WHAT I DO AS A CHEF
My main focus is on healthy, seasonal and local food, and I'm always interested in new projects and new challenges.
I offer my advice on menus, operational running and kitchen set-ups for restaurants or companies.
I also provide catering for private events, tailored to the needs of the guests.
Project: 3D Hubs
Date: from October 2019
Job title: Food & Operation Specialist
My role within this international agency is to cook and provide on a daily basis healthy and diverse meals for their 100+ employees. These meals need to take into account sustainability, multiculturalism, possible food allergies/intolerances and, of course, defined budgets. My menu is constantly based on local and seasonal ingredients with a no-waste approach.
Project: Dignita
Date: from April 2017 to September 2019
Job title: Sous Chef
Within this popular brunch restaurant in the heart of Amsterdam, I was responsible on a daily basis of the food preparation, the kitchen team and all the supplier orders. Together with the Executive Chef I was also in charge of creating new healthy recipes and consciously developed dishes, always taking into account dietary requirements.
Project: The Meets Eatery
Date: from January 2016 to March 2017
Job title: Head Chef
Within this healthy eatery in Amsterdam I was in charge of the kitchen team and the food preparation. The key guideline was the 80/20 philosophy; 80% plant-based products, 20% animal-derived products. Following this concept, I conceived and developed seasonal menus based on sustainability and usage of organic ingredients.
Project: Private yoga retreat
Date: September 2019
Job title: Private Chef
I was invited to provide catering for an international private group of yoga practitioners in Apulia, in the south of Italy. This gave me the opportunity to combine my traditional Italian roots with a contemporary healthy approach on food, thanks to fresh and seasonal products that were directly supplied by local farmers.
