Lucio Russo

Seasonal job in a resort on Lake Garda with typical Italian cuisine and menu consisting of more than 50 dishes, sole chef with only one dishwasher.

Tasks included organizing labor and food in stock, preparing and serving dishes.

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.

Restaurant in the middle of the Chianti hills where ceremonies such as weddings, communions, eighteenths and events with live music were mainly held.

Duties of organizing work and food in warehouse, preparing and serving dishes.

Responsible for first courses and menu compilation of events with clients.

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.

Village restaurant with typical Italian seafood cuisine.

Responsible for managing the kitchen.

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.

Internship through hotel school within a gourmet restaurant, where I had the opportunity to learn various cooking techniques and skills from a chef with experience in starred restaurants.