Executive Chef Manager

Mario L. Maggi

OBJECTIVE

Seeking new restaurant consultative positions or an established position as an Executive Chef. Qualified by 43 years of progressive restaurant experience and more than 30 years as an Executive Chef in a multi-country environment.

SKILLS AND QUALIFICATIONS

Management

Managed food and labor costs through analysis of sales records and customer volume trends

Assisted restaurant management in multiple openings of new restaurants

Consulted on new restaurant openings by purchasing equipment, kitchen facility set up, training staff and menu creation

Maximized the productivity of the kitchen staff, as well as managed the sous chef and chef de partie to ensure cuisine timeliness and quality of all dishes leaving the kitchen

Ordered supplies for cuisine preparation on an ongoing basis

Ensured daily sanitation standards were met to ensure food was prepared in a clean environment

Maintained budget, employee records and additional administrative duties

Assisted management in properly pricing cuisine based on food and labor cost analysis

Menu Creation

Developed multiple menus based on restaurant style of cuisine to ensure local tastes were represented

Created menus specifically tailored to the tastes of visiting dignitaries, including members of the Royal Family

Training

Trained new staff in proper creation and presentation of offered cuisine through hands on cuisine preparation

Relationship Management

Hired new personnel, managed issues with personnel and released employees from positions as needed for nonconformance to restaurant standards

Supervised kitchen staff on an ongoing basis, adjusting duties to ensure successful ongoing operation procedures

Scheduled kitchen staff hours to ensure adequate staffing during peak hours, while respecting time off requests

Problem Solving

Resolved customer complaints regarding food quality and service

Ensured quality standards of inventory and resolved issues with incoming deliveries of fresh food when it was subpar

Arranged for maintenance and repair of kitchen equipment when needed

Language Fluency

Fluent in English, Italian, and Spanish

Mario L. Maggi

CULINARY CHRONOLOGICAL WORK HISTORY

Consultant Schererville, IN 2017 - Present

Ciao Bella Restaurant

Owner and Executive Chef Chicago, IL 2012 - 2017

Briciola Restaurant

Executive Chef Fayetteville, AR 2019 - 2012

SAVOR Restaurant

Executive Chef and Special Event Chef San Francisco, CA 2008 - 2010

Credo Restaurant, Julia Morgan Ballroom

Executive Chef Saint Petersburg, FL 2004 - 2007

Bella Brava Restaurant

Consultant and Executive Chef Madison, WI 2003 - 2004

Griglia Tuscany Restaurant

Independent Consultant and Executive Chef Los Cabos and Mexico City, Mexico 2002 - 2003

Ristorante Feneccia, Hilton Beach & Golf Resort and Sottovoce

Independent Consultant Switzerland, France, and Italy 2001 - 2002

Multiple Restaurants in Europe

Executive Chef Milwaukee, WI 2000

Becco Fino Restaurant

Executive Chef Chicago, IL 1999

Bice Ristorante

Executive Chef St. Paul, MN 1998

Pazzaluna – an Urban Trattoria

Executive Chef Sanibel Island, FL 1996

Mangi e Bevi II Ristorante

Executive Chef and General Manager Oakbrook, IL 1994 - 1996

Tuscany Restaurant Stefani Group

Executive Chef Palm Beach, FL 1993 - 1994

Bice Ristorante

Executive Chef Atlanta, GA 1992 - 1993

Bice Ristorante

Executive Chef Tokyo, Japan 1991 – 1992

Bice Ristorante

Mario L. Maggi

Executive Chef Chicago, IL 1990 - 1991

Bice Ristorante

Executive Chef and General Manager Istanbul, Turkey 1989

Bice Corporation, Piazza Ristorante

Executive Chef Seoul, Korea 1987 - 1988

Hotel Seoul Garden

Chef Milan, Italy 1981 - 1984

Bice Ristorante

Chef de Cuisine London, England 1979 - 1980

Hotel Imperial

Chef de Cuisine St. Moritz, Switzerland 1978 - 1979

Hotel Steffani

Chef and Owner Milan, Italy 1972 - 1977

Antica Trattoria della Posta

Chef and Owner Milan, Italy 1968 - 1971

Il Brumista Ristorante

ACCREDITATIONS

Unione Commerciale citta’ di Milano

American Culinary Federation Chef

Chain de Rotisseurs

EDUCATION

Scuola Alberghiera di Stresa, Italy 1965

Chef de Cuisine, Northern Italian Culinary Art

REFERENCES

Available upon request

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