Summary of Qualifications Standard Format
Summary of Qualifications
OVERVIEW
Certified Executive Chef with over twenty years of “hands‐on” 4 star
hotels and 3 star restaurant experiences having worked alongside
world renowned chefs in New York, Miami, and Europe. Classically
trained in French cuisine and through work experiences has mastery
of Mediterranean, regional Italian, Spa, and Asian‐Fusion cuisine.
Chef Stefano has worked in both free standing restaurants and hotel
restaurants as an employee, an owner, a chef, and a consultant and
has complete knowledge of all culinary and personnel aspects to
running a kitchen; with special knowledge of purchasing, setting up
new accounts, quality control, labor and scheduling, food cost control,
sanitation and cleanliness. Chef Stefano also has over fifteen years
experience providing upscale catering both for “on” and “off”
premise events.
EDUCATION American Culinary Federation Certified
New York Technical College, Statler Hilton Wing
June 1982, Bachelor of Arts, Hotel and Restaurant Management (Escoffier)
University of the West Indies, Computer Applications in Foodservice,
Nutrition & Sanitation
Florida Food Handler Certificate
PROFESSIONAL
AIWF– South Florida Chapter: Board of Director 2005 thru 2007,
Member since 1996
ASSOCIATIONS Le Cordon Blue College of Culinary Arts, Miami:
Advisory Board 2005
thru 2007
20 Island Ave Suite # 914 Miami Beach, Fl. 33139. Tel. 305‐785‐6528 Fax. 305‐538‐2110
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