Executive Chef
Current
Kaeso Sea Food Relax
Feb 2018 - Present
AeroLeads people directory · profile
Giuseppe Tabone Email & Phone Number
Executive chef
at
kaeso sea food relax
LinkedIn matched
✓ Verified May 2026
3 data sources
Profile completeness 86%
Current company
kaeso sea food relax
Role
Executive chef
Location
Porto Empedocle, Sicily, Italy
Who is Giuseppe Tabone? Overview
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Quick answer
Giuseppe Tabone is listed as Executive chef at kaeso sea food relax, based in Porto Empedocle, Sicily, Italy. AeroLeads shows a matched LinkedIn profile for Giuseppe Tabone.
Giuseppe Tabone previously worked as autista at Tito Trans. Giuseppe Tabone holds Cuoco Professionale from Master Cucina.
Profile bio
About Giuseppe Tabone
Giuseppe Tabone is a Executive chef at kaeso sea food relax.
Current workplace
Giuseppe Tabone's current company
Company context helps verify the profile and gives searchers a useful next step.
Kaeso Sea Food Relax
2 roles · 23 years
Giuseppe Tabone work experience
A career timeline built from the work history available for this profile.
Autista
Tito Trans
2003 - Mar 2013
1 education record
Giuseppe Tabone education
-
Master Cucina
FAQ
Frequently asked questions about Giuseppe Tabone
Quick answers generated from the profile data available on this page.
What company does Giuseppe Tabone work for?
Giuseppe Tabone works for kaeso sea food relax.
What is Giuseppe Tabone's role at kaeso sea food relax?
Giuseppe Tabone is listed as Executive chef at kaeso sea food relax.
Where is Giuseppe Tabone based?
Giuseppe Tabone is based in Porto Empedocle, Sicily, Italy while working with kaeso sea food relax.
What companies has Giuseppe Tabone worked for?
Giuseppe Tabone has worked for Kaeso Sea Food Relax and Tito Trans.
How can I contact Giuseppe Tabone?
You can use AeroLeads to view verified contact signals for Giuseppe Tabone at kaeso sea food relax, including work email, phone, and LinkedIn data when available.
What schools did Giuseppe Tabone attend?
Giuseppe Tabone holds Cuoco Professionale from Master Cucina.
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