Gabriele D'Anna

I'm organising different lunch or dinner service for private guest, from 2 to 20 people, proposing some of my signature dish/menú,
helping them to choose the best experience, out of them special desire/request.

• My career in this beautiful and unique place as started as a:
• Chef de part of the Entremetier section (side dish, rice, pasta, vegetables, etc...);
• Then
• Chef de parti Sauscer section (meat, fish, sauce);
• Then
• Chef de parti tournant;
• Then
• Jounior Sous Chef;
• Now:
• I manage the kitchen with 30+ chefs.
• Sous chef, of A la cart restaurant(Vue Restaurant and Terrace), banqueting, room service, staff food, bar, air line catering, and external banqueting.
• I'm also responsible of the Hygene, ordering, hours of the employers, different menu', new employ and Gotti for the trainees/apprentices.
• Responsible for organising & serving 2000+ banquet every years (breakfast, lunch, stelunch, aperitif, dinner, meeting...).
• Private governments event & embassy event.
• Private and secret events.
• State Banquet for the Swiss Governament meeting.
• Rotary & Kiwani Private club.

Temporary position as Private Chef for a European couple, providing refined culinary experiences for daily meals and special

occasions.

Managed menu planning, ingredient sourcing, and event organization, including formal dinners, BBQ or outdoor banquets.

Ensured impeccable service, even for a large number of guest. kitchen organization, and strict adherence to hygiene and quality

standards.

• New opening of Italian Restaurant named: 'Il Giardino'
• Pizzaiolo
• Antipasti
• Dessert
• Pasta
• Grill

• Grill: fish, meat, vegetables.
• Pasta, rice, risotti, polenta, sauces.
• Starter, stock, soups.
• Pastry help.

• Appetiser, Starter.
• Commis Tournant

• Responsable appetiser and amuse bouche.
• Demi-chef starter.
• Commis tournant.

• Garde manger.
• Banqueting.
• 'Podium' Restaurant.

• Main kitchen.