Chef Profile

Born in Sassari, Sardinia, Italy, Chef Luigi Antonio Piu graduated from Centro di Formazione in 1972. With a passionate belief that his calling as a chef was to bring traditional home style Italian cuisine to the rest of the world, he embarked on an illustrious career that took him around the world. Over the years, he has gained multi-cultural exposure winning the hearts of guests in Europe, the Middle East and across the Asia Pacific region.

Summary

I am highly motivated, tenacious, reliable, and professional with a proven track record in hospitality industry, I am keen to find a fresh challenging and stimulating role that will allow me to use and further develop the knowledge and skills that I have gain so far.

With over 30 years of experience in Food operation gained in the kitchen as an executive chef in international hotels, resort, clubs, beverage and design restaurant concepts as a director of culinary, with 6 hotels pre- opening experience with the Best Western as Corporate Director of Operation and Development in Malaysia, Singapore, Taiwan, Korea, and Abu Dhabi.

Nationality : Italian

Languages : Italian, German, English

Working Address : PO. Box 47776, Abu Dhabi, United Arab Emirates Contact Tel / Fax No : +971**-*******

E-Mail : ad41dz@r.postjobfree.com

Education & Certification

Attestation di Frequenza: Centro di Formazione Proffesionale Nazareno, Capri (Modena), Cuoco, Sassari 01/06/1973

EXECUTIVE CHEF AND DIRECTOR OF F&B OPERATIONS

Luigi Antonio Piu

Certificato di Partepazione al Corzo di Cucina con Merito e Dabnegazione nella sede di Milano 10/10/1974

Diploma di Merito: Rilasciato per avere partecipato al corso di F&B Sala Cucina nella sede di Milano 19/04/1982

Present Achievements

Food and Beverage consultant of the newly opened Maatouk Bistro Café in Beirut (2015). Advised on comprehensive restaurant operating procedures from staff hiring, restaurant and kitchen layouts, suppliers, marketing, purchasing, and overall restaurant business concept.

Promoted in 2013 as Food & Beverage Director, have been in dual role (Executive Chef and F&B Director) since

Sardinia Fine Dining Won Best of Contemporary Fine Dining 2010

Part of the pre-opening team of the Mondo Pizzeria Italian Restaurant as a new offering of Abu Dhabi Country Club in 2010. Consisting of 85 seating capacities, Restaurant and kitchen layouts, standard restaurant operating procedures, implementing succession plan, standardized suppliers with the HCCP requirements. Marketing plan as we increase the covers using restaurant management archived the budget revenue of the outlet.

Banquet kitchen building renovation: including floor plans, kitchen equipments, menu revisions, kitchen layouts, staffs re-allocations and HACCP trainings.

Achieved the expansion project of the Sardinia Fine Dining Restaurant Business Meeting Room: revised menu revisions and kitchen operating standards. Professional History:

Executive Chef

and Director of F&B

Operations

July 1, 2010 - Present

Abu Dhabi Country Club

Abu Dhabi, UAE

Culinary

Overseeing all F&B operations of seven outlets:

Banquet with maximum 1000 Pax functions

Sardinia Fine Dining Restaurant with 85 seats

Pizzeria Italian restaurant, and convenient dining experience with 80 seats

Western style Mondo Moderno lobby cafe with 45 seats

Cafe de Sports, up to 30 seats,

Al Maya Island and Resorts all day fine dining

The Grill Restaurant of overlooking pool and beach area

In charge of 85 staff consisting of service, kitchen & stewarding

Ensure that all food production areas providing food items are prepared and presented according to set standards at all times, monitoring for taste, visual appeals and established portions

Food Safety

Ensure daily sanitation checklist is completed and all documentation is updated according the company policy and local law policy

Conduct frequent walkthroughs to kitchen area to correct any deficiencies, & ensuring that quality and protocol are maintained in all food & service outlets Administration

Working very closely with engineering, housekeeping and front office department during the operation, furthermore taking the charge of the club during the absence of the General Manager

Attend all relevant meeting: Morning briefing, business plan meeting, S & M meeting, F&B meeting, Chef meeting, BEO meeting, HACCP meeting, P7L meeting, Food safety meeting, Operation Meeting

Support marketing team on activation of outlets promotions

Designs and implement restaurant menu revamp

Interviewing, hiring, and training kitchen, stewarding & service staff

Provide chefs and stewarding proper training with developmental opportunities that will aid in the career aspirations

Set team and individual performance goals for the culinary and stewarding staff and conduct evaluations of performance

Ensure all required reports and data are submitted on time to the relevant corporate and hotel offices

Financial

Develop annual budgets based on the year performance and develops strategies to grow revenue

Contribution to the preparation of F&B annual CAPEX plan and management of kitchen and stewarding related CAPEX projects and expenditures

Establish measurable goals and objective that focus on profits PR

Actively interact with guest and consistently coaches’ staff on guest relation skills

Executive Chef

July 1, 2008 – June 30, 2010

Novotel Ambassador

Seoul, S. Korea

Overseeing all F&B operations for all restaurants, cafes & food service operations in the hotel: Japanese, Lobby All Day Dining, International Buffet, Pub GA, SpA, Rooms service, Business Meeting rooms, Executive Floor, and Banquets up to 600 pax

Responsible for 80 kitchen staff & planning new menus

Coaching& training new staff and evaluate performance, recommending promotion and additional trainings

Attending daily meetings with HOD

Follow up for the hygiene standard HCCP

Apply effective modification on production kitchen plan and implement administrative special orders

Executive Chef

August 28, 2004 – June 30,

2008

Emirates Palace Hotel

Abu Dhabi, UAE

Won Best Italian Restaurants from Time Out Magazines for four years consecutively 2005 – 2008

Contributed to Emirates Palace awarded Seven Stars & Seven Stripes Awards through excellent quality of food and service

Part of the pre-opening team, set up & launched Mezzaluna, the flagship Italian restaurant

Set up the standards during the hotel’s pre-opening phase.

Post launch, managed Mezzaluna including private cooking for and hosting VVIPs (including various Heads of States) in the restaurant

Supporting the Culinary Direction in all F&B operations within the hotel

Supervised banquet events & hosted VIPs

Executive Chef

September 12, 2002 – August

30, 2004

Marina Mandarin Hotel

Singapore

Under my tenure, the Italian Restaurant, Ristorante Bologna earned a Michelin Star. To promote this award, I invited three 1-star Michelin Chefs from Italy to train the staff and create a new menu for the restaurant

Oversaw all F&B operations within the hotel including, banquets, room service, executive floor, and all five restaurants (Japanese, Chinese, All Day Dining, Italian, Lobby Lunch)

Responsible for HCCP training

Supervised F&B Revenues and production processes to ensure implementation of company standards

Western Executive Chef

July 13, 1999 – August 31,

2002

Grand Formosa Regent Taipei, Four Season Group

Taipei, Taiwan

Director of Cafe Studio Restaurant with 400 seats capacity, overseeing Profits and reporting P&L directly to the Owners of the Hotel & the General Manager

Promoted as Western Executive Chef fully responsible for the 10 outlets of the hotel

Established kitchen standards and procedures for 46 Staff, including service Italian Executive Chef

June, 1997 – July, 1999

Palace of the Golden Horses

Selangor, Malaysia

Part of the pre-opening team of the hotel and the Cavalinis Italian Restaurant with 94 Seats

Responsible for the entire creation and design of the Italian Restaurant and Menus

Post launch, in charge of all F&B operations for the Cavilinis Italian Restaurant

In charge of F&B operations for G15 Summit and ASEAN Summit which hosted various Heads of State

Areas of expertise include:

• Multi-outlet/High Volume Operation

• Creative Menu – recipe Development

• Budgeting/profit and Loss

Management

• Team Building & training

• HACCP/ food safety implementation

• Profit growth

• Guest relation and Satisfaction

• Food Cost Control

• Inventory / Purchasing / Receiving

• Fine Dining / A la Carte / banquet

service

• Special Event / Banquet Planning

Italian Executive Chef

September, 1995 – June,

1997

Grand Hyatt Taipei

Taipei, Taiwan

As Chef de Cuisine at Ziga Zaga Italian Restaurant and Entertainment Centre with 264 seats.

Responsible for the Whole kitchen operation and design for Italian set menu and Ala Carte

Created a bespoke Sardinian menu as part of a promotion which was very successful and subsequently travelled to Hyatt Hotel in Manila & Singapore to continue the campaign

Italian Chef de Cuisine

June, 1993 – August, 1995

Forte Grand Hotel,

Abu Dhabi, UAE

Part of the pre-opening team, setup and launched the Amalfi Restaurant which gained the reputation of the best Italian Restaurant at Abu Dhabi with 67 seats

Responsible for the entire creation and design of the Italian Restaurant Menu

Established required kitchen standards and procedures for kitchen staff Italian Chef

January 1992 – May 1993

Hotel Lotte & Lotte Word

S3oul, S. Korea

Italian Chef

June 1990 – December 1991

S.H. Tutong Ltd

Seoul, S. Korea

Italian Chef

1989 to 1990

Seoul Garden Hotel

Seoul, S. Korea

Italian Chef

1988-1989

Intercontinental Hotel

Seoul, S. Korea

Italian Chef

1986-1988

Sheraton Hotel

Abu Dhabi, UAE

Owner Manager

1984-1986

La Sardegna Restaurant, Bonn, Germany

Italian Chef

1980-1984

La Istrada Restaurant, Bonn, Germany

Italian Chef

1976-1980

Il Molino Restaurant, Munich, Germany

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