Curriculum Vitae Chef in Italy Naples – Free Word Template Download with AI

Name: Marco Rossi
Date of Birth: 15th March 1985
Location: Naples, Italy
Contact: +39 345 678 9012 | [email protected]
Languages: Italian (native), English (fluent), French (basic)

A passionate and skilled Chef with over 15 years of experience in the culinary field, specializing in traditional Italian cuisine, particularly Neapolitan gastronomy. A graduate from the prestigious Accademia Italiana della Cucina in Naples, I am dedicated to preserving authentic flavors while innovating modern techniques. My work ethic is rooted in quality ingredients, meticulous attention to detail, and a deep respect for Italy’s rich culinary heritage. As a Chef based in Italy Naples, I aim to create unforgettable dining experiences that celebrate the region’s cultural and gastronomic traditions.

• Accademia Italiana della Cucina, Naples, Italy
  Bachelor’s Degree in Culinary Arts | 2005–2008
  Specialized in Neapolitan cuisine, including pizza-making, seafood dishes, and regional pastries. Completed a research project on the history of tomato-based sauces in Southern Italy.
• University of Naples Federico II, Naples, Italy
  Master’s Degree in Food Science | 2008–2011
  Focused on food safety, sensory analysis, and sustainable cooking practices. Conducted experiments on preserving traditional ingredients using modern preservation techniques.

Ristorante Da Vincenzo, Naples, Italy | Chef de Cuisine | 2018–Present

Overseeing daily kitchen operations and leading a team of 15 chefs. Developed seasonal menus that highlight local products such as San Marzano tomatoes, mozzarella di bufala, and fresh seafood from the Gulf of Naples. Introduced a “Naples in a Plate” concept, featuring dishes like pizza Margherita made with wood-fired ovens and handmade pasta served with ragù alla napoletana. Collaborated with local farmers to source organic ingredients, ensuring sustainability and traceability.

Hotel Savoy Naples, Naples, Italy | Executive Chef | 2014–2018

Managed the hotel’s fine-dining restaurant, which received multiple awards for its innovative take on Neapolitan classics. Created a signature menu featuring risotto alla napoletana with saffron and seafood, and a dessert menu inspired by traditional sfogliatelle. Implemented strict hygiene protocols to achieve 100% compliance with Italian food safety standards. Hosted private dining events for VIP guests, including celebrities and foreign dignitaries.

Trattoria da Maria, Positano, Italy | Head Chef | 2011–2014

Specialized in coastal Italian cuisine, emphasizing fresh fish and seasonal vegetables. Revitalized the restaurant’s menu by incorporating recipes passed down through generations of local families. Trained junior chefs in the art of making traditional dishes such as spaghetti alle vongole and carpaccio di baccalà. Achieved a 95% customer satisfaction rate through consistent quality and personalized service.

• Culinary Techniques: Mastery of Neapolitan pizza-making, pasta crafting, seafood preparation, and pastry artistry.
• Leadership: Proven ability to manage kitchen staff, delegate tasks efficiently, and foster a collaborative team environment.
• Innovation: Skilled in blending traditional recipes with modern presentation styles to appeal to global audiences while respecting Italian culinary roots.
• Language Proficiency: Fluent in Italian and English, enabling effective communication with international guests and suppliers.
• Sustainability Practices: Experienced in reducing food waste through creative menu planning and sourcing locally grown ingredients.

• Accademia Italiana della Cucina Certification – 2008
  Focus: Traditional Italian Cooking Techniques.
• HACCP Food Safety Certification – 2015
  Ensures compliance with European food safety standards.
• Wine and Food Pairing Specialist – 2019
  Recognized by the Italian Sommelier Association for expertise in matching wines from Campania with local dishes.

• Naples Food Festival 2021: Featured as a guest chef, showcasing a menu of regional specialties that attracted over 5,000 attendees.
• Collaboration with Local Producers: Partnered with family-run farms in the Amalfi Coast to create an exclusive “Farm-to-Table” dining experience for hotel guests.
• Published Articles: Contributed to “Cucina Italiana” magazine, writing about the evolution of Neapolitan cuisine and its global influence.

A true connoisseur of Italy Naples’ culinary landscape, I am committed to upholding the legacy of traditional recipes while embracing contemporary trends. My career as a Chef has been driven by a desire to connect people through food, using the flavors of Naples to tell stories of its history, culture, and community. Whether in a bustling restaurant or a quiet trattoria, I strive to deliver exceptional experiences that reflect the soul of Italian cuisine.

Available upon request.

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