Executive Chef
Resume:
Claudio Cristofoli
Executive Chef
Apt # 5F
New York, NY 10031
***********@*****.***
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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