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Consultant Chef
Hailing from Spoleto in the province of Perugia, Italy, Chef Angelo has been involving in the world of food preparation for almost 25 years.He started his first stint in the kitchen as a kitchen commis, learning trade secrets from many well-knowm and skilled chefs at fine dining restaurants including Angelo Paracucchi,a leading representive of Italian cuisine in the world.
He has worked his way through the different kitchens of several restaurants and has been responsible for the openings of many top Italian Restaurants in various International Hotel chains including:
The Dubai Metropolitan Hotel and Resort
Tamanaco Intercontinental Hotel Caracas
Great Wall Sheraton Beying
Kun Lun Hotel Beying
Rhiga Royal Hotel Kyoto Japan
Ca del Sole Restaurant Los Angeles
Four Seasons Vancouver
Hong Kong Hilton
Radisson Scandinavian Hotel Copenaghen
His culinary career has taken him around Italy, Europe, Uk, United Arab Emirates, Asia, Usa, Canada, Africa.
Humble easy going and down to earth best describes the 45 years old Chef.
His fervor for good food inspired him to join the culinary front.Creative and innovative, he likes cooking as he feels it gives him the freedom to create and experiment and the adrenaline rush of a busy kitchen keeps him on his toes.
He believes that using the finest ingredients and products contributes greatly to the exquisite taste of a dish.
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