Michelangelo Bartoloni Email and Phone Number
I have been in the food industry for the past 15 years. During this time I got to improve my skills all over the world. From Australia to the USA. From South America to Iceland. I broadened my view about cooking and management learning from the bests and continuously improved my skills. During the past ten years, I focused on accumulating knowledge on the art of pasta-making which today makes it up for one of my main strengths together with my management and problem-solving skills. I work extremely well under tight schedules and high levels of stress. Besides my experience in the hospitality environment, I have a degree in Politics and International relations and I am a trained and active wildland firefighter.
Salto Pastawerk & Osteria
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Business OwnerSalto Pastawerk & Osteria Aug 2024 - PresentFürth, Bavaria, GermanyI opened Salto in summer 2024. I am currently the CEO Fox & Bear Gastro GmbH and head of the operations for Salto Pastawerk & Osteria
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Head Chef And Co-OwnerT'Eampasta Oct 2020 - PresentLondon, England Metropolitan Area -
Chef De PartieKeidenzeller Hof Dec 2023 - Dec 2024Keidenzell1 Michelin star restaurant focusing on local ingredients and contemporary German cuisine -
Private ChefGalleria Continua Aug 2020 - Feb 2024I cater Galleria Continua for special dinners or gallery open events -
Tecnologo Per La Ristorazione E I Processi Di ProduzioneInres Sc Sep 2021 - Jun 2023Sesto Fiorentino, Tuscany, Italy -
Restaurant ConsultantPrivate Company New Concept Jul 2020 - Aug 2020London, England Metropolitan AreaT’eamPasta did a consultancy for brandy Melville to explore a new concept regarding food.Me and Livia worked on advising the company regarding kitchen planning, staff hiring and training, products production and service methods. We also planned and design a kitchen that would fit in their new space.
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Head ChefSugo Pasta Nov 2019 - Apr 2020Glasgow, Scotland, United KingdomAfter working for Sugo Pasta as consultant I was asked to lead their team of 30 chefs for 6 months to consolidate all the systems I and My business partner had developed for the company and to make sure to build consistency for the high volume of products produced every day. in this time together with the company operational manager and the restaurant manager we selected and built a kitchen management structure that took over at the end of my contract. -
Pasta ConsultantSugo Pasta Oct 2019 - Dec 2019Glasgow, Scotland, United KingdomWith my business partner Livia Montanaro we were hired to consult for Sugo Pasta for the opening of their new restaurant with 250 seats and up to 1700 people per day. We trained a staff of 24 chefs on how to make fresh pasta from scratch, recipe making, and kitchen and service structuring organization. We developed recipes for their past extrusors and for the hand made pasta together with the fillings. We developed together with the company managers a system for ordering and waste management. Staff scheduling and management.
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Executive ChefHusahotel Apr 2014 - Oct 2019SeydisfjördurI worked for HusaHotel for 6 consecutive years. I started in 2014 as head chef of their bistro. I moved the following year to the company Executive Chef position. I was tasked with reorganizing the restaurant department's finances, administration, and management. During my second year working for HusaHotel I opened their sushi restaurant, Nord Austur awarded by the Nordic White Guide Best Sushi restaurant in Iceland and 5th best restaurant in Iceland for 3. On top of being in charge of the daily operations I was in charge of hiring, scheduling and in organizing the catering for the external events as weddings, canapes and food for festivals.
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Food ConsultantPasta Evangelists Nov 2018 - Feb 2019London, England Metropolitan AreaI helped to open and get up to speed Pasta Evangelist concession shop inside Harrods shopping mall in London with my business partner Livia Montanaro. We worked on training the staff both on making and cooking fresh pasta. We also worked on display presentation, ordering and management tools for the staff and built a management structure inside the team. -
Head ChefBurro E Salvia Dec 2017 - Oct 2018London, England Metropolitan Area -
Junior Sous ChefLa Leggenda Dei Frati 2016 - 2017Florence, Italy Metropolitan AreaWorking at this Michelin star restaurant was incredible. I started as chef de partie in charge of the pasta section and moved to help out the head chef running the kitchen and assisting the executive chef, Filippo Saporito. -
ChefLuna Rossa Challenge Aug 2012 - Sep 2013Auckland, New Zealand -
Chef De PartieEuro Jul 2012 - Aug 2012Auckland, New ZealandI worked for a month beside the head chef and the executive chef for a month in the transition time to my new job at Luna Rossa to acquire a better knowledge of fine dining and molecular cuisine
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Sous ChefMerchant Of Venice Feb 2012 - Jul 2012Auckland, New ZealandI was in charge of the day to day kitchen operations in this busy modern Italian cuisine restaurant, assisting the head chef in his management duties.
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Junior Sous ChefMerchant Osteria Veneta Nov 2010 - Jan 2011Melbourne, Victoria, AustraliaI started as CDP and then move my up to junior sous chef in this busy and bigger operation. At the age of 21 I got to manage 8 chefs in the kitchen, managing the pass and running the daily orders. The chef put me a chef tournant in order to have someone that would know how to work in every station, from the starter section to the desserts and patisserie. -
Chef De PartieMediterraneo Jul 2009 - Mar 2010Melbourne, Victoria, AustraliaThis was my first job in Australia. It was a trattoria that made Italian Greek food
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Servizio CivileItalian Civil Protection Department Sep 2008 - Jul 2009Florence, Italy Metropolitan AreaI did my servizio civile in one of the main wildland firefighting NGO in Tuscany. I was in charge of organizing shifts, dealing with local municipalities to set up contracts and being on firefight duties during summer time -
Vigile Del Fuoco DiscontinuoMinistero Dell'Interno - Corpo Nazionale Dei Vigili Del Fuoco 2008 - 2009Florence, Italy Metropolitan Area
Michelangelo Bartoloni Education Details
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Scuola Alberghira Superiore Enriques72 -
Politics
Frequently Asked Questions about Michelangelo Bartoloni
What company does Michelangelo Bartoloni work for?
Michelangelo Bartoloni works for Salto Pastawerk & Osteria
What is Michelangelo Bartoloni's role at the current company?
Michelangelo Bartoloni's current role is Consultant for product quality optimization, kitchen and work flow lay out and business solutions.
What schools did Michelangelo Bartoloni attend?
Michelangelo Bartoloni attended Scuola Alberghira Superiore Enriques, Università Di Pisa.
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