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| Emploi désiré: |
Private chef N/1824Moscw |
| Secteur Emploi: |
HospitalitéHôtel/l'industrie hôtelière |
| Objectifs et Court Résumé: |
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| Private chef with much experience and references it looks for stable place in Europe or other. |
| Capacités: |
private chef |
| Langues (et niveaux): |
Anglais-BonFrançais-Très BonAllemand-Un PeuEspagnol-Un PeuRusse-Un Peu
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| Type de Contrat désiré: |
Temps Plein
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| Salaire Minimum Annuel en Chiffres: |
40000 Euro
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| Localisation Actuelle: |
Luxembourg, Luxembourg |
| Formations, Qualifications & autres informations additionnelles: |
| Niveau d'Etudes: |
Université
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| Emplois précédents & Expérience: |
| Années d'Expérience: |
Plus de 15 Ans |
Rue du Brill, 60
L 4042 esch sur alzette
Luxembourg
+ 352 621286032
Avenue du Roi, 187/4
B 1190 bruxelles
Belgium
+ 32(0)494 899742
Personal Data
Born in Vittorio Veneto Italy, le 22 April 1959;
Unmarried (no children);
Address: Avenue du Roi, 187 -B 1190 Brussel, Belgium;
Tel. 0032(0)494 899742;
EDUCATION
Enseignement secondaire supérieur au Conegliano, Italie;
Diplôme in Sociology, Università di Trento, Italy.
Professional Experience In Italy(beginning In 1988)
Restaurant `Orso bianco` - Trento, Italy;
Hotel Restaurant `Da Mose`` - Cortina, Italy;
Eg.: Spinach and speck `strangolapreti` (knoedel) with wild mushrooms;
Restaurant `Le Carampane` - Venice, Italy;
Eg.: Crab salad (granceola); Risotto with squid ink;
Restaurant `Il Paradiso perduto` - Venice Italy.
Professional experience in belgium (beginning from 1992)
Restaurant `Chez Bruneau`, Brussels - Belgium;
1992;
Functions: cumin (team of 15 workers);
French and international gourmet cuisine: *** Michelin, 19/20 Gault&Millau.
Restaurant `Il Rugantino` - Brussels - Belgium;
1992/1993;
Traditional bourgeois Roman cuisine (150 place setting/d
Eg.: Roma`s lamb (Abbacchio).
Restaurant `I Paparazzi` Heisel - Belgium;
From 09/1993 to 05/1995;
Function: cook (team of 12 workers);
Tourist menu (250 place setting/day).
Restaurant `Il Palio` Overijse - Belgium;
From 07/1995 to 09/1996;
Function: cook (team of 6/15 workers):
Italian gourmet cuisine (80 place setting/day), banquet from 50 to place 450 setting end take awey service for events;
Eg.: lobster salad with fennel, vinaigrette and sicilian red oranges.
Restaurant `Pappa e citti` Bruxelles - Belgium;
From 10/1996 to 10/1998;
Function: executive cook chef (team of 3 workers);
Sardigna gourmet cuisine, fish dishes, Michelin, Gault & Millau (35 place setting/day);
Eg.: Bass au gros sel; Spaghetti with bottarga (smoked eggs of mediterranean fisch).
Restaurant `L`Amandier` Brussels - Belgium;
From 11/1998 to 02/1999;
Function: pastry chef (team of 5 workers);
French gourmet cuisine, Michelin (ex *), 15/20 Gault & Millau (50 place setting/day);
Eg.: Vean rice vth asparagus.
Restaurant `Palazzo Reale` Brussels - Belgium;
From 04/1999 to 03/2000;
Function: executive cook chef (team of 5 workers);
Italian bourgois cuisine(120 place setting/day);
Eg.: Old style cappellacci with pumpkin.
Restaurant-traiteur `Maccan` Brussels - Belgium;
From 09/2000 to 04/2003;
Function: manager and executive cook chef (team of 4/10 workers);
Italian gourmet cuisine, Michelin (25 place setting/day); take awey service and family home service;
Restaurant `A la Recherche du Temps Perdu` Brussels - Belgium;
From 04/2003 to 05/2005;
Function: executive cook chef (team of 3 workers);
French gourmet restaurant, Micheln, 14/20 Gault & Millau; (40 place setting/day);
Eg.: Filets de sole à la tsarina, fondue de poireaux et caviar rouge.
Restaurant `Armand & Co.` Brussels - Belgium;
From 06/2005 to 01/2006;
Function: executive cook chef (team of 6 workers);
French bourgois cuisine , Michelin, Gault & Millau (120 place setting/day);
Ex.: Fois gras aux amandes et espumade de figues.
`Personal Chef` for Georgette e Tony E. Family. Brussels - Belgium, Jérusalem - Israël etc.
From 02/2006 to 12/2008;
Function: cook and staff maneger for the house (team of 5 workers).
Kosher safradite kosher cuisine, mediterranean cuisine.
`Personal Chef` for Madame et Monsieur Suliman K. And family. Moscou - Russia;
From 01/08 to 08/08;
Function: cook;
Mediterranean bourgois cuisine.
Restuirant `La Lambretta` Esch sur Alzette - Luxembourg
From 11/2008 to 06/2009
Function: executive chef (team of 4 workers);
Italian bourgois cuisine (50 place setting/day);
Hotel Restaurant `SIMMER` Ehnen -Luxemborg
From 06/2009
Function: executive chef (team of 4 workers);
Mediterranean and french cuisine (14/20 Gault & Millau)
Languages Spoken
Italian (first languages);
Français (good knowledge);
Anglais (medium knowledge).
Divers:
Member of Associazione Italiana Cuochi;
Associazione Italiana Personal Chef;
Internatonal Who`s Who Chefs;
Oenologue amateur.
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