Development Manager
Resume:
Walter Mario Potenza
Master Chef / Certified Executive Chef / Research Chef
Providence, Rhode Island 02903
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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