GIANLUIGI CONTE-CATERING ADVISER

SOME OF MY EXPERIENCES: ____________________________________________________________ _______________________________EDUCATION____________________ ____________________________________________________________ ___________1992: Qualified as a technician for restaurant and hotel-management activities at “A. Celletti” Hotel and Restaurant Service Professional School (I.P.S.S.A.R.), Formia._____________________________________________________ ______________________________________GASTRONOMY COURSES AND SEMINARIES__________________________________________________ _________________________________________November 2004: He participated to the Thai food Festival at St. Regis Grand & Excelsior Hotel in Rome in cooperation with Royal Embassy of Thailand.___________________________________________________ ________________________________________November 2000: He attended the Chile Cuisine Festival at “Parco dei Principi” Hotel in Rome where he collaborated with internationally acknowledged chef, Guillermo Rodriguez.__________________________________________________ _________________________________________June 2000: He actively took part to the “Summer Cuisine” course, held by “ètoile” teacher Giorgio Nardelli. During that course, he improved the knowledge of raw material working techniques (vacuum-packed food cuisine and food regeneration).______________________________________________ _____________________________________________January 2000: He actively collaborated to “Piemonte Cuisine Festival”, organized and realised by El Toulà Restaurant (Rome) and Hotel Monnalisa (Paris) (chefs: Walter Sodano and Fabrizio Leggiero).__________________________________________________ _________________________________________November 1999: He attended a course on fois gras working at Caffè Veneto in Rome, thus acquiring the knowledge on Perigord fois gras classic working methods.____________________________________________________ _______________________________________April 1997: He attended the chocolate seminary held by teacher Danilo Freguja at C.I.D. in Itri (LT). During the seminary he learned the chocolate treating methods (thermical shock, tempering, etc.).______________________________________________________ _____________________________________MASTER in Food- & Beverage ManagerNov 02 / May 03: Attended, with the best final result 30/30, the management training course for Food and Beverage at Communication and Image National Academy, sponsorized by Assoristoranti (Restaurant Association) – Confcommercio (Traders Confederation) of Rome and it’s Region. During such course he improved his knowledge on restaurant markets, equipment and facilities furnishing. He carried out the master course with the best final results between all participants by presenting a final thesis on “Quality of Hospitality Management”.______________________________________________ _____________________________________________PROFESSIONAL EXPERIENCES:July 06 till now: Head chef in La Posata restaurant in Copenhagen._________________________________________________ __________________________________________Oct 05 / July 06: Head chef in the splendid ‘Alto Palato’ restaurant in Copenhagen, where he also got several articles in Danish magazines.__________________________________________________ _________________________________________Nov 04 / Aug 05: Group Leader Restaurant at IKEA GROUP in Rome. He was responsible for human resources, administration and budgeting, purchasing and quality standards.__________________________________________________ _________________________________________Aug 04 / Nov 04 : Chef to St. Regis Grand & Excelsior Hotel in Rome in cooperation with “Chef de Cuisine” Daniele Sera. He improved all techniques about fusion cuisine (taste, lightness, presentation of modern cuisine). During the same period he collaborated with Chef Lorenzo Di Martino (Sous chef of Gualtiero Marchesi), assimilating and developing the gastronomic philosophy of the Maestro.____________________________________________________ _______________________________________Feb 04 / Jul 04: Sous Chef and Vice Food & Beverage Manager at Duke’s Restaurant and Bar in Rome. During this working period he improved his own professional experience by attending some aspects about the firm organization. More specifically, besides the activities related to his professional skills, he performed the following functions: - contributing to updating the kitchen unit organization (planning of clearing activity terms and methods); - successfully managing of human resources by creating a motivated and joint team; - successful costs rationalization and raw material optimization; - managing orders and contacts with the firm suppliers; - securing the policy of hygiene and health laws according to the current regulations.________________________________________________ ___________________________________________Oct 02 / May 03 : Sous chef and pastry-cook at Art Cafè Piazza di Siena in Rome. During the months of collaboration with such a firm, he improved the previously acquired banqueting skills by organizing himself several important events (The Marathon of Rome, S.S. Lazio Sporting Club centenary, plus several VIP events).____________________________________________________ _______________________________________Feb 02 / Sept 02: Chef to the St. Regis Grand & Excelsior Hotel in Rome, cooperating with internationally well known chef Umberto Vezzoli.____________________________________________________ _______________________________________May 01 / Dec 01: Chef at Aldrovandi Palace Hotel in Rome, where he collaborated with French chef Jeanluc Fruneau. Such experience allowed him to develop his own creativity mixing Italian and French cuisine. ____________________________________________________________ _______________________________Oct 00 / Dec 00: Chef de Partie at Ketum-Bar and Sushi-Bar, Rome (chef Fabrizio Fatucci). During this short and intensive experience, he got inspired from oriental creative cuisine working with two sushi masters of unquestionable skills who added a remarkable contribution to his already wide professional experience._________________________________________________ __________________________________________Sept 00 / Oct 00: Chef de Partie at Hotel Parco dei Principi in Rome (chef Gianfranco Calidonna). During this work experience, he got specialized in Banqueting for large numbers.____________________________________________________ _______________________________________Jun 98 / May 00: Chef de Partie in El Toulà Restaurant, Rome (chef Fabrizio Leggiero). During this work experience he was in charge with two courses: appetizers and desserts. Here he discovered his personal inclination for aesthetic taste about plate pastry._____________________________________________________ ______________________________________Apr 97 / May 98:Chef de Partie at Hotel Hassler Villa Medici, Rome. Such an experience exalted his aptitude for team working by learning the basic principles of traditional hotel cuisine as well as creative cuisine.____________________________________________________ __________________________________ a a a