Daniel E.
Head Chef, Soul Chef
- Sector:
- Head Chef
- Profile Created:
- 3 months ago
About me
He is a seasoned culinary professional with nearly 35 years of experience in various areas, including management, cooking, financial planning, budgeting, menu planning, and customer service. He has a strong leadership presence, excellent organizational skills, and a high degree of flexibility. Daniel is fluent in multiple languages, including French, English, Italian, Spanish, and Turkish. His culinary expertise spans a wide range of cuisines, including Italian, French, Mexican, Turkish, and Asian. Notably, he was the World Pasta Champion in 2015 and has extensive experience in both baking and pastry. Daniel is recognized for his ability to lead teams effectively and maintain high standards in diverse culinary settings.
Skills
Education
-
C.A.P.A.C. -
Diploma in Hotelier School
-
Alma School of Gualtiero Marchesi -
Master in Patissery by Iginio Massari
Experience
-
Ristorante KaKi and Lounge Bar 27, Conakry 2020 - 2024
General Manager
Opened and managed a high-end restaurant and lounge bar during the COVID-19 pandemic, overseeing all aspects of the operation from opening to event management and catering.
-
Ristorante Gioial, Bruxelles 2019 - 2020
Executive Chef
Helped open a new restaurant in Brussels for the Belgian Ambassador to the USA, aiming for Michelin recognition.
-
Palm Camayenne Hotel 5 Star, Conakry 2019 - 2019
Executive Chef
Improved food cost management and quality, implemented HACCP standards, and led staff training to elevate the hotel's culinary offerings.
-
M/Y Sarha 43m Al Seer Marine Company, Abu Dhabi 2018 - 2018
Yacht Head Chef
Responsible for meals for the Royal Family of Abu Dhabi, managing a galley team of 4 cooks and maintaining high hygiene standards.
-
M/Y Elisabet 47m, Genova 2016 - 2017
Yacht Head Chef
Managed meals for the yacht's owners and crew, maintaining hygiene standards and overseeing food shopping and provisioning.
-
Peperoncino Brand, Ankara 2010 - 2017
Owner, General Manager, and Executive Chef
Created and managed a successful restaurant brand in Turkey, offering authentic Italian cuisine and expanding into franchising and catering.
-
Ramada Plaza Hotel 5 Star, Ankara 2009 - 2010
Executive Chef
Opened and managed culinary operations for a new 5-star hotel, overseeing multiple kitchens and staff.
-
Mezzaluna Restaurants, Ankara 2001 - 2009
Area Executive Chef
Managed multiple restaurants, leading a team of over 50 cooks and overseeing all aspects of culinary operations, including outside catering and private events.
-
Rippa’s Restaurant, Sydney 1999 - 2001
Chef
Managed kitchen operations for a well-known Italian-Australian restaurant in Sydney, gaining local acclaim.
-
Fra Diavolo Restaurant, Paris 1997 - 1999
Sous Chef
Assisted in menu development and inventory management in a fine dining restaurant with Italian and French influences.
Expertise
Honors & awards
-
World Pasta Champion 2015
World Pasta Champion
Awarded by Academia Barilla for excellence in pasta preparation.
-
Silver “Tire Bouchone” Wine Diplomat
Awarded for expertise in wine tasting and pairing.