Chef capo partita

15 years chef de partie to hotel
● ability to create and execute a variety of menus in one seating
● able to engage high net worth clients and events
● trained artist, able to present food with unique design and imagination
● menu repertoire from classic to international to latest trends to dietary,vegan
● meticulous, efficient, time sensitive and budget conscious
● intuitive to the clients’ palette
● respectful of the family dynamic
● ability to lead a team from concept to finish in event execution