Piergiorgio Nanni

*** ******** ****

Waterbury, CT 06708

203-***-****

adidke@r.postjobfree.com

www.chefnanni.com

PROFESSIONAL EXPERIENCE

Executive Chef, TheWest Street Grill

Litchfield, CT

September 2019 to Present

130-seat Modern American Restaurant. Voted best American Connecticut Mag. Experts Picks 2019. Named one of Americas Top 50 restaurants by Conde Nast Traveler and voted the number one New American Restaurant in Connecticut by Zagat Survey.

Featured on Vanity Fair, Town & Country, and Litchfield Magazine.

Work sautéed and pasta stations.

Expedite all dishes

Managed food inventory and ordering

Managed all kitchen staff

Executive Chef, Partner, the Goose, American Bistro & Bar

Darien, CT

March 2010-August 2019

150-seat American Bistro & Bar (Rated “Very Good’ by the New York Times, and “Excellent” by Connecticut Post)

Coordinated launch and opening of restaurant

Design menus and train all kitchen staff

Manage food inventory and order food items

Coordinate expedition of all dishes and work sauté station

Hire, train and manage all kitchen staff

Manage on and off premises catering operation and collaborate with front end manager and party planner to ensure that quality and customer satisfaction are met.

Set parameters for food and labor costs and maintain within budgetary guidelines

Executive Chef, Osianna

Fairfield, CT

April 2006-November 2009

100-seat Mediterranean taverna featuring Nuevo Mediterraneo cuisine specialized in refined seafood

(Rated “Good” by New York Times and“Excellent” by Stamford Advocate, Connecticut Magazine and Westport Magazine)

Hired, trained and supervised all kitchen staff for opening of restaurant

Managed all kitchen operations including ordering and inventory

Designed menus which were updated daily and featured cuisines of Greece, Italy, Morocco, Spain, Portugal and France

Coordinated expedition of all dishes

Butchered all meats and fish from whole to finished portion sized product

Executive Chef, Cantina Sforza

Westport, CT

March 2005-March 2006

80-seat Italian fine dining restaurant specializing in Northern Italian cuisine (rated very good by the New York Times)

Developed menu and recipes for the opening of the restaurant and created and executed menus for wine dinners

Standardized all recipes and coordinated expeditions of all dishes

Trained and hired kitchen staff

Managed inventory and ordered food

Chef Owner, Chef Piergiorgio Nanni LLC,

Fairfield, CT

September 2001-Present

Personal chef and fine catering company offering contemporary American, French and Italian cuisines (featured in Intermezzo Magazine and Cucina Italiana Magazine).

Restaurant consulting specializing in new restaurant openings.

Design company catering menu and customize menus for clients

Manage all company sales and marketing

Provide food, planning and wait service for clients’ events which include banquets, weddings and small intimate gatherings

Oversee all kitchen operations

Conduct cooking parties and private cooking lessons in clients’ homes

Design and taught culinary arts classes in basic culinary skills, pastry, vegetarian, vegan and Italian cuisine at The Silo Cooking School in New Milford, CT

Design Menus and set budgetary guidelines for food and labor costs of new restaurant concepts. Launch the opening and training of all kitchen staff.

Chef Instructor, New York Food and Hotel Management School, (ETI, Educational Training Institute)

New York, NY

September 2001- May 2003

Provided bilingual (Spanish/English) instruction in both the classroom and the kitchen

Created lesson plans

Taught skills development, food preparation, catering, quantity, theory, pastry and baking

Designed and graded testes and quizzes

Made externship determinations

Chef de Cuisine, Armani Café’

New York, NY

January 1999-August 2001

80-seat Upscale Italian restaurant & Bar inside the namesake store offering fine dining and catering. (rated very good by the New York Times)

Worked pasta and sautéed stations.

Worked on and off premises catering events and cocktail parties.

Sous Chef to Chef de Cuisine, Nanni Il Valletto

New York, NY

August 1997- December 1998

Awarded Excellent by New York Times; Member of the Chaine Des Rotisseurs

Awarded ‘Chef della migliore tradizione regionale Italiana in America”

Prestigious award given by the Italian culinary federation to outstanding Italian Chefs, for maintaining and preserving the highest standards of classical Italian cuisine in USA

150-seat classic Italian fine dining restaurant

Prepared fresh pasta, stocks and sauces (including the original Nanni sauce and the signature Primavera sauce)

Worked alternately sauté, grill and pasta stations under supervision and mentorship of Maestro di Cucina Luigi Nanni

Prepared all desserts and dressings

Oversaw all kitchen personnel and reported to executive Chef

TRAINING AND EDUCATION

Le Cordon Bleu, Paris France

Culinary Arts Diploma

1995-1997

Classical French culinary training with Michelin-starred Chefs and Meilleurs Ouvriers de France.

Diplomas in cuisine and patisserie. Graduated with honors

Internships coordinated by school with top rated restaurants in Paris, France and Rome, Italy

APPRENTICESHIP

Nanni Il Valletto,

New York, NY

February 1991-January 1995

Awarded Excellent by New York Times; Member of the Chaine Des Rotisseurs

150-seat classic Italian fine dining restaurant

Began as an apprentice under Master Chef Owner Luigi Nanni

Promoted to prep cook, garde manger and line cook

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