Nationality: USA, Italian

adeqkd@r.postjobfree.com

Patrizio Language: English, Italian, French, Spanish Sacchetto

Culinary Chef and Beverage

Multiple Award-winning, progressive Culinary & Beverage professional with over 20 years of experience in establishments that include Hosting world-class Celebrities and several upscale restaurants. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer-oriented professionals. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls. Natural leader and team motivator competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Sep/2019 - May/2020

Aug/2018 - Jul/2019

Nov/2017 - Jul/2018

Executive Chef

Urbani Truffle Bar and Restaurant, Bangkok-Thailand Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines

Reduced food costs by expertly estimating purchasing needs, buying through approved suppliers, and by using seasonal ingredients, setting standards for portion size and minimizing waste Managed kitchen staff by orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary

Systematically tasted all prepared dishes, and observed color, texture and garnishes Developed menus, pricing and special food offerings to increase revenue and customer satisfaction Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements

Become Top 10 Best Fine Dining in Bangkok by Trip advisor. Executive Chef and Beverage

L.A Prime Kitchen, Shangri-La And Kerry Hotel, Dalian and Shenyang, Liaoning-China

Pre-Opening new Restaurant's, Creating new menu's and standard, train front and back of the house, Designing kitchen's, travelling, and food cost, Opening new Restaurant's, Increase the sell 50 percent more in 6 month's and become number one western Restaurant in Shenyang base on social media Dianping, China

Developing and Maintaining Food and Beverage/Culinary Goals Developing and Maintaining Budgets

Ensuring Culinary Standards and Responsibilities are Met Leading Food and Beverage/Culinary Team, Ensuring Exceptional Customer Service. Executive Chef and Beverage

GUCCI 1921 Ristorante, Shanghai-China

Managed the daily operations of restaurant and Pastry facility with a staff of 15 Trained front and back of the House, retrained existing staff on food presentation techniques and wine decanting

Managed dessert production

Oversaw purchasing, menu development and wine selections Summary

Work experience

Mar/2015 - Oct/2017

Oct/2013 - Feb/2015

May/2012 - Sep/2013

Sep/2010 - Mar/2012

Oct/2006 - Aug/2010

Attended weekly management meetings and conducted monthly staff meetings, teaching new technique's. Reason for leaving is The company Stop the Food and Beverage Business in South east Asia, Including in China and Japan, and Open new one in Beverly Hills and inside Gucci Museum Florence, Italy. Director of Food and Beverage & Corporate Chef

Cova Montenapoleone Restaurant's And Pastry Boutique 1817 franchise by Louis Vuitton group, Guangzhou, Beijing, China Pre-Opening New Restaurant's, Create and maintain menu's that satisfy guest's, managing food cost, upholding menu Standard, and controlling inventory, training front and back of the house, opening Restaurant's, designing kitchens, hiring

Developing and Maintaining Food and Beverage/Culinary Goals Developing and Maintaining Budgets

Leading Food and Beverage/Culinary Team

Ensuring Exceptional Customer Service

Corporate Executive Chef

Regal Hotels International Limited 5*-Hong Kong

Oversee 5 Hotels, engineering the menu and cost, training front and back of the house, auditing, wine list, performance and consistency and standards, working with Chef Mauro Uliassi Three Star Michelin as our Consulting Chef for our Restaurant Alto 88 (Italian Fine Dining) Pre-Opening, Manage the culinary operations and entrepreneurial aspects of a dining establishment. They are executive chefs who generally oversee dining experiences at hotel or restaurants, ensuring that the best practices are implemented and commercial growth is achieved Evolving and developing the food offer, Managing Financials, Driving retail and very high standard hospitality, Developing kitchen teams, Concept development, HACCP and allergens. Executive Chef & Beverage at Sabatini Ristorante

Royal Garden Hotel 5*_Hong Kong

Engineering the whole menu, teaching new technique, work with team closely Coordinating, supervising and directing all aspects of the food production, while maintaining profitable F&B operations and high quality products and service levels, provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation, also responsible for controlling food and labor costs while maximizing guest satisfaction. Executive Chef & Beverage

Cinecitta, Hong Kong

All around Outlet development, training front and back of the house, menu development and food cost Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers

Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/ costing are established and updated

Resolve issues as they arise so that customers continue to receive their orders in a timely manner Financial performance of the department, staffing, budgeting and revenue Food & Beverage Operations Director

The Hardage Group- Refurbish under Hyatt Hotels Corporations, San Diego, Los Angeles-USA 5*

Oversee Four Hotels, Recipes, menu and the new hotel concept, provide leadership and support to the restaurants, increased guest's satisfaction scores by 50% within first six month's Responsible for overall operation for the restaurant, food and beverage managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation, proper and legal alcoholic beverage service kitchen safety techniques and understand health standards May/2003 - Sep/2006

1995 - 2003

1993 - 1995

1991 - 1992

1988 - 1991

1985 - 1987

1980 - 1985

Ensure all food and beverage areas are kept clean in accordance with company standards and compliance to all legal regulations and policies

Keep management promptly informed on all guests' feedback and follow through appropriate actions accordingly

Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company Work closely with the Manager to ensure correct stock levels are available from central distribution area, to assist the operational Food and Beverage team

Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements Corporate Executive Chef and Beverage

Delaware North Company Incorporation, San Diego, California, Montana-USA- 5* Resorts

Oversee multiple Resorts, lead team of 120 staff member, managed three restaurants in Old Town, San Diego. CA, Saint Mary Resort, Montana. Increased food and beverage outlets profits margin by re- organization of F&B departments. Monitored line processes to maintain consistency in quality, quantity and presentation. Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews. Developed recipes and menus by applying understanding of market demand and culinary trends, Ensures adherence to HACCP and regional safety regulations

Director of Food & Beverage and Corporate Executive Chef Umberto Corporations San Francisco, CA,Vancouver- Canada Executive Chef

Donatello Boutique Hotels International limited 5*-USA Chef de Cuisine

LE TRIANON Restaurant Under Chef Rene Verdon former White House Chef, San Francisco-CA-USA

Executive Chef

BLUE FOX Restaurant, San Francisco-CA,USA

Chef Instructor

THE CALIFORNIA CULINARY ACADEMY an affiliate LE CORDON BLEU, San Francisco, CA -USA, Teaching Senior Graduating classes Sous Chef

REX IL RISTORANTE Working under the direction of Chef Gualtiero Marchesi

(Three star Michelin), Los Angeles-CA, USA.

One2006 Month Course 2006 -

Harvard Business School -Boston, MA

Managing Direct Reports

Education

1970 - 1973

Managing Difficult Interactions

Giving And Receiving Feedback

Bachelor's Degree

I.I.S''E.MAGGIA'' CULINARY SCHOOL - Italy

Culinary Art And Management

Guess of Honor at James Beard Foundation on April 1992, Work as an Internship under Well noted Chef Paul Bocuse, Worked with Three Star Michelin Chef Gualtiero Marchesi, Chef Rene Verdon former White House Chef (President John F Kennedy), Three Star Michelin Chef Mauro Uliassi. Selected by Toque Blanches Europe and International Club, Best of Educator of Culinary Field master ceremony medal when teaching at The California culinary Academy an Affiliate Le Cordon Bleu.

Won Silver medal at American Federation Chef- San Francisco 1986, Won Gold Medal as America Outstanding Chef's in The National Registry 1989, The Best new Restaurant's By Esquire Magazine 1988, U Favorite Food Awards 2012, Best Airport Hotel in Asia from 2013-2015, China Best Chef's by Lifestyle Magazine 2017.

Written up in Newspaper such as New York Today, Esquire Magazine, Sunset Magazine, Cheers!, San Francisco Sentinel, Gourmet Magazine, United Airlines In-Flight Magazine and Published Cook Books.

Team up with renew Chef Giuliano Bugialli at TV series Banff Spring “Canada” Special Dinner for: Emanuel Courvoisier Medal Grand Master Chef, Francis Ford Coppola, Sylvester Stallone, Joe Montana, Gianni Versace, Enzo Ferrari, Roberto Cavalli, Luciano Pavarotti, Vice President U.S.A Al-Gore, Paul Newman, Senaton John McCain, George Hamilton, Jackie Chan, Special Gala dinner for Chinese Movie award event with the Hong kong Prime Minister as the Guest of Honor, and all of Top Hong Kong Movie star and Celebrities. Multi Tasking, Problem Solving, Safe food handling, Menu presentation, Team Leadership and development, Team player, Excellent communicator, Organization skills, Food and beverage pricing, budget analysis and cost planning, event planning, Hiring, supervised and trained staff in single or multi outlet operation, establish quarterly budgets an annual projection, multi lingual (English, Italian, French, Spanish), Inventory, P&L, KPI, Word, Excel, power point, outlook.

Accomplishment's

Skills

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