Chef. gianfranco Chiarini
EMEA Executive Culinary R&D Senior Consultant., National Starch Food Innovation- Hamburg, Germany
Executive, Corporate, Celebrity and Michelin starred Chef. Gianfranco Chiarini, Multi Continental Cuisine, Culinary and Scientific research for new gastronomic trends, Molecular analysis, Classic Michelin cuisine, Food analysis, Design and Development of exciting new culinary concepts, Close networking with worldwide consultancy chefs. Born in January 8th 1966 in Ferrara, Italy. Chef Gianfranco Chiarini, comes from Colombo-Italian origins, and at an early age was exposed to a multicultural environment. Growing up between (Ferrara - Italy), (Caracas - Venezuela) and (New York City - U.S.A).
Early Cooking Career:
In 1986, the young Chiarini enrolled in the Instituto de Alta Gastronomia de Caracas, Venezuela, which has been closed due to political unbalances in this country. During this time Chiarini studied and worked in several restaurants, and found his passion for cooking would develop into becoming his one true profession.
Back to the United States where he enrolled at the Pittsburgh Culinary Institute, a branch of the Culinary Institute of America and the world renowned, Le Cordon Bleu. There again his life was spent between his practical experience in restaurants and his culinary studies. After completing his degree at the Pittsburgh Culinary Institute, he moved to France where he was thrust into the heart of the most competitive culinary region of the world. But, Chiarini’s ability to multitask his time, learn and absorb at an extreme fast pace, and ambitious spirit led him to enroll at Le Cordon Bleu one of the most ambitious and prestigious culinary schools in Europe and the world.
While at Le Cordon Bleu he worked under masters like Alain Dutournier chef/owner of Carre des Feuillants (**Michelin_stars), and later while in Rome, Italy working under the enigmatic Executive Chef Heinz Beck at La Pergola (***Michelin_stars), and in Ferrara, Italy working for top-level restaurants such as, Antichi Sapori and Hostaria Savonarola as a sous chef. Moving became again imminent, when The Pirsch Mühle (*Michelin star), restaurant in Germany offered him the opportunity to run the kitchen along with the Executive Chef.
Professional Career:
Beginning the new millennium chef Chiarini decided to have a new challenge in his learning, and teaching process. He moved to the Middle East, starting with Intercontinental hotels in Oman. During this period dedicated part of his time also to the consultancy business for Al Bustan Palace and Shangri-La Hotels. Later he moved to Bahrain, and developed culinary concepts for Mövenpick and Marriott.
His next target was Kuwait, where he fully engaged his culinary career as chef with Marriott Hotels. There he was in charge of Marriott’s flagship property Courtyard Deluxe Edition. He developed, and brought to the next level the signature and deluxe Nord-Italian specialties restaurant “Il Forno”. While at Marriott he established two renowned “Chaines des Rotisseurs”. In Kuwait Chiarini developed a close relationship with the late Highness Sheikh Jaber Al-Ahmad Al-Jaber Al-Sabah, where he created exotic dinners for the family. There he became widely known as a celebrity TV chef, with the broadcasting channel Al Rai. Chiarini starred in more than 50 cooking shows, where he featured and introduced a more personal level of the true European culinary cuisine to the Persian Gulf community. Currently, Kuwait still remains his most beloved country in the Gulf.
Chiarini continued his culinary journey adding Spain, U.K and Ireland to his European repertoire as well as Africa, Asia, Australia, New Zealand and Oceania. In Africa chef Chiarini worked for the Starwood hotels chain, in one the most luxurious and posh properties in Eastern Africa; the Sheraton Addis a part of the Luxury Collection of Starwood hotels. Ethiopia is well known for being the diplomatic capital of Africa, and in this setting it was unavoidable that chef Chiarini would cross paths with some of the most prominent local and international politicians of this century.
www.facebook.com/Gianfranco.Chiarini?ref=s
962 contactsHired with the following responsibilities only on an Executive Consultant basis:
• Responsible for the development of International cuisine
• Recipe development, and test panels
• Demonstrations, and trade shows
• Responsible for the development of new projects briefs
• Responsible for the application of functional ingredients
• Responsible for the writing recipes and procedures
• Consult in the development of materials
• Consult in the development of standardized recipes
• Work with the marketing team to identify new concepts
• Work with the marketing team to develop new concepts
• Responsible for the reformulation of products
• Responsible for the reformulation of processes
• Participate in sensory and organoleptic testing of R&D
• Participate in projects of new products
• Participate in projects of reformulations
• Participate in projects of ingredient substitutions.
• Responsible for the test of raw materials
• Responsible for the test of finished products
• Culinary presentations for potential customers
• Maintain awareness of current trends in consumer buying
• Maintain awareness of current trends in retail and food
New Restaurant Concepts & Openings - Senior Consulting Executive Chef, Ka Hospitality - Mumbai, India.
2011 - 2012Ka Hospitality was established on 10th May 2010 and aims at bringing into India world-class restaurants, serving authentic cuisine. Ka Hospitality are owners of the franchise for the Michelin rated Hakkasan Restaurants featuring contemporary and high-end Cantonese cuisine. Now opened in Mumbai and with seven outlets in the pipeline for the rest of India. Hakkasan has a unique combination of glamour and elegance, contemporary yet traditional food, modern yet ethnic decor and superlative food and service.
In 2003 Hakkasan was given a Michelin star, which it has retained to this year. Hired by Ka Restaurants, as a consultant, to create the full concept, culinary and service approach, and to lead the performance and operations in the following areas, but not limited to:
• Leading the Business Concept Development
• Leading the Restaurant Brand Creative Identity
• Leading the Culinary Promotions Projects
• Direct involvement in Project Design and Implementation
• Leading the Restaurant Specifications & Space Planning
• Leading Equipment Requirements & Capex
• Leading the overall Kitchen Design & HACCP controls
• Leading Food/Beverage concepts and best practices
• Leading the Menu Design & applications
• Leading the Menu Engineering and Used Records
• Leading the Standardization & Culinary Quality Control
• Leading the Product Presentation & Culinary Concept.
• Direct involvement in Human Resources & Staffing
• Leading the Culinary Training Programs for the Teams
E.M.E.A Corporate Executive R&D Chef - Culinary Director., National Starch Food Innovation - Hamburg, Germany
2009 - 2011Hired by NSFI to enforce the following responsibilities:
• Culinary & Scientific research for new gastronomic trends
• Design and development of exciting culinary concepts
• Close collaboration & networking with worldwide chefs
• Build close strategic relationships with key customers
• Build close strategic relationships with key retailers
• Absolute management of the European Culinary Center
• Customer visits, recipes development
• Concept preparations and presentations, etc.
• Carry out internal and external training sessions
• Lead external culinary events and seminars
European & International Corporate Executive Chef., Rixos Belek Premium De Luxe Hotels & Resorts - 7 stars Extra Luxus. Belek, Turkey.
2008 - 2009Culinary Consultant with the following responsibilities:
• European & International Specialties Executive Chef
• Oversee the daily operations to improve customer quality
• Experience in fine dining and European signature outlets
• Gastronomic cuisine with rated Michelin dishes
• Emphasis on fresh pastas, seafood & imported beefs
• Responsible inventory, menu planning, development, staff
• Training, cost control, enforcing international HACCP
• Disciplinary actions.
International & European Corporate Executive Chef., Al Fadheela International Trading Co. F&B Brands & Franchising. Kuwait city, Kuwait.
2008 - 2008Culinary Consultant with the following responsibilities:
• Develop culinary relationships with strategic accounts
• Lead in culinary capabilities presentations to key accounts
• Developing “Gold Standard “prototypes
• Working as a liaison between customer and R & D staff
• Provide culinary guidance on specific accounts
• Develop and execute training programs for the company
• Assisting in ideation/creativity protocept sessions
• Contribute to corporate chef’s performance reviews
• Provide culinary support on special projects
• Manage multiple priorities and timelines
• Keep up to date culinary skills and memberships
2007 - 2007Hired by Starwood Hotel Group to oversee daily operations and improve advertising and customer experience in the (110 pax), Signature & Fine Dining Italian restaurant of the hotel. Nouvelle Northern Italian cuisine with emphasis on fresh seafood & homemade pastas. Supervising 24 Chefs.
Responsible for inventory ordering, HACCP standards, advertising, customer service, public relations and menu planning overtaking additional authority after two months in the other outlets and F&B operations. Working as right hand of the Executive Corporate Chef. John Welton in the following tasks & achievements:
• Helping overseeing & coordinating a team of 150 chefs
• Banquet and Catering up to 5000 pax + 9 function rooms
• Catering up to 15.000-pax for the Ethiopian Millennium
• U.N Quarters & Additional Banquet facilities for 800-pax
• Italian restaurant 110-pax & Summer-Fields 200-pax
• Indian restaurant 80-pax, Seafood restaurant 200-pax
• Pool restaurant 80-pax & Salon de The 100-pax
• Pre-opening of Asian restaurant 150-pax
• 5 Bars with food and Buffet for VIP special events
• Budget of 750.000 Covers a Year
• Presently above budget by 12%
• Best GSI and second LRA Result for the Division
2005 - 2006Hired by Marriott Hotel Group to oversee daily operations and improve advertising and customer service in the signature Fine Dining 55 sitting de luxe Italian restaurant at the 5 stars Courtyard Marriott. Classic Northern Italian cuisine with an emphasis on fresh seafood &homemade pastas. Overseeing a staff of 14.
Additional responsibilities included:
• Supervision and staff training of other three outlets
• Additionally responsible for 25 chefs in these outlets
• In charged in the banqueting area for culinary staff training
• In charged of all the menus for European specialties
• Responsible for inventory ordering
• In charged of HACCP standards
• Advertising, customer service, P.R, and menu planning.
2003 - 2005In charge of the daily operations of the restaurant. Reporting directly to the Executive Chef and owner Sigmund Leypold. Supervising a team of 5 in the kitchen and responsible for maintaining our Michelin starred level.
2002 - 2003Responsible for diverse sections of the Three Michelin stars outlet's kitchen. Cold and Hot kitchen. Under the supervision of the Exectuive Chef, Heinz Beck.
2001 - 2002In charge of daily preparations and quality delivery on service. Dedicated to the area of (Primi) Pastas and Risottos.
CDP Chef de Partie Trainee and Stage., Carre de Feuillants Restaurant ** Michelin stars - Grand Chef Relais & Châteaux. Paris, France.
2000 - 2001In charge of daily preparations and quality delivery on service.
Dedicated to the area of Preps, Sauces and cold kitchen activities, after finishing my studies at Le Cordon Bleu.