With over ten years of professional experience in luxury hotels, five-star resorts, fine dining restaurants and international VIP private residences, I bring a strong background in high-end culinary operations, team leadership and refined guest service.
Throughout my career, I have worked in prestigious environments including five-star hotels, Michelin-oriented kitchens and exclusive private residences, where attention to detail, consistency and discretion are essential. I have developed solid expertise in kitchen leadership, menu development, staff training, cost control and daily operations, ensuring high standards across breakfast, à la carte, fine dining and high-volume services.
In my most recent role as Sous Chef in a VIP Private Residence in Riyadh, I have been responsible for managing daily culinary operations, supporting the Executive Chef in creating customized menus for high-profile guests, and delivering personalized dining experiences aligned with luxury hospitality standards.
Previously, as Sous Chef at Hotel Le Fontanelle (5★) and Hilton Labriz Resort (5★), I contributed to menu creation in collaboration with Michelin-starred consultants, led multicultural kitchen teams, and maintained excellence in food quality, hygiene standards and operational efficiency.
I am a motivated, reliable and hands-on professional, accustomed to working in demanding international environments and multicultural teams. I take pride in leading by example, mentoring junior chefs and maintaining calm, structured kitchens under pressure.
I would welcome the opportunity to further discuss how my experience and culinary philosophy could contribute to your team. Thank you for considering my application.
Kind regards,
Ariele Dell’Orto
