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Valerio Rossi

Valerio Rossi

Chef de partie

Followers of Valerio Rossi14 followers
location of Valerio RossiUrbino, Marche, Italy

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  • Timeline

  • About me

    Executive Chef – Moto GP

  • Education

    • A.I.S Urbino Montefeltro

      2010 - 2010
      Qualification: First level Sommelier

      First-level course: wine tasting techniques

    • Moca s.p.a. Riccione

      2008 - 2008
      Certificate '​'The basics of ice cream'' The basics of ice cream

    • University of Urbino (training course)

      2007 - 2007

      -Science of '​'cooking history and power, wine tasting, marketing of local products''-Qualification: Ambassador territorial

    • Qualification Attainment HACCP certificate

      2004 - 2004

      Assessment of risks for providing food security, identification of the limits of the preventive measures, remedial action

    • Hotel management School I.P.S.A.R. Santa Marta.

      1997 - 2003
      Level in national classification Graduationf from Hotel Institute Piobbico. Qualification certificate services for restaurants 72/100

  • Experience

    • Hotel Capo Est Gabicce Mare www.capoest.com

      Jun 2001 - Sept 2007
      Chef de partie

      10.06.2001-15.09.200115.05.2007 -15.09.2007Main activities and responsibilities: creation of a menu and cooking of pasta dishes and sauces.

    • Hotel Madison Cattolica www.hotelmadisoncattolica.com/it/index.php

      Jun 2002 - Sept 2006
      Chef de partie

      15.06.2002-01.09.200215.05.2004-02.09.200410.05.2005-30.09.200515.05.2006 -29.09.2006creation of a menu based on sea product, cooking of pasta dishes and sauces.

    • Resturant La Gatta Lunano www.ristorantepizzerialagatta.it/il-ristorante

      Jun 2003 - Sept 2003
      Chef de partie

      meat dishes: grilled meat, main dishes of roast.

    • Restaurant La Buca Folgarida

      Nov 2004 - Mar 2005
      Chef de partie

      creation of a menu based on typicall products for mountain region, cooking of pasta dishes and sauces.

    • Ca Virginia, www.cavirginia.it/ca-virginia-country-house-marche-italy-p33.html

      Sept 2007 - Oct 2012
      Executive Chef

      01.09.2007 -28.03.200806.01.2009 -18.10.2012Management and coordination of the kitchen, creating the menu based on cusin specifics and character for the Marche (truffle dishes), working on contract for various events and wedding ceremonies (negotiation, calculating, menu creation).

    • Resturant Lido Lido Cesenatico (1* Michelin) pollinihotelsvacanze.com/hotel_residenza_lido_it.php

      Apr 2008 - Dec 2008
      Chef pâtissier

      preparation of desserts and cakes for special events, buffets, weddings, meetings.

    • Il giardino della Galla, www.ristorantilagalla.it

      Oct 2012 - May 2014
      Executive chef

      Management and coordination of the kitchen, distribution of working hours within the team, creating the menu based on cusin specifics and character for the Marche (truffle dishes).

    • Moto GP

      May 2014 - now
      Executive Chef

      Management and coordination of the kitchen, creating a special menu for pilots, cost control of food and beverages, searching contacts of suppliers.

    • Hotel American

      Nov 2014 - Apr 2015
      Executive chef

      Management and coordination of the kitchen, creating the menu for every week of a season (based on cusin specifics and character for the region of Livigno), preparation of cakes, desserts and appetizers.

  • Licenses & Certifications

    • Certificate '​'The basics of ice cream''

      Moca s.p.a. Riccione