Michele R. Email and Phone Number
Michele R. work email
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Michele R. personal email
Talented and artistically diverse culinary leader and team player. Passionate advocate of sustainable and conscious food. Self-motivated and team oriented who is willing to go the extra mile with an unwavering commitment to customer service. Accomplished professional with proven success leading food & beverage operations to achieve corporate goals. Highly successful at maintaining staff focus, efficiency and productivity in high-volume fast-paced operations.• Multicultural team leadership, training and teaching skills.• Natural artistry flair and culinary creativity.• Diverse international and regional cuisine, and cooking techniques.• Attention to detail, food styling and menu development.• Problem solving and presentation. • Organised and efficient.Need help with Restaurant Openings?I can collaborate with designers on a floor plan, restaurant concept and layout.I can oversee purchases of new equipment and furniture.I can help with team training.I can set up and implement staff policies and restaurant standards.I can create and design menus.2010 Four forks, Michelin Red Guide. Fine dining Restaurant “Nicholini’s” Conrad Hong Kong.2010 Marchio Ospitalità Italiana Conceived by Unioncamere. Named “The Best Italian Restaurant Abroad” by Italy’s Commissione Centrale Hong Kong.2003 World 75 best restaurant Conde’ Nast Innovative roman cuisine “Cinecitta” Hong Kong.1999 Best Western restaurant, Malaysia tourism awards, Modern Italian “La Farfalla” Penang.1998 Malaysia’s finest restaurant, Malaysia Tatler, modern Italian cuisine “La Farfalla” Penang.1997 Best Restaurant, modern Italian cuisine. "La Farfalla” Penang, Malaysia tourism awards. 1995 1 Michelin star “La Terrazza dell’ Eden” Rome Italy.My PassionI believe that recognising and providing a platform of support to rising talent can be crucial in helping to secure a more sustainable future with food.I believe it is crucial to tackle some of the today’s toughest issues through cooking.I believe that by creating zero waste dishes, using ingredients normally considered waste, promoting cultural heritage and championing vegetables over meat, we can design great dishes that support sustainability and represent a positive future for food.About meI have been enthusiastic about art since an early age. I love drawing and moulding. This love has directed my professional career. I love gardening, an interest I adopted from my grandfather. I also love the outdoors and enjoy exploring countryside and woods with my wife and two young daughters.Contact me at 1MicheleRodelli@gmail.com
Pasta Evangelists
View- Website:
- pastaevangelists.com
- Employees:
- 37
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Head Of FoodPasta Evangelists Mar 2021 - PresentLondon, England, United Kingdom
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Head Of CulinaryApiro Group Sep 2019 - Feb 2021London, England, United KingdomResponsible for consulting and managing all aspects of the Culinary Program for Apiro Group in collaboration with award winning Head of Hotel advisory Andrew Hickey.Responsibilities• Monitor product standards and quality-control programs. Supervise linework processes to ensure consistency in quality, quantity and presentation.• Create and implement “farm to fork” concept, including complete menu overhaul and establish outside garden partnership.• Oversee all business operations for restaurants, including customer service, sales, strategic planning and food development.AchievementsImproved SOP for food service operations and organizational standards. Kept labour costs at 18% to support business profit targets. -
Head Of Product Creative And Development UkHakkasan Group Jun 2016 - Aug 2019London, United KingdomResponsibilities• Providing the team with an innovative prospective in relation to the creation process, while supporting the development of a strong creative team.• Motivating and assisting the team and Executive Head Chef’s, ensuring the highest quality of cuisine is being prepared and presented to our guests, while guaranteeing consistency of all dishes across UK.• Assisting the Head of Bar and global Pastry chef to ensure the highest quality of products. • Supporting the purchasing team in consolidating ingredient lists whilst assessing and evaluating product quality.• Overseeing and supporting the administration needs of the MPL for each brand.• Ensuring the operation teams and head office support teams collaborate to maintain consistency and resource products that are in trend but remain within Group standards.• Assisting the development team with quality control through regular F&B tastings, providing feedback and technical recommendations to perform their roles to the highest standard whilst innovating our creative product. Ensuring action plans are created and achieved by the operation team.Achievements• Maintained Michelin star level and guaranteed the highest quality and consistency of all dishes across the UK group in 6 venues.• Styled, presented and developed food, pastry and cocktails, in partnership with award winning Michael Freeman photography for a successful launch of Hakkasan 2.0 globally.• Developed innovative and cutting-edge menu items through yearly menu engineering sessions. Proactively identified and delivered re-engineering opportunities for existing menu.• Oversaw multiple openings, acquisitions and brand conversions in Europe and internationally. Implemented and delivered decisions and policies to boards of directors. -
Kitchen Manager Uk RestaurantsHakkasan Group Jun 2014 - Jun 2016London, United KingdomResponsibilities• Maintain Michelin star level and the highest quality and consistency of all dishes across the UK group in 6 venues. Manage all aspects of product development and menu planning. • Motivate, lead, and empower others to achieve organizational goals.• Establish and maintain positive working relationships with key stakeholders and commercial enterprises to facilitate and accomplish work goals.Achievements• Successfully introduced new production methodologies that increase efficiency and productivity. Balanced food costs and operating expenditures, and enhanced capabilities of kitchen staff through training.
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Head ChefCorinthia Hotels Mar 2013 - Mar 2014London, United KingdomResponsibilities• Manage the kitchen opening team to achieve the highest standard of food.• Control and manage food costs in line with the budget.• To source ingredients in accordance with the company’s sourcing policy, and to control production and portions in line with agreed specification.Achievements• Implemented solutions and made necessary adjustments to improve profitability. -
Executive Sous Chef And Specialty Restaurant ChefConrad Hotels & Resorts Jul 2010 - Jul 2012Hong KongResponsibilities • In charge of Nicholini’s, Michelin rated dining venue offering modern Italian cuisine• To control full culinary operations. Re-engineer F&B operations for greater efficiency.Achievements• Achieved major profitability gains for F&B division through reengineering operational standards, and launching targeted business development initiatives, while building a dedicated culinary team of 70 staff.• Increased covers by 65%. Enhanced average revenue per banquet client and achieved “Best average check” and “best food cost” within the company. -
Executive Chef ConsultantElite Concepts Nov 2006 - Mar 2010Hong Kong Sar -
Chef Patron/Partner 03/04 -11/05Goccia Restaurant Mar 2004 - Nov 2005Hong Kong Sar -
Executive ChefCinecitta' Jul 2001 - Mar 2004Hong Kong Sar
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Chef PatronScenario Sep 1999 - Sep 2000Hong Kong Sar
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Head ChefLa Farfalla Jun 1997 - Jun 1999Penang, Malaysia
Michele R. Education Details
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Innovative Ice Cream Making, Trained Under Chef Mauro Petrini. -
Institute For Technical Catering, Institute For Technical Catering Gardone Riviera, Italy.Diploma In Hotel Catering
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Trained Under Chocolate Master Frederique Bourse.
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Trained Under Pastry Chef, Relais Dessert Iginio Massari.
Frequently Asked Questions about Michele R.
What company does Michele R. work for?
Michele R. works for Pasta Evangelists
What is Michele R.'s role at the current company?
Michele R.'s current role is Head Of Food at Pasta Evangelists.
What is Michele R.'s email address?
Michele R.'s email address is mi****@****sts.com
What schools did Michele R. attend?
Michele R. attended Innovative Ice Cream Making, Trained Under Chef Mauro Petrini., Institute For Technical Catering, Institute For Technical Catering Gardone Riviera, Italy., Trained Under Chocolate Master Frederique Bourse., Trained Under Pastry Chef, Relais Dessert Iginio Massari..
Who are Michele R.'s colleagues?
Michele R.'s colleagues are Anirban Arnob, Mohammad Ibrahim, Gil I. Barunda Fal, Andrés Aguirre, Belya Emrecan Demir, Marshall Dabhi, Chantelle Greenhalgh.
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Michelle R.
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