luca umberto voncini

Personal data

Nationality Italian

Gender Male

Passport n YA0223119

Date of birth 29.09.1964

Lieu Pordenone

Mobile number in Italy +39-334-***-**-**

Email lbxiry@r.postjobfree.com

lbxiry@r.postjobfree.com

Skype I.D. portus.naonis

Yahoo Messanger vonciniluca

Education High School Academy Course

Pordenone , Italy

State University of Trieste

Faculty of Law

Trieste , Italy

Education Academie Culinarie de Cuisine et Patisserie

“ Le Cordon Bleu “

Paris , France

Cipriani Culinary Team

Venice , Italy

NATIONAL REGISTRY OF FOOD SAFETY PROFESSIONAL

Certified Food and Safety Manager # IA 000 304 365 #

Orlando / F L . U.S.A.

Chaine de Rotisseur

# 861 163 C1 52723

Languages Italian , English , French and Spanish

Stages Restaurant “La Banque de France”

Paris , France

Restaurant et Patisserie “Angelina”

Paris, France

Boucherie “ Le Cocque Saint Honore’ ”

Paris , France

Restaurant “Le Camaleon”

Paris, France

Stages Hotel Le Source Des Alpes

Micheline Guide

Loecherbad , CH

Working Experience

December 2010 up to now Millenium Airport Hotel

DUBAI , U. A .E .

Da Vinci’s Restaurant

ITALIAN CHEF

New Menu’ recipes , use records , product specifications establishing suppliers, storeroom pars, plate presentation and service standard. Training of culinary and service staff

June 2010 to December 2010 The Longemont Hotel Shanghai

“Regent Hotel Shanghai”

Amici Restaurant

Shanghai , China

ITALIAN CHEF

New Menu’ recipes , use records , product specifications establishing suppliers, storeroom pars, plate presentation and service standard. Training of culinary and service staff

July 2009 to June 2010 CHEF CONSULTANT

December 2008 to July 2009 Alayan Group of Companies

Restaurant Division

Doha , Qatar

Layali “Libanese Restaurant”

Neo “Asian fusion Restaurant”

Coffea ”Bistrot & Caffe’ “

EXECUTIVE CHEF

Cinque Sensi Restaurant

New Opening

New Menu’ Engineering , use records , product specifications establishing suppliers, storeroom pars, plate presentation and service standard. Training of culinary and service staff

January 2007 to December 2008 PRIVATE CHEF

January 2006 to December 2006 Crown & Champa Grouop

Meeru Island Resort

Republic of Maldives

EXECUTIVE CHEF

18 Standard rooms

77 Land Villa

27 Water Villa

83 Jacuzzi Villa

77Jacuzzi water villa

Farivahlu Restaurant 350 seats

Malan Restaurant 250 seats

On the Water Restaurant “Far East Speciality”

Hagern “Seafood Specialty”

Dhoni Bar “Coffee Shop”

Uthuru Bar

Kakuni “Theater Sport Bar”

January 2005 to December 2005 Domina Coral Bay Resort & Casino

Sharm El Sheikh , Egypt

EXECUTIVE SOUS CHEF

Banquet and conference facility

Oasis Hotel

Aqua Marine Hotel

El Sultan Hotel

Prestige Hotel

Domina Restaurant

Nautilus “Seafood Restaurant”

Petrus “Steak House and Wine Bar”

Plaisir “French Fine Dining”

Pizzeria

3 all days Resort Main Restaurants

June 2004 to December 2004 Almond Beach Resort

St.Peter , Barbados

SPECIALTY SOUS CHEF

Banquet and conference facilities

La Smarrita ”Fine Dining Italian Restaurant”

Fisherman Cove” Seafood Restaurant”

All Day dining Main Restaurant

Pizza and Snack Restaurant by the beach

October 2002 to May2004 Circolo Italiano di Tunisi

Italian Embassy

Tunis , Tunisia

EXECUTIVE CHEF & F.B. DIRECTOR Italian Restaurant

Banquet and conference facilities

September 2001 to September 2002 Oasis Beach Hotel

Jumeira Beach Dubai

Dubai U. A .E .

EXECUTIVE SOUS CHEF

252 rooms , 7 Restaurant outlets

Banquet and conference facilities

Oregano “Mediterranean country style Restaurant”

Singapura “Far Eastern Cuisine and Seafood”

Coco Cabana “BBQ and Caribbean touch”

Bazar” Alive station, buffet and a la carte all day dining “

Laguna Bar

Piano Bar

Pool bar

Coco Cabana “ BBQ with Caribbean touch “

June 2000 to June 2001 Doha Marriott Golf Hotel

Doha, State of Qatar

298 rooms, 44 deluxe suites

SPECIALTY SOUS CHEF

Hotel New Opening

New Menu’ Engineering , use records , product specifications establishing suppliers, storeroom pars, plate presentation and service standard. Training of culinary and service staff .

La Corniche “Buffet and a la carte all day dining “

All’Aperto “Italian restaurant and Pizzeria”

Banquet and conference facilities

The Pearl Lounge

Asia Live “Japanese , Chinese , Thai & Indonesian Cuisine”

Salsa “ Tex Mex Restaurant “

Taj Rasoi “Indian Restaurant”

J W Marriott Steak House

January 2000 to June 2000 Hotel Golden Tulip Carthage Tunis Les Hauts de Gammart

Gammarth, Tunis , Tunisia

SPECIALTY SOUS CHEF

Hotel New Opening

New Menu’ Engineering , use records , product specifications establishing suppliers, storeroom pars, plate presentation and service standard. Training of culinary and service staff .

243 rooms , 21 suites

Calcutta “Indian Restaurant”

La Stalla “Italian Restaurant”

El Montazha “ International specialty”

Nettuno Bar

Bacco Bar

Al Kaima Bar

The Pub

Banquet and Conference facilities

June 97 to December 99 Valentino Restaurant

Riyadh , Kingdom of Saudi Arabia

EXECUTIVE CHEF

Fine dining restaurant

150 seats

Banquet and conference facilities

May 96 to May 97 Arab Food Service

Prego Restaurant Group

CORPORATE CHEF

Prego Salmya

New Opening :

Prego Mangaf

Prego Kuwait City

May 95 to May 96 Tra Noi

Pordenone , Italy

OWNER

Catering , Restaurant Consulting and Start up

November 93 to May 95 Arab Food Service

Prego Salmya

Kuwait City , Kuwait

EXECUTIVE CHEF

New Opening

New Menu’ Engineering , use records , product specifications establishing suppliers, storeroom pars, plate presentation and service standard. Training of culinary and service staff .

November 91 to October 93 Searl Piazzi Import

Food & Beverage Division

Saint Martin , French West Indies

SALE MANAGER

May 90 to October 91 Fountain Beach Hotel & Resort

La Fontana Restaurant

Anguilla , British West Indies

EXECUTIVE CHEF

New Opening

New Menu’ Engineering , use records , product specifications establishing suppliers, storeroom pars, plate presentation and service standard. Training of culinary and service staff .

Recommended by “Bon Appetit” U.S.A.

Recommended by” The Gourmet” , New York

May 89 to May 90 Best Western Hotel Grand Venice

Hagerstown, Maryland , U.S.A.

SOUS CHEF

Venice In “Italian and Continental Fine Dining

Bar Lounge

Banquet and conference facilities

May 88 to May 89 Tiramisu’ Restaurant

Smart , casual trendy Italian Restaurant

Miami , Florida

RESTAURANT MANAGER

New Opening

REFERENCE CONTACT

Mr. John Louis

Marriott Jedda

Jedda , Kingdom of Saudi Arabia

General Manager

Mobile Phone +974-***-**-***

Email lbxiry@r.postjobfree.com

Mr. Silvio Autuori

St. Regis Shanghai

Shanghai , China

Resident Manager

Mobile Phone : +86-135-****-****

Email Address: lbxiry@r.postjobfree.com

lbxiry@r.postjobfree.com

Mr. Vincenzo Perez

Corporate Executive Chef

Q-Gourmet

Office : +971-*-*******

Mobile Phone +971-**-*******

Email address lbxiry@r.postjobfree.com

lbxiry@r.postjobfree.com

www.yelmoli.com

Mr. Horst Kocsisek

Former Executive Chef at Longemont Hotel in Shanghai

Presently Director of Culinary at Millenium Airport Hotel Dubai

Dubai , U.A.E.

Mobile Phone : +971-**-***-****

Email address: lbxiry@r.postjobfree.com

Mr. Adolfo Arcangeli

Executive Chef Sofitel Saigon

Email address : lbxiry@r.postjobfree.com

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