Presentation: skilled chef, expert in preparing seasonal healthy recipes: specialised in both classic recipes (which represent my passion) as well as more innovative recipes, because I believe that veering from what you know is good for the body and soul. After various abroad experiences divided between U.S.A. and Italy, my journey brought me here in London, where I started as a freelance private chef in collaboration with restaurants and private clients and continued my career with more established roles in the kitchen. I am currently working as a Sous Chef in an International cuisine restaurant in central London. For reference, visit my blog www.alpancino.com Skills: passion for cooking and passionate of seasonal products, creativity and friendly attitude, professional in all circumstance, able to work with budget and brief, clean. Organized and focus on customer needs. Hobbies and interests: I use to practise sports during my free time (running, swimming and fishing) to distress my mind and reading is my favourite hobby, cooking books is always my first choice. Interested in travels and music. Love for animals. Experience briefing: I have experience in organizing private dinner events as well as wine and food tasting events and cooking classes. I have also cumulated experience in restaurants as menu’ coordinator, kitchen manager and coordinator. I achieved house holding management skills by working with private clients. Area of expertise: Sous Chef Private dinner Wine and food tasting events Cooking classes Restaurant menu co-ordinator Head Chef Private events Catering service WORK EXPERIENCE (July 2014 – Current position) SOUOS CHEF - Beach Blanket Babylon, International cuisine, London BBB is an established restaurant group (from 1990 in Notting Hill). Now with venues in both West and East London, BBB serves modern British and European cuisine. Featured by bar, restaurant and having an array of private rooms for event spaces, BBB runs more than 300 meals per day and various private party. As a Sous Chef, my daily duties are: • Coordinate the staff in the kitchen during the service • Shift planner • Management of food preparation • Run menu for the private event parties • Manage the grocery shopping focusing on the left over reduction (organize food tasting or set menu’ promotion week by week in order to use the food almost expired). • Menu’ reviews in according with the Head chef (March - June 2014) HEAD CHEF - Piano Piano Restaurant – Mediterranean cuisine, London Piano Piano is a start up restaurant focus on Mediterranean cuisine. I am responsible of creating the menu’ recipes and taking care of all the kitchen process starting from the food source going through the dishes preparation and mise en place. My daily duties are: • Coordinate the staff in the kitchen (Souse chef, chef de Comis and dish washer) • Food source (choosing the suppliers, making orders respecting a weekly budget, guaranteeing an high standard quality and good quote). Andrea Librandi Private Chef ++44 7476096999 +44 7456 489 519 [email protected]www.alpancino.com From: Ciro’ Marina, Italy Date of birth: 11 /08/ 1982 Address: SW90SN, London License driving: available
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Presentation: skilled chef, expert in preparing seasonal healthy recipes: specialised in both classic recipes (which represent my passion) as well as more innovative recipes, because I believe that veering from what you know is good for the body and soul. After various abroad experiences divided between U.S.A. and Italy, my journey brought me here in London, where I started as a freelance private chef in collaboration with restaurants and private clients and continued my career with more established roles in the kitchen. I am currently working as a Sous Chef in an International cuisine restaurant in central London. For reference, visit my blog www.alpancino.com Skills: passion for cooking and passionate of seasonal products, creativity and friendly attitude, professional in all circumstance, able to work with budget and brief, clean. Organized and focus on customer needs. Hobbies and interests: I use to practise sports during my free time (running, swimming and fishing) to distress my mind and reading is my favourite hobby, cooking books is always my first choice. Interested in travels and music. Love for animals. Experience briefing: I have experience in organizing private dinner events as well as wine and food tasting events and cooking classes. I have also cumulated experience in restaurants as menu’ coordinator, kitchen manager and coordinator. I achieved house holding management skills by working with private clients. Area of expertise: Sous Chef Private dinner Wine and food tasting events Cooking classes Restaurant menu co-ordinator Head Chef Private events Catering service WORK EXPERIENCE (July 2014 – Current position) SOUOS CHEF - Beach Blanket Babylon, International cuisine, London BBB is an established restaurant group (from 1990 in Notting Hill). Now with venues in both West and East London, BBB serves modern British and European cuisine. Featured by bar, restaurant and having an array of private rooms for event spaces, BBB runs more than 300 meals per day and various private party. As a Sous Chef, my daily duties are:
• Coordinate the staff in the kitchen during the service • Shift planner • Management of food preparation • Run menu for the private event parties • Manage the grocery shopping focusing on the left over reduction (organize food tasting or set menu’ promotion week by
week in order to use the food almost expired). • Menu’ reviews in according with the Head chef
(March - June 2014) HEAD CHEF - Piano Piano Restaurant – Mediterranean cuisine, London Piano Piano is a start up restaurant focus on Mediterranean cuisine. I am responsible of creating the menu’ recipes and taking care of all the kitchen process starting from the food source going through the dishes preparation and mise en place. My daily duties are:
• Coordinate the staff in the kitchen (Souse chef, chef de Comis and dish washer) • Food source (choosing the suppliers, making orders respecting a weekly budget, guaranteeing an high standard quality
and good quote). • Menu’ review adapting to the seasonal products and customers preferences • Recipes preparation (calculating quantity of ingredient, cooking process and mise en place)
From: Ciro’ Marina, Italy Date of birth: 11 /08/ 1982
Address: SW90SN, London License driving: available
• Teaching to the staff the menu’ recipes and standard basic preparation (one per week we had a group session) • Prepare home made product such as bakery product and homemade ravioli and pasta • Manage the grocery shopping focusing on the left over reduction (organize food tasting or set menu’ promotion week by
week in order to use the food almost expired). • Wine list maker (choosing the wine distributors and create an excellent wine list according with the menu’ standard price
and using various wine makers). • Organize and coordinate private events in the restaurant • Responsible for partner-ship and catering service for private party (ex. CLIPSO fashion event – catering service)
(Jan 2014 – current) Freelance private chef, London, United Kingdom As a freelance chef, I am providing various cooking service for private events: private dinner, home party events, home catering service, private and corporate cooking class, weekly meal preparations, personal grocery shopper. I made about 20 private events during my time in London. The number of participants started from 2 up to 80 people. Some relevant experiences are listed below.
Anniversary Dinner – Romford This was an unusual dinner but very challenging and nice. I prepare a tasty menu’ for 2 from starter to dessert in front of the couple having dinner and watching me cooking. With a fixed budget I prepare and excellent dinner, which has impressed the client indeed we are in touch for further event parties. Testimonials: Silvia Olio, Alex Dunitz Weekly diet coordinator – private chef service 2 times per week I was the private chef of Mr Issam Freiha, who want to have a protein diet based on helthy recipes and seasonal food. I was responsible for the grocery shopping and food preparation for all the week. Testimonials: Issam Freiha Private cooking class session – London I attended 6 cooking classes at the client’s house. The programme includes basic information and recipes of vegetable, meat, fish, pizza and pasta and dessert. Class run over 4 hours including lunch.with the client. Testimonials: Laura Elsasser Pizza party – Luton Attended this event 35 people. (February to May 2014) – MAIN EVENTS IN LONDON Librandi Wine dinner – 20th March 2014 at Piano Piano restaurant London I was the head chef and organizer of the wine dinner event. A set menu’ of 5 courses and each dishes paired with a specific wine from the Librandi brand line. The wine dinner hosted 45 people. As coordinator and chef my role was to prepare the menu’, make the food and wine order and cooking for the event. I was also responsible of sponsorship activities, promotion and guest reservation. Testimonial: Alice Gatto – Sales Manager at ENOTRIA (Sponsor of the event) Food & Wine tasting event – 28th march 2014 at Piano Piano restaurant London The event included 5 different tasting dishes and 1 glass of wine for a fixed price. The event has been attended by 70 people and was combined with soul live music. Testimonial: Salvatore Pucci – restaurant Manager at Piano Piano Easter Lunch – 20th April 2014 at Piano Piano restaurant London Set menu’ including wine tasting and 3 main courses. The recipes made for the event reflected some traditional dishes with an alternative proposal instead of lamb. Testimonials: Francesca Ussia, Nimet Gunes – guests at the event; Nino Del Negro – singer at the event Traditional Italian style aperitivo – 30th April 2014 at Piano Piano restaurant London The aim of this event was to recreate in London the Happy hours - Italian style aperitivo. Including more than 10 different buffet dishes. CLIPSO – finger food catering for a fashion event – 14th May 2014 in London Prepared innovative finger food solution based on seasonal product and 2014 food trends. Some courses include aubergine balls and traditional South of Italy product such as bakery product with salty sarde. The finger food buffet was made for 120 guests. (Feb - March 2014) - Collaboration with L’ANIMA Restaurant, London I was collaborating as a chef assistant with Francesco Mazzei at the Italian restaurant “L’Anima” in London. Located in Shoreditch, the restaurant serves traditional Mediterranean recipes revisited by innovative international touch.
(Sept – Dec 2013) - Private chef, menu’ coordinator and food & wine tasting specialist, Seattle, U.S.A
I worked for Kevin and Maria Downey, owner of the 2 Italian restaurants “Grazie” situated in Seattle (South Center, Tukwila and Canyon Park, Bothell) as well as food & beverage events organizer (e.g. private dinners, catering, food testing, wine tasting) around USA. By the time I was there, we collaborated on the events:
(Sept –Dec 2013) - MAIN EVENTS IN SEATTLE • Menu’ coordinator at “Grazie Restaurant”, Seattle, WA - 3 months of collaboration on the “Special menu”. • Chef at “Paella dinner ” special event hosted by Grazie restaurant in Canyon Park, Seattle, WA • Chef at “Paella dinner” special event hosted by Wilridge winery, Yakima, WA • Chef at “Private dinner” in Portland, OR • Food tasting coordinator at “Maculan event” managed by Grazie restaurant, Seattle, WA • Wine tasting coordinator at “Winebow event”, Seattle, WA (Sept – Dec 2013) Cooking class and culinary demonstration organizer, Seattle, U.S.A. I gave food seminaries for culinary schools. The duties consist in the introduction of the culinary theme and products, followed by cooking demonstration and closing the day with food & wine tasting. “Through cooking class and seminary events, I open my knowledge to people interested in discovering more about my philosophy and cuisine”.
• Cooking class - “home-made pasta” • Cooking class - “vegetarian menu’” • Cooking class - “sea food recipes” • Cooking class - “untraditional meat “(heart, liver, spleen, kidney and beef-shank)” • Cooking class - “Pizza and sauce secrets” • Cooking class - “The traditional Italian dessert” • Seminary - “Approaching pasta” at Culinary School, Seattle, WA • Seminary – “Cooking meat and sauce“ at Culinary School, Seattle, WA
(Sept 2009 – Jun 2013) Private chef, food and wine tasting specialist, Italy
Food & wine tasting and dinner organizer in collaboration with “Tasty Tours”. The travel agency, based in Ciro’ Marina, coordinates tours of international visitors interested in dicovering the South of Italy specialities. I was involved in:
• Food & wine tasting at Borgo Saverona venue • Ciro’ Marina, Calabria, Wine tasting at Azienda Librandi, Ciro’ Marina, Calabria • “American trade tour in Calabria”, Italy
During the collaboration with “Cantina Librandi”, leading wine company in Calabria from Ciro’ Marina, I was involved in tasting, preparation and promotional activities in the following events:
• Librandi wine tasting in Ciro’ Marina, Italy • Librandi stand at Vinitaly, Verona, Italy • Librandi wine tasting in Ciro’ Marina, Italy • Librandi stand at Wine Festival, Merano, Italy • Private dinner at Azienda Librandi, Ciro’ Marina, Italy
STUDIES (2001 - 2008) “Pharmacy” at University of Bologna, Italy CONTACT REFERENCE Kevin Downey: Owner of “Grazie” restaurant, Seattle, WA - +1 206 669 4799/ [email protected] Maria De Marte: Catering Manager at “Grazie” Restaurant, Seattle, WA - +1 206 228 9622/ [email protected] Katrin Egger: Event coordinator for “Cantina Librandi”, Ciro’ Marina, Italy - +39 345 7917437/ [email protected] Salvatore Pucci: Restaurant Manager at Piano Piano, London, UK – 0044 7785 699 571 Alex Dunitz: private client – [email protected] Laura Elsasser: private client - 7502220126 Paolo Librandi: Wine producer – 0039 3332218947 Armando Susanna: Manager at Borgo Saverona – 0039 3398984133 PERSONAL BLOG
On my eno-gastronomic blog you can find pictures of my dishes and events, recipes, special menu’ and a biography. Visit www.alpancino.com
MENU’ & DISHES EXAMPLES
LIBRANDI WINE DINNER MENU` Opening aperitif with CIRO’ BIANCO DOC Starter - CRITONE Tuna tartare Main course - CIRO’ ROSATO DOC Black spaghetti, fish eggs “Bottarga”, pistachio from Bronte and uncooked red shrimps in his own sause Second course - GRAVELLO Lamb in kataifi noodles lying on blue cheese fondute and balsamic vinegar from Modena 30 year aged Dessert – EFESO Traditional Calabrian aged cheese selection with homemade fig jam crostata
EASTER MENU` Starter -Mixture fried fish Main course -Gnocchi with sea food and ‘nduja Second course -Slow cooked pork with licorice, potatoes and artichockes Fruit -Passion fruit sorbetto Dessert - La Pastiera Napoletana (typical Easter pastry from Naples ) and traditional Sicilian choccolate cannolo.
FOOD TASTING MENU’ Starter - Italian bakery products dressed with anchovies, ‘nduja and caponata, Main - Mini vegetable lasagne, Gnocchi with mussles and clams, Mini burger lamb with vegetable cous cous , Mixture of fried fish Dessert - Chocolate mousse
SOME OF MY DISHES Pictures one – “ In camicia eggs” on cheese fondue and “peperoni cruschi” Picture two - Calamari, mussels and clam salad with 5 cereals home-made bread
