Giuseppe roberto V.
Head Chef
- Sector:
- Head Chef
- Profile Created:
- 3 months ago
About me
Giuseppe Roberto is a highly skilled and passionate chef with a diverse culinary background spanning over several years. His expertise lies in Mediterranean, Italian, and Asian cuisines, and he has extensive experience working in both high-end restaurants and luxury yachts. Giuseppe has a strong ability to adapt to new challenges and environments, bringing creativity and innovation to every dish he prepares. He is known for his ability to manage kitchen operations, deal with suppliers, and ensure guest satisfaction. Giuseppe is a dynamic and versatile chef, capable of delivering exceptional culinary experiences.
Education
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Istituto Professionale Alberghiero Di Stato 1999 - 2004
Culinary Degree
Experience
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Maryah 125mt 2019 - Present
Head Chef
Hotel style operation 24h x day buffet silver service A la carte for up to 54 guests and 65 crew.
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Alseermarine 125mt 2017 - 2019
Sous Chef – Head Chef
Started as a sous chef and promoted to Head Chef, overseeing hotel style operation with 24h x day buffet silver service A la carte for up to 54 guests and 65 crew.
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White Beach Club 2017 - 2017
Chef
Ran a kitchen of three with a mostly fish and Mediterranean style menu.
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Motor Yacht Lady Marina 65mt 2016 - 2016
Sous Chef
Winter based in Monaco south of France, summer cruising around the Mediterranean, preparing diverse cuisine for 16 crew and assisting the head chef to serve up to 12 guests.
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Motor Yacht Olmida 50m 2014 - 2015
Chef - Crew Chef
Sole Chef for a privately owned yacht, preparing a diverse array of cuisine for 12 crew and occasionally management and owners.
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Acquasale Restaurant Italy 2006 - 2016
Owner - Head Chef
Ran a high-end restaurant with 70 pax, specializing in fish and Mediterranean cuisine. Managed all aspects of the restaurant, including cooking, staff organization, supplier selection, menu writing, and administration.
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SPC Seoul South Korea 2014 - 2014
Italian Cuisine Consultant
Worked as a chef consultant for Paris Croissant, training staff, standardizing recipes, and presenting new menus in Italian restaurants.
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Il Pagliaccio Restaurant, Rome 2005 - 2005
Chef de Partie
Worked in a one Michelin star restaurant (now two), responsible for starters, pasta, rice, and soup.
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Hangar 7 Restaurant Ikarus, Salzburg 2004 - 2005
Commis Chef
Worked in a three Michelin star restaurant, rotating between starters, fish, and meat.
Expertise