Claudio Cristofoli

Executive Chef

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

Apt # 5F

New York, NY 10031

347-***-****

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Objectives:

I want to utilize my 33 years of experience as a chef to be involved in all aspects of the kitchen and restaurant; managing kitchen staff, inventory control, menu creation. I am passionate about the creative development of food and the execution of every dish.

Winner of Chopped Food Network Competition Season 42 Episode12: “Beefcake Mistake”

Summary of Qualifications:

-33 years of experience as a chef in Europe, Hong Kong, and New York City

-Executive chef for 12 years of a New York City restaurant which produced annual sales averages of $15 million

-First language is Italian and fluently speak English, Spanish, and French

-Extensive knowledge of Italian, and Mediterranean cuisine and experience with East Asian, Japanese, and French cuisine

-Owning a restaurant, consulting for others, and managing two locations at the same time

-Managing and training kitchen staff of 40 people, 7 days a week, 12 hours a day

-Menu creation for restaurants, banquets, catering private parties for celebrities, and private cooking lessons

-Knowledge of inventory control, food cost, and food protection

Education:

1986-1989 Instituto Professionale Alberghiero di Stato, Castelfranco Veneto, Treviso, Italy

CONSULTING 2009-2016

Create individual menus for each restaurant

Improve overall quality of each restaurant

Hire and train kitchen staff

Full control of kitchen including inventory control, food costs and food preparation

Poll Restaurant Group Long Island, New York

Cipollini

Bocca Restaurant Group New York City

Bocca East, Putanesca, Scarlatto

L’asso New York City

L’asso Mott Street, L’asso EV

The Leopard at Café des Artistes New York City

Gina Group New York City

MariVanna, Double 7, Dream Hotel

Cellar 58 Wine Bar New York City

I Tre Merli Restaurant New York City

Char Steak House Raritan, New Jersey

Arista Restaurant Group New York City

AperiTivo

Scuderia New York City

PROFESSIONAL EXPERIENCE

Il Mulino Tribeca Executive Chef October 2021-present

Armin & Judy Restaurant Bridgehampton Executive Chef January 2021-September 2021

Osteria Laguna and Osteria Doge Executive Chef 2016-present

CIPRIANI Executive Chef 1996-2008

Cipriani Downtown New York City

Cipriani Hong Kong

Harry’s Cipriani New York City

Harry’s Bar Venice, Italy

Villa Dei Cesari London, Sous Chef 1995-1996

Designed and executed contemporary and classic Italian cuisine

Full working knowledge of entire kitchen including staff management, inventory control, and food preparation

City Marina Restaurant London, Sous Chef 1994-1995

Menu planning of Mediterranean cuisine, inventory control, and food preparation

Acted as head chef during his absence

Regata Restaurant London, Sous Chef 1994-1995

Specialized in Venetian Cuisine

Worked closely with head chef

Inventory control

Acted as head chef during his absence

Princess Cruise Line International, Sous Chef 6 month contract 1994

Prepared wide variety of cuisine for large parties

Directed kitchen staff

Sassis Restaurant London, Chef di Partita 1993-1994

Learned aspects of French cuisine and broadened knowledge of Italian cuisine

Prepared all cold plates and assisted in pastry department

Cecconi Restaurant London, Chef di Partita 1992-1993

Specialized in Venetian preparation of fish and meat dishes

Inventory responsibility

Mandatory Italian Army Service Italy 1991-1992

Danieli Hotel Venice, Italy, Demi Chef di Cucina 1990-1991

Prepared Venetian fish and meat dishes

Monaco Hotel Venice, Italy, Demi Chef di Cucina 1990-1991

Elaborate preparation duties of Venetian cuisine and assistant to executive chef

Cecconi Restaurant London, Commis di Cucina 1989-1990

First time in a professional kitchen after receiving professional degree

Learned general aspect of food preparation

Private Chef for Countess Teodorani (Fiat Family) Rome, Italy 1987-1991

Cooked breakfast, lunch, and dinner for a family of 8 during their summer vacations

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