Executive Chef, W Hotel South Beach Miami Beach, FL
Oct 2019 — Present
- In charge of a 3 meals restaurant, pool cafe, 2 lounges, and a beach food truck as well as Catering & Banquets, In Room Dining and employee cafeteria
- Effectively managed a large kitchen staff, hiring/training/scheduling a team of
75
- Contributed to the earning of fine dining awards.
- Sourced elite food products, creating a better dining experience.
- Updated staff on menu changes and items.
- Designed unique menus using seasonal products.
- Executing a yearly budget of $38 mil keeping costs below expectation
- Serving up to 1500 meals daily and executing banquet functions up to 2000
guests
Specialty Italian Chef, Wolfgang Puck Fine Dining
Group Las Vegas, NV
Sep 2018 — Oct 2019
- Overseeing menu and recipes development for all the Italian restaurants in the portfolio
- In charge of day by day operation in the restaurant "Cucina" inside Crystals mall
- Operating a budget of $4 mil, maintaining costs below expectations
- Hiring, training, scheduling a team of 25
Culinary Director, La Centrale, Italian Food Hall Miami, FL
Jun 2017 — Aug 2019
- In charge of all kitchen operation in the 40000 square feet - 3 stories food hall in Brickell City Centre
- Develop all the kitchens from the design to sourcing materials
- 5 full service restaurants and a "mercato" with 6 different food style street food spots as well as a cooking school where I was conduction weekly cooking classes
- Serving up to 3000 meals a day, executing a budget of $25 mil and leading a team of 15 chefs and 120 culinary personnel
- Numerous appearance in local TV and national papers
- Overseeing numerous food retail shops inside the location
Executive Sous Chef, Fairmont Scottsdale Princess Scottsdale, AZ
Jan 2017 — Jun 2017
- Brought forth creativity and innovative food ideas.
- Effectively managed a large kitchen staff.
- Oversee numerous outlets of the resort including a 3 meals American restaurant, In Room Dining, Pools, SPA and a tapas bar.
- Serving up to 2000 meals in high season
- Executing a combined budget of $20 Mil
- increased quality, consistency and profitability in just 2 months
- Left early to relocate to Florida
Executive Chef, Bistro Don Giovanni Napa, CA
Feb 2016 — Jan 2017
- Brought forth creativity and innovative food ideas in the iconic Italian restaurant in Napa Valley
- Voted one the 50 best Italian restaurant in the US
- Sourcing the freshest ingredients at local farms around the valley
- Picking fruit and vegetables from the restaurant gardens
- Executing a budget of $8 mil
- hiring-training-scheduling a team of 4 sous chefs and 15 kitchen personnel
Executive Chef, Giada at the Cromwell Las Vegas, NV
Oct 2014 — Jan 2016
- Worked side by side with celebrity chef Giada De Laurentiis
- Co-creator of seasonal rotating menus and Holiday specials
- In charge of all aspect of day by day kitchen operation, executing a budget of
$21 Mil
- 3 meals restaurant
- In charge of hiring-training-scheduling 60 personnel
- Also in charge of In Room dining, Catering and a sport bar in the Cromwell hotel
- Participating at weekly financial meetings with senior leaders
Executive Chef, MGM Resorts Las Vegas, NV
Mar 2007 — Oct 2014
- Fiamma Trattoria & Bar at the MGM Grand
- Sirio Ristorante at Aria Resort & Casino
- Osteria Del Circo and Le Cirque at Bellagio Resort and Casino
Chef, Multiple Outlets Las Vegas, NV
Jul 1999 — Mar 2007
- Relocated from Italy at young age to pursue a culinary career in the US
- Ran Kitchens for Valentino restaurant at the Venetian Hotel: Caffe Giorgio at
Mandalay Bay : Bartolotta Ristorante Di Mare at the Wynn; Terrazza at Caesars
Palace
