Executive Chef
Profile
An accomplished, innovative, highly creative Executive Chef, with great energy and teaching passion, specialized in vacuum system and slow cooking “sous vide”. Excellent knowledge in fish preparation, meat , pastry and breads, focuses on creative italian cusine based on classic seasonal italian products with a touch of “fusion” molecular style.
Excellent knowledge of mac-windows software.
Career History
Ristorante “Ganzo”,
From 2008 “chefdinner” teacher at Ganzo the
“school boat” of Apicius culinary school and Cultural
Association
Istituto of Culinary Arts “Apicius”,
2002-2006 Executive chef
Ristorante “Ricchi”, piazza Santo Spirito, Florence, Italy
2001 Executive Chef
Ristorante “Aquavitae”
1999-2001 Executive Chef-owner
Risorante “Dulcamara”
1997 - 1999 Executive Chef
Ristorante “Don Chisciotte” Florence, Italy
1993 - 1997 Executive Personal Chef Console di Francia “Anita Limido” Florence, Italy
1992 - 1993 Sous chef
Hotel “Villa la Massa” Florence, Italy
1989 - 1991 Chef de Par tie Ristorante “Lume di candela” Florence, Italy
1983 - 1988 Chef de Par tie
Ristorante “Vecchia Firenze” Florence, Italy
Special Events
Gala Night James Beard Foundation,
NYC Nov 2008
David Bowie Wedding,
Villa La Massa, Florence, Italy June 1992
Publications
Ganzopoli 2009
Teaching tradition 2003
Personal Data
Date of bir th
Italian mother tongue
Great written and spoken English
Fluent French
