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DAVID GIANI


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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 methodology, 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 on-going business growth. Experienced as a chef in hotels and restaurants in Europe and the United States.


Area of expertise:


Culinary Management
Team Leadership & Direction
Business Development
Menu/Recipe Development
Innovative Techniques & Preparation
Project Management
Event Management
P&L Responsibility, Budgeting
HACCP, MSDS

Associations:


Professional Experience

CULINARY STAFFING SERVICES
Los Angeles
2018 to Present
CHEF/COOK
Oversee food preparation as a line cook, Garde manager, baker, omelet chef, grill cook, and event chef.
Key Accomplishment:
Maintained streamlined workflow in accordance with established strategies and project programs, delivering efficient and appealing food preparation. DESIGN, INC.
Glendale
Jul 2009 to Present
EXECUTIVE CHEF
Spearhead a tam of over 30 kitchen staff across gourmet kitchens in Il Vespaio, Il Farro, Al Mulino, Local Table, Il Grano, Rocco, Maddalena Winery, Tirovino Wine Bar, and Il Cielo. Manage staffing and inventory, including cost management in accordance with established budgets and various operational needs. Consistently ensure adherence to US sanitation regulations, providing guidance and training to internal teams to ensure detailed understanding. Place purchase orders of food supplies and cooking supplies based on menu options, popularity of items, and seasonality. Oversee recruiting, hiring, and on-boarding on new staff to develop efficient and collaborative kitchen teams.
Key Accomplishment:
Streamlined workflow for service line operations during peak hours, maintaining client satisfaction for business retention.
Previous positions 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,
and Chef de Partie for Hotel Corona.

TRAINING


Certification in Pasty, Baking, and Culinary Art, Castalimenti, Brescia, Italy, 2002.
Diploma in Culinary Art & Management, Aurelio Saffi School, Florence, Italy, 1982.

Award


Selected in the first 6 finalist for the Gualtiero Marchesi Award 2003.
Finalist of the 39 Grand Prix Culinaire "Pierre Taittinger" award culinary competition 2005 with 7 European countries.
Recognition for the participation of the semifinal world culinary contest, Bocuse D'or U.S.A in Chicago February 18,2006.




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