Piedmont, Italy
💾 Acquired experience at Pastry & Bakery Arts in Portugal, Angola, Spain, France, Capo Verde, Hungary and now Italy. (working in IT for almost 7 years almost doesn't count, but yup, I was and started to be a Team Leader with my 19-year-old (thanks to Diogo that shaped me!). Backing up to the subject .. from working in Pastry Shops, Resellers to Fine Dinning and Luxurious Hotels, making openings or starting a business from 0. In the meanwhile done Post Graduation in Hotel Management, being a certified trainer, of course the most important part of being here, is being a Father ❤️ Seeking challenges and always trying to make a difference, for the best, at work but most of all in the life of the ones that I have the opportunity to work with! Sharing culture, and lifestyle and learning from the amazing experiences that I had and hope to have, is definitely a must!
Produzione, ricerca e sviluppo
Pre season Opening Ristorante fine dining menzionato nella guida Michelin Creazione del menù in collaborazione con lo Chef de Cuisine. Realizzazione di amenities, servizi di banchettistica, colazione e pranzo/cena. Formazione continua e ricerca di nuove tecniche all’avanguardia SLH - Small Luxury Hotels of the World.
Turning frozen products into homemade, from 5 breads and 7 vienoiserie to 24 breads and 35 vienoiseries. Working with sourdough, searching for the best raw materials, defining menus,selecting and training staff.
Achievement: Top 1 on All the restaurants of Hungary! Pre-opening, Opening, and Development. Meaning we choose the name, created the branding and marketing. Defining products, testing, opening pop-ups to get feedback, searching for the places to open and open them. All the tasks needed to bring an idea to the born and having a brand running and loved. Tasks: Operations, HR, Payroll, Management, Leader, all the tasks that an opening and growing process include.