C.Executive Chef. Chiarini 2011-12

8/7/2019 C.Executive Chef. Chiarini 2011-12

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CURRICULUM VITAE 2011.

PERSONAL DATA.

Name: Gianfranco Chiarini.Nationality: Italian / Holding an E.U. valid passport.Date of birth: 08 / 01 / 1966.Status: Married.Mobile: +49 (0) 176-7012-6025. E-mail address: [email protected] Home address: Aprikosenweg 71- 22175, Hamburg Germany.

Web page: http://www.executivechefgianfrancochiarini.com

Blog: http://executivechefgianfrancochiarini.blogspot.com

Facebook Culinary Page: http://tinyurl.com/brc9vz

Preview the book: http://www.blurb.com/bookstore/detail/1658620

DESIRED POSITION.

Executive chef - International & Corporate / Italian Executive Chef or Italian Specialty Chef.

OBJECTIVE.

To offer to my employer a creative, loyal, and highly specialized Executive Chef with front and back of thehouse skills, who uses very accurate leadership principles to motivate his people in order to provide low

staff turnover & signature service along with ideal customer experience.

SPECIAL SKILLS.

Particular expertise: Multi-ethnic buffets and setups, homemade Italian pasta, Expert in internationalfusion cuisine, Expert in Middle Eastern & Lebanese Cuisine. Computer literate and knowledge of MS &Mac applications, Micros-Fidelio & FMC. Also fluent in written and spoken English, Italian, Spanish, andGerman and broad knowledge of French & Portuguese. Currently studying Arabic, excellent P.R. andcustomer interaction skills. Book writer.

CULINARY EDUCATION.

• Culinary College: Instituto de Alta Gastronomia - Caracas, Venezuela. Graduation July 1990 witha Bachelor of Culinary Arts Degree. Specializing in Classic/Modern European and InternationalCuisine.

• Pennsylvania Culinary Institute & Cordon Bleu - Pittsburgh, PA. Graduation September 1998 withan Associate of Specialized Technology & Masters Degree.

• Istıtuto Alberghiero “Orıo Verganı” di Ferrara - Fe, Italia & Federazione Italiana Cuochi.Equivalence of all the titles and approved by the Alberghiera in 2001 as Certified Italian ExecutiveChef de Cuisine approved by. The Italian Chefs Federation. F.I.C.



PROFESSIONAL CULINAIRE EXPERIENCE.

• National Starch Food Innovation.• Present in 5 continents.

Hamburg, Germany. 16/02/09 – Present. Role: EMEA Corporate Executive Chef and CulinaryDevelopment Leader. Hired by: National Starch Food Innovation, to develop, supervises & enforcesstrong culinary capabilities. To display excellent communication and team working skills incorporating thecompetencies of other functions into creating consumer preferred recipes and food experiences. Frombrainstorming to interactive workshops, dedicated to building exclusive, valuable partnerships with keycustomers and retailers on 5 continents. Joining a global team, working in a fast-paced, diverse, multi-cultural, and international environment. Recently, National Starch Food Innovation has made a multi-million dollar investment in a new state-of-the-art development kitchen. This Center links the culinary artswith food science and technology, sensory and textural innovation, and marketing expertise. Our newculinary center works closely with an on-site fully equipped technical centre. This enables rapid scale-up of concepts under first class industrial processing conditions. The combined facilities offer a unique end-to-end service from initial concept to finished product. Responsibilities, but not limited to:

• Culinary Director for the regions of: Europe, Africa and the Middle East.• Design and development of exciting new food concepts.• Close collaboration and networking with numerous global consultancy chefs.• Build close strategic relationships with key customers and retailers.• Complete management of customer visits to the Culinary Center i.e. recipes, concept and

preparation, presentations, etc.• Lead external culinary events and seminars.• Full response for the Culinary Center Headquarters and procedures.

• Rixos Belek Premium, Super deluxe Hotels - (7 stars) Resort. CONSULTANCY JOB.

Antalya, Turkey. 01/05/08 – 10/02/09: Hired by Rixos deluxe Resort & Hotel Group as Italian &International Specialties Exe. Chef , to oversee the daily operations and improve customer qualityexperience in their extra deluxe signature & fine dining restaurants. Mediterranean, Northern Italian,French, Caribbean, Asian, Turkish & Arabic / Middle Eastern cuisines with rated Michelin dishes, withemphasis on fresh pastas, fresh seafood & imported beefs. And a wide range of international products.

Responsible for inventory, menu planning, development, food researching, training, cost control,enforcing international HACCP standards as well as front of the house training into menu knowledge,up sales, customer service, public relations & in rare cases disciplinary actions.

• Al Fadheela International Trading Co. F&B Brands & Franchising.Diva’s Restaurants, Bakeries, Catering & Coffee shops. CONSULTANCY JOB.

Kuwait City, Kuwait. 01/01/08 – 30/04/08. Role: International & European Corporate ExecutiveChef. Hired by: Al Fadheela International Trading Co, to supervise & develop their F&B brands &franchising Restaurants, Bakeries, and Catering & Coffee shops all over the Middle East & PersianGulf region.

• Develop & maintain culinary relationships with strategic accounts.• Lead in culinary capabilities presentations to key accounts.

• “Gold Standard “prototypes and working as a liaison between customer and R & D staff.• Provides culinary guidance to food scientists on specific accounts.• Develop and execute training programs for company personnel.• Assisting in ideation /creativity protocept sessions for key customers.• Contribute to corporate chef’s performance reviews.• Provide culinary support to other departments for special projects.• Manages multiple priorities and timelines.• Keep up to date on culinary skills and memberships to key food organizations.



• Sheraton the Luxury Collection (6 Stars) / Restaurant Stagioni.

Addis Ababa, Ethiopia. 01/01/07 - 30/11/07. Role: Specialty Chef de Cuisine Manager Hired byStarwood Hotel Group to oversee daily operations and improve advertising and customer experiencein the (110 pax), Signature & Fine Dining Italian restaurant of the hotel. Nouvelle Northern Italiancuisine with emphasis on fresh seafood and homemade pastas. Supervising 24 Chefs. Responsible forinventory ordering, HACCP standards, advertising, customer service, public relations and menuplanning overtaking additional authority after two months in the other outlets and F&B operations.Working as right hand of the Deputy Executive Chef. John Welton in the following tasks & todevelop skills in massive operations and pave my way to become an Executive Chef.

• Helping overseeing & coordinating a Team of 150 Chefs.• Banquet and Catering up to 5000 pax with 9 Function rooms.• Catering up to 15.000 pax per day during 3 days for the Ethiopian Millennium.• United Nation Head Quarter with Additional 6 Functions Rooms and Banquet up to 800 pax.• Italian restaurant (110 pax) / Summerfield’s 24 Hours (200 pax) / Indian restaurant (80 pax)

Seafood restaurant (200 pax) / Pool restaurant (80 pax).• Salon de The (100 pax) / Preopening of Asian restaurant (150 pax) / 5 Bars were we served theme

food and Buffet for weekly and special events with additional (80 pax).•

Budget of 750.000 Covers a Year. Presently above Budget by 12%.

• Best GSI and second LRA Result for the Division.

• Courtyard by Marriott (5 Stars) / Restaurant IL Forno.

Kuwait City, Kuwait. 01/07/05 - 31/12/06. Role: Specialty Chef de Cuisine Manager. Hired byMarriott Hotel Group to oversee daily operations and improve advertising and customer service inthe signature Fine Dining 55 sitting deluxe Italian restaurant at the 5 stars Courtyard Marriott.Classic Northern Italian cuisine with an emphasis on fresh seafood &homemade pastas. Overseeinga staff of 14. Responsible for inventory ordering, HACCP maintenance, advertising, customerservice, public relations, and menu planning.

Additional work experience in Michelin Starred Restaurants across: Asia, Italy, Germany, Ireland, TheUnited States, South America, & the Caribbean.

ADITIONAL ACHIEVEMENTS.

• 2005 - C.I.A. & W.A.C.S. Honorable recognition Award given at headquarters in New York.

• 2005 - Manager of the Quarter. Three times nominated by Marriott.

• 2006 - The Spirit to Serve Award. Received by the Marriott Headquarters.

• Apr/2006 - Chaine Des Rotisseurs. Chosen by Marriott as the Chef in charge to design, create,and execute a five-course gourmet dinner in the venue that hosted the acclaimed culinaryorganization in Kuwait.

• 2006 - Celebrity Chef . Also chosen by Marriott Kuwait as the image for the brand exposedmassively across the Middle East in magazines, banners and all media.

• 2006 - Al Rai TV & Wataniya T.V. More than 50 TV cooking shows with the broadcast

throughout the entire Middle East & Persian Gulf region.

• Jul/2007 - Ex-President of the United States of America. Jimmy Carter. Chosen at theSheraton Addis the Luxury Collection as the Chef de Cuisine in charged to cater the privatedinners for the, ex president his wife and the Secret Service.

• Nov/2008 - Festival Gourmet International @ Puerto Vallarta, Mexicowhere participated as Guest Chef exposing his trademark. Renaissance Cuisine.



• Nov/2009 - FiE 2009 (Food Ingredients Europe), Representing National Starch Food Innovation@ the Mess Halle in Frankfurt, Germany on the biggest food ingredients show globally held everytwo years. Chef. Gianfranco did participate as Culinary Leader for the team.

• Feb/2010 - LSG Sky Chefs / Lufthansa Headquarters @ Alzey, Germany. Executed as aConsultant Chef for the important airline & mega air units food distributor Gold Standard recipesfor their partnership with Delta airlines.

• May/2010 - PLMA (Private Label Manufacturers Association), Representing National StarchFood Innovation, @ the RAI Expo Complex in Amsterdam, Holland on the biggest fair of thisnature in the world. Chef Gianfranco did participate as Culinary Leader for the team.

• Jul/2010 - Invited by the Intercontinental Hotel Group as the Michelin starred Chef in chargeto design, create, and execute the Deluxe gala dinner and Haute Italian Cuisine promotion @ theIntercontinental Citystars. Cairo, Egypt.

• Nov/2010 - Invited by the Czech television channel ìPrimaî and their national prominence TVpresenter and fitness icon Petr HavlÌček, as the Chef starred in the TV show "Souboj v těûkÈv·ze" in charged of live cooking, and talked about nutrition and cutting edge fiber starches and itsapplications to the culinary arts. Prague, Czech Republic.

• Jan/2011 - The New Renaissance of Italian Fusion Cuisine 1.0. The international launching of

Chef Gianfranco’s first culinary book (The Emerald Book ). The first of a trilogy entitled TheJewels of the New Italian Culinary Renaissance.

HOTEL MANAGEMENT RELEVANT COURSES & TRAININGS.

• Anger Management Training – Marriott Hotels – 2005 / Kuwait, Persian Gulf.• Partners in Career Management – Marriott Hotels – 2006 / Kuwait, Persian Gulf.• Emergency Care & Safety – Marriott Hotels – 2006 / Kuwait, Persian Gulf.• Great Food / Safe Food – Marriott Hotels – 2006 / Kuwait, Persian Gulf.• Train the Trainer Management Program – Marriott Hotels – 2006 / Kuwait, Persian Gulf.• Navigating Through Change – Marriott Hotels – 2006 / Kuwait, Persian Gulf.• Foundations of Leadership – Marriott Hotels – 2006 / Cairo, Africa.• Emergency Care & Safety – Sheraton Addis – Starwood – 2007 / Ethiopia, Africa.• Assessing Performance – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Budgeting – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Managing Your Career – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Coaching & Mentoring – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Managing for Creativity and Innovation – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Delegating Responsibilities – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Finance Essentials – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Focusing on Your Customer – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Giving and Receiving Feedback – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Setting Goals – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Managing Difficult Interactions – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Leading and Motivating Teams – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Project Management – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Retaining Valued Employees – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Solving Business Problems – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.•

Managing Workplace Stress – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.

• Keeping Teams on Target – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Managing Your Time – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Managing Upward – Starwood & Harvard Manage Mentor – 2007 / Ethiopia, Africa.• Six Sigma - Module 1 Your Field Guide – Starwood – 2007 / Ethiopia, Africa.• Six Sigma - Module 2 Introduction to Innovation Transfer – Starwood – 2007 / Ethiopia, Africa.• Six Sigma - Module 3 Getting Started with Innovation Transfer – Starwood – 2007 / Ethiopia, Africa.• Six Sigma - Module 4 iDMAIC: Phases to Import a Transfer Project – Starwood – 2007 / Ethiopia, Africa.• Sensory 1 – Theoretical Basics – N.S.F.I. Institute of Learning – 2009 Germany, Europe.• N.S.F.I. on Texture – N.S.F.I. Institute of Learning – 2009 Germany, Europe.• Applying 4 layers / N-Dulge Co-texturizers – N.S.F.I. Institute of Learning – 2009 Germany, Europe.



All the above courses are documented and have their respective Certificates & Diplomas of achievement;

all can be released upon request.

HOBBIES AND INTERESTS.

Wines, computers, traveling, learning languages, history, entertaining my friends, cooking and creatingnew recipes, martial arts, outdoor sports, water sports, extreme sports, and fitness.

STRENGTHS.

Very disciplined and highly self motivated in my career. Strategic planning cost control and budgeting toensure profitability. Consider the entire team to be important and I’m always open to new and fresh ideasfrom my staff. Very strong at improvising and work well under stress and deadlines. I pride myself on theability to motivate and inspire others in order to help them reach their potential. Extremely creative & incontinuous transformation as a chef and as an individual.

PROFESSIONAL AND PERSONAL REFERENCES.

Helmut Gronbach. Market Development Manager Wholesome Applications. National Starch FoodInnovation. Grüner Deich 110-20097, Hamburg Germany. [email protected]

Bulent Kuyucu. Group Human Resources’ Director / CEO. Rixos Hotels Group. Ileribaşı MevkiPK: 116, Antalya, Turkey. Tel. +90-532-231-1062. [email protected]

Armin Weller. F&B Director/Ramada Hotel. UAE. Tel. +971-55-723-0832.

John Welton. Deputy Executive Chef – Sheraton the Luxury Collection. Addis Ethiopia. Kirkos.16, Taitu Street, P.O.Box: 6002. Tel. +11+517-1717. [email protected]

Omar Basset. Human Resources Director - Marriott. Kuwait City / Kuwait. Al Shuhada Street,Sharq – P.O.Box: 1216 Dasman.15463 Kuwait. Tel. +965-299-7070.

Documents

C.Executive Chef. Chiarini 2011-12