CHEF CERTIFICATES
CHEF CERTIFICATE AT “ACCADEMIA ITALIANA CHEF” - HACCP - FOOD HYGIENE CERTIFICATE LEVEL 2
YACHT CERTIFICATES
STCW95 - ENG1 - POWERBOAT LEVEL 2 - VHF -
YACHTMASTER OCEAN Italian Equivalent (ticket for S/M yacht up to 24mt, no miles limitation)
DIVE CERTIFICATION
CMAS 1 STAR INSTRUCTOR - CMAS NITROX - DEEP 62m AIR - PADI DIVEMASTER
YACHTING AND COOKING EXPERIENCE
Private Villa, Mougins, France (15 June - 4 September)
Formal cooking consisting in 3 course menu of Italian, French, Mediterranean and International dishes plated for up to 12 guests.
Private Family Household, Gstaad - Monaco (17 February - 13 June 2020)
Private Chef
Formal cooking consisting in 3 course menu of Italian, Mediterranean and International dishes plated for up to 2 guests, following the family between Gstaad and Monaco.
Freelance Christmas Week, Tendron, France (21 - 28 December 2019)
Private Chef
Private Chef for family Christmas holiday week in a Lorraine castle, formal cooking consisting in 3 course menu of Italian, Mediterranean and International dishes plated for up to 8 guests, with vegan menu included.
M/Y Blooms, Overmarine Mangusta ‘108, Monaco (1 April – 31 October 2017, 1 April 2018 - 30 November 2019)
Chef
Formal cooking consisting in 3 course menu of Italian, Mediterranean and International dishes plated for up to 10 guests on board during the summer season, in the owner’s villa in the winter season. . Docking, anchoring, navigational watch, tender driving, helping out in the shipyard.
M/Y Rahil, Bloemsma Van Breemen '157, Monaco (14 - 31 October 2016) Crew Chef
Temporary Crew Chef, cooking for up to 10 crew members, galley maintenance.
M/Y Nevermind, Arcadia '85, Barcelona, Spain (May - October 2015, April - September 2016)
Chef
Formal cooking consisting in 3 course menu of Italian, Mediterranean an International dishes plated for up to 8 guests. Party buffet, canapès and finger foods for up to 25-30 people.
Docking, anchoring, navigational watch (day/night), tender driving, helping out in the shipyard.
Ristorante 1*Michelin “Sarri”, Imperia, Italy (10 February – 31 March 2017) Commis chef (Stage)
Preparing food line for the sous chef, food stocking, fresh pasta, focaccia and bread, plating.
Private Winter Chalet, Megève, France (15 December - 15 April, winter 2013/2014, 2014/2015, 2015/2016)
Chef
Formal cooking consisting in 3 course menu of Italian, Mediterranean and mountain dishes plated for up to 14 guests plus 14 children. Party buffet, canapès and finger foods for up to 50-60 people.
Ristorante “Le 4 Stagioni”, Sanremo, Italy (October – December 2015, September 2016 – January 2017)
Sous Chef
Freelance collaboration (4-5 days per week) in a fine dining Italian restaurant, preparing meals, menus and provisioning with the head chef.
M/Y Solaria Too, Chantier de L'Esterel '80, Golfe Juan (April - September 2014)
Chef/Deck
Formal cooking consisting in 3 course menu of Italian, Mediterranean an International dishes plated for up to 7 guests.
All deckhand duties, navigational watch (day/night), high level exterior maintenance, mooring and anchoring, tender driving, helping out in the shipyard.
M/Y Kavalier, Sanlorenzo '88, Monaco (15 April - 15 October 2013)
Chef/Deck
Formal cooking consisting in 4 course menu of Italian and Mediterranean dishes plated for up to 12 guests. All deckhand duties, navigational watch, exterior maintenance, mooring and anchoring, tender driving.
