The School of Culinary Arts at The Art Institute of Seattle , Class of 99’
Line Cook, Ristorante-Enoteca Del Duca , Volterra, (PI),Italy— March 2010 - October 2010
As the pasta station line cook, my duties included preparing all sauces, gnocchi,fresh & dried pasta dishes. Other duties included making fresh bread daily, butchering whole wild boar, suckling pigs, and lamb, along with other meat preparations, and preparing for catering events, and set menus.
Cook, Osteria L’Ottava Rima, Morrona (PI) Italy— February 2009 - January 2010
I worked alongside the head Chef, and I was in charge of all the meat, sauce,vegetable, and dessert preparations.
Glassblower, Seattle, WA -Colle di Val’D’Elsa Italy— 2004-2008
I pursued my interest in glassblowing while working as a Chef, then once I became confident in my ability, I began working professionally as a glassblower assisting a number of Seattle based artists, and working in industrial settings in Seattle and in Italy.
Sous Chef, Szmanias Restaurant, Kirkland, Washington— January 2004 - January 2005
As Sous Chef, my responsibilities included: managing 4 cooks, opening, ordering, butchery, managing hot and cold stations, prepping and working the grill station, expediting orders, quality control, and closing the restaurant.
Personal Chef, Count & Countess Marzotto ,Vicenza, Italy, Île de Ré, France— June 2003 - Sept. 2003
In Vicenza, I was responsible for cooking four meals a day, two for the staff, and two for the Count and Countess. In France, on the Île de Ré, I cooked for an average of 10- 15 family members, four meals a day, two for the children and two for the adults.
Stage, Ristorante La Posada, Corniglia in the Cinque Terre, Italy— April 2003
I worked for one month cooking and doing a number of jobs from cleaning and preparing numerous types of fish, to translating the menu from Italian to English.
Grill Chef, Palisade Restaurant,Seattle, WA — November 2002 - March 2003
I was responsible for all Steaks and Grilled Fish. This restaurant had been open for over 15 years, and I set the record for the number of steaks cooked in one night without any complaints. 150 Steaks.
Stage, Ristorante La Marianna, Bergamo Alta, Italy—August 2002- October 2002
I made appetizers and desserts, and was responsible for hand-making many different types of fresh pasta.
Cook, The Herbfarm Restaurant, Issaquah WA— July 2000- January 2001
My tasks in the kitchen depended on what menu was being served, The Herbfarm serves 9 course dinners paired with 7 wines.
Line Cook, Earth & Ocean Restaurant in the “W” Hotel, Seattle, WA— August 1999 - September 2001
I worked in every station, Grill, Sauté, Appetizer, Dessert and gained a lot of experience in a fast paced environment, juggling orders for the restaurant, bar, and room service.