FRANCESCO GIULIANO
Milan
Profilo professionale
Executive Chef with 22+ years of experience across High volume catering, 5*luxury hotels and resorts and Michelin-starred restaurants in Italy, Europe and the GCC.
Led high-volume, multi-outlet operations—coordinating up to 80 chefs—developing SOPs, central production units and menus spanning Italian, European, Asian and fusion cuisines.Reduced food cost from 25% to 23% at NH Collections through advanced menu engineering; maintained 18-19% food cost at the Allianz Tower convention center; and achieved customer satisfaction above 90%. Collaborated with Michelin-star chefs such as Carlo Cracco and supported Four Seasons pre-openings in Prague, Paris, London and Florence. Strong people leader, focused on building motivated teams that choose to return to work together.
Panoramica
25
25
anni di esperienza professionale
1
1
Certificato
Esperienza lavorativa
Executive Chef
Allianz Tower Mico Convention Center and Catering by Compass group
Milan
2023.01 - 2026.04
- Maintained food cost at 18-19% and customer satisfaction above 90% through structured operating standards and continuous on-site training.
- Led day-to-day operations for 80-100 chefs across the convention center and five fine-dining outlets, ensuring consistent quality standards.
- Developed company SOPs and on-site training programs to standardize quality and procedures across all eight outlets.
- Partnered with internationally renowned Michelin-star chefs for high-profile gastronomic events.
- Managed food-cost analysis in close coordination with the F&B division, optimizing purchasing and inventory processes.
- Created international menus—buffet and fine dining—for large-scale congress events and gala dinners.
Executive Operations Chef
Royal Private Affairs Catering Company Riyadh
Riyadh
2022.01 - 2023.01
- Managed high-end culinary operations for a confidential UHNW hospitality company; details available upon request.
- Applied culinary excellence standards and operational management practices developed in international luxury environments.
- Oversaw kitchen teams and food-cost processes within a highly confidential setting.
Executive Chef
NH Collections Hotel Largo Augusto
Milan
2018.01 - 2022.01
- Reduced food cost from 25% to 23% through advanced menu engineering, optimization of the central production unit and systematic cost analysis.
- Independently developed operating standards for new restaurants in collaboration with Carlo Cracco (2 Michelin stars), managing end-to-end menu creation and production procedures.
- Led culinary operations across all outlets—fine-dining restaurant, L'Arabesque Cult Store lounge, buffet and bar—in a multicultural environment.
- Managed kitchen team recruitment, training and turnover in partnership with the HR office.
- Oversaw food & beverage cost using Micros, monitoring budget variances and defining min/max stock levels with the Finance Director.
- Ensured H.A.C.C.P. compliance and managed warehouse, inventory and stock control.
Head Chef de Cuisine
Four Seasons Hotel and Resort Florence
Florence
2016.01 - 2018.01
- Created and signed the menu for the Michelin-starred restaurant 'Al Palagio' (1 Michelin star), bringing a personal culinary vision to an already awarded venue.
- Maintained fine-dining Michelin-star standards, supporting the executive culinary department across all outlet operations.
- Managed recruitment and training of kitchen staff, food costing and inventory in collaboration with the Executive Chef.
- Managed supplier relationships and developed new company standards for menus and operating procedures.
Executive Chef
Chairman's Club Kuwait
Kuwait City
2014.01 - 2016.01
- Coordinate 80 chefs through centralized operating standards and a single production center covering 70% of production, then distributed to outlets for finishing.
- Managed 8 cuisine concepts—Japanese, Thai, Lebanese, Indian, Italian, Arabic, American and fusion—with menus refreshed four times per year.
- Maintained food cost at 23-24% via F&B analysis with the Assistant CEO and food & labor budget planning with the CEO.
- Oversaw all banqueting and catering operations, managing team turnover and supplier relationships.
- Ensured H.A.C.C.P. compliance and managed warehouse, inventory and min/max stock levels with the Finance Director.
Executive Sous Chef / Executive Chef
Melia Hotels International – ME Reina Victoria
Madrid
2009.01 - 2014.01
- Developed a third outlet—a foyer bar with a tapas concept—turning a beverage-only space into a full F&B venue and expanding the offering from 2 to 3 outlets.
- Maintained food cost at 23-24% across 4 outlets, including a multi-awarded fine-dining restaurant, two casual dining venues and a lounge bar.
- Introduced a fusion and international concept in fine dining at management request, strengthening the restaurant's positioning.
- Managed menu engineering with semi-annual reviews, F&B analysis with the Assistant CEO and budget planning with the CEO.
- Supervised banqueting, culinary team recruitment and service standards for outlets, meetings and catering.
Italian Chef
Four Seasons Hotels Ritz Lisbon
Lisbon
2007.01 - 2009.01
Sous Chef
Four Seasons Hotels and Resorts
Milan
2001.01 - 2007.01
Istruzione
High School Diploma - Tourism and Hospitality Management
Institute Amerigo Vespucci
MilanCompetenze
- Menu Engineering, Food Cost Control, Culinary Operations Management, Staff Training & Development, Pre-opening Operations, Multi-outlet Management, High Volume Operations, Banqueting & Catering Management, Inventory & Storage Management, Supplier Management & Market Research, HACCP Compliance, Budget Planning & F&B Cost Analysis, Recruitment & Team Building, Fine Dining & Michelin Star Standards, Italian, European, Asian & Fusion Cuisine, Centralized Production Unit Management
Certificazioni
- The Maze - Gordon Ramsay, Gordon Ramsay Restaurants
- Atelier de Joël Robuchon, Joël Robuchon
- Collaboration with Carlo Cracco, Carlo Cracco
LANGUAGES
Italian: Native
English: Professional
Spanish: Professional
Disclaimer
I authorize the processing of my personal data contained in this CV pursuant to EU Regulation 2016/679 GDPR and Italian Legislative Decree 196/2003 (as amended) for recruitment purposes, acknowledging my rights under Articles 15 22 GDPR.
TOOLS & PLATFORMS
F&B & Hospitality Software: Micros, Fidelio, Scala
OTHER EXPERIENCES
- Italian Chef, Four Seasons Hotels Ritz Lisbon, 2007 - 2009, Lisbon
- Sous Chef, Four Seasons Hotels and Resorts, 2001 - 2007, Milan
Cronologia
Executive Chef
Allianz Tower Mico Convention Center and Catering by Compass group
2023.01 - 2026.04
Executive Operations Chef
Royal Private Affairs Catering Company Riyadh
2022.01 - 2023.01
Executive Chef
NH Collections Hotel Largo Augusto
2018.01 - 2022.01
Head Chef de Cuisine
Four Seasons Hotel and Resort Florence
2016.01 - 2018.01
Executive Chef
Chairman's Club Kuwait
2014.01 - 2016.01
Executive Sous Chef / Executive Chef
Melia Hotels International – ME Reina Victoria
2009.01 - 2014.01
Italian Chef
Four Seasons Hotels Ritz Lisbon
2007.01 - 2009.01
Sous Chef
Four Seasons Hotels and Resorts
2001.01 - 2007.01
High School Diploma - Tourism and Hospitality Management
Institute Amerigo Vespucci