Background

I'm Angelica. Chef de partie from around 14 years. I can manage all the kitchen departements, place order, manage commis and demi-chef; organize storage and delivery. I can work from zero with different kind of product and transform them into some recipe.

Job experience

• March 2025 - present
  Chef de partie
  Grand Hotel Bristol
  

  Rapallo, GE, Italy

  Manage the main kitchen cold section: salad, cold plate, amouse bouche, aperitives.
  three a la carte menu flowed to this kitchen; Bar menu with toast, sandwich and some cold plate, pool restaurant with salad, cold and fish plate; dinner restaurant, a tipical ligurian modern bistrot.

• April 2024 - November 2024
  Chef de partie
  Osteria Fonterutoli
  

  Fonterutoli, Province of Siena, Italy

  Chef de partie in the gardmange and dessert section.
  Tipical tuscany food revisited with a gourmet key.
  Avantguard technique were used and preparation were made starting from the whole raw material.

• May 2023 - November 2023
  Chef de partie
  The Peligoni Club
  

  Agios Nikolaos, Zackymthos, greece

  Chef de partie for the Deli shop, dinner italian restaurant, hamper box menu, theme night.

Education

• I.P.S.S.A.R. E. Zegna Cavaglia
  Diploma
  

  2007 - 2012

  Coulinary course with 2 years of general hotellerie and 3 years specialized in kitchen courses.