DAVID GIANI
Culinary Director
A top-performing, innovative Culinary Director with extensive experience in management and team leadership. Highly skilled in developing creative, captivating seasonal menus, delivering inventive flavor combinations and culinary artistry to new and existing customers. Proven ability in leveraging various cooking methodologies, including sous vide, baking, bread-making, fresh pasta production, preparing sauces, grilling, roasting, butchering, smoking, and molecular gastronomy in coordinating culinary events and recipes. Recognized for leveraging technical and administrative knowledge to direct internal teams in streamlined workflow, effective project execution, and achievement of ongoing business growth. Experienced as a chef in hotels and restaurants in Europe and the United States.
Areas of Expertise:
- Culinary Management
- Team Leadership & Direction
- Business Development
- Menu & Recipe Development
- Innovative Cooking Techniques
- Project & Event Management
- P&L Responsibility & Budgeting
- HACCP & MSDS Compliance
Professional Experience
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Dorchester Collection, Bel Air
Overnight Cook I
2022 - Present
Responsible for the preparation and presentation of high-quality dishes during overnight shifts, ensuring consistency in flavor and presentation.
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Culinary Staffing Services, Los Angeles
Chef/Cook
2018 - 2021
Led food preparation across various culinary roles including line cook, Garde Manger, baker, and event chef.
Key Accomplishment: Streamlined kitchen operations, ensuring efficient workflow and consistent quality in food service.
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Chef Design, Inc., Glendale
Executive Chef
Jul 2009 - Present
Oversee a team of over 30 kitchen staff across multiple gourmet kitchens. Manage all aspects of kitchen operations, including staffing, inventory, cost management, and compliance with US sanitation regulations.
Key Accomplishment: Optimized service line operations during peak hours, enhancing client satisfaction and business retention.
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Ingallina Lunch Boxes, Los Angeles, CA
Baker
Aug 2017 - Feb 2020
Developed and executed baking recipes for a variety of bread and pastries.
Previous Roles Include:
- Chef & Owner for Fioretto Trattoria
- Chef for Patina Restaurant Group
- Executive Chef for Hilton Torrance
- Chef/Partner for Il Fornaio
- Chef de Cuisine for Tutto Mare Spectrum Food Inc.
- Chef de Partie for Mamma Gina Restaurant
- Chef de Partie for Hotel Corona
Training & Certifications
- Certification in Pastry, Baking, and Culinary Arts, Castalimenti, Brescia, Italy, 2002
- Diploma in Culinary Arts & Management, Aurelio Saffi School, Florence, Italy, 1982
Awards & Recognitions
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