Silvio Elli

I have 25 ears experience in the kitchen start from small family hotel then , go in city capital expand my knowledge and after that start travel around the world by land base job and plus cruise industry experience too

Executive Chef at MSC Cruises (2023-04 – Present)

• Oversee and manage the culinary operations on cruise ships.
• Provide leadership and guidance to the culinary team, setting high culinary standards.
• Work with the food and beverage team to create innovative and diverse menus.
• Maintain quality control standards and ensuring that all dishes meet or exceed the company's culinary standards.
• Manage budgetary aspects of the kitchen, including inventory control, cost management, and menu pricing.
• Ensure strict compliance with food safety, health, and sanitation regulations.

Executive Chef at Virgin Voyages (2021-03 – 2023-03)

• Directed culinary operations across multiple outlets aboard Virgin Voyages ships.
• Designed and executed diverse menus, incorporating global flavors and dietary preferences.
• Fostered a culture of culinary innovation, continuous improvement, and teamwork.
• Developed kitchen operation to serve customer expectation perfectly.

Italian Executive Chef at Palace of King Mohamed bin Salman and Private Yacht (2021-01 – 2021-01)

• Held the prestigious position of Italian Executive Chef in the opulent Palace of King Mohamed bin Salman in Saudi Arabia.
• Provided exquisite Italian culinary experiences for royal dignitaries and guests.
• Transferred culinary expertise to an exclusive onboard experience on a private yacht.
• Maintained the highest standards of quality, presentation, and service.

Chef Consultant at Modern Italian Restaurant (2017-07 – 2018-11)

• Led the culinary transformation of a renowned Italian restaurant in Bangkok.
• Crafted and executed a modern Italian menu for the restaurant.
• Collaborated with the restaurant's team to streamline kitchen operations, enhance quality control, and optimize cost management.
• Implemented culinary innovations, continually introducing new dishes and seasonal specials to keep the menu fresh and exciting.

Executive Chef at Costa Cruises | Costa neoRomantica (2017-05 – 2017-07)

Sous Chef A at Costa Cruises | Costa Victoria (2017-01 – 2017-05)

Sous Chef A at Costa Cruises | Costa Atlantica (2017-01 – 2017-01)

Sous Chef A at Costa Cruise Line Atlantica (2016-06 – 2016-11)

Sous Chef B at Costa Cruise Line - Fortuna (2015-09 – 2016-03)

Sous Chef C at Costa Cruises | Costa Magica Cruise (2014-11 – 2015-06)

Sous Chef B at Costa Cruises | Costa Fortuna (2014-02 – 2014-07)

Sous Chef B at Costa Cruises | Costa Deliziosa (2013-01 – 2013-06)

Sous Chef A at Costa Cruises | Mediterranean Cruises (2013-09 – 2013-11)

Sous Chef C at Costa Cruises | Costa Fascinosa (2012-06 – 2012-11)

Onboard Catering Manager (Camp Boss) at Saipem (2011-09 – 2011-09)

Executive Chef at Aegean Odyssey (Private Cruise Line) (2011-04 – 2011-07)

Catering Chef, Fusion Cuisine at ATM Milano / Tram Ristorante (2010-07 – 2011-03)

Chef (Traditional Cuisine) at Ristorante Cenacolo dei Pittori (2010-03 – 2010-06)

Consultant Chef at AFM Banqueting (2009-11 – 2010-02)

Sous Chef at Ristorante La Pinetina Appiano Gentile (2009-03 – 2009-10)

Chef at I Cucinieri Catering Vigano Brianza (2008-11 – 2009-12)

Sous Chef "La terrazza" (SilverWhisper) at Silversea Cruises (2007-06 – 2008-10)

Sous Chef (Contemporary Cuisine) at Osteria da Mualdo (2006-09 – 2007-05)

Chef De Cuisine (Andiamo Italian Restaurant) at Grand Hyatt Dubai (2005-12 – 2006-08)

Junior Sous Chef (The Park Restaurant) at Park Hyatt Milano Hotel (2004-12 – 2005-12)

Italian Food Promotion (Guest Chef Ziga Zaga Restaurant) at Grand Hyatt Taipei (2004-11 – 2004-11)

Chef De Partie (The Park Restaurant) at Park Hyatt Milano Hotel (2003-09 – 2004-09)

Chef De Partie (La Brasserie) at Milan Marriott Hotel (2001-09 – 2003-09)

Chef De Partie (Traditional Cuisine) at Hotel Castello (2000-10 – 2001-09)

Chef De Partie at Relais Chateaux Villa Arceno (2000-06 – 2000-10)

Chef De Partie at Sheraton Diana Majestic (1999-11 – 2000-06)

Sous Chef at La Zelata (1998-11 – 1999-11)

Stage in Main Kitchen at Four Seasons Hotel Milano (1998-09 – 1998-11)

Stage in Garde Manger and Pastry at Paul Bocuse's Restaurant (1998-08 – 1998-09)

Kitchen Chef at Restaurant Madame Lory (1998-04 – 1998-08)

Sous Chef (Regional Cuisine) at Restaurant La Rocca (1997-06 – 1998-04)

Chef De Partie (Contemporary Cuisine) at Restaurant Bice (1996-03 – 1996-06)

Commis Chef at Grand Hotel Ramada (1994-02 – 1996-03)

Commis Chef at Hotel Castello (1990-03 – 1994-02)

High Diploma Degree in Hospitality Culinary Management – Collegio Ballerini (2003 – 2003)