ANDREA IERARDI
Executive Chef | Culinary Consultant
Location: Turin, Italy | Phone: +39 388 3625754
Email: andreaierardi1975@gmail. com |
LinkedIn: linkedin. com/in/andrea-ierardi-9a1013110/
PROFESSIONAL PROFILE
Highly accomplished Executive Chef with over 30 years of international experience across fine dining, luxury hotels, and elite private households. Expert in combining traditional Italian excellence with modern trends like Plant-Based Gastronomy. Proven track record in high-volume operations, menu engineering, and food cost optimization.
CORE COMPETENCIES
Management: Culinary Management, Kitchen Operations Management, Menu Engineering & Development, Food Cost Control.
Specialized Services: Private Household Staffing, Bespoke Culinary Services.
Culinary Expertise: Authentic Italian Cuisine, Plant-Based & Vegan Gastronomy, Fresh Pasta & Artisanal Bread, Butchery.
Compliance: HACCP & Food Safety Expert, Workplace Health & Safety.
PROFESSIONAL EXPERIENCE
Executive Chef | Besson Group (France & Italy)
Dec 2019 – Oct 2025
Managed high-volume operations at La Lanterna (French Riviera) and winter seasons at Rifugio Clot Bourget & Chalet del Sole (Sestriere/Sauze D'Oulx).
Executive Chef | Ristorante Visir
Oct 2023 – Dec 2024 | Castrofilippo (AG), Italy
Specialized in Sicilian-Mediterranean fusion and kitchen workflow optimization.
Sous Chef | Park Hotel Agorà
Summer Seasons 2020 – 2023 | Jesolo (VE), Italy
Supervised culinary operations for four consecutive summer seasons.
Chef | Compass Group (Fata S. p. A. )
Nov 2016 – Mar 2019 | Turin, Italy
Managed corporate catering operations with strict HACCP compliance.
Head Chef | L’Imbarco del Re da Perosino
Aug 2009 – Aug 2017 | Turin, Italy
Led the kitchen of a historic fine-dining institution for 8 years.
Head Chef | Club di Scherma “Villa Glicini”
Oct 2007 – Jul 2009 | Turin, Italy
Responsible for kitchen management and menu creation for the prestigious fencing club.
Sous Chef (2° Chef) | Hotel “Royal”
Apr 2007 – Sep 2007 | Bibione (VE), Italy
Seasonal management of hotel kitchen operations.
Chef (Themed Evenings) | Hotel “Catalunya Palace”
Oct 2006 – Jan 2007 | Santa Cruz de Tenerife, Spain
Specialized in international themed dinners and events.
Head Chef | Ristorante “Porto Vecchio”
Apr 2006 – Sep 2006 | Malcesine (VR), Italy
Led the kitchen during the high-traffic summer season on Lake Garda.
Head Chef | Ristorante “Il Chichibio”
Oct 1999 – Mar 2006 | Turin, Italy
Full responsibility for culinary operations and menu development.
Kitchen Manager & Owner | Ristorante “Even”
Oct 1995 – Oct 1999 | Breuil Cervinia (AO), Italy
Full commercial and culinary management of a high-altitude Alpine restaurant.
Chef de Partie (Seconds) | Hotel “Arizona”
Summer 1997 | Lignano Sabbiadoro (UD), Italy
Chef de Partie (First Courses) | Hotel “Majestic”
Summer Seasons 1993 – 1996 | Bibione (VE), Italy
Commis Chef | Ristorante “I Birilli di Chiambretti”
1995 (2 months) | Turin, Italy
Commis Chef | Hotel “Passero Pellegrino”
Winter Seasons 1993/94 – 1994/95 | Claviere (TO), Italy
Private Chef | Villa Malpenga (Countess Buratti)
1990 – 1995 (Occasional/Seasonal) | Biella, Italy
Bespoke culinary services for high-profile private household.
Apprentice Chef | Ristorante “Robin Hood”
Summer Seasons 1990 – 1992 | Casale Marittimo (PI), Italy
EDUCATION & PORTFOLIO
Diploma in Culinary Arts: Ipsar Colombatto, Turin, Italy.
HACCP Certification: Currently valid.
VALUE PROPOSITION
With three decades of experience, I offer a blend of traditional craftsmanship and modern kitchen management. My focus is on delivering exceptional quality while ensuring profitability through precise Food Cost Control and Kitchen Operations Management. I am a punctual, professional leader dedicated to fostering a positive and efficient kitchen culture.
