Edoardo Filippini
Ghedi,BS
Summary
I'm a passionate cook with a strong passion for the world of cooking. I love challenging myself and improving myself every day, because cooking is a world where you never stop learning. I consider myself an enterprising person and always ready to step out of my comfort zone.
Overview
3
3
years of professional experience
Work History
Chef De Partie
Hotel Chalet Del Sogno (Restaurant 2 Pini)
10.2025 - Current
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying, and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Plated meals paying special attention to garnishes and overall presentation.
- Creating high quality dishes for the fine dining restaurant of the hotel
Chef De Cuisine
Cavazzen Museum Cafe
07.2025 - 09.2025
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created menus and designed corresponding recipes
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Kitchen Commis
La Pescheria Da Piero
09.2024 - 04.2025
- Team work and meeting deadlines;
- Organizing my own station;
- Fish manipulation and cooking methods;
- Helping others during the service and the line preparations.
Kitchen Commis
Hotel Kathrin Beach
07.2024 - 09.2024
- Cleanness of the work places;
- Organization of utensils and of kitchen places for the service
- Quickness into preparing and plating orders;
- Supervision of the buffet and contact with client from all over the world;
- Observed different kitchen chefs' preparation, mostly traditional Greek recipes.
Kitchen Commis
La Pescheria Da Piero
03.2024 - 07.2024
- Woking daily with fresh fishes and shelfish;
- Managing stock and orders;
- Participated in food tastings and taste tests.
- Assisted with menu development and planning.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Kitchen Commis
L'Ocanda
05.2024 - 06.2024
- Preparation of various fish and shellfish;
- Maintained well-organized mise en place to keep work consistent;
- Organization of work places and line preparation.
- Creation of bases decoration and plating simple dishes.
- Application of HCCP manual in all of the phases of the preparation.
Kitchen Commis
Lycee Hotelier Francois Bise
11.2023 - 11.2023
- Planned and directed high-volume food preparation in fast-paced environment;
- Prepped daily menu items to quickly deliver upon request;
- Rotated through all prep stations to learn different techniques;
- Developed and remained accountable for safety, quality, consistency and adherence to standards;
- Learning french cuisine bases and techniques;
- Developing skills in collective catering.
Guest Entertainer
Hotel Miami
07.2023 - 08.2023
- Danced, sang and conducted games encouraging guest participation through playful antics and engagement.
- Communicated with guests clearly and with good humor to encourage laughter and excitement.
- Remained in costume for extended periods for maximum performance effect.
- Organization of sport tournaments for adults and little ones.
Kitchen Commis
Nineteens 19
03.2023 - 04.2023
- Helping the chef the partie during the service and the line preparation;
- Cleanness and order during the service;
- Checking food storage cleanness and order;
- Preparation of basic sauces and recipes;
- Managing my self during the service in the dessert area;
- Preparing crustaceans and molluscs;
- Dry-aging fish basic knowledge.
Education
High School Diploma -
Istituto Caterina De Medici
Desenzano del Garda01.2025
Associate of Arts - Higher Technical Institutes in Catering
Alta Formazione Tione
Tione Di Trento, Italy06-2027
Skills
- HCCP certificate
- Stress managing
- Plating
- Team work
- Passion for the kitchen
- Creatività
- Communication
- Multitasking
- Culinary arts
Spoken languages
- C1 non-certified level of English;
- C1 non-certified level of French;
- Mother tongue Italian.
Hobbies and interests
- I study aromatic herbs and herb-food pairings.
- I visit high-end restaurants to compare cuisines and learn about pairings and preparations.
- I am an avid traveler with a keen interest in exploring other cultures, especially culinary speaking.
- I am athletic and interested in mental and physical well-being, practicing sports such as basketball, gym work, and volleyball at an amateur level.
- I am also deeply interested in international music.
- I read cookbooks to learn as much as I can about the techniques and science behind foods.
Timeline
Chef De Partie
Hotel Chalet Del Sogno (Restaurant 2 Pini)
10.2025 - Current
Chef De Cuisine
Cavazzen Museum Cafe
07.2025 - 09.2025
Kitchen Commis
La Pescheria Da Piero
09.2024 - 04.2025
Kitchen Commis
Hotel Kathrin Beach
07.2024 - 09.2024
Kitchen Commis
L'Ocanda
05.2024 - 06.2024
Kitchen Commis
La Pescheria Da Piero
03.2024 - 07.2024
Kitchen Commis
Lycee Hotelier Francois Bise
11.2023 - 11.2023
Guest Entertainer
Hotel Miami
07.2023 - 08.2023
Kitchen Commis
Nineteens 19
03.2023 - 04.2023
High School Diploma -
Istituto Caterina De Medici
Associate of Arts - Higher Technical Institutes in Catering
Alta Formazione Tione