ITALIAN CHEF OF CUISINE

NAME: Eraldo Colazzo

PLACE

& DATE OF BIRTH: Rome- Italy, 14.01.1965

NATIONALITY: Italian

MARITAL STATUS: Married, no children

LANGUAGES: English & Italian both fluent, culinary Russian

EMAIL: acxy28@r.postjobfree.com

Mobile: +91-976*******, +91-914*******

SKYPE: eddiechef

Member of F.I.C. (Italian Chefs’ Federation) since 1991.

EDUCATIONAL QUALIFICATIONS

Cordon Bleu Culinary Academy

Florence,Italy

1992 Diploma in Haute Cuisine

University of Florida

Naples, FL.

1997 Food Manager Certificate

Ministry of Health

Dublin, Ireland

2008 Food Handler Certificate (Haccp)

PROFESSIONAL EXPERIENCE

Westin Pune Hotel (5star)

Koregaon Park, Pune, India

1 January 2016- 14 February 2017

Chef of cuisine for the Italian restaurant “ Prego”. My employment will finish in February as they will change the concept of the outlet making it a Lebanese restaurant.

The feedback of the media and the guests about the restaurant under my guidance has been quite successful and positive. During my performance the ranking in Tripadvisor moved from 36th to 16th position.

References:

Mr. Rohit Pandey, HR Director +91-976*******, acxy28@r.postjobfree.com

Mr. Anurudh Khanna, Executive Chef +919*********, acxy28@r.postjobfree.com

https://www.google.co.in/?gfe_rd=cr&ei=feVQWO_gN8XrugTHqbS4Cg#q=chef+eraldo+colazzo

http://thefoodiebay.blogspot.in/2016/05/chef-eraldo-colazzo-prego.html

http://movierecipe.infoversant.com/prego-westin-pune-chef-eraldo/

http://www.travelandtourworld.com/news/article/westin-pune-koregaon-park-showcase-their-culinary-spread-with-chef-eraldo-colazzo/

“La Grappa”

Hua Hin, Thailand

Chef Patron of this free standing restaurant very much known as the top Italian fine dining in the town of Hua Hin. Tatler Thailand ( the “Michelin guide” in this country) has given nine out of ten for the cuisine.

August 2014-October 2015

“Patio” Restaurants

Stavropol, Russia

Corporate Head Chef in this chain of 6 Italian restaurants in Stavropol Krai.

Dec.2012-March 2014

Kava

Chandigarh, India

Executive Chef

http://www.facebook.com/pages/Kava/135************

Kava is a new multi cuisine restaurant & club with 320 seats and 3 lounges on three floors, rated by the media the top ‘a la mode’ venue in town. Awarded the best restaurant in Chandigarh in May 2011.

June 2009 –Oct. 2012 Executive Chef

Responsibilities & Achievements:

Planning an a la carte menu of 290 dishes in five different styles: Continental, Italian, Indian, Lebanese and Thai

Training and managing a staff of 90 in a multi cuisine restaurant, fine dining

Recipe cards and kitchen manuals

HACCP policies and procedures

Catering menus up to 2000 guests

Djerba Explore Resort

Djerba, Tunisia

Djerba Explore is a 4 star resort with different size villas for guests, restaurants, bar and the crocodile park. www.djerbaexplore.com

April 2005 – Sep 2007 Italian Chef

Responsibilities & Achievements:

Committed to open the Italian restaurant” Faenza” and to train the back and front of the house staff

Gualtiero Marchesi

Erbusco, Italy

One of the temples of Italian fine dining, rated with three Michelin stars, owned and managed by one of the masters of culinary art’s history. Mr. Marchesi has been the first Italian chef to be awarded three Michelin stars.

Feb 2003-March 2005 Saucier Chef and one of the three Sous Chefs

Responsibilities :

Preparation of all the hot sauces for the ‘a la carte’ dishes

To manage the coordination and timing between the kitchen and the service during the opening time

To contact directly the guests at the table for any inquiry about the dishes and the venue

The Imperial

New Delhi, India

One of the best and most awarded 5 star d.l. hotels in Central Asia.

In 2002 “San Gimignano” was rated on ‘India Today’ the most outstanding Italian restaurant venue in New Delhi.

Oct 2000-Jan 2003 Executive Italian Chef

Responsibilities& Achievements :

To open a fine dining Italian restaurant, “San Gimignano”, in the rooms once used for the hotel’s library

To plan the kitchen and dining room layout collaborating with the GM and Exe.Chef

To create the menu and train the staff

To dedicate most possible time entertaining the guests and taking care of PR

Certainly the most successful commitment in my career

Diplomat Hotel

Manama, Bahrain

5 Star Hotel managed at that time by Forte, since 2008 it is now Radisson Blu

Sept 98-Oct 00 Chef Patron of the Italian restaurant “Il Veneziano”

Responsibilities :

In charge overall the menus, kitchen & service staff, PR and purchasing, keeping a f/c below 30%

The restaurant was an hotel’s outlet but actually managed and run as a free standing one

Marco Polo

Marco Island, FL,USA

Marco Polo restaurant was a fine dining Italian restaurant, privately owned by a single businessman.

Sep 95-June 98 Executive Chef

Responsibilities& Achievements :

Responsible of the kitchen operations (18 staff), ‘a la carte’ menu and daily specials

While there I created for the Italian actress Sofia Loren who came as a guest the most successfull dish of my career : ‘Angel Hair Sofia Loren’

Hyatt Regency Riyadh

Ryiadh,Saudi Arabia

Five star d.l. hotel

Mar 93-Apr 95 Ital. Chef of the Italian outlet “Olivio”

Hilton Cavalieri Rome

Rome, Italy

On top of Monte Mario hill downtown Rome this five star property is an icon of luxury hospitality in the Italian capital town . Since Chef Heinz Beck joined the hotel the ‘Pergola’ restaurant has been given two stars in the Michelin Red Guide

1982-1990 From Commis Chef to Sous Chef

Responsibilities& Achievements :

In 8 years I did all the steps in the kitchen hierarchy from Commis chef up to Exe. Sous Chef in charge of banqueting, under the guidance of two great Italian master chefs.

Stages:

“Tantris” restaurant ( 3 Michelin stars), Munich, Germany. One month 1991.

“El Bulli”restaurant (rated, along with the British “ The Fat Duck”, the best restaurant in the world) Cala Montjoi-Costa Brava, Spain. Chef –owner: Mr. Ferran Adria . 2 weeks summer 2006.

“Bolshoi” restaurant, Moscow. Top venue in Moscow, owned by the Russian icon restaurateur Arkadi Novikov. 2 weeks in May 2012, the executive chef was Kamel Benama, Michelin starred.

Other:

Member of S.N.A.I.P.O. since 1998 as entitled teacher of Italian State Hotel Industry and Culinary Institutes. So far I haven’t accepted or applied for any vacancy because I’ve preferred to practice and train the culinary art in private venues and keep on creating new dishes and styles.

Sherwood Grand Hotel & Boutique Sherwood (5 star d.l.) Taipei,Taiwan

I went twice to manage as executive chef the Italian gourmet promotions in three different years.

Honors and Awards:

Selected for the Chefs' team at the British State Banquet held by H.M. The Queen at Buckingham Palace,London, Sept.2008.

“Italian Cuisine Master Chef” certificate from Italy’s Star Chefs Forum, Milan 2014

Culinary philosophy: Big is obvious, details make the difference

Availability: January 2017

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