Nelson Masanti Email & Phone Number

Montevideo

GAY MEDIA NETWORK

Executive Developer ChefDeveloping a new menu for EL BONCENA Ltd, belonging to Mr. Brian Goozee, a special menu with 39 different types or TAPAS, and MEZE, to be part of the franchiseFinding and making good deal with all the suppliers that are going to be part of the EL BONCENA, Brakes, M&J Fish, Greek suppliers, Spanish suppliers.Making the menu, costing and profit of every dish.MarketingTraining the kitchen stuff about the menu, way of work for EL BONCENA Ltd, Health and Safely.Responsible for the preopening parties which they were fabulous.Responsible for all the preparation of the food.Running the service.Controlling the qualityTraining the floor stuff how to sell each dish, teaching them how they were prepare, were they come from and make them test what they were going to sellTraining the Owner about kitchen and the full business, Mr. Brian Goozee does not have any experience about hospitality business,giving him a lot of ideas about marketing.Talking with the customers every day to find out how the food was accepted since is the pilot restaurant for the EL BONCENA franchise.Making deals with local suppliers and buying from them to make the village to be involved in the project (Chalfont St Peter).I was hire but Mr. Brian Goozee 2 weeks before opening and we open with a fabulous menu on time.

Looking for new opportunities within the field of catering, as Manager and Head Chef

Helping Daniel Alcantaro and developing new recipes for the restaurant, learning more about the secrets of the Italian cousin and decoration for the 2 new restaurants that my cousin opened in 2007. Increase the sales at Bounarrotis Lincon USA, developing new recipes for the restaurant always orientated in our family tradition. In 2 years we made the money to build two more Restaurants open in 2006. After I finish all the work there I come back to Europe to find new challenges. helping with the management of the business finding good suppliers Cooking and teaching the new recipes to the kitchen staff Control of the quality of the food Decoration of the establishment Public Relations Marketing Travel to the Italian Toscana searching for new ideas to develop for the future of the Buonarrotis Restaurants.Organizing Italian Food Events in the two Restaurants

Presenting - Directing the most famous Chef Show in SpainDRAG CHEF

Working close to the Miralles Family, developing new ideas for the business, 2º Chef working next to the head chef Julia Miralles, learning the secrets of the Miralles recipes specially Paellas and their famous BBQ Lamb, tapas and seafood and many more specialties.At the same time as was presenting a TV Show at the local TV, “Cooking with Nelson” and“Drag Chef”Channel 52 Gandia – Valencia – Spain. 30 minutes show 2 days a week.Antena 3 TVExperience in TV not only as a Chef also as a Presenter in others Shows

Madrid – Miami – MexicoI believe that this was the most important and beautiful experience in my life, I learn from his wife Lady Blanca a lot about the secrets of the most traditional Spanish and International Cousin , she was a woman that love to cook and teach, and I as a food lover, I give all my soul in those lessons. I learn so much that is was an amazing history my 10 year working for the family Luca de Tena. She gives me when I live the house all the recipes that belong to family and to the most important Spanish restaurant that she use to go. During those years not only was the Chef of the House Luca de Tena, also I become the trusted person of the House and Manager of the three houses that they own, Madrid, Miami and Mallorca. With them I make so many important celebration parties all around the world, because every time that they have an important event that in volt food in it, I use to fly anywhere to prepare it. I did her sons weddings in Mexico and Paris, a lot of dinners for the member of the newspaper ABC, celebrities’ dinners and traditional Christmas parties up to 300 persons.Since I learn their style of food, many friend of the family ask for my services in many occasions and once I had the opportunity to help in the Royal House kitchen.I become to be their House Manager, but was my responsibility to take control of the food that was prepared every day at the house and all the events that the family had during the entire year around.Cooking for them was a delicious experience, learning so much about international cuisine and serving all those celebrities, and having their congratulation every time. I put love every time that I make a dish, for me cooking for somebody is giving part of your soul and love,

Since I learn their style of food, many friend of the family ask for my services in many occasions and once I had the opportunity to help in the Royal House kitchen.I become to be their House Manager, but was my responsibility to take control of the food that was prepared every day at the house and all the events that the family had during the entire year around.; Outside of Madrid, I was doing not only the Head Chef and managing the restaurant, the food that we prepare there is was Typical Spanish food, such a Cocido Madrilène, Empanadas Gallegas, a lot of Ibericos and Cheese, Tapas, See food, traditional Soups as the famous Garlic Soup. We also prepare some Italian food, that as you know as a Mediterranean food is not the same as Spanish but really similar, mixing the olive oil flavors, green and black olives, cheeses and meats.I was in charge to make Stock and Supplies, ordering and paper work of the restaurant.

Outside of Madrid, I was doing not only the Head Chef and managing the restaurant, the food that we prepare there is was Typical Spanish food, such a Cocido Madrilène, Empanadas Gallegas, a lot of Ibericos and Cheese, Tapas, See food, traditional Soups as the famous Garlic Soup. We also prepare some Italian food, that as you know as a Mediterranean food is not the same as Spanish but really similar, mixing the olive oil flavors, green and black olives, cheeses and meats.I was in charge to make Stock and Supplies, ordering and paper work of the restaurant.