Key Skill & Experiences
 

​Staff Training & Developement - Purchaing & Inventory Management - New Facilities start up - Food Preparation & Presentation - Quality Asurance Control - Customers Service & Guess Relation -  Innovative Menu development & Planning - Develops Receipes & Menu for all Food Operations -  Maintains the Standar of Quality to ensure that the Cost of Food remain economical - Promote Safty & Proper Sanitation -  Skedule the Work off all Kitchen Staff - Directing Large Function up 2.000 customers - Strong Leadership & Techincal Abilities - Positive Attitudes with Hands on approch - 

Experiences

2020  summer season   Ristorante Michelangelo-Mamo   –  Antibes, French

                                      Chef de cuisine

Work hand to hand and help the Executive Chef to take care the operation of famous VIP restaurant in Cote d’Azur in French that have branch also in Paris, New York and Riyadh

www.michelangelo-mamo.com

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2018 -  2020   Lo Viu’ Bistro’   –  Italy

                       Chef Patron

Open my own restaurant in Aosta Valley, good response from the customers, but no enough people in this small valley for run the place in 2, so I let run the place to my partner.

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2015 -2018   MOQ Wines - Peking Café - Beijing   – China

                     Executive Chef

With same Company (MOQ Wines) move to Beijing to open a new restaurant under “Peking Café” partner with my Company “MOQ Wines” we have 4 hostel in center of Beijing and we do a new opening and planned to open a Central Cuisine and other new restaurant in Tiananmen, all is great, good owner, friendly people, but the Company change mind of our initial deal so I not agree to continue our cooperation, I will finish set up all new Kitchen, Equipment, Suppliers and I will leave

 MOQ Wines – Private Kitchen – Wuhan - China

Take a Challenge for new experience, open an private restaurant in luxury apartment, set up daily the menu on base of the booking (maximum 12 seat in sharing wine room and 6 on the VIP room), go daily shopping choosing the best ingredients, set up the dinner, cooking with a assistant helper and 2 aye, than do some PH, It’s for me a new experience that I will see if I like

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2012 –  2014  Sabatini – Shanghai – China

           2 year Contract as Executive Chef

Take a challenge to reopening a venue called Sabatini after 2 years of losing, Get good liberty from the owner, as ask to keep good quality product etch, Redone all from the setting, designed the menu, find supplier that guarantee quality and prices, change staff more motivate, with good team we start see the good result, after 1 and half year is the first month that the restaurant start make profit

Than the Company sell his property in Shanghai (Sabatini & Brown Sugar), they go back to invest in Taiwan where they have few Disco & some  Restaurants, the Owner want bring me in Taiwan to open new place, but I prefer Shanghai

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2012 –  Yalong Bay Yacht Club – Sanya - China

             6 months Consulting contract as Club House Director

Joint an Italian Private Company to set up and open the Yacht Club in Sanya, next door of St. Regis Hotel, Yacht Club with 30 villas and a private marine.

Replace the previous Director and do a Consulting Job till the Grand Opening of Yacht Club, St Regis & MGM, all below the same Group: COFCO,

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2009 –  2011- ***** Hotel Furama - Dalian - China

                      2 years Contract as Western Executive Chef

Work as Western Executive Chef to improve the International Buffet, control the Italian Restaurant Rose and the French Brasserie, Lounge Bar & Bakery plus help on the Chinese Wedding (when needed) Responsible for 70 staff in the western section

Furama is Hotel with 800 room and 70% of occupancy, famous in north China as the place where was done many meeting the former Prime Minister Chinese

Left for finish contract and got good propose to start work a Consulting

Web: www.furama.com.cn

2009  Ivy Restaurant – Ulaanbaatar - Mongolia                                                                         

          6 months Consulting Contract as F&B and Executive Chef

Fantastic experience in Mongolia to open the first high class restaurant for a big group, (that have also a German Pub) opening of the restaurant was like my creation, after I left I find good Chef for them

I was call back from the Apu Group (the biggest Company in Mongolia that produce vodka and beer) in March 2012 for make the biggest private event in Mongolia for the bankers with the special guest Paul Anka, organize by Ivy Restaurant

 Web: www.ivy.mn and www.apu.mn

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 2006 – 2008 - Baci Restaurant (Park 97) – Shanghai - China    

                   2 year Contract as Executive Chef

Work as Executive Chef for Lan Kwai Fong Group, at the time consider the best Italian restaurant in Shanghai, I work there till they got a indecent offer to sell the place to Muse Group and the Park 97 was sell to Muse Group, that after 6 month of renovation change totally the concept of the structure

Web: www.park97.com

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2004 - 2006 - Mediterraneo Restaurant – Shanghai - China    

                  2 year Contract as Executive Chef

Work as Executive Chef in Mediterraneo, fantastic villa in the heart of Shanghai, start to the opening project till the two owner spilt out the Company and all the foreign management was living

Excellent venue with huge garden, 2 million monthly revenue and great owner, that unlike he left the Company and opens his own ship business in Indonesia

2002 – 2004 - Milano & Mammamia Restaurant – Guangzhou - China    

   2 year Contract as Executive Chef

Arrive in China in 2003, to take care the kitchen of Italian Restaurant in Guangzhou, with 11 staff in my brigade and at the time the only Italian Chef in Guangzhou, in 2 years contract we open a second branch called MammaMia.

Left Guangzhou for 2 reason: the first for the big opportunity to joint Shanghai that i like and the second because i was no like Guangzhou as town

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1996 – 2002 Singapore, Malaysia, Thailand

              Executive Chef - Quality Control - Owner:

Arrive in Asia and start as Executive Chef and Quality Control for an Italian Company in Singapore named Pastafresca. Work in the factory production in day time to assure the quality of the food for all the 5 restaurants of the Company. Later I got good job in KL (Malaysia) same that Singapore for a Company that have 6 restaurants (Piccolo Mondo Gastro) and basically was the same job, the only difference was that we don't have a factory but a central cuisine in the biggest restaurant in the Golden Triangle of KL (Bukit Bintang), After 2 year I go to Thailand to run a friend  restaurant on the beach of Koh Samui, so I take the challenge, nice restaurant on the beach with 7 room and 30 seat inside plus 50 on the beach, I operate that for the last 3 years of contract as Chef, Marketing, Waiter, Accounting and PR, Unlike after finish the contract the owner decide to sell all his property so I take the Chine challenge.

1976– 1995: Cyprus, Italy, Spain

Cook & Head Chef

     1976 start Hotelier School with summer stage in first Michelin Restaurant in Aosta Valley the Hostellerie du Cheval Blanc. Finish Hotelier School and start the culinary Journey in Five Star Luxury Casino' The Grand Hotel Billia in Aosta Valley Italy, than I go to Switzerland for a stage in a Fine dining restaurant in Neuchatel; Le Grape, to get my Swiss Hotel certificate, I come back in Italy and I start work in family restaurant till the time to go to the Army. After the Army I go work in Spain in Ampuriabrava (Cataluna), finish my adventure there i was employee as head chef  for a new restaurant near Aosta (Italy) that i work for them for 8 years, after I go work for the Italian Government in quality of Head Chef for a school take care 200 student, but was no my dream, boring job, than after 2 years of relax life I go back to action.                                                                        Then I decide to take the adventure and I go to Cyprus where i spend 4 years, in a restaurant that was half kitchen Greek style and half Italian style and there for the same company we open 2 new venues and I start to explore the business of controlling the kitchen.

Finish my nice experience in Cyprus I take the challenge to come and discovery the Asia ..

Education

1976 – 1978   Hotelier School – Aosta - Italy                              

                       Graduated as Cook with vote of 7.9/10

Interests

History & Culture in the world, discovery new food & cuisines

Valter Gosatti

Languages

Italian

English

French

Spanish

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Reference

Education