Poste : Consultant culinaire
Etablissement : Marameo Sdn.Bhd
Lieu : Kuala Lumpur, Malaisie
» At the age of thirteen, when I finished high school, I started my first hands on experiences in the kitchen in the position of “kitchen boy” at ilPozzo, which at the time was a very famous restaurant in my town, (Mr. Paolo Rossi, the football player, was a regular costumer). After a year, I was following the suggestion of the Chef, Sergio Suppa, and I went to work in a neighboring city restaurant, da Barbesin where the kitchen was directed by a veteran famous Italian Chef, Adelio Bozza.
After a few months, the Executive Chef, was quite impressed by my ability and my willingness to learn. Mr. Bozza decided to take me under his “wings” and that’s when I really started to learn and become a culinary artist professionally.
I followed him to restaurants and hotels in Italy for about five years, becoming his right hand man. Before his retirement, he had introduced me to the “world” of the great hotels in Venice.
Thanks to his friend, Mr. Piccinini, Executive Chef for the CIGA Hotels, I worked as Demi-Chef de Partie and shortly after as Chef de Partie.
A few years later, after I had the opportunity to work as a Sous Chef for a famous restaurant in Venice (Antica Trattoria Malamocco) I decided to return to my own city accepting a new professional challenge, closer to home.
I was appointed Chef de Cuisine at S.Bassiano (1991-1994) a new restaurant in Bassano del Grappa (Italy),and thanks to the owner Mr. Sergio Nogarotto, I was sent to attend a 4-week stage at the famous restaurant in Provençe, L’Amandier des Mougins, and at Villa Mozart Restaurant in Merano Italy.
Additionally, these two experiences, even if I was in the “back” of the kitchen, made me understand the relevant importance of the details in the professional kitchen and furthering my culinary formation on the job.
After I returned to Nogarottos’ restaurant, we were awarded a Michelin star just after one year from the opening.
It was a very good moment for me and I accepted the opportunity and an excellent offer of salary wise to work back in Vicenza at my first place ilPozzo but this time as head chef !
After quite a number of years and being in charge of a few seasonal touristic hotel kitchens, due to the Gulf War, the business around my region wasn’t good. I decided to move because possibilities of further growth for my profession were very limited in Italy.
Since then I decided to step outside of my country. Now, I am once again looking to make a change of positions, preferably in the E.U. however, I am open to other cosmopolitan major cities.