Fabian Di Paolo

***** ******* ***, *** ***

Sunny Isles Beach, Florida, 33160

Cell 786-***-****

Home 786-***-****

E-mail acdn1p@r.postjobfree.com

Overview

Exemplify leadership qualities and professionalism, backed by a consistent,

verifiable record of achievement

Work Experience

Starwood Hotels and Resorts

W Washington DC /Jean George Steak House

October 2009-Present

Washington DC

Executive Pastry Chef

Join the pastry department after two month open to lead the team in new

directions for success in a

busy environment, create and play with new flavors in banquets desserts,

overseeing the daily operation and production in our signature Jean George

Steak House restaurant, a Jean George Vongerichten creation at the W Hotel

in Washington DC.

Trump International Beach Resort- Mobil Four Star Resort June 2005-

October 2009

Sunny Isles Beach, FL USA

Executive Pastry Chef

Duties included creation and implementation of all desert menus for all

outlets, including Neomi's Grill- three-meal restaurant, outside bar and

grill, lounges, room service and banquet events. Responsible for

interviewing, scheduling, hiring and training staff of up to four pastry

cooks. Assisted with main kitchen operations and overseeing staff of 12

line cooks. Continuously researched and experimented with ingredients and

flavors, adding to new desert menus. Responsible for purchasing and

inventory control of all pastry items. Thorough knowledge of local and

international food and pastry suppliers.

Assisted with the implementation of new restaurant concept, Paradigm, "The

Test Kitchen." Designed three specific deserts as part of a weekly, ten

(10) course tasting menu; using the latest techniques and hydrocolloids.

Participated in community based outreach and fundraising events

specifically for Miami Dade Community College Project New Born and The

Debbie School at the University of Miami.

Participated in cooking demonstrations on Channel 6, NBC Channel 10,

Telemundo 41, Telemundo 51, Univision 23, Telefe International for Latin

America.

Participated in cooking demonstrations at Macy's Aventura Mall, Macy's

Dadeland Mall and participated in interviews for several local magazines

and newspapers including the Sun Sentinel.

May 2009- Host Pastry Chef for upcoming Food and Wine Festival Club

Mediterrane in Punta Cana, Dominican Republic

September 2008- Pastry Consultant for Meat Market Restaurant on Lincoln

Road, Executive Chef- Chef Sean Bresel; using local providers of fresh

fruits and ingredients to creat a desert menu and mignardise.

August 2008- Guest Chef at Club Mediterrane, Ixtapa, Mexico

February 2008- "Culinary Excellence" award from The Miami Beach Chapter of

The Chaine des Rotiseeur

Starwood Hotels and Resorts January 2002-

June2005

The Atlantic Hotel (The Luxury Collection) June 2004-

June 2005

Fort Lauderdale, FL USA

Executive Pastry Chef

Westin Diplomat Resort & Spa January 2002-May 2004

Hollywood, FL USA

Assistant Executive Pastry Chef

Paramount Grill August 2000-January 2002

Aventura, FL USA

Pastry Chef

Bice Ristorante July 1997-June 2000

Buenos Aires, Argentina

Assistant Pastry Chef

Marriott Plaza Hotel February 1994-June

1997

Buenos Aires, Argentina

Pastry Cook 1

Education

Institute of Professional Gastronomy Mausi Sebess, Le Cordon Bleu

Buenos Aires, Rep?blica Argentina

Certified Pastry Chef. Diploma of Professional Aptitude in Pastry and

Baking Arts

Certified Chef. Diploma of Professional Studies and Certificate of

Professional Aptitude in Kitchen

Hygiene and Food Preservation

Marketing and Gastronomic, Business Administration

Enology

Other Education

Seminar of techniques L'Ecole de Cuisine et de P?tisserie

February 1999-LE CORDON BLEU, New York, USA

Seminar of Contemporary French

July 1999- Patisserie Buenos Aires, Rep?blica Argentina

Given by Chef Jean Fran?ois Langevin, former Chief of Patisserie Hilton

Hotel

Wine Tasting School D.O.C. (Mark of Origin) of San Rafael

September 2000- Mendoza, Rep?blica Argentina

Advance decorations techniques

June 2001-The Culinary Institute of America, Hyde Park, New York

World Pastry Forum

July 2002- Las Vegas, NV, USA

Intensive 5 days programs in Sugar, Pastillage, Chocolate and Plated

Desserts.

Fall and winter sugar with Edwald Notter

September 2002- Chicago, IL, USA

The French Pastry School

World Pastry Forum

July 2003-Las Vegas, NV, USA

Textures and Tastes by Albert Adria, The Art of Pastillage by Jacquie

Pfeiffer and Ice Cream Creations by Bernd Siefert.

World Pastry Forum

July 2004- Las Vega, NV, USA

Pastry classes about, sugar decoration, making pastries, showpieces, and

airbrushing techniques.

6th Annual Culinary Super Challenge Team Competition

2005- Orlando, FL USA

Obtained a Bronze Medal, 3rd place in the competition.

International Chef Congress

Sept 2006, New York-Attended presentations and workshops with the theme

Flavor and the American Spirit, 700 chefs, 37 states, 16 countries of

culinary life.

International Chef Congress

Sept 2007- New York-Attended presentations and workshops with the theme

Kitchen without Boundaries

Madrid Fusion 2008

January 2008- Madrid Spain-Attended programs and workshops about

Gastronomy.

International Chef Congress

Sept 2008, New York- Latest techniques, culinary concepts, special theme,

The Responsibility of the Chef.

International Chef Congress

Sept 2009- New York-Chef demonstrations, hands-on pastry .Source cutting-

edge culinary products and equipment from around the world at the Chef

Products Fair.

Languages

English, Spanish and fluid in Italian

Contact this candidate