Davide Santini

Experience

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  Ristorante La Collina

  Dec 2003 - May 2004

  Chef de partie

  High volume restaurant with up to 200 seats in a huge countryside in Umbria whit a big garden where we use to do a big buffet for all banqueting, wedding and parties.We use to serve a typical Umbria's kitchen , truffles, fresh wild mushrooms, a lot of meat and fresh pasta.I was mainly at starters and side order stations.

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  Al Duca restaurant

  Jun 2005 - Sept 2005

  Chef de partie

  Italian restaurant in the middle of London in PIccadilly.We use to offer an Italian kitchen in a modern key .The restaurant works at high volume specially at lunch with many office banks neighbors.I was at pasta station, I made the pasta (ravioli, tagliatelle, spaghetti and more) and the saucesI learn a lot from this experience because i was young and was my first time to work in a multicultural environment and I improve my english

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  Crowne Plaza® Hotels & Resorts

  Jul 2006 - Mar 2007

  Chef de partie

  Famous brand in the hotels and hospitality The Crowne Plaza Dublin airport is one of the biggest hotel in city with more than 200 rooms and one of conference room with 700 seats.I used to work at Touzai restaurant inside the hotel and sometime at banqueting.The restaurant with 60 seats offer an asian fusion kitchen i was mainly at starters and wok station.

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  Ristorante La Collina

  Apr 2007 - Oct 2009

  Chef de partie

  High volume restaurant with up to 200 seats in a huge countryside in Umbria whit a big garden where we use to do a big buffet for all banqueting, wedding and parties.We use to serve a typical Umbria's kitchen , truffles, fresh wild mushrooms, a lot of meat and fresh pasta.I was mainly at pasta and grill station.

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  Chik and Quick (bistrot Sadler)

  Nov 2009 - Feb 2011

  Chef de partie

  Elegant Italian bistrot in the middle of Navigli in Milan.This restaurant is next to Sadler's restaurant (2 Michelin stars) and is a part of it.I was mainly at starters, gourmet plaits and dessert sections.This experience really change my way to work because he's one of the best Italian chefs.

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  Il Nobile bistrot the Milan

  Mar 2011 - Mar 2012

  Sous chef

  High volume restaurant in the middle of Milan specially at lunch whit 160 seats we always pass 220 people.I was the trustworthy man of the Chef Claudio Sadler, 2 Michelin stars, because we worked more than two years together and he made an advice for this company.My role was to help the chef to create a new plaits and maintain the high standards I was often to work at main courses station , at the pass when the chef were off and sometime at pasta station, practically the jolly.

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  Ristorante giannino

  Mar 2012 - Jan 2014

  Sous Chef

  One star Michelin restaurant in the year 2009.110 Seat upscale restaurant Northern Italian cuisine.Help chef to manage all kitchen staff.Maintained relationships and managed expenses with reputable food purveyors. Food costing and inventorying Designed, developed and executed menus, quality control, and seasonal specials.Responsable of main courses & jolly in every station.Planned and arranged dinners, luncheons, and receptions for up to 200 people.

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  Pianirossi

  Mar 2014 - Mar 2015

  Chef

  Chef of a typical country house in Tuscany that produce olive oil and red wine.I was menage all the kitchen stuff :choose the best product whit the local food company,plan all the menus including menu of the day and wedding up to 40 guest,check on food cost and maintain the high quality

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  Hotel chalet del brenta

  Apr 2015 - Apr 2016

  Executive chef

  Executive chef of a Four stars hotel in the middle of Dolomiti with tipically Northern Italian cuisine.Maintained relationships and managed with reputable food purveyors. Food costing and inventorying Designed, developed and executed menus, quality control, and seasonal specials.Planned and arranged dinners, luncheons, and receptions for up to 160 people.

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  The leopard at des artistes

  Jul 2016 - Oct 2017

  Head Chef

  High volume restaurant in the meddle of Manhattan really close to Central Park.Haunted by many famous actors and people of the show this restaurant offer a typical Italian southern kitchen with a really good ingredients imported from Italy.This restaurant join an Italian group whit two more restaurants that it's a leader in New York with the Leopard and il Gattopardo in the top 20'S best Italian restaurants in NY.My role was to menage all the Kitchen : Plan and organize menu, specials and banqueting.Maintained relationships and managed with reputable food purveyors food cost and inventory.Menage all the kitchen members and schedule the team. Show less