ANDREA MAGNANO

e-mail:acu9j7@r.postjobfree.com

MOBILE: +861**********

SKYPE: neoera77

Professional experiences:

From 10/2014 till present:

Executive Western chef at Shangri-La Guangzhou

Developing and enhance the concept and knowledge of western food implementing new restaurant concepts, new banquets menus and evolving the outside catering business.

In charge of the overall operation including 4 restaurants:

1 Japanese restaurant: Nadaman 120 seats authentic Japanese food

1 South East Asian restaurant: S.E.A. 100 seats cuisine from all southern lands

With Chinese influence and additional Thai food

1 Chinese restaurant: Summer Palace 150 seats doing creative and traditional Chinese food from the Canton Region

1 international restaurant: Ribs 100 seats focused on meats, selection of high quality ingredients for crafting European food (Italian, French, Spanish)

1 all day dining restaurant: Wok too Cafe 450 seats buffet concept for breakfast, lunch and dinner.

Including the extras of: lobby lounge area, afternoon teas, and all day snack menus.

Room service available from all outlets

Main business of exhibition center, heavily involved in planning and preparation of new set ups for in house banquets themes and outside catering trends rooms

Hotel with 704 rooms

6 outlets

8 banquets rooms for a total of 3000 people

Shangri-La Guangzhou is one of the flagship properties of the company for revenue generated and business driven concepts.

Looking after a team of 180 chefs in absence of the Executive Chef.

G20 host hotel and in charge of organize all the western food for ministers and personal alike

32 nations Ambassadors and CG's in Guangzhou counseling with myself for specific National Menus

Michelin star promotions organized with chef's 1 and 2 michelin stars for medias and VIP clientell

FROM 12/2013 TILL 08/2014 AT:

ARMANI/AQUA & ARMANI PRIVEE’

GROUP EXECUTIVE ITALIAN CHEF

DAILY OPERATION OF 110 COVERS FOR LUNCH, 40 COVERS FOR DINNER IN THE RESTAURANT

PLUS 300 COVERS TERRACE LOUNGE TAPAS APERITIVO BAR

BANQUETS EVENTS VARIATING FROM 20 UP TO 700 COVERS ACCORDING TO CLIENTS NEEDS AND REQUESTS

HELPING THE GROUP GROWTH AND DEVELOPING OF MENUS, CONCEPT AND COST CONTROLS, RECRUITING AND TRAINING. SOURCING OF RARE QUALITYT INGREDIENTS. SPECIALIZED IN RARE SALTS OF THE EARTH

IN THE TOP 100 HONG KONG CORPORATE TABLES CHOICE

TOP BEST RESTAURANTS 2014 IN HONG KONG LAND MARK PROPERTIES AND ASIA

MANAGING 3 KITCHENS: ITALIAN MODERN FOOD, JAPANESE HOT KITCHEN AND SUSHI DISPLAYS

SPECIALIZED IN FOOD DESIGN AND CONSULTING PRESS AND MAGAZINES FOR COVER DESIGN AND PRODUCING THEM ON REALITY.

PARTNERSHIPS WITH PRESS COMPANIES FOR THE GROWTH OF THE FOOD CONCEPT FOR THE COMPANY, ALL DOCUMENTED.

CLIENTS CONCEPT DEVELOPMENT FOR THEIR BRANDS LAUNCH IN THE FASHION BUSINESS AND ACCESSORIES

ACCORDING TO THEIR PRODUCTS I DEVELOP DESIGNED MENUS OF PARFUMES, THEMED WITH FRAGRANCES AND HARMONY BASED ON NOTES DESCRIPTIONS

LARGE FOOD PICTURES PORTFOLIO FOR EXTRA INFORMATIONS WILL BE GIVEN UPON REQUEST.

From 03/2012 till 31st May 2013 at:

Isola restaurant at IFC & café Costa at Lane Crawford

Executive chef

Isola

Restaurant of a daily operation of 500 covers With open terrace

Managing the culinary team of 30 chefs and 10 stewardings

Catering banquets events and lounge menu,bar menu,restaurant a la carte menu,promotions menus,daily set lunch menus.

Organizing all supplier buying and market price reviews .

build Guest relationships and loyalty

Organizing and reviewing standard recipes for the ISOLA brand trademark of Shanghai 2012 and Beijing 2013

Reviewing operation yearly budget TARGET IN accordance of CEO office

Managing staff salary raise and PROMOTIONS, following the employees budget plan.

Selected by HK Tatler top place to eat 2013

Selected by South China Morning Post Top 100 tables award by CEO's 2013

Gallo award for 1 of the best 101 risotto dishes in the world 2013

Café Costa

Upscale French Riviera style café by Lane Crawford

75 seats

Managing the Culinary Italian chamber of commerce Q award 2013

Partner of Italian culinary summit 2012

Winner of risk

team of 7 chefs and 4 stewardings With open terrace

Catering banquets events for Lane Crawford and all private platinum rooms inside the shop

Café banquets, daily lunch menu, café a la carte menu, afternoon tea menu

Organize supplies and reviewing market prices

From 10/2010 till 02/2012

Royal Garden Hotel 5* Hong Kong

Sabatini Ristorante Italiano

Head chef

Restaurant of 100 covers, a brigade of 11 chefs.

Responsible for the whole food operation. Top places to eat in Hong Kong 201*-****-**** from major food guides and magazines.

Partner of Italian culinary summit 2010

A historical restaurant in Hong Kong.

Involved in the development and opening of Sabatini Shanghai 2011.

01/2008 – 12/2010

Opened my own restaurant in Italy: restaurant L’ARANCERE

Selected by: Accademia Italiana della cucina 2010 as top ten restaurant in sardinia

50 covers: modern Italian food and fine Mediterranean cuisine

Shanti Ananda Maurice 5* deluxe

Da Maurizio gastronomic Mediterranean

Executive Sous chef

Part of the opening team

11/2006 – 11/2007

Restaurant of 40 covers max capacity, with 8 chefs. restaurant of 90 covers with 12 chefs, room service operation with 5 chefs, stewarding dep. 10 .Responsible for all the culinary team trainings program, from practical to Haccp, safety & team building PC skills on a very good level, office 2003, 2007 Fidelio & prolific system Looking after all culinary food cost & management of 35 people overall. Part of the HACCP team for plan implementation. Trained in spa cuisine (AYURVEDIC principles). 55 private villas.

www.shantiananda.mu

The Ritz Carlton Dubai 5* deluxe

Splendido restaurant

Chef de cuisine Italian fine dining & room service operations.

04/2005 – 10/2006

Working as a chef de cuisine at the Ritz Carlton Dubai, looking after fine dining Italian restaurant, 90 seats with 11 chefs, as well as the responsibility to look after the room service which we provide to 138 rooms and the breakfast operation .PC work on medium high level, of window office, and Fidelio system. Splendido restaurant is considered in the best top 3italian restaurant fine dining in town. Nominated for the time out award as best Italian restaurant of the year 2006

www.ritzcarlton.com/resorts/dubai/overview/pressreleases/chef_andrea.html

Volpaia restaurant Modern Italian cuisine (fine dining)

Barcelona Chef de cuisine

11/2003 till 04 /2005

Chef de cuisine at Volpaia,doing ordering,stock WEEKLY, selecting top ingredients from Italy, France, Spain, Thailand and Indian spices, pc control of a few programs like>word, work, excel, office, internet. 50 seats max fine dining new modern Italian food. Looking after 7 chefs. Head chef of the opening team

www.informativos.net/notampliada.asp?idNoticia=43227

JJ's restaurant Hotel Crown Towers 5*deluxe

Chef de partie - sous chef 02/2002- 10/2003

Tel: +610********* Melbourne (AUSTRALIA)

At crown towers Australia

Chef de partie & sous chef. Looking after 15 chefs, for room service, mahogany room {6 stars club dealer}, crystal cIub {v.i.p. breakfast} and our fine dining JI'S RESTAURANT modern Italian and Australian food. Haccp control, ordering system TRAINED.

www.crowntowers.com.au

Hotel Rey Juan Carlos I 5*deluxe

Chef de partie

10 /2000 - 10/2001

Demi/chef de partie moving from banqueting to buffet hot and cold] up to fine dining restaurant chez vous Specialized in French and Spanish Mediterranean cuisine. Looking after 4 commis chef.

www.hrjuancarlos.com

Claridge's hotel 5* deluxe

demi chef de partie

10/1999 - 10 /2000

Demi chef de partie in hot banqueting up to 250 guests, cold larder for banqueting,room service, foyer and bar. joined the 80 covers restaurant fine dining 2 Michelin * at Gordon Ramsey at CLARIDGE’S. Looking after 5 apprentice and commis chef. French and English cuisine.

www.claridgeshotellondon.com

Princess cruises- Regal princess-Sky princess

Demi chef de partie doing up to 2000 people service on pasta and soup sections, saucier and vegetables garnish. Looking after 3 commis chef. International cuisine

Commis-demichef 06/1998-07/1999

Portici Restaurant

Tel: +39 12546172 commis de cuisine Ivrea (TURIN) Italia 12/1997 -05/1998

Restaurant Antica Hosteria

Tel: +391******** Mezzenile (Torino) Italia Commis de cuisine 06/1997 - 10/1997

Restaurant Baffo

Tel: +394******** commis de cuisine Lazise (VR) Italia 11/1993 01/1996

Restaurant Le Miniere

Tel: +391******** Traversella (Torino) Italia

Commis de cuisine 06/1992 -09/1993

GrandHoteldesIlesBorromees5*deluxe

Tel: +393******** Stage for school apprentice 05-04/1993 -24/04/1993

Business Bio Andrea Magnano:

I'm totally flexible, open minded,adaptable as I am, I'm facing up to challenge and exceeding expectation, I'm working hard and assuming my own responsibilities.

Experience IN all sections and with dedication I'm improving myself learning all aspect of my career. I'm punctual, sober and reliable, trained IN both luxury hotels and gourmet restaurant, IN new Italian food, Spanish Mediterranean, classic French and Australasian food.

Participating for the Masters of Australian food and wine and Bella Italia Australian promotion at the parliament house of Australia Melbourne, Fine Dining Festival in Dubai,

Italian Culinary summit Of Hong Kong 2010 & 2012, Iron Chef challenge In Guangzhou 2014 city finalist.

Certificates and qualifications:

Safety orientation certificate 1998

Certificate of completition (training cruise company) 1998

Sanitation and health program certificate (princess cruises) 1998

Scuola alberghiera della cucina (DIPLOMA) 1993

5 star award 2005 last quarter for outstanding performance Issued by the Ritz CARLTON.

7 habits course from Steven Covey in the year 2005

Dubai gold quality award 2005

Quality Process qualified 2006 Level 2

For more references information’s and letters, please contact me via e-mail

Full reference letters from many establishments around the world.

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