Collaborated with the culinary team at Hilton Rome Airport as a Commis, ensuring seamless kitchen operations. Assisted in preparing mise en place, supported daily activities, and provided high-quality staff meals. Contributed to stock management and ingredient monitoring, guaranteeing freshness and top-notch quality in all preparations.

Played a pivotal role as Chef de Partie at Scalco Verbier during its pre-opening phase, assisting in supplier evaluation, staff selection, and menu development. Post-opening, managed the preparation of appetizers and basic pastries, ensuring high standards of quality. Maintained strong supplier relationships to support smooth kitchen operations.

Contributed as a key team member at Banco Fastfood in Rome, overseeing food preparation and maintaining high standards of quality in a fast-paced environment. Ensured efficient daily operations, supported menu execution, and upheld excellent customer service to deliver a memorable dining experience.

Served as Kitchen Administrator at W Hotel Barcelona, efficiently managing staff schedules and coordinating breaks to ensure seamless kitchen operations. Oversaw buffet and banquet activities, including menu sales, ingredient procurement, and event management, ensuring high-quality service and smooth execution of all culinary events.

Worked as Junior Sous-Chef at Bice Restaurant, Kuwait, coordinating kitchen staff and managing shift schedules to guarantee efficient service. Played a key role in menu creation, event organization, and catering, ensuring exceptional culinary quality. Provided operational support to enhance efficiency across the company’s pizzerias, contributing to overall business success.

Served as Demi-Chef de Partie at Nobu Ibiza Bay, specializing in Nikkei fusion cuisine. Managed mise en place and assisted in the plating of cold and hot dishes, ensuring exceptional presentation and quality. Oversaw the tempura station and acted as chef tournant, providing versatile support across various kitchen stations.

Led kitchen operations as Chef at Bar Seco, Barcelona, focusing on seasonal and sustainable cuisine. Developed innovative menus, ensuring high-quality dishes aligned with the restaurant’s eco-conscious philosophy. Managed kitchen staff, optimized workflows, and maintained supplier relationships to uphold the standards of fresh and locally sourced ingredients.

Worked as a Private Chef and Gastronomic Concept Organizer, creating tailored culinary experiences for private clients and events. Designed innovative menus and executed fine dining concepts, focusing on seasonal ingredients and artistic presentation. Specialized in developing unique gastronomic themes, seamlessly blending food, ambiance, and storytelling to deliver memorable experiences.