Work experience

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​​2024 Summer Season

Executive Chef

Ristorante Il Faro

Castiglione della Pescaia, Italia

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Summer 2023

Chef Executive

Ristorante La Mamma

Juan Les Pins, Antibes, France

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Summer 2022

Chef Executive

VIP Room Restaurant  La Gioia

Saint Tropez, Francia

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Summer 2021

Chef Executive

Cipriani/Noto (LVHM Group)

Saint Tropez, Francia

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Summer 2020

Chef de Cuisine

Restaurant Michelangelo (Mamo)

Antibes, Francia

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2018 -  2020  

Chef Patron

Restaurant Lo Viu’ Bistro’   

Aosta, Italia

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2015 -2018  

Chef Executive

MOQ Wines /Peking Cafè

Beijing, China

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2012 –  2014

Executive Chef

Restaurant Sabatini

Shangha, China

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2012

Director Consulting

Yalong Bay Yacht Club

Sanya, China

            

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2009 – 2011-

Western Executive Chef

***** Hotel Furama

Dalian, China           

 

 

2009

Chef Consulting

Ivy Restaurant

Ulaanbaatar, Mongolia                                                                         

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 2006 – 2008

Executive Chef

Baci Restaurant (Park 97)

Shanghai, China    

                 

 

​2004 - 2006 Executive Chef

Mediterraneo Restaurant

Shanghai, China    

                  

 

2002 – 2004

Executive Chef

Milano & Mammamia Restaurant

Guangzhou, China    

 

 

​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