Matteo Gavagnin

Typical Italian cuisine restaurant, mainly grill, where for two years in this large company I dedicated myself to the new opening of an Italian restaurant under the management of the Formula 1 track where I took care of the kitchen 360 degrees together with the executive Chef, who fortunately gave me all the necessary trust and consequently carte blanche in everything.

Noto Restaurant serving typical Italian cuisine where I worked together with a well-known Italian Chef to manage almost all the cooking events and various catering in the villas of even famous people.

Mainly FISH restaurant, present in the MICHELIN GUIDE, where after the death of the chef ILIJA PEJIC together with the staff already present, under the management of his wife, I dedicated myself to the creation of the (gourmet) menus and consequently to preparations, orders, search for raw materials, product quality control, food cost, organization of the kitchen staff and the cleaning plan, therefore everything that can include the healthy and constant maintenance of a high-quality restaurant kitchen.

Lounge Bar renovated into a restaurant has entrusted me with a new opening as Chef, delegating to me the complete management of the kitchen from the purchase of the equipment, the layout of the kitchen, the hiring of staff and the opening with inauguration and gourmet menu which overall have in subsequently received some local recognition.

"Premium Dining" restaurant with an Italian identity where I took care of all the matches but mainly of the first courses, therefore the preparation of fresh pasta, preparation of sauces and service (100\200 seats)

until plating. In the same period, during my days off, I worked at another restaurant of the same "company" where I took care of the same tasks.

In this period (with on-call contracts) I dedicated myself to supporting both restaurants during events, events and holidays and to preparing, organizing, loading and unloading the equipment, cooking and plating.

Mainly FISH restaurant, present in the MICHELIN GUIDE, where I dedicated myself together with the CHEF and owner ILIJA PEJIC to the creation of the menus (gourmet) and consequently to preparations, orders, research of raw materials, product quality control, food cost, organization of the kitchen staff and cleaning staff, therefore everything that can include the healthy and constant maintenance of a high-quality restaurant kitchen.

Pizzeria Restaurant, known for its gourmet dishes and pizzas (Gambero Rosso), where I assisted Chef TANJA ANTIC in the total management of the kitchen, therefore preparations, service, plating, ordering goods and everything that includes the management of a medium-high level cuisine.

Typical restaurant where I assisted Chef GASPARE PATRONE in the management of the kitchen and mainly in the game of First Courses (100\150 PLACES), therefore in the preparation of typical local and gourmet dishes with the use of particular techniques and processing of refined raw materials .

Canteen of the "SISSA" university in which I worked as a kitchen assistant and, for the entire period, I supported the Chefs in preparing meals for 51,600 people and banquets for around 100|200 people, and also in organizing cold rooms, orders and inventories.

Where I supported chef STEFANO PRIMO in the preparation and cooking of typical local foods, in room service and in total cleaning at the end of service.

Typical Tyrolean cuisine restaurant with fast and efficient service.

Rotisserie specializing in rotisserie chicken and various side dishes.