Executive Chef De
Resume:
WORK EXPERIENCE
Chef Consultant
CDC Specialist
Executive Chef
De Worstletent - Texel, the Netherlands
Ottimo Restaurant (ITC Kohenur) - Hyderabad, India 13.5% Wine Bar - Baltimore, USA
2019 - 2021
2017 - 2019
Hiring and training the kitchen team, composing the concept for the restaurant, creating seasonal menus, and organizing the purchase platform.
Revising the menu, training of personnel, creating a marketing plan, recipes, cost analysis, and ideation for cutting edge ideas and food presentation.
Featured in Lifestyle Asia.
Eclectic wine bar with a global culinary perspective located in the heart of Historical Hampden.
Designed and implemented a creative menu
reflecting the international interpretation of the concept, worked closely with local farmers and
vendors to support the community, managed day to
day operations, food cost, inventory control,
scheduling, hiring and training of all staff, and
ensuring all safety standards.
EDUCATION
CAB Culinary Center
Lake Sunapee Region Culinary
College
Certified Angus Beef Symposium
Ohio, USA
Chef de Cuisine Honorary Diploma
New Hampshire, USA
2014
2007
EXPERTISE
LANGUAGE
AWARDS
CONTACT
Management Skills
Marketing
Negotiation
Critical Thinking
Leadership
English
Italian
Spanish
Best European Restaurant
Winner
The Times of India
2020
AAHAR Chef Competition
2010
4415 Vale Dr, Nottingham MD
21236
adx04m@r.postjobfree.com
GIANNI LEOPARDI
C H E F D E C U I S I N E
Progressive culinary professional with over 20 years of experience in establishments that include several international five-star hotels and high-end restaurants. I have a passion for food and a creative flair, along with a strong record of streamlining operations, increasing revenue, and improving service whilst maintaining the highest level of quality. I hold dual citizenship to both the European Union and United States. Gold Medalist
Indian Culinary Forum
2010
WORK EXPERIENCE
Executive Chef
Consultant
Consultant
G&M Restaurant & Lounge - Baltimore, USA
Lido La Torre - Calabria, Italy
Café Troia - Baltimore, USA
2015 - 2017
2015 - 2015
2015 - 2015
This high-volume operation averaged 1,300 daily covers and a gross revenue of $16-18-million per year. I oversaw full kitchen operations, supervising a crew of 25-line cooks and specialty departments: bakery, pastry, and crab cake production (10,000 pcs per week). Additionally, I developed new operating manuals, maintained HACCP standards, and conducted budgeting, marketing and financial/cost analysis.
I was invited to set up and start a brand new 5-star operation in Calabria on the ocean front. Although it was for a mere 3 months, it was extremely fulfilling. This is a renowned Italian restaurant that has been in operation for 26 years. I was hired to revise the concept, restructure the purchasing and operative platform, and retrain the staff on contemporary cooking techniques, execution and presentation.
Corporate Chef
Private Contractor/Executive Chef
Executive Chef
DuClaw Breweries - Baltimore, USA
Eni S.p.A. - Basra, Iraq
The Med Restaurant - New Delhi, India
2012 - 2014
2010 - 2011
2009 - 2010
This was a brewery with high volume restaurants seeking to attain a gastro pub identity. I developed a new concept for the menu, presented innovative food pairings for specialty beer dinners, implemented seasonal menus, and oversaw all kitchen and food operations for three restaurants. Additionally, I diversified the purchasing structure of the company, dramatically reduced food costs, negotiated with food vendors on supplies of an average of $4 million annually, and supervised catering for events of up to 600 people.
I opened and coordinated the day to day operations of the Eni Iraq B.V. Camp in the southeastern region of Iraq. My duties included developing reporting systems, planning and pricing menus, hiring and training all staff, menu design and implementation, and food cost control. On average, we served 1,200 – 2,000 meals per day.
I coordinated the opening of this Mediterranean cuisine restaurant in New Delhi from inception, developed menus and recipes and trained kitchen personnel, prepared exclusive meals for VIP dignitaries (Ministry, Ambassadors, the Dalai Lama) and special events. Additionally, I coordinated special promotions as well as cooking lessons to the public and kept restaurant food costs at 25.5%. I also received numerous positive reviews in the Indian press and was part of an exclusive CNN special. Our average daily volume was 500 - 800 covers.
Chef/Owner
Carpaccio Ristorante Italiano - New Hampshire, USA 2006 - 2009
This was an intimate 50 seat restaurant located in a quiet Ivy League New England town, the ninth oldest in the USA. We made all our own pasta, breads, desserts and sauces and worked in partnership with local farms both in New Hampshire and Vermont. The menu changed seasonally, and we hosted several wine and grower's dinners per year. Our wine program also involved tasting and education for our customers. We catered many corporate functions for Dartmouth College and associated college organizations. Our annual sales were $850,000. Nominated Best Italian Restaurant by New Hampshire Magazine in 2008.
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