Executive Chef & Culinary Director

CIRO MANCINI

Executive Chef Culinary Director

Tampa, Florida, USA

727-***-**** • ***********@*******.***

EXECUTIVE PROFILE

Visionary Executive Chef with more than 25 years of international experience leading fine dining restaurants, luxury hospitality operations, and high-volume kitchens. Recognized for transforming restaurants through authentic Italian cuisine, disciplined financial management, team development, and memorable guest experiences. Combines culinary creativity with business leadership, delivering consistent profitability while maintaining exceptional quality standards.

AWARDS

• DIRONA Award (2026)

• American Academy of Hospitality Sciences – Restaurant Award (2026)

• Top Italian Restaurant USA – Gambero Rosso (2025) LANGUAGE

• Italian (Native) • English (Fluent) • Spanish (Fluent) CORE EXPERTISE

• Restaurant Openings • Leadership • Menu Engineering • P&L Management • Procurement

•Training • HACCP • Private Dining • Chef's Table Experiences PROFESSIONAL EXPERIENCE

Executive Chef

Valentino Ristorante Italiano, Clearwater, Florida 2024–July 2026

• Direct all culinary operations and strategic kitchen leadership.

• Manage approximately 48 team members.

• Lead a restaurant generating over $3 million annually.

• Experienced in restaurant openings, concept development and operational turnarounds. Executive Chef

Casa Santo Stefano – Ybor City, Florida

2022–2023

• Managed culinary teams of up to 24 employees.

• Lead a restaurant generating over $5 million annually.

• Serve between 100 and 220 guests per dinner service, exceeding 500 guests daily during Executive Chef

Taverna Ristorante Italiano – Atlanta, Georgia

2021–2022

• Maintained food cost near 28% while preserving premium quality.

• Direct all culinary operations and strategic kitchen leadership.

• Coach chefs and kitchen managers while maintaining exceptional quality standards. Executive Chef

Modena Ristorante Vinoteca

2021-2022

• Coach chefs and kitchen managers while maintaining exceptional quality standards.

• Direct all culinary operations and strategic kitchen leadership. Executive Chef / Co-Owner

Villa Bellini – Clearwater, Florida

2014–2019

• Lead a restaurant generating over $3 million annually.

• Create signature menus, seasonal offerings and premium guest experiences.

• Extensive expertise in menu engineering, purchasing, inventory, labor management and guest satisfaction.

Executive Chef / General Manager

Pensare Italian Bistro – Dunedin, Florida

2012–2014

• Serve between 100 and 140 guests per dinner service, exceeding 200 guests daily during peak periods.

• Oversaw annual restaurant revenue exceeding $3 million. Executive Chef / Co-Owner

Casanova Restaurant – Clearwater, Florida

2010–2011

Executive Chef / General Manager

Bellini Restaurant – Dunedin, Florida

2004–2010

PROFESSIONAL MISSION

To lead a world-class restaurant or hospitality group by combining authentic Italian culinary traditions with modern leadership, operational excellence, financial discipline and Michelin-level guest experiences.

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