Loris Moscato

Large hotel with an external restaurant. I am responsible for planning the restaurant menu with the chef, it is mainly my responsibility. We make classic Tuscan cuisine curated traditionally with some dishes revisited. We have an average of 100 people a day dining in the banqueting hall. Additionally, people at the à la carte restaurant. I replaced the chef several times and took care of the inventory, talking to the suppliers, supervising everything that comes in and out of the kitchen and directing a good part of the kitchen staff. I trained and worked hard every day to make an excellent and authentic Tuscan bread for the whole hotel.

The restaurant I loved the most in my career so far. Modern cuisine, fusion and curated for and with advanced cooking techniques. We made fresh pasta, both simple and ripena, such as ravioli and tortelli. There were big fish ponds and a vegetable garden to take care of every day, this provided fresh vegetables and produce to transform into beautiful dishes. I was their chef de partie for antipasti and desserts corses. I also helped in all the preparation of the menu, which the Chef changed every months, adding new creations.

I enjoyed making pizza in this restaurant and at the same time preparing second courses, switching sometimes to entrée and first courses, all based on fish dishes. In that time I trained myself to make the perfect pizza dough.

I was chef de partie of the first courses for the most part of the first year, and I changed to the second courses some times when the head chef was on holiday, there were many stuff to organise in a customer facing kitchen with a pizzeria too.

Bistrot Sciatò- Restaurant, Serravalle Pistoiese (Italy).

I took care of the preparation of the first paitti and the preparation of the fresh homemade pasta. The place dealt with unstructured kitchen with a look towards local cuisine.

I assisted the chef during the Easter period, during the school holidays. I was in charge of preparing and cleaning fish and crustaceans. I assisted the kitchen staff in the preparation of first courses, sauces and accompanying garnishes

I organised and prepared the aperitif buffet. I assisted the chef in the preparation of meat and fish-based paitti with their side dishes

I took care of the preparation of the amouse-bouche, and the first courses. The place served classic and revisited Tuscan cuisine

First work experience, I took care of the mise en place, the preparation and reorganisation of the kitchen