David Giani

Executive Chef

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Summary

He was only 10 years old, but David Giani already knew he wanted to become a professional chef. By the time he was 14, he had applied to, and was accepted at, the prestigious Aurelio Saffi culinary school in his hometown of Florence, Italy. While studying, he garnered invaluable work experience by apprenticing in some of the most famous restaurants... Read more

He was only 10 years old, but David Giani already knew he wanted to become a professional chef. By the time he was 14, he had applied to, and was accepted at, the prestigious Aurelio Saffi culinary school in his hometown of Florence, Italy. While studying, he garnered invaluable work experience by apprenticing in some of the most famous restaurants in Italy. After spending a year in the S.M.I.P.A.R., he returned to Florence to begin his career. For several years, he honed his skills in the historic center of the city, working at the Hotel Corona. In 1991, he was invited by Spectrum Food Corporation to the Golden Land of California and serve as chef for their Italian Restaurants in Newport Beach and San Diego California. In 1997, had the opportunity to become a Chef/ Partner of "IL Fornaio" in Beverly Hills.In 2000, he accepted a offer for the position of Executive Chef for Hilton Corporation for managing the kitchen of the Hilton in Torrance. During the culinary working years David has create from scratch his own Tuscany Cuisine cooking and built this internet site where he can show to the world his passion for the culinary art to this universe. Mr. Giani has a passion, dedication and determination for cooking with the freshest ingredients, and an acute understanding of the marriage of these dishes with fine wines. He is an experienced professional chef of culinary management, with an uncanny ability to create new recipes while adhering to the tradition and culture of the Florentine kitchen. He's love for cooking dishes from scratch has bring the power to create and open a small Tuscany Cuisine restaurant called "Fioretto Trattoria" from July of 2004 until July of 2009. After choosing to close he's restaurant to find other culinary horizons and culinary career satisfactions; and help others to develop menus and dishes to profit other food service and restaurant establishment now still operate Chef Design, inc.as Professional Culinary Consulting and working in commercial kitchens on a regular basis and for special culinary events. David now is helping the restaurants businesses by working in the kitchen and help owners to reduce cost and managing labor for the daily culinary production get the your web appoitment call today and ask for your culinary work needs.

My Dream Job is Culinary Director

Work Experience
  • Executive Chef

    Chef Design,Inc
    Jul. 2004 to Present (13 years and 2 months)

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    Role & Tasks:

    After the closing of my small restaurant I have been working as independent contractor for restaurants, food service and manufacturing company as Chef Consultant working to help owner and other CEO to manage the daily culinary operation, with my professional leader skills, introducing new modern type cooking technology, menu development, open restaurant kitchen from the bottom up, hiring kitchen personnel, inventory control, establishing accounts with new purveyors vendors, research and development for new type food flavoring with recipes, List of restaurant where I have exercise my professional skills and knowledge: IL Cielo Beverly Hills 2009-2011, Tirovino wine Bar West Hollywood, 2011-2012, Rocco’s Deli Los Feliz, 2012-2014, Amarone kitchen wine, 2012-2014, The Maddalena winery,Los Angeles 2013, Pasta Mia, Fullerton 2013, Starving Student company 2014, Volunteer Chef representative for Décor Food USA.Culinary Consultant "Local Table" restaurant downtown Los Angeles
    Executive Chef Al Mulino Eatalian Bakery & Bar from September 2015 to October 2016
    IL Farro Newport Beach November 2016 to February 2017, Executive Chef IL Vespaio February 2017 to May 2017.
    Executive Chef/Owner
    Chef Design, Inc. D.B.A. Fioretto Trattoria
    -
    Los Angeles, CA
    July 2004 to July 2009
    Created an Italian Tuscan casual dining concept, kitchen and dining room plan, submitted to approval for the local health department. Hiring employees, creating the seasonal menu and weekly specials. Operate the business with strategy internet marketing on the area accomplish a $850 sales daily average, food cost around 22% Labor cost at 18%.

    Awards:
    Bocuse D'or 2006, Pierre Taittinger 2005
  • Chef

    Patina Restaurant Group
    Jul. 2002 to Dec. 2004 (2 years and 5 months)
  • Chef de Cuisine

    PatinaLos Angeles, CA, US
    May. 2002 to May. 2004 (2 years)

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    Role & Tasks:

    Training and teaching line cooks, recipes and special menu development, catering special events, inventory and food cost analysis.

  • Executive Chef

    Jul. 2000 to Mar. 2002 (1 year and 8 months)

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    Role & Tasks:

    Responsible for all kitchen operations, which included banquets: buffets, restaurant and room service. Created new restaurant menu, improved the quality and consistency on a daily basis. Conducted food cost analysis, inventory, budget, employee reviews, new hires and terminations. Designed new concepts for the hotel, redesigned and improved kitchen

    Awards:
    Gualtiero Marchesi Award 2003
  • Execuitve Chef

    Hotel Hilton
    Sep. 2000 to Feb. 2002 (1 year and 5 months)
  • Executive Chef/Partner

    Il Fornaio
    Nov. 1997 to Jul. 2000 (2 years and 8 months)
  • Executive Chef

    Il FornaioBeverly Hills, CA, US
    Nov. 1997 to Jun. 2000 (2 years and 7 months)

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    Role & Tasks:

    Awarded for Best Food Quality, Most Authentic Regional Menu and Highest Increase Sales in the company. Received over forty reviews, with a five star 100% rating. Responsible for managing all aspects of the kitchen and staff of forty employees. Created Italian regional menus, weekly special menus for breakfast, lunch and dinner with culinary demonstrations for the restaurant staff. Catering and special menus for large parties, food cost analysis, food sales reports, employee reviews, employee work schedule, and food purchasing and monthly inventory. Improved and taught the kitchen staff new culinary techniques. Maintained the restaurant facilities, invoice records and equipment. Organized and initiated new procedures to meet health department

    Awards:
    Best food quality in 1999
  • Chef de Cuisine

    Tutto Mare San Diego and Newport beach
    Apr. 1991 to Oct. 1997 (6 years and 6 months)

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    Role & Tasks:

    Responsible for managing all aspects of the kitchen and the staff of thirty-five employees. Developed new menus for lunch and dinner specials, special events, large parties and catering. Conducted a monthly inventory, maintained food cost analysis and food sales reports. Taught culinary techniques to other kitchen staff. Developed safety awareness and health department standards program. Awarded numerous five star reviews.

  • Sous Chef/Chef

    Tutto Mare
    Jan. 1991 to Jan. 1997 (6 years)
  • Chef de Partie

    Mamma Gina Florence Italy Europe
    Nov. 1984 to Feb. 1991 (6 years and 3 months)

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    Role & Tasks:

    Chef de partie for the pasta and entree station, chef Garde manger tournant, I was replace this position during the week on the Chef Day off.

  • Chef de Partie

    Ristorante Mamma Gina
    Jan. 1989 to Jan. 1991 (1 year and 12 months)
  • Chef de Partie

    Hotel Corona Firenze
    Jan. 1985 to Jan. 1989 (4 years)
Education
  • Advance Pastry, Baking and culinary art
    Castalimenti Brescia Italy
    Jan. 2002 to Jan. 2002
  • Culinary Art & Management
    Aurelio Saffi School Florence Italy
    Jan. 1979 to Jan. 1982
  • License Diploma of Intermediate School in Lectarature, English and French Languages, Mathematics, General Chemical studies.
    Guicciardini Ministero della Pubblica Istruzione -
    Jan. 1977 to Jan. 1979
  • Diploma in License of Elementary School, Elementary Education and Teaching, 5
    Allessandro Manzoni Elementary school - Firenze-Italy
    Jan. 1970 to Jan. 1978
  • Culinary Arts Management
    aurelio saffi firenze
  • Manzoni
  • I was a student
    ITT Technical Institute
Skills

Advanced Knife Handling

Menu development

Charcuterie

Molecular gastronomy

Cheese course

Off-site Event Management

Chopping

On-site Special Events

Commissary

Ordering / Purchasing

Culinary Menu / Recipe Development

Ordering / Receiving

Dough Making / Portioning

Over 300 covers a night

Dressings

Pasta Cooking

Enforcement Of Safety / Sanitation Standards

Pasta making

Equipment Maintenance

Pizza Cooking

Expediting

Portioning

Family Meal

Purveyor/Local Farmer Relationships

Fish Cookery

Receiving/Organizing

Fish butchery

Sauce Development

Food / Beverage Pairing

Saute

Food Budgeting

Scheduling

Food Cost Optimization

Servesafe Certified

Food Handlers Certificate

Show Piece Work

Food Safety Knowledge

Smoking

Food Styling

Sous-vide

Frying

Staff education / motivation

Gluten Free

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wood Fire Cooking

Certifications & Courses
  • International culinary arts baking and pastries
    Castalimenti
    Jan. 2002 to Mar. 2002
Interests
Culinary managements jobs
Languages
English
Français
Italiano
Español
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