Executive Chef

Resume

Name: Nicola Bacchi

Address: *** **** ***** *****, ********** Alabama

Telephones: Italy +39-029******

Cellular: USA +1-205-***-****

Skype: nicolabacchi68

E-mail address: ************@*****.***

Place of Birth: Mantova, Italia

Date of Birth: May 15, 1968

Marital Status: Single

School Attended: Graduated from the National Culinary Institute “Carlo Porta” in Milano

“Assigned to hotel kitchen duties: (Addetto ai Servizi alberghieri di cucina) Graduated from the National Culinary Institute “Amerigo Vespucci” in Milano Technician of hotel Activities” (Tecnico delle attivita’ alberghiere). Seminar of dietology Ayurvedic: Nutrition, Obesity and Nutrition disorders University San Raffaele, Rome/ Milan Academic Year 2016 - 2019: Corso di Laurea in Scienze dell’alimentazione e gastronomia Bachelor degree in food science and gastronomy

Languages: Italian - mother’s Tongue

English - Spanish Fluent

French - German - Good

Chinese - Beginner

Certifications: State of Alabama Health Department Food Handler Certification (HACCP Certification) State of Florida Health Department Food Handler Certification (HACCP Certification) State of Maryland Health Department Food Handler Certification (HACCP Certification) State of Qatar Health Department Food Handler CertificationHACCP Certification) Work Experiences:

• Executive Chef at Lè Fresca - Italian Restaurant - Birmingham, Alabama - Since October 2021

• Executive Chef for Hyatt Group - First “Joie de Vivre” an American company in Asia

• Beijing, China - from June 2019 until June 2021

- Pre-opening team of the famous Hotel “Zhaolong” completely restored in the heart of Beijing

• Personal Chef for international soccer player Ezequiel Ivan Lavezzi - Beijing, China - From March 2016 until December 2019

- In charge for the preparation for the player for his personal breakfast, lunch and dinner in compliance with the specification of the player’s diet

- During the absence of the Player I helped the company, for the team nutrition with:

• Training the Chinese staff and teach them the new dishes

• Training the dining room staff regarding the changes and the service

• Train all the staff for HACCP in accordance with International Laws

• Consulting as Executive chef Hen Da Football Club - Guangzhou, Guangdong, China for the International Coach Marcello Lippi and his technical team, from March 2014 until March 2016

- Set up the menu and train the chefs with the dishes in compliance with the specification of the player’s diet

- Organize the dining room and the service

- Set up standards for HACCP in accordance with International Laws

• Corporate Chef Oggi Restaurant Group – Guangzhou, Guangdong, China. for the Company with 3 Restaurant from April, 2011 until March 2014

- Opening of the 3rd Restaurant in Canton Place, Zhujiang New Town in May 2011

- Best Restaurant in Guangzhou 2011 - 2012 by That's Magazine - PRD

- Best Restaurant in Guangzhou 2012 - 2013 by That's Magazine - PRD

• Ristorante BiCE and Cafe’ Med by BiCE www.bicegroup.com Bethesda, MD – Opening of the new BiCE Restaurant as Executive Chef from September 1st, 2007 until March 2011

Kansas City, MO - Opening of the new Cafe’ Med by BiCE as Executive Chef from January 2008 Al Fardan Group - Group of Companies – Doha Qatar, Opening of Ristorante BiCE the Pearl Qatar in March 2009 as Executive Chef

Opening of Café Med by BiCE at One Porto Arabia in November 2009 as Executive Chef for both BiCE Restaurants

Organized the catering operation for the “Tribeca Film Festival” a Robert De Niro Company with banquets up to 1500 people

• Executive Chef and Owner the White Villa Restaurant – Sylacauga, AL from April 4th, 2002 to August 18th, 2005

• Bottega Restaurant, Chef owner Frank Stitt II – Birmingham, AL from January 2000 to February 2002.

- Rated 5th best restaurant in the United States

• Executive Sous Chef The Country Club of Birmingham – Birmingham, AL From April 1999 to January 2000.

• Chef de Cuisine Hotel Relais du Silence “I Due Roccoli,” Iseo (BS) from March of 1996 to March 1999.

• Chef de Cuisine Hotel Restaurant Centrale

Cernobbio (CO) launch the new Restored Hotel from February 1995 until March 1996

• Chef de Cuisine Master’s Home

Munich, Germany. From March 1992 to February 1995.

• Co-chef de Cuisine Ristorante “San Graziano”

Grignasco (NO): with Chef Claudio Sadler (**2 stars in Michelin’s Guide) from October 1990 to March 1992

• Ristorante “Al Bersagliere”

in Goito (MN): Chef Massimo Ferrari (**2 stars in Michelin’s Guide) From September 1988 to October 1990

• Ristorante “Da Romano” - in Viareggio: (1 star in Michelin’s Guide) From June 1987 to September 1988, Apprenticeship

• Hotel “Villa Semplicitas” – Country House of the Antica Locanda Solferino di Milano in San Fedele d’ Intelvi; Personal Chef of the Italian Prime Minister Bettino Craxi

• Ristorante “Antica Locanda Solferino” - in Milano; Restaurant of the Italian Prime Minister Bettino Craxi

• Ristorante “Palazzo delle Nazioni” - in Fiera – Milano; Apprenticeship during School

• Hotel “Capo Nord” - in Isola di Albarella (RO); Summertime Apprenticeship

• Grand Hotel “Fiera Milano” - in Milano; Apprenticeship during School

• Hotel Golf Club “La Pinetina” - in Appiano Gentile (CO); Apprenticeship during School Honors

- Alabama Bureau of Tourism: Roasted Pork Tenderloin, Served with Roasted Potatoes, Green Beans and Aioli Sauce

*One of Alabama’s 100 dishes to eat before you die* in December 2004

- Invited to compete in the Contest for the National Dish of Alabama that was held in June 2005

- Requested by the Alabama Governor, Bob Riley, to prepare meals at the Mansion in Montgomery for Special Events

- Competed in the TV show “Chu Wang Zheng Ba” on CCTV2 Chinese National Television 2016 Series Arrived 1st. place competing against the Chinese Chef Instructor Wang Xing Fu, teacher at the National cooking school of China

- World Guinness Record - November 2017 The longest chain of Pasta served in less than 30 minutes

- 2018 Italian Chef of the year in China recognition by the FIC (Italian Federation of Chefs)

- 2018 Summoned to be the Judge for the 3rd Edition Italian Cuisine Summit China 2018 References:

Maureen Holt, Owner Southern Graze Catering

https://www.linkedin.com/in/maureen-holt-a4aab57a? lipi=urn%3Ali%3Apage%3Ad_flagship3_profile_view_base_contact_details%3B8CiDC2QNQDKkdCTibaAVyw%3 D%3D

Frank Stitt Chef/Owner

www.bottegarestaurant.com

Chef Massimo Ferrari / Owner Osteria al Ponte (ex Ristorante al Bersagliere) ******************@******.**

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