Francesco Baraldo Sano
Tarvisio
Summary
Basically , why me ? Because I am ambitious and i would like to amaze you with all my experience , and after so many years working i need new and ambitious challenge ! I am like a musician kitchen professional looking to share my soul. My worldwide kitchen experience and all what I learned working and travelling .I am a "whole
package" professional Chef . Super communicator with great leadership communicate appropriately building kitchen relationship . I am a renowned Executive Chef with a distinguished career catering to elite sports teams, including the Switzerland National Male Soccer Team, Udinese and Watford Football Club ,but a background grown up in prestigious Michelin-starred restaurants. Expert in kitchen management and meal preparation, blending a strong work ethic with creative thinking to elevate dining experiences. Proven track record in enhancing customer satisfaction and reducing waste, showcasing exceptional leadership and attention to detail.
Experienced with food preparation, cooking techniques, and kitchen safety. Utilizes attention to detail and organizational skills to maintain high standards in culinary tasks. Knowledge of various cuisines and techniques, ensuring diverse and quality dish offerings.
Professional culinary expert with strong background in catering and event planning. Adept at menu creation, food preparation, and ensuring exceptional dining experiences. Valued for collaborative approach, reliability, and adaptability in dynamic environments. Skilled in culinary techniques, kitchen management, and maintaining high standards of food safety and quality.
Overview
2025
2025
years of professional experience
Work History
Executive Chef
Switzerland National Male Soccer Team
03.2022 - Current
- Developed close relationships with suppliers to source best ingredients.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Executive Chef
Switzerland National Male U21 Team
06.2022 - Current
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
Executive Chef
Watford FC London
06.2018 - Current
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Chef
Udinese Football Club
01.2018 - Current
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Brand Ambassador
Gastrodomus SPA
02.2024 - Current
- Designed, filled, and arranged eye-catching product floorsets to increase sales.
- Increased positive word-of-mouth referrals through genuine, personalized customer interactions and excellent product knowledge.
- Enhanced brand recognition by executing promotional events and engaging customers with product demonstrations.
- Educated consumers about product benefits, leading to increased interest and sales conversions.
Chef Ambassador
Ristogolf
08.2015 - Current
- Spearheaded series of cooking workshops for community, building brand loyalty and engaging with wider audience.
- Served as organization ambassador at various charity events, promoting mission and values.
- Drafted press releases detailing relevant newsworthy information and supporting brand image, and worked with news media to spread positions.
Chef De Cuisine
Altro Gusto Restaurant
12.2015 - 11.2023
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Created menus and designed corresponding recipes .
Sous Chef
Golf Club Restaurant Senza Confini ⭐ Michelin
12.2009 - 01.2015
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Chef De Partie
El Celler De Can Roca ⭐⭐⭐ Michelin
02.2006 - 01.2007
Chef De Partie
Quique Dacosta ⭐⭐⭐ Michelin
01.2005 - 02.2006
Chef De Partie
Agli Amici ⭐⭐ Michelin
02.2003 - 11.2004
Commis De Cuisine
The Fullerton Hotel Singapour
01.2002 - 12.2002
Commis De Cuisine
Da Vittorio Brusaporto ⭐⭐⭐ Michelin
2001
Commis De Cuisine
Le Calandre Di Alajmo ⭐⭐ Michelin
01.2000 - 01.2000
Commis De Cuisine
Joe Allen Miami
01.1999 - 01.1999
Commis De Cuisine
Joe Allen New York
01.1994 - 01.1998
Education
High School Diploma -
Marymount Manhattan University
New York01-1998
Bachelor of Arts - Food Science
Istituto Luigi Magrini
Tarvisio (UD) Italy01-1993
Skills
- Strong work ethic
- Meal preparation
- Problem and complaint resolution
- Team leadership
- Attention to detail
- Creative thinking
- Food plating and presentation
- Decision-making
- Menu supervision
- Kitchen operations oversight
- Kitchen management
- Kitchen staff management
- Waste reduction
- Fine dining
- Signature dish creation
- Food preparation techniques
- Problem-solving
- Teamwork and collaboration
- Budgeting and cost control
Languages
English
Advanced (C1)
German
Advanced (C1)
Spanish
Elementary (A2)
Timeline
Brand Ambassador
Gastrodomus SPA
02.2024 - Current
Executive Chef
Switzerland National Male U21 Team
06.2022 - Current
Executive Chef
Switzerland National Male Soccer Team
03.2022 - Current
Executive Chef
Watford FC London
06.2018 - Current
Executive Chef
Udinese Football Club
01.2018 - Current
Chef De Cuisine
Altro Gusto Restaurant
12.2015 - 11.2023
Chef Ambassador
Ristogolf
08.2015 - Current
Sous Chef
Golf Club Restaurant Senza Confini ⭐ Michelin
12.2009 - 01.2015
Chef De Partie
El Celler De Can Roca ⭐⭐⭐ Michelin
02.2006 - 01.2007
Chef De Partie
Quique Dacosta ⭐⭐⭐ Michelin
01.2005 - 02.2006
Chef De Partie
Agli Amici ⭐⭐ Michelin
02.2003 - 11.2004
Commis De Cuisine
The Fullerton Hotel Singapour
01.2002 - 12.2002
Commis De Cuisine
Le Calandre Di Alajmo ⭐⭐ Michelin
01.2000 - 01.2000
Commis De Cuisine
Joe Allen Miami
01.1999 - 01.1999
Commis De Cuisine
Joe Allen New York
01.1994 - 01.1998
Commis De Cuisine
Da Vittorio Brusaporto ⭐⭐⭐ Michelin
2001
High School Diploma -
Marymount Manhattan University
Bachelor of Arts - Food Science
Istituto Luigi Magrini
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