Head Chef

Pure boutique cafes, Quinta do lago resort, Portugal 2017

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Restaurant completely dedicated to authenticity and health. I studied new dishes and introduced raw vegan dishes using organic products and inserting desserts without the use of animal fats and dairy products. I hired new staff, changed suppliers looking for more quality and was responsible for the restaurant's safety and HACCP.
 

Head Chef

Organic restaurant and market,Rum raisin

summer season 2016
 

I was hired to introduce raw vegan dishes into the new menu, such as appetizers, first courses and desserts.

I was responsible for placing orders, locating new products and suppliers. It was a wonderful experience where I was able to put into practice what I had studied in California.

 

general manager
Gelateria and Cafeteria 3bis, London 2015-2016
 

I was in charge of the office part (pay slips, daily closures of income, Haccp expenses and earnings, ordering products from Italy) and of the organization of my employees.
I was responsible for hiring new staff and training. I prepared fresh ice cream and served at the counter if necessary.

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Manager/Sommelier

Le Saliere restaurant, Monte Carlo 2015

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My job was to work in the dining room with the General Manager, manage the waiters and kitchen staff.
Check if the customers were happy. Order the wine and choose the menu of the day with the chef. Decide on the specials of the day, for lunch and dinner. In the evening shift I dedicated myself to the activity of sommelier.

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​Private Chef and Sommelier

West Hollywood, Los Angeles CA 2014-2015

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I used to organize dinners and private parties in the Hollywood hills.

My clientele was mostly vegan/vegetarian and I was able to indulge myself in creating personalized menus that coincided with the client's tastes. This experience was the best of my life, building your own environment, inventing special dishes for my guests and seeing their happiness... it was unique!

 

Assistant Manager

CafèMed, Los Angeles CA 2013-2014

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I was the right shoulder of the General Manager, I organized the dining room and kitchen staff. I collaborated with the chef to create new and authentic dishes and helped improve the menu. Thanks to my sommelier diploma, I was able to experiment with food/wine pairings and accompany customers in their choice.

 

Assistant Manager and Sommelier

Last Supper group, Cancun, Mexico 2013

 

I have collaborated with the Chef to improve the menu and create a new wine list. Here I further expanded my knowledge by coming into contact with wines from all over the world.

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