Daniele G.
Head Chef, Crew Chef, Soul Chef
- Sector:
- Crew Chef
- Profile Created:
- 3 months ago
About me
He is an experienced chef with a robust background in both the culinary arts and hospitality management. He has extensive experience working as a Second Chef/Crew Chef on luxury yachts, where he is responsible for cooking for the crew and assisting the head chef when the owner is on board. Daniele has also worked in various high-profile roles, including consulting for hotel openings, serving as a private chef, and managing kitchen operations in upscale restaurants and hotels. His expertise spans multiple cuisines and he is fluent in Italian, Spanish, and English.
Education
Experience
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M/Y SilverFast 77m 2017 - Present
Second Chef/Crew Chef
Cooking for 18 crew members and assisting the head chef when the owner is on board.
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Villa Estate, Ibiza 2016 - 2016
Private Chef
Provided daily meals for the principal and guests, and also catered on the M/Y Philos when the principal and guests were on board.
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M/Y Santa Maria 32m 2016 - 2016
Solo Chef
Worked as a solo chef during MIPIM and the Cannes Film Festival, taking care of the crew and guests, and organizing events for outside guests.
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Out2dine group, Kuala Lumpur 2014 - 2015
Head Chef
Managed kitchen operations, developed menus, organized events, trained kitchen staff, and handled food cost, safety, and health programs.
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M/Y Ciacaria 50 ft Azimut 2014 - 2015
Sole Chef
Responsible for preparation, procurement, and storage of foods while cruising the Mediterranean Sea.
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Empoli, Tuscany, Italy 2013 - 2014
Restaurant Consultant
Organized the opening of a restaurant in Empoli, Tuscany.
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La Luna Hotel, St. George's, Grenada 2007 - 2013
Executive Chef
Trained and coordinated kitchen staff, managed food costs, safety, and health programs, developed menus, and organized weddings, functions, and conferences.
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Restaurant Caput Mundi, Madrid, Spain 2005 - 2007
Sous Chef
Supported the chef in kitchen operations and took charge in his absence.
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The Salusbury Restaurant, London, England 2002 - 2005
Sous Chef
Supported the chef in kitchen operations and took charge in his absence.
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Hotel Miramare and Conference Centre, La Maddalena, Sardinia, Italy 2001 - 2001
Chef de Partie
Prepared first courses, soups, sauces, homemade pasta, and risotto, and managed the buffet for the conference centre.
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Dante's Italian Restaurant, Sydney, Australia 2000 - 2001
Chef de Partie
Specialized in pasta, soups, sauces, homemade pasta, and risotto.
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Antico Caffe 'della Pace, Rome, Italy 1996 - 2000
Head Barman
Managed bar operations in a prestigious café.
Expertise