FABRIZIO DONETTO
Summary
Italian Sous Chef with over 7 years of experience in one-hat and Michelin-level establishments across Australia, UK and Switzerland.Skilled in menu development, team leadership, and cost control, with strong technical expertise in fishmongering, meat butchering, and wood-fired cooking. Passionate about using seasonal ingredients to create refined, contemporary dishes that combine creativity with precision. Recognized for leadership, efficiency, and adaptability in fast-paced environments.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Head Chef
Chez L’ami Sami
Zermatt
12.2025 - Current
- Led kitchen operations by developing seasonal menus, enhancing culinary offerings and improving customer satisfaction.
- Streamlined inventory management processes, reducing food waste and optimizing ingredient costs in daily operations.
- Monitored food production to guarantee quality standards were met.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
Sous Chef
Ette Restaurant
Sydney
02.2025 - 10.2025
- One-hat fast fine dining restaurant serving modern Australian cuisine with European influences.
- Co-created weekly changing mains and seasonal tasting dishes.
- Helped establish kitchen systems, supplier relationships, and staff training during opening.
- Maintained food consistency, quality, and cost efficiency.
- Designed and hosted “Chicken Spectacular”, a 9-course tasting dinner.
Sous Chef
Bistro George
Sydney
09.2023 - 01.2025
- One-hat modern European bistro with Australian influences.
- Led a large team alongside the Head Chef.
- Created and tested new seasonal dishes.
- Supervised hygiene and stock control.
Junior Sous Chef
Le Foote Restaurant
Sydney
01.2023 - 08.2023
- One-hat Mediterranean grill and wine bar.
- Led the grill section.
- Trained staff in Josper oven techniques.
- Oversaw butchering and cost control.
Junior Sous Chef
Rockpool Bar & Grill
Melbourne
07.2022 - 12.2022
- Iconic one-hat Australian steakhouse.
- Specialized in wood-fired grilling.
- Operated grill equipment safely.
- Coordinated during peak service.
Junior Sous Chef
Lutyens Grill at The Ned Hotel
London
01.2022 - 06.2022
- Located in The Ned, a 5-star luxury hotel in central London.
- Managed high-volume service.
- Designed new dishes.
- Ensured hygiene and allergen compliance.
Chef de Partie
Novikov Restaurant & Bar
London
04.2021 - 12.2021
- Award-winning Asian restaurant in Mayfair.
- Worked in Wok and Robata sections.
- Cooked à la minute seafood and wagyu.
Demi Chef de Partie
Marcus Wareing Restaurant
London
07.2019 - 03.2021
- Part of Marcus Wareing’s Michelin-starred group.
- Assisted in mise en place and VIP events.
- Participated in Marcus Wareing’s book launch dinners in Dec 2019.
Education
Culinary School Diploma -
Giuseppina Colombatto
Turin, ItalySkills
- Fish Mongering & Meat Butchering
- Menu Development & Creative Plating
- Team Leadership & Training
- Cost & Inventory Management
- Seasonal Ingredient Utilization
- Wood-Fired Cooking
- Inventory management
Personal Information
Languages
- English: Highly proficient
- Italian: Native
Certification
Food Safety Supervisor License - Australian Institute of Food Safety
Languages
Italian
First Language
English
Proficient
C2
Spanish
Elementary
A2
Timeline
Head Chef
Chez L’ami Sami
12.2025 - Current
Sous Chef
Ette Restaurant
02.2025 - 10.2025
Sous Chef
Bistro George
09.2023 - 01.2025
Junior Sous Chef
Le Foote Restaurant
01.2023 - 08.2023
Junior Sous Chef
Rockpool Bar & Grill
07.2022 - 12.2022
Junior Sous Chef
Lutyens Grill at The Ned Hotel
01.2022 - 06.2022
Chef de Partie
Novikov Restaurant & Bar
04.2021 - 12.2021
Demi Chef de Partie
Marcus Wareing Restaurant
07.2019 - 03.2021
Culinary School Diploma -
Giuseppina Colombatto