Marcos Zanon Email & Phone Number

Amsterdam, Nh, Nl

Netherlands

Leveraged performance data and customer insights to inform decision-making and establish effective KPIs for culinary teams. Developed and implemented career plans for global culinary teams, fostering growth through professional development and team reviews.- Collaborated with cross-functional teams to ensure product quality and consistency.- Conducted extensive market research to identify emerging culinary trends and consumer preferences.- Managed recipe testing process, ensuring recipes met quality standards and brand guidelines.

São Paulo, Brazil

Culinary developer specializing in creating market-ready plant-based products for B2B and B2C clients. - Collaborated with chefs, nutritionists, and engineers to optimize algorithm performance.- Pioneered plant-based food development using AI to mimic texture, flavor, aroma, and culinary performance (Lab Scale/Pilot Scale).- Functional properties of texturizing gels/fat/proteins in non-dairy beverages and plant- based ice creams- Optimizing Plant-Based Food Matrices: Performance Testing of Vegetable Fats & Proteins for Texture vs. Aroma & Flavor Development.

São Paulo Area, Brazil

F&B management in multi-office settings (micro kitchens, fast service and catering)- Large scale food service budget and financial perfomance tracking.- Food safety expert of food safety regulations and best practices in FS operations.- Menu development, costing, and inventory control.- Food waste control through menu optimization and data consumption analytics.

São Paulo, Brazil

Founded and manage Cioccolato Gelato Artigianale, creating B2B & B2C Italian handcraft ice creams. Develop custom frozen dessert formulations & manage visual identity/e-commerce marketing. Application of Mathematical Modeling in Gelato Formulation with a Focus on Sugar (%), Milk Fat Content, and Stabilizer Concentration.

São Paulo

Leveraged culinary expertise to identify high-value food service clients and train sales teams on product bene ts. Managed client relationships, proactively proposing solutions to their business challenges using BI systems to track success.Lead product development team, creating innovative recipes, resulting in increased sales.Creating Convenient Seasoning and Topping Solutions for Taylor-Made Meat Products: Optimized for Distribution and Packaging.Conducted sensory analysis to ensure quality and consistency of products. Mentored junior chefs, fostering a culture of continuous learning and professional development.

São Paulo Area, Brazil

Designed and implemented curriculum focused on area production planning, ensuring students understand e cient food service operations within large - scale settings e.g., restaurants, catering companies relevant to the AFH market. Instructed students in culinary techniques, menu planning, and food safety protocols.Developed lesson plans and hands-on cooking experiences for a diverse student population.

Girona, Spain

Organization and management in the elaboration and finalization of food and beverages.- Planned and directed food preparation in a fast-paced environment.- Developed full, tasting, and special events menus.

Sant Pol De Mar - Barcelona - Spain

Sous Chef at SANT PAU - 3 Michelin Stars, Traditions&Qualité, Les Grandes Tables Du Monde, Relais & Chateaux.Trained staff on culinary techniques and safety procedures, promoting a positive work environment.- Awards: 3 Michelin Stars / Traditions and Qualité / Les Grandes Tables Du Monde / Relais & Chateaux.

Barcelona E Região, Spain

Internship in kitchen, focus on tasting menu and events,- 2 Michelin Stars, at Hotel Mandarin Oriental - Barcelona, Espanha

Sevilla E Região, Spain

Internship in the Meats sector (preparation and finalization) in the tasting menu created by chef Martin Berasategui (7 Michelin stars).

São Paulo - Sp

Pre-production events of the sectorial and leading cuisine, such as weddings, dinners and lunches.Responsible for the management of cuisine in all sectors, with emphasis on the tasting menu.- Created a catering menu based upon client specifications, needs and budget.

Piracicaba - Sp

Selection of suppliers, control of inventory, control of technicians, techniques of cooking of the domain (hot kitchen), Cold kitchen (Garde Manger), Confectionery and Bakery.- Responsible for training and follow-up of the internship program in the kitchen.- Forecasted seasonal staffing levels and interviewed and hired new staff members.- Restaurant Revelation Awards in Italian cuisine, by Guia Quatro Rodas 2009/2010

Mba Certificate In Business And Marketing, Management; Marketing Business

Specialization Course In Gastronomy And Spanish Culture., Food & Beverages; Studies And Cultural Research, Diploma Superior En Gastronomía Y Cultura Española (Título Propio)

Bachelor Of Applied Science, Food Technology, Food & Beverages Development; Food Design And Innovation;, Bachelor Degree