Walter Mario Potenza

Master Chef / Certified Executive Chef / Research Chef

*** ******* ******

Providence, Rhode Island 02903

401-***-**** ~ 401-***-****

www.chefwalter.com

Educational

Experience: Instituto Tecnico Vincenzo Comi, Teramo - Italy 1971

Hall Drafting Institute, Providence, Rhode Island 1974 -76

Rhode Island College 1978-80- History of Western Civilization

Professional

Experience: 1985 - present - Self employed

Chef Walters International Cooking School / Providence Rhode

Island USA / Teramo Italy since 1995 - present

Walter's Ristorante d'Italia RI, 1985 -present

The Sunflower Caf ', Cranston RI, 1993 -2001

Chef Walters' International Cooking School 1995 - present

La Locanda Del Coccio, Providence RI 1995 - 2002

A Pranzo Caf ' Providence RI, 1997 - 2000

Aquaviva Ristorante Providence RI, 1999 - 2006 - sold

Spezia Foodsmith /Organic & Natural Market Caffe' 2006 - sold

Spiga Trattoria / Cranston RI January 2007 - April 2009 - sold

Millstone Caf & Bakery / 2010 - sold

Potenza Ristorante Bar / 2011 - present

As a chef/owner I specialize in regional Italian cooking, Celiac and

diabetes cookery.

Our menus are a reflection with a complete understanding of the natural

health approach of Mediterranean cooking, delivered in a modern, balanced

and simple approach, in true style of the simplicity of Italian gastronomy.

As a Research and Development Chef, I work as part of a food product

development team, focusing on the ideation, development, costing and

testing of new products. Working for boards, international food chains and

grocery stores, I specialize in the development of new products and menus.

I combine a strong understanding of food trends, food production techniques

and consumer lifestyles.

I work very closely with marketing, food science, manufacturing and finance

departments to accomplish each goal and bring culinary artistry into

appealing, high-margin product.

Professional Profile

Management Skills

Team building

Motivator

Quality controller

Solid coordinator

Leadership through example

Work Ethics

Highest regard for professionalism

Customer satisfaction # 1

Meticulous standards

Consistent performance and attitude

Prioritize / organize

R&D Experience

Pillsbury Food Company

Freschetta Culinary Council - Schwans- Marshall - Minnesota

Margherita Brands (Recipe Development)

Old Neighborhood Foods (sausage recipe development, MA)

Royal Rose Radicchio Council (Recipe Development)

When the Mood is Food (food styling and development)

Gluten-Free Lifestyle (recipe development and demonstration, Colorado)

Almond Board (Recipe formulation)

Simon Delivers / Supermarkets / Spoke-person /Minnesota

Manufacturing of Terra-ware with recipe development

Recipe development for Paula Wolfert Cookbook on Terracotta Cooking

Chef Walters' Fine Foods Inc. (Sauce Development)

Specialty

Rhode Island Health Department Advisory Board

ELL - Eating and Educating, Living Life / Advisory Board

Fine Dining / food photography / menu creation & development

Chef Nutritionist, Celiac, and Diabetes expertise

Food & History / Roman Empire - Middle Ages - Sephardic Jewish

cooking

Television Host / Stir it up and Flavors & Knowledge cooking show ABC

- Cox

TV spokesperson for Dave's Marketplace (RI)

Culinary Teacher / Chef Walter's Cooking School

Olive Oil Master / Mastro Olearo

Author / Cook book - freelance Food & Travel writer

Banquet Manager / Catering expertise / Weddings / Large events

Serve-Safe Certified / Certified by Rhode Island Health Department

Member of State of RI Menu Labeling Advocacy Group

Professional Affiliations

International Association of Culinary Professionals (IACP)

James Beard Foundation

Research Chefs of America (RCA)

American Culinary Federation (ACF)

Association of Professional Italian Chefs (APCI)

Accademia Storica di Cucina / Academy of Historical Cookery

Federazione Italiana Cuochi

GVCI / Gruppo Virtuale Cuochi Italiani

CIM / Italian Chefs in the World

Ciao Italia / Ristoranti Italiani nel mondo /USA President Delegate

Master Chef by Association of Professional Italian Chefs (APCI)

ICMC Italian Culinary Master Chef by Barilla

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