strengths in financially sound operations, change and escalation management with a solid emphasis in concept, project and system design, deployment, management and leadership. Background includes working for Five Star Hospitality, Restaurant and Culinary industries. Unique abilities that include training and education, fluencies in English, Italian and Spanish languages and a command of French and Portuguese at technical and conversational levels. • Start-ups, restructuring and growth management • Five star level operations in FOH, Culinary, Catering, Banquets.• Goal achievement within financial framework. • Strategic Planning/ Budgeting• Efficient and profitable high end Hospitality Operations• Change management• Team mentoring, structuring and development

Elio Scanu's Current Company Details
UHNW Private Household

Uhnw Private Household

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Personal Chef at private household
Miami, FL, US
Elio Scanu Work Experience Details
  • Uhnw Private Household
    Personal Chef At Private Household
    Uhnw Private Household
    Miami, Fl, Us
  • Artisan & Origin Cacao
    Senior Advisory Consultant
    Artisan & Origin Cacao 2009 - Present
    Salt Lake City - Greater Chicago Area - Miami Area - Latin America
    - Work closely with producers, artisan chocolate makers, chocolatiers and leaders to identify and evaluate product and operational improvement opportunities, prioritize and ensure the right initiatives are undertaken and the financial/operational benefits are being fully realized. - Support the development of strategies and implementation plans to improve and standardize all aspects of production and operations. - Assist in design, development and facilitation of business process improvement initiatives involving operational areas.- Post implementation, monitor progress against intended operational and financial targets and develop further refinement recommendations for continuous improvement accelerating transformation and value creation.
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  • Uhnw Private Household
    Personal Chef At Private Household
    Uhnw Private Household Apr 2020 - Present
    Palm Beach, Florida, United States
  • La Fontana Group - Doral, Downtown, Steakhouse & La Fontana Alimentare
    Director Of Food & Beverage Operations, Culinary, Business Transformation & Optimization
    La Fontana Group - Doral, Downtown, Steakhouse & La Fontana Alimentare Oct 2018 - Apr 2020
    South Florida
    - Identify and evaluate Hospitality and Culinary training and operational improvement opportunities, prioritize and ensure the right initiatives are undertaken and the financial/operational benefits are being fully realized.- Support the development of strategies and implementation plans to improve and standardize all aspects of Hospitality and Culinary operations.- Drive decisions and consensus with Ownership, Directors and front-line level stakeholders.- Provide overarching program guidance, structure and leadership for new concepts and openings.- Coordinate Business Process Improvement initiatives across all areas related to key corporate and frontline stakeholders - Organizational metrics (KPIs), with a specific emphasis on improving efficiency, streamlining processes, eliminating waste and lowering overall expenses.- Design, development and facilitation of business process improvement initiatives involving administrative and operational areas.
  • Jewell Events Catering
    District Manager Corporate Contract Dining / Banquet & Culinary Consultant
    Jewell Events Catering Sep 2017 - Oct 2018
    Greater Chicago Area
    Direct all Operations for 6 diverse and unique locations with two of them being Fortune 500 and combined annual sales of $7.5 million and 72 employees. Lead 6 reports in Corporate Dining and Catering Report to Vice-President of Operations.• Developed strategic plans, positioning organization for smooth change in operating protocols achieving 13.6% Sales increase while keeping operational KPI's below industry standards by 2.3%.• Worked directly with Culinary Leadership in the Banquet and Wedding Division in order to develop menus based on Culinary trends and market expectations.• Designed training and evaluation material for Banquet and Wedding Division.
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  • Troon
    Head Executive Chef - Task Force
    Troon Jun 2016 - Aug 2017
    Providence, Rhode Island & Buffalo, New York
    Manage all Culinary Operations for the Alpine Country Club and Brookfield Country Club, with combined annual sales of $6.5 million and 40 employees. Direct five reports in banquet, catering and A-la-Carte. Report to Vice-President of Operations and work directly with General Managers.• Restructured culinary, banquet and catering programs including all menus and operating model to reflect modernism while keeping strong classic foundation.• Developed strategic plan, positioning organization for smooth change in operating protocols reducing FC% from 55% to 37.5%, LC% by 6% and waste by 8.5% within 4 months. • Restructured business models by assessing, developing and implementing sound SOP’s, training and follow through for increased efficiencies, increasing and consistent quality and member satisfaction.
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  • L3 Communication Systems - West
    Food Services Director /Executive Chef
    L3 Communication Systems - West Mar 2013 - Jun 2016
    Greater Salt Lake City Area
    Lead the restructuring of all Food Service and Catering operations with combined annual sales of $3.5 million and 18 employees. Direct four salaried reports in production and operations, catering sales, marketing, and finance with P/L responsibility. Report to Director of Operations.• Restructured business and operating model resulting in a 20% increase in Net Operating Income • Transformed Food Services in a powerful hiring & retention HR asset to compete with Google and Facebook food programs for talent acquisition.• Transformed the Catering program to entertain V.I.P's, NATO Defense ministers & strategic clients.• Grew sales 17% in six months, while maintaining gross margin percentage. • Developed strategic plan, positioning organization for increase in revenues by 35% within three years.
  • Cucina Restaurant Group
    Director Of Operations / Food & Beverage Director / Corporate Executive Chef
    Cucina Restaurant Group Jun 2012 - Feb 2013
    Greater Salt Lake City Area
    Overall operations management with full budget responsibility of a $5 million operation. Restructured operations, handled menu planning, recipe development, and created operating manuals for Catherina Banquet Center. Led a team of six sous chefs, four restaurant managers, two banquet coordinators, two administrative assistants and two marketing assistants.• Restructured the BOH and FOH operations, which increased table turnover, improved order accuracy, food cost reduction and staffing. • Conceptualized the idea and the development of the Vivace Restaurant in Downtown Salt Lake City, awarded “Best New Restaurant in Utah” (Salt Lake Magazine) in 2013.• Opened the new Il Viaggio Restaurant in the Salt Lake City Airport, that generated $2.8MM of revenue in year one.
  • Zucca Trattoria & Specialty Market / Scanu&Dean, Inc.
    Executive Chef, General Manager And Owner
    Zucca Trattoria & Specialty Market / Scanu&Dean, Inc. Oct 2008 - Jun 2012
    Greater Salt Lake City Area
    Leadership and management with full budget responsibility of a $1.7 million operation. Developed and implemented all ordering, receiving, storage, production, menus, management and service protocols and controls for BOH & FOH including all operations and systems manuals for both the restaurant and the market.• Conceptualized the idea and the development of Zucca Trattoria, which became the “Best Restaurant in Northern Utah” (Salt Lake Magazine) in 2009, 2010, 2011, and 2012.• Opened the Market in collaboration with Caputo’s market in Salt Lake City that produced $500K of revenue in year one.• Led an extremely lean and efficient operation maintaining a 28% food and 19% Labor costs.
  • Snowbasin Resort Company A Sun Valley Resort
    Executive Chef / Food And Beverage Director / Director Of Banquet Sales
    Snowbasin Resort Company A Sun Valley Resort Oct 2004 - Sep 2008
    Greater Salt Lake City Area
    Directed Food and Beverage operations (five venues) with combined annual sales of $3.2 million and 128 employees. Supervised eight reports in production and operations, banquet sales, marketing, and finance with P/L responsibility. Reported to GM. Member of the EC.• Conceived and developed the “Global Food on the Mountain” strategy, which launched Snowbasin to be the #2 ski resort for food and #3 ski resort for service in North America (Ski Magazine) in 2005, 2006, 2007, 2008.• Re-engineered the production and service concept that became the benchmark for food operations in the ski industry in North America.• Developed and implemented a strategic plan, positioning organization for increase in revenues by 75% within three years.• Restructured business model resulting in a 96% increase in net operating income in two years.
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  • Intermezzo
    Executive Chef/Partner
    Intermezzo 1995 - 2004

Elio Scanu Skills

Fine Dining Culinary Skills Banquets Restaurants Cuisine Catering Hospitality Wine Menu Development Resorts Food Food Service Restaurant Management Chef Sanitation Food Industry Cooking Gourmet Hospitality Management Hospitality Industry Recipes New Restaurant Openings Hotels Labor Control Menu Costing Hotel Management Social Networking Food Quality Budgets Food Safety Pre Opening Inventory Management Revenue Analysis Pastry Servsafe Food Preparation Menu Engineering Process Scheduler Culinary Management Food Cost Management Serve Safe Certified Gastronomy F&b Operations Business Process Re Engineering International Trade Food And Beverage Event Management Management Hiring Marketing Strategic Planning Project Management Marketing Strategy Business Strategy Business Planning Contract Management Business Development Sales Sales Management Negotiation Team Leadership Leadership Computer Literacy Business Communications New Business Opportunities Consumer Marketing Presentation Skills Budget Process Start Up Consulting

Elio Scanu Education Details

Frequently Asked Questions about Elio Scanu

What company does Elio Scanu work for?

Elio Scanu works for Uhnw Private Household

What is Elio Scanu's role at the current company?

Elio Scanu's current role is Personal Chef at private household.

What is Elio Scanu's email address?

Elio Scanu's email address is ch****@****ail.com

What schools did Elio Scanu attend?

Elio Scanu attended Cornell University, Culinary Institute Of America, Ice Italian Trade Promotion Agency, Saint Michael's College, University Of Florida, Université De Montréal, Saint Gilles College - Brighton, Sussex, England, Colegio De La Salle, Ecole Chocolat.

What are some of Elio Scanu's interests?

Elio Scanu has interest in Social Services, Children.

What skills is Elio Scanu known for?

Elio Scanu has skills like Fine Dining, Culinary Skills, Banquets, Restaurants, Cuisine, Catering, Hospitality, Wine, Menu Development, Resorts, Food, Food Service.

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