As a versatile entrepreneur with a wealth of experience in culinary environments and diverse industries, including hospitality, scuba diving and teaching languages. I am currently involved in the food retail and CPG industry and I am seeking opportunities to network and collaborate with like-minded entrepreneurs.I am the co-founder and CEO of Alive Ferments, a new and innovative company providing unique and exclusive fermented condiments that are sugar-free, preservative-free, contain live probiotics, and are delicious in flavor. We differentiate ourselves from the current market offering fermented functional products, rich in nutrients and probiotics that fit seamlessly into people’s. Currently in retail stores in the southwest of the US and Hawaii, with the intention of scaling across the country, we are seeking strategic investment capital to attract a larger network of B2B and B2C customers alike, while heavily increasing production capabilities. In my hospitality career, I achieved notable milestones at renowned establishments, such as Born and Raised, a premier steak house in San Diego's Little Italy. I provided outstanding service to discerning guests, collaborated closely with the restaurant staff, and ensured seamless order fulfillment. My strengths in multitasking, communication, and attention to detail earned me numerous 5-star reviews on platforms such as Trip Advisor and Open Table. Additionally, I played a pivotal role in successfully reopening previous restaurants and achieving a perfect score of 100% on a Coyle report following an inspection.As a scuba diving instructor, I have trained and certified over 800 students, ranging from beginner level to leadership level courses. I guided captivating underwater excursions, implemented rigorous safety protocols, and consistently delivered exceptional customer experiences. During this career path I built a robust global network of dive operators and earned recognition for my work, ultimately securing a promotion to Base Leader at Dressel Divers in the Dominican Republic.To complement my background, I have also taught English to non-native speakers, managed customer relations in sales roles across multiple industries, and organized and led logistics for international theater seminars. I am fluent in English, Italian, Spanish, French, and have intermediate knowledge of German and Portuguese.If you are interested in collaborating on a project or simply learning more about my work, please feel free to connect with me.
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Principal CeoAlive Ferments Aug 2020 - PresentUnited StatesAlive Ferments is a family-owned business that creates naturally fermented foods that are good for your gut and your overall health. We believe that fermented foods are essential for a healthy microbiome, and we are committed to making the highest quality fermented foods available.Our products are made with all-natural ingredients and are fermented using traditional methods. We do not use any artificial ingredients, preservatives, or additives. Our products are also vegan, gluten-free, and paleo-friendly.We offer a variety of fermented foods, including sauerkraut, kimchi, probiotic condiments, and many other varieties of fermented vegetables. Our products are a great way to improve gut health, boost your immune system, and add delicious flavor to your meals.We are passionate about fermented foods and we believe that they have the power to transform your health. We are committed to providing our customers with the highest quality fermented foods at an affordable price making fermented foods more accessible to everyone. -
Founder In IncubationRec Innovation Lab Jun 2023 - Aug 2023San Diego, California, United StatesThe REC Innovation Lab is a community business incubator dedicated to diversity, equity, and inclusion, and to helping founders solve problems by launching high-growth startups. -
Restaurant ServerBorn And Raised Oct 2019 - Mar 2020San Diego, CaProvided excellent customer service in a fine dining environment by closely working with restaurant staff to ensure that orders were served efficiently. • Exercised skills in multitasking, oral and verbal communication, attention to detail, customer satisfaction and conflict. • Explained how various menu items are prepared • Upselling• Obtained numerous 5-star reviews on Trip Advisor and Open Table
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Restaurant ServerDream Inn, Jack O’Neill Restaurant And Lounge Jun 2018 - Oct 2019Santa Cruz, CaProvided excellent customer service by closely working with restaurant staff to ensure that orders wereserved in an efficient manner • Trained incoming staff regarding restaurant procedures, culture and practices • Acquired skills in multitasking, oral and verbal communication, attention to detail, customer satisfaction and conflict • Organized designated rooms for parties and events such as weddings and conferences • Explained how various menu items are prepared • Upsold a variety of food and beverage items while being knowledgeable of specials and other promotions and deals • Obtained numerous 5 star reviews on Trip Advisor and Open Table • Scored 100% on a Coyle report following an inspection after reopening of the new restaurant, previously Aquarius at the Dream Inn Hotel.
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Prep CookWhole Foods Market May 2017 - Oct 2019Santa Cruz, CaFood preparation (Salad Bar Food Pep, Hot Bar Food Prep, Deli, Catering) Customer service Keeping work and service areas clean and organized -
Scuba Diving InstructorDive College Lanzarote Sl Jun 2012 - Nov 2016Playa Blanca, Lanzarote, Spain• Briefing, training and supervising individual and groups of clients during activities. • Overseeing and making decisions about risk management at sea. • Guiding on-land and underwater excursions. • Ensuring safety of the diving party as well as non divers taking part in excursions. • Welcoming, accommodating and ensuring each guest's comfort, safety and satisfaction. •Ensuring adherence to environmental protection procedures. • Leading discussions and giving lectures and demonstrations. •Communicating with clients by e-mail and on the phone to book reservations and answer questions, always maintaining clear and positive communication. • Retail. • Stocking the boat appropriately with supplies. •Maintaining and transporting equipment. • Picking up clients from hotels and airports. -
English TeacherAir Hostess Centro De Formación Aeronáutica Oct 2013 - May 2014Las Palmas De Gran Canaria, SpainTaught grammar, vocabulary and pronunciation to a class of 13 Spanish speaking students. • Creating and teaching lesson plans. • Tracking student progress. • Working with school administration. • Preparing students for standardized tests -
Sales RepresentativeQuality Steel Srl Mar 2007 - Sep 2010Milan Area, ItalyWorked to find new sales leads through business directories and client referrals. Successfully managed customer relations and supply chain. Tasks •Creating solutions and ensuring a smooth sales process. •Focusing on inside sales and outside sales. •Visiting new or existing clients. •Data Input. •Managing e-mails and correspondence. •Booking travel.
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Chef, Owner, ServerBellosguardo B&B Jun 2002 - Feb 2007Pisa Area, ItalySuccessfully Managed a B&B in Tuscany, Italy. Tasks •Cooking.•Ordering food and supplies.•Serving meals.•Grounds maintenance.•Managing housekeeping services.•Customer service / Customer Relations.•Maintaining client files.•Administration.•Setting pricing for services.•Creating a financial plan.•Created and followed a marketing plan.
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Tour CoordinatorTeatro Studio May 2004 - Jun 2006Grosseto, ItalySuccessfully organized logistics for international theater seminars for groups of up to 30 people. Theseminars catered to a multicultural crowd and consisted in international multy-day trips originatingfrom all of Europe towards European and foreign destinations. (France, Italy, Spain, Greece, Poland, Germany, Turkey, Tunisia, Spain.) Tasks •Manage group travel logistics. •Cost Management. •Writing informational e-mails about trips and seminars. •Purchase food for overnight trips. •Maintain Trip Checklists. •Administer to participant needs. •Oversee and make decisions about risk management in the field. •Preparation of meals for overnight trips.
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Prep CookAg Ferrari Foods Jul 2001 - May 2002San Francisco, CaDeveloped the ability to work quickly and efficiently in a high paced, up-scale food management environment. Tasks • Preparing customer orders and packaging foods. • Making sandwiches, slicing meats and cheeses. •Assembling food trays for special orders. •Preparing, packaging, weighing and pricing items for display cases. • Cooking and preparing foods sold throughout the day. •Operating cash registers to complete the customer's transactions.
Niccolo Fraschetti Skills
Niccolo Fraschetti Education Details
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German Language -
PadiScuba Instructor -
A. RosminiForeign Languages, Literatures, And Linguistics
Frequently Asked Questions about Niccolo Fraschetti
What company does Niccolo Fraschetti work for?
Niccolo Fraschetti works for Alive Ferments
What is Niccolo Fraschetti's role at the current company?
Niccolo Fraschetti's current role is Co-founder CEO, Alive Ferments..
What schools did Niccolo Fraschetti attend?
Niccolo Fraschetti attended Cabrillo College, Tandem Institute, Padi, A. Rosmini.
What skills is Niccolo Fraschetti known for?
Niccolo Fraschetti has skills like Leadership, Sales Process, Food Service, Financial Planning, English To Spanish, Teaching, Cooking, Customer Satisfaction, German To English, Food And Beverage, Communication, English.
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