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The sectors that interest me more specifically are:

Marketing / Advertising

Accommodation / Catering / Tourism

Sales / Purchasing

Creative, innovative, good business acumen.
Ability to recognize and act upon business needs.
Outstanding customer service skills.
Energetic and health conscious.
Outgoing personality with a customer friendly orientation.
Self motivated ability to use initiative, professional mature approach, adaptable and flexible.


2009 October
2010 June

Istituto Confucio Napoli

2009 October - 2010 June

Chinese Language beginning course

2005 March
2006 February

Ho Chi Minh University

2005 March - 2006 February

Vietnamese Language

1994 September
1998 September

Universita' degli studi Federico Secondo Napoli, Italy

1994 September - 1998 September

University of Architecture

1989 September
1994 July

Istituto Bianchi Padri Barnabiti Napoli

1989 September - 1994 July

high school degree:Liceo Sientifico
Area of specialisation: scientific subjects


2011 May

Founder and Executive Chef

Since 2011 May

Mission: Private Chef Service in and around London

2009 October
2011 January

Designer - Importer

2009 October - 2011 January

Mission: Custom Design, Hand-Made Cement Tiles manufactured in Vietnam

2008 September
2009 August

Buying & Sales Coordinator

Mart - Wine Cellar Fine Food and Professional Service, Naples , Italy

2008 September - 2009 August

Mission: Managment of existing suppliers and find new suppliers. Design and Planning sales strategies and promotional activities. Managing the Store to achieve sales budgets, cash and inventory management, coordination of sales staff.

Means: Dilling with suppliers with the aim of obtain competitive quotations. Training of store sales staff and different outlets staff on the national territory.

2006 April
2008 September

Owner Manager


2006 April - 2008 September

Mission: Develop, implement and maintain quality standards for outlets, including supervision and direction of service staff. Ensure excellent customer service. Select, train, supervise, and discipline restaurant staff for the efficient operation of the outlets. Move throughout facility and kitchen areas to visually monitor and taking action to ensure food quality and service standards are met.
Maintaining profitability of outlet to support overall Restaurant operation. Ensuring par stock levels are maintained by calculating inventory.

Means: Interact positively with customers, promoting Restaurant facilities and services. Resolve problems to the satisfaction of involved parties. Maintain communication with all departments to ensure customer service needs are met.

2005 January
2006 January

Sale & Marketing Executive

Eit Europe-Indochine Institute of Tourism Ho chi Minh City

2005 January - 2006 January

Mission: Coordinating the School Institute courses sales, such as: Hospitality and Management, Hotel & Restaurant Management, F&B, English Language for the Hospitality. Developing, designing and calculating attractive training courses offer for individual person, Hotels, restaurants, travel agents, and companies.

Means: Implements sales promotion actions. Regular visits with large and prestigious Company, identification of potential new clients.

2001 February
2004 December

Chef - Proprietor

Acquevitae Restaurant Oxford

2001 February - 2004 December

Mission: Setting up, design and running of contemporary gastronomic Italian restaurant . Controlling the overall daily operation,overseeing day to day running of the kitchen, in charge of customer service quality control, purchasing and ensuring the profitability of food and beverages, maintaining the food and beverage costs previewed in the budget and maintaining food quality standards appropriate to a gastronomic restaurant, fresh produce only. Approving the staff weekly work schedule, interviewing and employing kitchen staff. Training staff, developing positive attitudes towards job skills, gastronomic knowledge, and cultivating autonomy. Ensuring that the staffs adhere to the correct dress code, behaviour and hygiene standards. Responsible for the menu’s planning, creation and execution. Involved in accounting marketing and promotions.

Means: Training staff, developing positive attitudes towards job skills, gastronomic knowledge, and cultivating autonomy.
Communicating closely and effectively with all departments.


  • English

    Speaking competence: Fluent ,  Written competence: Fluent
  • Italian

    Speaking competence: Native speaker ,  Written competence: Native speaker
  • Spanish

    Speaking competence: Intermediate ,  Written competence: School level
  • Portuguese

    Speaking competence: Intermediate ,  Written competence: School level
  • Chinese

    Speaking competence: Basic level ,  Written competence: Basic level

Computing skills


Windows xp, MS office, internet, uso MAC, AutoCAD base, photoshop, illustrator.



As a true foodie, I believe that every culinary culture in the world has something incredible to offer, I have always loved traveling and discovering the cuisines and culinary wonders of very different cultures.
Having lived for some years in Vietnam, I have been deeply influenced by the Vietnamese cuisine, in particular its wonders of spicing and the myriad of fresh herbs that can impart a very distinctive taste even to an ordinary dish.
Discovering and experimenting new combinations of ingredients and flavours, that's what I love most, those marvelous merging of flavours, that allow me to create innovative and delicious dishes.