Giorgio Schifferegger

• Company Overview: 5 star luxury hotel, SPA resort with 266 rooms, 10 outlet between restaurant's, bar's, dining destination
• In charge of all F&B team's, banqueting and event's operation
• Development and control of: all F&B strategy and operations
• Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
• Business development
• Strengthened internal controls by reviewing existing policies and procedures, ensuring compliance with regulatory requirements.

HOTEL AWARDS

• Condé Nast Readers' Choice Award for 2024, "Venice's top Hotels"
• Recommended Hotels in Forbes travel Guide 2025
• Optimized staff performance by designing comprehensive training programs tailored to individual needs.

• Company Overview: 5 star luxury hotel, SPA resort with 266 rooms, 12 outlet between restaurant's, bar's, dining destination
• In charge of 45 chefs, 20 stewarding
• Development and control of: ordering, menu engineering, food cost, kitchen management, menu creation, food concept, food strategy, suppliers, food safety, dining destination, brand standard
• Banqueting from 15 to 1000 pax
• Food concept is: 'Tell a story with food'

• Company Overview: 5 star luxury palace/hotel resort with 197 rooms, 6 outlet (1 main kitchen, 1 gourmet restaurant, 1 Mediterranean/pizzeria/bbq restaurant, 1 pool bar, 1 American bar, 1 bacaro)
• In charge of 34 chefs, 11 stewarding, 2 cafeteria
• Development and control of: ordering, menu engineering, food cost, kitchen management, menu creation, food concept, food strategy, suppliers, food safety
• Banqueting from 15 to 1000 pax
• Local, gourmet, homemade concept

HOTEL AWARDS:

• Europe's Leading Luxury Wedding Resort 2019 by World Travel Awards
• Europe's Leading Hotel Suite 2018 by World Travel Awards
• World's Leading Palace Hotel 2018 by World Travel Awards
• Condè Nast Traveler's Readers' Choice Award 2018 #1 Hotel in Venice

• Company Overview: 4 star business hotel with 190 rooms, 1 congress center, 4 outlet (1 main kitchen, 1 business lunch, 1 fine dining restaurant, 1 bar)
• In charge of 13 chefs, 5 stewarding, 2 cafeteria
• Development and control of: ordering, menu engineering, food cost, kitchen management, menu creation, food concept, food strategy, suppliers, food safety
• Banqueting and Catering from 15 to 600 pax
• I chose a business hotel to understand how catering was in all its aspects in an environment different from the world of luxury
• Being recognized in important guides like Gambero Rosso or Identità Golose despite the type of hotel has been very important to me

• Company Overview: In charge of 2 hotel in Verona (same owner) Crown Plaza and Byblos Art Hotel 'Villa Amistà'
• Crown Plaza IHG: business hotel with 190 rooms, 1 congress center, 1 winter garden, 3 outlet (1 main kitchen, 1 business lunch, 1 fine dining restaurant, 1 bar)
• Development and control of: ordering, menu engineering, food cost, kitchen management, menu creation, food concept, food strategy, suppliers, food safety
• Banqueting from 15 to 800 pax
• Byblos Art Hotel 'Villa Amistà' LHW: Luxury Art hotel with 86 rooms, 3 outlets (1 main kitchen, 1 gourmet restaurant, 2 bars)
• Development and control of: ordering, menu engineering, food cost, kitchen management, menu creation, food concept, food strategy, suppliers, food safety
• High level banqueting from 15 to 200 pax

• Company Overview: 5 star luxury hotel with 1400 rooms, 1 congress center
• In charge of 10 chefs, 5 stewarding, 2 cafeterias
• Development and control of ordering, menu engineering, food cost, kitchen management, menu creation, food concept, food strategy, suppliers, food safety

• Company Overview: High level restaurant in the island of Torcello where the owner wanted to increase the quality and financial aspect of the restaurant
• Banqueting and Catering from 15 to 300 pax
• Menu creation and development
• Supplier search
• Staff training
• Culinary standards

• Company Overview: Luxury Hotel 66 rooms, 3 outlets (1 main kitchen, 1 gourmet restaurant, 2 bar)
• Substitution of the Executive Chef
• Development and control of ordering, kitchen management, menu creation, suppliers, food safety

• Company Overview: Venetian fusion food in gourmet way
• Assist the Executive Chef in the creation and implementation of the menu
• Venetian fusion food in gourmet way

• Directly oversee all culinary operations - food production, ordering, cost, and quality
• Lead and coordinate culinary line staff in addition to the management of the gourmet restaurant
• I had the opportunity to have training from the head chef to prepare myself to become executive chef

• I worked for almost 3 years with Guy Savoy, 3 Michelin star chef and one of the most important in the world
• In his group, I started as Chef de partie at the restaurant 'Les Bouquinistes', then I became a Sous Chef at Chiberta which has a Michelin star, as well as many collaborators in the restaurant Guy Savoy which has 3 Michelin stars
• During this time, my culinary identity was defined in this group working as a Sous Chef and Chef de Tournant

• Company Overview: Starred restaurant in the famous Parisian hotel
• Mis en place
• Daily kitchen operation
• Order for my section
• Starred restaurant in the famous Parisian hotel

• Company Overview: Italian gourmet restaurant
• Starting like commis de cuisine and promoted after 1 year in chef de partie
• Real Italian food
• In charge of daily orders of my section
• Daily menu suggestion
• Italian gourmet restaurant

• Company Overview: Italian gourmet restaurant in romantic resort
• Starting like commis de cuisine and promoted after 1 year in chef de partie
• In charge of daily orders of my section
• Daily menu suggestion
• Italian gourmet restaurant in romantic resort

• Daily kitchen operation
• Section, keeping up in continuous menu changes
• From 50 to 150 coverts a la carte
• Banqueting and catering
• First summer season during the school period
• Weekly extra service during all culinary school period

• Company Overview: Important and famous Venetian hotel in Venice
• In charge of daily orders of garde mangeur
• Important and famous Venetian hotel in Venice

• Company Overview: Important and famous Venetian hotel in Venice
• In charge of daily orders of garde mangeur
• Mis en place
• Important and famous Venetian hotel in Venice

• Daily kitchen operation
• Section, keeping up in continuous menu changes
• From 200 to 650 coverts a la carte