GIOVANNI LUCCHI

• PREMIATO MIGLIOR W HOTEL AL MONDO 2024 E 2025.

• Adeguamento delle ricette in caso di richieste particolari della clientela.
• Preparazione dei piatti in base a ricette regionali e popolari capaci di soddisfare le aspettative della clientela.
• Ricerca e rifornimento di ingredienti freschi da aziende agricole locali per garantire un'alta qualità e un minor costo.
• Preparazione dei piatti con costante attenzione ai dettagli e alla qualità.

• Updated kitchen equipment on regular basis, improving operational efficiency.
• Supervised daily food prep operations, ensuring consistency across all dishes served.
• Assisted head chef in menu development, resulting in innovative dining experiences.
• Ensured proper storage of raw materials adhering to health standards.
• Worked under pressure during peak hours whilst maintaining composure and efficiency.

• Managed inventory control, reducing waste and ensuring freshness of ingredients.
• Handled special dietary requests professionally resulting in increased customer satisfaction rates.
• Improved kitchen efficiency with the implementation of innovative cooking techniques.
• Ensured consistent food quality for enhanced customer enjoyment.
• Supervised all food preparation stages maintaining quality control from start to finish.

I worked alongside with CHEF GIONATA ROSSI.

• Ensured proper storage of raw materials adhering to health standards.
• Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
• Supervised daily food prep operations, ensuring consistency across all dishes served.

Un esperienza molto dura ma allo stesso tempo una delle più formanti, che mi ha permesso di lavorare a fianco dello chef nonché proprietario Mauro Ricciardi, che all'epoca aveva ricevuto una stella Michelin.

I worked for chef DANIEL FACEN, coming into contact whit molecular cusine for the first time