CV
Experienced chef and kitchen professional with more than three decades across professional kitchens, hospitality, teaching and international culinary projects.
Profile
Operational experience with a wider culinary view.
My background combines hands-on kitchen work with menu development, recipe standardisation, quality control, team support and culinary project work. I remain comfortable inside an existing brigade and with the practical realities of production and service.
Recent professional experience
2023–2026
Brühl
Sous Chef · Brühler Hof – Wine & Dine
Operational restaurant kitchen role.
Cologne
Küchenchef · ALM Gastronomie und Hotellerie GmbH
Employed kitchen-leadership position.
Cologne
Chefkoch · Zippiri GmbH
Employed part-time kitchen position.
Caribbean
Independent Culinary Consulting · Buzo Caribbean
Multi-location culinary project across Trinidad & Tobago, Barbados and Jamaica.
Earlier career · selected highlights
Experience before Germany.
My Hidden Kitchen / MAHSC
Founder & Resident Chef. More than one hundred themed dinners and culinary experiences.
Tenuta di Canonica
Resident Chef & Culinary Director, combining cooking, hospitality and culinary direction for an international clientele.
Guest chef, hotels & projects
Culinary assignments and projects across Europe, the United States, India, Australia and the Caribbean, including Oberoi Hotel, The Park Hotel and Omni Hotels.
Key skills
Kitchen, operations and development.
Availability
Cologne and international.
Local positions
Actively interested in kitchen positions in Cologne and the surrounding area. A sustainable structure around 28–32 hours over approximately four days is particularly attractive, while other arrangements can be considered depending on the role and conditions.
Seasonal & fixed-term roles
Open to full-time seasonal and fixed-term assignments, particularly in hotels, resorts and independent hospitality projects where operational experience, menu development and team support are useful.
Education & languages
Professional foundation.
Education
- 1997 · Rome — Culinary Training, Scuola di Arte Culinaria Cordon Bleu
- 1984 · Technical Studies — High School Diploma
- Communication and public-speaking training, Goldman Cegos
- Continuous professional training in culinary techniques, food technologies and hospitality
Languages
- Italian Native
- English Professional working language
- German Basic · improving
CV
Erfahrener Koch und Küchenprofi mit mehr als drei Jahrzehnten Erfahrung in professionellen Küchen, Hospitality, Ausbildung und internationalen kulinarischen Projekten.
Profil
Operative Erfahrung mit einem größeren kulinarischen Blick.
Mein Hintergrund verbindet praktische Küchenarbeit mit Menüentwicklung, Rezeptstandardisierung, Qualitätskontrolle, Teamunterstützung und kulinarischer Projektarbeit. Ich arbeite selbstverständlich innerhalb bestehender Küchen- und Brigadestrukturen.
Aktuelle Berufserfahrung
2023–2026
Brühl
Sous Chef · Brühler Hof – Wine & Dine
Operative Position in einer Restaurantküche.
Köln
Küchenchef · ALM Gastronomie und Hotellerie GmbH
Angestellte Küchenleitungsposition.
Köln
Chefkoch · Zippiri GmbH
Festangestellte Teilzeitposition.
Karibik
Unabhängiges Culinary Consulting · Buzo Caribbean
Multi-Location-Projekt in Trinidad & Tobago, Barbados und Jamaika.
Frühere Laufbahn · Auswahl
Erfahrung vor Deutschland.
My Hidden Kitchen / MAHSC
Gründer & Resident Chef. Mehr als einhundert Themen-Dinner und kulinarische Erlebnisse.
Tenuta di Canonica
Resident Chef & Culinary Director. Zehn Jahre zwischen Küche, Hospitality und kulinarischer Leitung.
Guest Chef, Hotels & Projekte
Kulinarische Einsätze in Europa, den USA, Indien, Australien und der Karibik, darunter Oberoi Hotel, The Park Hotel und Omni Hotels.
Schlüsselkompetenzen
Küche, Operations und Entwicklung.
Verfügbarkeit
Köln und international.
Lokale Positionen
Aktiv interessiert an Küchenpositionen in Köln und Umgebung. Eine nachhaltige Struktur um etwa 28–32 Stunden auf ungefähr vier Arbeitstage ist besonders interessant; andere Modelle kommen je nach Rolle und Bedingungen ebenfalls infrage.
Saisonale & befristete Positionen
Offen für internationale Vollzeit-Einsätze, saisonal oder befristet, insbesondere in Hotels, Resorts und unabhängigen Hospitality-Projekten.
Ausbildung & Sprachen
Berufliche Grundlage.
Ausbildung
- 1997 · Rom — Kulinarische Ausbildung, Scuola di Arte Culinaria Cordon Bleu
- 1984 · Technischer Schulabschluss
- Kommunikation und Public Speaking, Goldman Cegos
- Kontinuierliche Weiterbildung in Küche, Lebensmitteltechnologien und Hospitality
Sprachen
- Italienisch Muttersprache
- Englisch Professionelle Arbeitssprache
- Deutsch Grundkenntnisse · im Aufbau
CV
Chef e professionista di cucina con oltre trent’anni di esperienza fra cucine professionali, hospitality, formazione e progetti culinari internazionali.
Profilo
Esperienza operativa con una visione culinaria più ampia.
Il mio percorso unisce lavoro concreto in cucina, sviluppo menu, standardizzazione delle ricette, controllo qualità, supporto alla brigata e progetti culinari. Sono abituato a lavorare dentro strutture di cucina già esistenti, con produzione e servizio reali.
Esperienza professionale recente
2023–2026
Brühl
Sous Chef · Brühler Hof – Wine & Dine
Ruolo operativo in cucina.
Colonia
Küchenchef · ALM Gastronomie und Hotellerie GmbH
Ruolo dipendente di responsabilità in cucina.
Colonia
Chefkoch · Zippiri GmbH
Posizione dipendente part-time.
Caraibi
Consulenza culinaria indipendente · Buzo Caribbean
Progetto multi-location fra Trinidad & Tobago, Barbados e Jamaica.
Percorso precedente · selezione
Esperienza prima della Germania.
My Hidden Kitchen / MAHSC
Fondatore & Resident Chef. Oltre cento cene tematiche ed esperienze culinarie.
Tenuta di Canonica
Resident Chef & Culinary Director. Dieci anni fra cucina, hospitality e direzione culinaria.
Guest Chef, hotel e progetti
Incarichi in Europa, Stati Uniti, India, Australia e Caraibi, compresi Oberoi Hotel, The Park Hotel e Omni Hotels.
Competenze principali
Cucina, operations e sviluppo.
Disponibilità
Colonia e internazionale.
Posizioni locali
Cerco attivamente opportunità interessanti in cucina a Colonia e dintorni. Una struttura sostenibile intorno alle 28–32 ore distribuite indicativamente su quattro giorni è particolarmente interessante; valuto anche altre formule quando ruolo e condizioni sono adeguati.
Incarichi stagionali e a termine
Sono disponibile anche per incarichi internazionali full-time, stagionali o a tempo determinato, in particolare in hotel, resort e progetti hospitality.
Formazione e lingue
Base professionale.
Formazione
- 1997 · Roma — Formazione culinaria, Scuola di Arte Culinaria Cordon Bleu
- 1984 · Diploma tecnico
- Formazione in comunicazione e public speaking, Goldman Cegos
- Aggiornamento continuo in cucina, tecnologie alimentari e hospitality
Lingue
- Italiano Madrelingua
- Inglese Lingua di lavoro professionale
- Tedesco Base · in miglioramento