Giuseppe T.
Head Chef
- Sector:
- Head Chef
- Profile Created:
- 4 months ago
About me
An Italian chef with extensive experience in both restaurant and private yacht settings. The chef has a robust background in high-end culinary arts, including work in Michelin-starred restaurants and private residences. Fluent in several languages, including Italian, English, Spanish, French, and Russian, this chef is known for maintaining high standards of food quality, hygiene, and kitchen management. He has demonstrated expertise in menu development, event planning, and catering to dietary restrictions.
Skills
Education
-
Hoteliere School A. Perotti, Bari 1986
Qualification for Cook Apprentice
-
Trading Chamber for Industry and Artisans of Bari with A.I.S. 1983
Sommelier
-
University of Bari 1981 - 1983
Agricultural Sciences
-
Liceo Scientifico Statale L. Da Vinci, Bisceglie 1975 - 1980
High School A Level
Experience
-
Piccolo Hotel, Brenzone 1983 - 1983
Commis Chef
Specialized for touristic groups mostly from Germany and Austria, working at the charcoal grill in the garden.
-
Villa Rogadeo, Bari 1984 - 1984
Commis Chef
Assisted the chef for wedding parties and gastronomical festivals.
-
Ristorante La Cambusa, Bisceglie 1984 - 1985
Sole Cook
Managed a small restaurant with a focus on seafood and typical products.
-
Hotel Salsello, Bisceglie 1985 - 1985
Commis Chef
Assisted the chef in producing an average of 1000 pax daily for banqueting and catering.
-
Restaurant Le Cygne, Montecarlo 1986 - 1987
Chef de Partie
Prepared seafood dishes in a restaurant often visited by the Monaco royal family.
-
Vista Palace Hotel, Côte d’Azur 1987 - 1987
Commis Chef
Assisted in fish preparations and helped the chef de partie.
-
Chateau de la Chevre d’Or, Côte d’Azur 1987 - 1987
Chef de Partie-Garde Manger
Prepared meat and fish for a busy restaurant, coordinating with two commis.
-
Hotel Lord Byron, Rome 1988 - 1988
Chef de Partie-Garde Manger
Worked under Chef Antonio Sciullo in a Michelin-starred restaurant.
-
Hotel Eden, Fasano 1988 - 1988
Kitchen Chef
Managed kitchen operations, responsible for purchasing and menu arrangement.
-
Hotel Aldrovandi Palace, Rome 1988 - 1990
Pastry Chef
Supported the French chef as a sous-chef, rated 18.5/20 on the L’Espresso gastronomical guide.
-
Hotel Majestic Roma 1990 - 1997
Kitchen Chef
Managed kitchen operations, introduced modern restaurant concepts, and handled high-profile events.
-
Congress and Events Parco S. Andrea, Bisceglie 1997 - 1998
Kitchen Chef
Managed pre-opening planning and kitchen operations for events and weddings.
-
Gruppo TOKS-GIGANTE, Mexico City 1998 - 1999
Executive Chef
Coordinated two Italian restaurants, redefined Italian kitchen concepts, and led a pilot project for ISO 9001 certification.
-
Crowne Plaza Grand Hotel de la Minerve, Rome 1999 - 1999
Kitchen Chef
Temporary replacement of the chef, managed kitchen operations.
-
La Posta Vecchia, Rome 1999 - 1999
Kitchen Chef
Temporary replacement of the chef, managed kitchen operations.
-
Melià Roma Aurelia Antica, Rome 2000 - 2004
Executive Chef
Managed pre-opening consultancy, coordinated kitchens and restaurants, introduced gluten-free menu.
-
Grand Media Ljubljana, Milan 2004 - 2004
Executive Chef
Management consultancy and opening of a new hotel, introduced advanced culinary techniques.
-
Grand Hotel Villa Igiea, Palermo 2005 - 2006
Executive Chef
Redefined quality standards for Hilton’s franchising.
-
Hotel Crowne Plaza St. Peter’s, Rome 2006 - 2007
Executive Chef
Co-directed a project for a free-flow restaurant, introduced vegetarian and gluten-free dishes.
-
Food and Agriculture Organization, Rome 2008 - 2008
Chef Consultant
Renewed kitchen standards and equipment, introduced international dishes, official chef for World Congress 2008.
-
Peperoni Restaurant, Moscow 2008 - 2009
Kitchen Chef
Renewed menu, introduced gluten-free menu, controlled food costs.
-
La Grotta Restaurant, Moscow 2009 - 2010
Kitchen Chef
Managed kitchen operations, introduced homemade desserts and pizza.
-
Osteria U Giuseppe, Moscow 2010 - 2016
Brand Chef
Managed two restaurants, introduced Italian dishes, produced salami, cured meats, and fresh pasta.
-
Restaurant La Scala, Moscow 2016 - 2017
Kitchen Chef
Managed kitchen operations, introduced homemade desserts and chocolates, charcuteries, and marinated and smoked fishes.
-
Private Russian Family 2017 - 2018
Head Chef
Cooked for the family at home and on superyacht Ocean Victory, specialized in healthy and dietary-specific food.
-
Various MY including Atlantica Seconda, Idyllwild, The Capital, Anna 2018 - 2018
Sole Chef
Managed all food operations on various yachts.
-
M/Y Bold 2019 - 2019
Head Chef
Managed all galley operations, wrote SOPs, and provisioned for the cruise.
-
Private Banker's Family 2019 - 2020
Chef and Event Manager
Managed family dining and business lunches, responsible for all aspects of food service.
-
Taverna Sforza, Andria 2020 - 2020
Head Chef
Managed kitchen operations during a short seasonal job.
Expertise