David Giani

Creative cooking from scratch it will never get me old!

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Summary

Drove by exercising my talent and passion for 37 years in Europe and USA for Hotels and Restaurants as a Chef.
Tested English and Spanish as my second languages, spoken and written.
Sparked my culinary art experience with food and beverage management, supervised more than 20 cooks including sous chefs.
Stimulated and instructed ne... Read more

Drove by exercising my talent and passion for 37 years in Europe and USA for Hotels and Restaurants as a Chef.
Tested English and Spanish as my second languages, spoken and written.
Sparked my culinary art experience with food and beverage management, supervised more than 20 cooks including sous chefs.
Stimulated and instructed new individuals to the culinary work force.
Accomplish leader ship for communications, stuff supervision, food safety and sanitation.
Analyzed cost.Assembled dishes, created recipes, finalized flavors, endorsed responsibility.

My Dream Job is Culinary Director, Executive Chef,

Work Experience
  • Executive Chef

    Chef Design,Inc
    Jul. 2010 to Present (7 years and 4 months)

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    Role & Tasks:

    Established my culinary management professional consulting to help other restaurateurs, food services, and food warehouses. IL Vespaio, IL Farro, Al Mulino, Local Table, IL Grano, Rocco's, Maddalena Winery, Tirovino wine bar, IL Cielo.

  • Chef Owner

    Fioretto Trattoria
    Jul. 2004 to Jul. 2010 (5 years and 12 months)

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    Role & Tasks:

    Open the restaurant from scratch, operating the business for six x week lunch and dinner, seasonal menus, weekly specials, casual restaurant concept, fresh handmade pasta, appetizers, salad, homemade bread, entree and dessert.Directed food cost 22%. Labor cost 28%.

    Awards:
    Bocuse D'or Usa 2006
  • 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
  • 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.

  • 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

    Hotel Corona Firenze
    Jan. 1985 to Jan. 1989 (4 years)

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    Role & Tasks:

    Conducting work duty, for pasta station and Garde Manger when the Chef was off duty.

Education
  • Advance Pastry, Baking and culinary art
    Castalimenti Brescia Italy
    Jan. 2002 to Jan. 2002
  • Military
    S.M.I.P.A.R Military School of Paracadusti
    Sep. 1984 to Aug. 1985

    See Details

    Congedo Degree

    Summary

    Complete a year of Italian government military duty law requirement.

  • 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
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 and Executive Chef Jobs
Languages
English
Français
Italiano
Español
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