Diego Item

Executive Chef and Hospitality Operations Director with over 35 years of international experience across Italy, the United States, and Japan. Highly accomplished culinary and hospitality professional with extensive expertise in luxury hotels, fine dining restaurants, culinary education, and hospitality concepts. Proven ability to lead multicultural teams, optimize operational performance, control costs, develop innovative menus, and consistently deliver exceptional guest experiences.

Passionate about combining authentic Italian culinary traditions with contemporary international cuisine while maintaining the highest standards of quality, creativity, food safety, and operational excellence.

Hospitality Consultant & Event Management - Freelance Events – Japan - Japan

(2022-03)

Providing hospitality consulting, event management, culinary support, restaurant operations, staff coordination, and customer service for international events and private projects throughout Japan.

Director of Operations - Office Fito Co., Ltd. – Aoyama, Tokyo, Japan - Aoyama, Tokyo, Japan

(2006-07 - 2015-10)

Directed hospitality and business operations for an international import company specializing in Italian products. Managed client relations, operational planning, supplier coordination, purchasing, logistics, team leadership, and business development while ensuring high standards of customer satisfaction.

Owner Chef & Management - Don Diego Dining Restaurant & Lounge – Aoyama, Tokyo, Japan - Aoyama, Tokyo, Japan

(2002-11 - 2006-05)

Opened and managed an upscale Italian-Mediterranean restaurant. Responsible for complete restaurant operations, executive kitchen leadership, menu engineering, food cost management, purchasing, inventory control, staff recruitment, training and supervision, HACCP implementation, and guest satisfaction.

Executive Kitchen Manager & Instructor - BelItalia – The Italian Culinary Institute – Tokyo, Japan - Tokyo, Japan

(1999-03 - 2002-08)

Managed executive kitchen operations while teaching authentic Italian cuisine to Japanese culinary professionals. Developed culinary training programs, supervised practical instruction, and promoted Italian gastronomy excellence throughout Japan.

Chef - Il Sakatore – Nakameguro, Tokyo, Japan - Nakameguro, Tokyo, Japan

(1995-03 - 1999-03)

Prepared authentic Italian cuisine in a high-volume restaurant environment while maintaining quality standards, menu consistency, food safety, and guest satisfaction.

Executive Chef - Pan Pacific Hotel – San Diego, California, USA - San Diego, California, USA

(1992-12 - 1994-12)

Responsible for executive kitchen management, menu development, purchasing, food cost control, quality assurance, staff supervision, and delivering exceptional dining experiences within a luxury hospitality environment.

Executive Sous Chef - Hotel Mignon – Ancona, Italy - Ancona, Italy

(1989-07 - 1992-09)

Supported executive kitchen management in a luxury hospitality environment. Responsible for menu preparation, food quality, purchasing support, kitchen organization, staff supervision, and maintaining the highest culinary standards.

Hospitality and Management, Food Safety, and Leadership