Luigi Bosco Email & Phone Number

Bologna Area, Italy

and collaborator Management of receptions and banquets for 20 to 800 people. Creative and traditional cuisine home chef.Finger-food aperitifs and openings. Optimization of service and cost control and of cold chain. Fixed-term contract aimed at general upgrading of quality standards.

Restaurant start-up including kitchen and service-route planning. Selection of staff and creation of restaurant and kitchen team able to take care of a creative-cuisine gourmet restaurant, quickly obtaining write-ups in major Italian guides. 24-hour service in annexed hotel, organization of company banquets and private business dinners.

Manager of 2 Restaurants, one of which with creative cuisine and the other with traditional Italian cuisine. During the season, the resort took the prestigious “five stars Diamond award of Hospitality”. At the start of the season, the facility hosted events with 1500 guests, organized by the chefs before the opening of the single theme restaurants.

Start up and management of all restaurant organization and technical aspects. Creation of creative and gourmet menus with certified organic and biodynamic ingredients with wine search.

Reggio Emilia

Nika island resort, Maldives www.nikaisland.com.mv; Management of guest and senior staff restaurant. Management and creation of tailored services for clients, such as 24-hour room service, dinners with private chef in various locations (private beach, desert island, private boat). Managements of organization aspects of bar and store-room. During my 5-year stay, I reduced food costs from 24 to 14 dollars a day per guest while at the same time increasing client satisfaction and obtaining excellent scores on websites such as Trip advisor and specific blogs on the Maldives. The resort has an international clientele, approx. 30% of which British. In recent years, I have worked as co-chef in various restaurants in; The most important was the La Sequieta restaurant. (www.lasequieta.com)