Giaveri is a dynamic and flexible family company dedicated to produce and sell caviar. The sturgeon farm was created in 1979 positioning the Giaveri family as one of the pioneer in the farmed caviar industry. The farm is located in the north east of Italy (30 km from Venice) in a nice small medieval town. Currently Caviar Giaveri is farming ten different species of sturgeons and is the most various "sturgeon park" in the world. Thanks to the realization of an efficient and modern aquaculture system with an advanced plant, each sturgeon has been attended and taken care of the basic aspects of animal growth in their well-being as regards health and environment rules.The new and highly innovative facility is the heart of the caviar production process, skilfully hand worked and packed according to the old and refined Russian art of salting caviar.

- Commercial agency- Consulting and project management (Hospitality, F&B, retail shops)- accounting services for small companies in Thailand.

Between 2009 and 2019 Tamarind International has owned 3 restaurants located in the Emporium and MBK malls in Bangkok and has proposed different kinds of food concept: chineese, mexican and vietnameese. 24 employees. 300 covers per day open 7/7.

New and very well equiped Guesthouse 3* of 20 rooms with a 20 seats restaurant (vietamese and thai food) located at soi 44 Sukhumvit, Bangkok, Thailand. 3 very challenging years and great experience of life, business and networkWe have sold the Guesthouse having reached a very good occupancy (yearly average of 84%)

I have been employed as consultant in charge of the development of new F&B units in one of the most prestigious Marina in South Asia located in Phuket. I have worked from the delivery of the concept to the delivery of 2 new restaurants (Madame Saigon 30 seats & Pasta Basta 30 seats) and 1 bar (The Speakeasy 30 seats).The restaurants and the bar have been opened for Pimex 2014 on January 8th, 2014.

Land on 400 rai / 64 HaConceptual and design phase management for :-general infrastructure (access, road, engineering conceptual) -increasing number of berths from 300 to 400 (super yachts focus)-hospitality improvement (condominium, retail area, club house, restaurants)-workshops and other marina facilities-accommodation for crew and staff

SuccessivelyGM of the belgian operations retail, restaurant and B2BGM of the swiss operations retail, restaurants and B2BPresident of the french operations retail, restaurants, B2B and productions of farmed caviarMember of the executive comitee of Caviar House & Prunier group in charge of the new international openings regarding the buiding of the units (restaurants, bars and shops) and the set up of the operations (trainee, assistance). Also in charge of the two pillar production units of the group: farmed caviar Prunier in France and smoked salmon Balik in Switzerland

average of 900 covers a day. 65 employees, 2 restaurants, 1 bar, room service, 12 banquet rooms facilities up to 1200 people, 300 rooms, **** hotel

One of the most famous hotel in the world at that time. 100 keys, 300 employees. Armleder family owner.Leadings Hotel of the World and Relais & ChateauF&B Director (from 1986 to 1990) in charge of 3 restaurants, 2 bars, 1 wine shop, catering service, banquet facilities for up to 500 people, 150 employeesand General Administration Director (from 1988 to 1990) in charge of the accounting, cost control and personal department.