Summary
Overview
Work history
Education
Skills
Languages
Certification
Timeline
Generic
ANDREA FIORAVANTI

ANDREA FIORAVANTI

Abu Dhabi,UAE

Summary

Seasoned culinary professional with focus on innovative and high-quality cuisine. Consistently deliver exceptional dining experiences through creative menu development and flawless kitchen operations. Combine deep knowledge of food safety standards with leadership style that fosters teamwork and excellence.

Overview

32
32
years of professional experience
5
5
years of post-secondary education
1
1
Certification

Work history

EXECUTIVE CHEF

GRAND HYATT ABU DHABI HOTEL & RESIDENCES EMIRATES PEARL
Abu Dhabi, UAE
10.2022 - 06.2025
  • Company Overview: 428 rooms, including 332 spacious King and Twin rooms, 36 luxury suites including a Presidential Suite and a Royal Suite. The Residences offer 60 Apartment.
  • Executive chef in charge of 5 Outlets operation, which includes: Italian Verso restaurant award What's On the best Italian Restaurant 2024, Pearl Lounge Arabic and Mediterranean cuisine, Lexx bar, Sahha all Dining restaurant, Banqueting, Wedding until 1000 peoples.
  • In progress to open 2 more restaurants.
  • Maintain high hygiene standard.
  • Attend different F&B meetings.
  • Create new menus and follow new kitchen trend.
  • Food cost control.
  • Budget and P&L.
  • Implemented HACCP, purchasing, improve the hotel standards.
  • Management & Training Staff.
  • 428 rooms, including 332 spacious King and Twin rooms, 36 luxury suites including a Presidential Suite and a Royal Suite. The Residences offer 60 Apartment.

EXECUTIVE CHEF

WALDORF ASTORIA DUBAI PALM JUMEIRAH
Dubai
09.2019 - 10.2022
  • Company Overview: 319 rooms.
  • Executive chef in charge of 7 Outlets operation, which includes: Italian Fine dining restaurant Social by Heiz Beck Recommended restaurant (Dubai Michelin 2022), Peacock Alley, Palm Avenue Pool Bar served 350 people daily, Mezzerie All Dining Restaurant.
  • Mediterranean Cuisine.
  • Management & Training Team of 100 Culinary staff and 35 Stewarding.
  • 319 rooms.

EXECUTIVE CHEF

GALAXY ENTERTAINMENT GROUP
Macau
06.2016 - 09.2019
  • Company Overview: Galaxy Macau is World-Class Asian resort destination in Macau.
  • Executive chef in charge of 4 Outlets operation, which includes: Fine dining restaurant Terrazza Restaurant offering several promotions with Michelin Star Chefs each year Recognised as Michelin Star in 2016 2017 Michelin Plate in 2018 and 2019, Best Italian restaurant Tatler Hong Kong & Macao 4 Forbes 2017 2018 2019 Restaurant Macao and Golden Q by Ospitalita Italiana 2016 - 2017 -2018.
  • Maintain high hygiene standard.
  • Attend different F&B meetings.
  • Create new menus and follow new kitchen trend.
  • Food cost control.
  • Budget and P&L.
  • Implemented HACCP, banqueting, purchasing, improve the hotel standards.
  • Galaxy Macau is the World-Class Asian resort destination in Macau.

EXECUTIVE CHEF AND TRAINER

PRISMA INTERNATIONAL COMPANY
Doha
03.2014 - 06.2016
  • Company Overview: Nonna Zanon it is new concept modern Italian Restaurant in Doha (Qatar) part of Al Wajbah Palace Emir of Qatar.
  • Supervising Equipment, Sourcing Products, Operation Process, Menu Development, Events Development, Creative Development, Cost Control, Staff Management & Training a Team of 20 peoples in charge keep them motivated, and food & beverage control.
  • Nonna Zanon it is new concept modern Italian Restaurant in Doha (Qatar) part of Al Wajbah Palace Emir of Qatar.

EXECUTIVE CHEF AND TRAINER

RESTAURANT CLUB DIME & RESTAURANT DESEOS
Barcelona
09.2011 - 02.2014
  • Company Overview: Pre-opening two restaurant of the same restaurants- group in Barcelona.
  • Management and bureaucratic management from the start of the project from all areas of the business unit.
  • Management of the restaurant: cost control, purchasing, everyday special lunch offers, and kitchen & bar costs checks, control hall procedures.
  • Monitoring all the staff working in the restaurant in addition, the start itself, monitoring and restaurant and kitchen works.
  • Recruitment (40 peoples).
  • Install the management structure: costs checks, sale prices, proposed installation of pos menu engineering.
  • Install purchasing structure, negotiations with suppliers, product display, administrative circuits.
  • Oversight of the planning team in charge.
  • Making special events to a maximum of 400 people (banquets, caterings, weddings, Christmas, etc.).
  • Make catering services with the same philosophy, for a private customer or local company.
  • Monitoring and overseeing the organization, order and condition of kitchen facilities as well as the hall.
  • Track and control the implementation of HACCP.
  • Pre-opening two restaurant of the same restaurants- group in Barcelona.

DIRECTOR OF FOOD AND BEVERAGE

ISABELLA'S RESTAURANT
Barcelona
11.2009 - 09.2011
  • Company Overview: Opening of 'Restaurante Isabella´s' Italian and Mediterranean cuisine very well known in town.
  • Management and Bureaucratic Management from the start of the project & from all the areas of the business unit.
  • Management of the Cafe / Restaurant, Cost Control, Purchasing, Tenders or Special Day Offers, Kitchen & Bar Costs Checks, Control Hall Procedures.
  • Monitoring of the 30 Staff Members. Capacity for 120 Guests.
  • Monitoring and restaurant kitchen works.
  • Recruitment.
  • Install the management structure: costs checks, sale prices, proposed installation of POS, menu engineering.
  • Install purchasing structure, negotiations with suppliers, product display, and administrative circuits.
  • Oversight of the planning team in charge.
  • Make catering services with the same philosophy, for a private customer or company.
  • Conducting Audits with Kitchen & Bar Costs and Technical specifications of the dishes & drinks of the restaurants dishes and / or requesting clients.
  • Monitor inventories.
  • Monitoring and overseeing the organization, order and condition of kitchen facilities as well as the hall track and control the implementation of HACCP.
  • Participation in the selection and training for kitchen staff and service staff.
  • Food and beverage control and training staff and keep them motivated.
  • Help the Culinary Director to open new Western Outlets.
  • Opening of 'Restaurante Isabella´s' Italian and Mediterranean cuisine very well known in town.

CHEF DE CUISINE

HOTEL MAS DE TORRENT 5
Girona
03.2009 - 11.2009
  • Company Overview: Mas de Torrent is located in the heart of Empordà, the most authentic and chic region on the Costa Brava.
  • Renew the whole restaurant concept, Renew the menu offer.
  • Control the implementation of HACCP.
  • Participation in the selection and training for kitchen staff and chef instructor of hospitality school students Puebla (Mexico).
  • Food and beverage control and training staff and keep them motivated.
  • Mas de Torrent is located in the heart of Empordà, the most authentic and chic region on the Costa Brava.

EXECUTIVE CHEF

HOTEL ZENIT BARCELONA
Barcelona
10.2007 - 02.2009
  • Company Overview: Zenit Hotels (Company with Hotels in Spain and Europe) Hotel with 71 rooms.
  • In charge of overall kitchen operations, Breakfast convention, Event Coffee Break banqueting, food cost in both chain hotels in Barcelona.
  • HACCP.
  • Zenit Hotels (Company with Hotels in Spain and Europe) Hotel with 71 rooms.

SOUS CHEF & CHEF DE CUISINE

HOTEL BARCELONA CENTER
Barcelona
12.2005 - 10.2007
  • Company Overview: Hotels Center has eight Hotels with 4 or 5-star Luxury Grand Monument category.
  • Started like a Sous Chef until to grown in Few months like a Chef De Cuisine.
  • In charge of Hotel opening, party and banqueting, purchasing, food cost control, improve the hotel standards.
  • Hotels Center has eight Hotels with 4 or 5-star Luxury Grand Monument category.

Chef Consulting

HOTEL WESTIN TAIPEI
Taipei, Taiwan
10.2005 - 12.2005
  • Company Overview: International show sponsored by world know wine and spirits producer 'Bodegas Torres' to introduce the Spanish cuisine in the Asiatic market.
  • International show sponsored by world know wine and spirits producer 'Bodegas Torres' to introduce the Spanish cuisine in the Asiatic market.
  • International show sponsored by world know wine and spirits producer 'Bodegas Torres' to introduce the Spanish cuisine in the Asiatic market.

TEACHER AND SOUS CHEF

HOTEL ALIMARA SCHOOL OF TOURISM CETT
Barcelona
05.2000 - 03.2005
  • Company Overview: Hotel and Gastronomic School with 120 Rooms.
  • Provide the materials kitchenettes, main kitchen, professional kitchen, bakery, confectionery and responsible elaborations of A la Carte Menu and banquets large capacities, weddings for 500 pax desk etc.
  • Control the implementation of HACCP.
  • Hotel and Gastronomic School with 120 Rooms.

PASTRY COOK

HOTEL JUAN CARLOS I ***** GL
Barcelona
09.1999 - 05.2000
  • Company Overview: The Fairmont Rey Juan Carlos I, with its 432 elegantly appointed guest rooms and suites.
  • Making special events to a maximum of 500 people (banquets, caterings, weddings, Christmas, etc).
  • Productions banquet pastry and wine restaurant several chocolate sculptures and several monumental cakes.
  • The Fairmont Rey Juan Carlos I, with its 432 elegantly appointed guest rooms and suites.

PASTRY COOK AND CHEF DE PARTIE

HOTEL PORT SALOU
Salou
06.1999 - 05.2000
  • Company Overview: Hotel of 300 rooms.
  • Production and control of Salad and pastry in a hotel with a large number of diners summer season.
  • Hotel of 300 rooms.

CHEF DE PARTIE

CORNEY AND BARROW
London
01.1998 - 06.1999
  • Support chef, personnel management, London as experience in international cuisine and stage at the Hilton London My Fare (3 weeks).

CHEF DE PARTIE

HOTEL LORD BYRON (ROME)
Rome
01.1994 - 01.1998
  • Company Overview: Leading Hotel of the Word.
  • Started like a Chef the Partie until to grown in three months like a Sous chef.
  • Relais Le Jardin is a Special Catering in Rome, Almost more 300 pax guests every days, 13 people under my instructions more contracting extra cook every days.
  • Experience in Handmade Pasta & Pizza, Fresh Seafood, Fish & Meat.
  • Leading Hotel of the Word.

Education

Diploma - Hospitality

Culinary and Hotel Management School
Rieti ( Italy)
09.1990 - 07.1995

Skills

  • Gastronomic knowledge
  • Culinary creativity
  • Leadership excellence
  • P&L analysis
  • Sustainability awareness
  • Fusion cuisine specialisation
  • Modern cooking techniques
  • Technical food photography
  • Menu development proficiency
  • Special dietary requirements understanding
  • Customer satisfaction focus
  • Quality control expertise
  • Profit margin enhancement
  • HACCP certification
  • Food presentation artistry
  • Gastronomy familiarity

Languages

English
Fluent
Italian
Native
Spanish
Fluent
French
Upper intermediate
Portuguese
Advanced

Certification

• 2016-2017 * Michelin Star (Macao SAR)

• 1994 Pastry competition in Chianciano Terme (Italy)

• 1995 Classified 2nd at the “Federazione Italiana Cuochi” pastry chef competition



Timeline

EXECUTIVE CHEF

GRAND HYATT ABU DHABI HOTEL & RESIDENCES EMIRATES PEARL
10.2022 - 06.2025

EXECUTIVE CHEF

WALDORF ASTORIA DUBAI PALM JUMEIRAH
09.2019 - 10.2022

EXECUTIVE CHEF

GALAXY ENTERTAINMENT GROUP
06.2016 - 09.2019

EXECUTIVE CHEF AND TRAINER

PRISMA INTERNATIONAL COMPANY
03.2014 - 06.2016

EXECUTIVE CHEF AND TRAINER

RESTAURANT CLUB DIME & RESTAURANT DESEOS
09.2011 - 02.2014

DIRECTOR OF FOOD AND BEVERAGE

ISABELLA'S RESTAURANT
11.2009 - 09.2011

CHEF DE CUISINE

HOTEL MAS DE TORRENT 5
03.2009 - 11.2009

EXECUTIVE CHEF

HOTEL ZENIT BARCELONA
10.2007 - 02.2009

SOUS CHEF & CHEF DE CUISINE

HOTEL BARCELONA CENTER
12.2005 - 10.2007

Chef Consulting

HOTEL WESTIN TAIPEI
10.2005 - 12.2005

TEACHER AND SOUS CHEF

HOTEL ALIMARA SCHOOL OF TOURISM CETT
05.2000 - 03.2005

PASTRY COOK

HOTEL JUAN CARLOS I ***** GL
09.1999 - 05.2000

PASTRY COOK AND CHEF DE PARTIE

HOTEL PORT SALOU
06.1999 - 05.2000

CHEF DE PARTIE

CORNEY AND BARROW
01.1998 - 06.1999

CHEF DE PARTIE

HOTEL LORD BYRON (ROME)
01.1994 - 01.1998

Diploma - Hospitality

Culinary and Hotel Management School
09.1990 - 07.1995

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ANDREA FIORAVANTI