Executive Chef De Partie

CURRICULUM VITAE

Giuseppe D. Ferreri

Roma **/*1/1978

Via principe Amedeo, n. 307, 00185 Roma

*.*********@*****.***

+39-320-*******

Work experience

**** ********* **** ** "Chinappi" restaurant, via Valenziani, 19, Roma;

2011 Executive Chef of "Capofaro Malvasia&Resort", Hotel and restaurant property of Tasca D'Almerita family, via Faro, 3, Salina (isole Eolie), Messina;

2010 Executive Chef of "La Scena" restaurant and Hotel "Locarno", via della Penna 22 (P.zza del Popolo), Roma;

2009 Executive Chef of "Chinappi" restaurant, via di S. Basilio 19 (P.zza Barberni), Roma;

2006/2009 Chef de partie and sous chef assistant in "Arquade" restaurant of "Villa del Quar" relais & chateaux, two Michelin stars, with Chef Bruno Barbieri, Via Quar, 12, Pedemonte, Verona;

2005 Chef de partie first courses in "Grande Hotel Mont Blanc" and "La Cassoulet" restaurant, La Salle, Aosta;

2004/2005 Commis de cousine and Chef de partie in "La Capanna di Eraclio" restaurant, one Michelin star, via per le Venezie, 21, Codigoro, Ferrara;

2004 intership in the kitchen of "La Locanda della Tamerice" restaurant, one Michelin star, with Chef Igles Corelli, Ostellato, Ferrara;

Others experience

Teacher for 12 Pasta lessons in Verona

8 episodes in the kitchen tv program "Le cucine di Italia" for "Gambero Rosso" channel

Academic and professional qualifications

2003 Professional master in teorical and pratical kitchen "Professione Cuoco", in the school of " Gambero Rosso", "Citta' del Gusto", via Enrico Fermi, 141, Roma.

1999/2003 Law studies in "La Sapienza" University of Rome;

Hight school degree in Liceo Classico T. Tasso, Roma.

Foreign languages

Good knowledge of english wroten and spoken

scholastic knowledge of french

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