Esteemed Company,
With this letter, I wish to submit my application for your consideration, an application honed through experience in various high-level hotel establishments.
During my 20 years of experience in luxury settings both inside and outside my country, I have acquired diverse techniques, international cuisines (primarily French and Japanese), and methodologies of Haute Cuisine and modern Pastry, including plated desserts.
I have a preference for Italian regional cuisine and High Mountain cuisine, where I tend to maintain the core principles of flavor and taste, possibly revisiting the presentations in a modern key.
My expertise includes the preparation of modern Finger Food and Tapas suitable for catering and events, proven US experience also in Smoking and long grill preparations, as well as Vegetarian, Vegan, and Molecular Cuisine.
I mainly use products sourced from short-chain or Slow Food territories, continuously striving to stay updated on new trends and working methodologies.
Throughout my career, I had the opportunity to work as an Hotel Manager in 4-star establishments and obtained the AIS 3rd level (Italian Sommelier Association), thereby consolidating my skills in the hospitality and hotel management sector.
My passion for modern and molecular cuisine, combined with a predilection for short-chain products, has allowed me to distinguish myself in the creation of unique and high-quality culinary experiences. In 2007, I patented, with 16 international patents, conceptual and taste maps in collaboration with Prof. Nesti of M. I. T. Today, CHOCOPAIRING® allows for the creation of sensorial paths and alchemical conceptions of flavors, making some of them virtual.
In my most recent assignments, I served as an F&B Manager, handling budget management, supplier relations, drafting and processing financial statements, as well as pricing policy and coordinating 5 to 7 establishments under the same holding company. I coordinated the dining room, kitchen, and reception staff, overseeing the preparation of the food safety manual, HACCP, and workplace safety. Furthermore, I managed orders and maintained constant interaction with the administrative department. Another central aspect of my work is staff training, an activity I perform with passion, sharing my knowledge to continually improve service standards.
I have had the honor of working in large groups, including those in the luxury sector, where I refined my skills in quality control and managing high standards.
Currently, I operate as a consultant in the restaurant and hospitality sector, offering my support to various businesses with a strategic and personalized approach. The proposed model allows me to provide tax benefits to the companies I work with.
I am looking for a place to settle down, a project that sees a symbiosis between the management of the establishment and my expertise.
Hospitality is not only my profession but also my greatest passion. I firmly believe that attention to detail and customer focus are fundamental for creating unforgettable experiences.
I remain available for an interview, during which I can better illustrate my skills and how I could contribute to your company.
Thank you in advance for considering my profile.
Sincerely,
Carlo Maionchi
