Gianfranco Chiarini

As a Celebrity Status Chef, in charged of Extolling the virtues and Recommending the use of HOME by Nature Extra virgin Olive Oil and Related Products to the Public and the Culinary world. Visit Our Website: http://www.homebynature.gr/ Additionally responsible of product endorsement of HOME by Nature Extra virgin Olive Oil and Related Products in Business, Advertising as well as Culinary and Marketing Campaigns all over the world.

Symrise is a global supplier of fragrances, flavorings, cosmetic active ingredients, and raw materials as well as functional ingredients. With a market share of 11%, Symrise is the world’s fourth largest supplier in this industry. Flavor & Nutrition develops, produces, and sells flavors and functional ingredients that are used in foods, beverages, and health products. This includes culinary products and snacks, sweets and desserts, dairy products and ice cream, and beverages and nutritional supplements.

• Comprehensive Assistance in Restaurants Pre-opening • H.A.C.C.P Standards Design • Culinary Staff Training on International Cuisines • 26.000+ Professionals in our Off-line Network​ • Menu Engineering and Menu Design • Culinary Promotions, Trade Shows ​• Food Styling & Photography ​• Dinners and Events for VIP and Celebrities • Culinary Clean Label Solutions for the Industry • Recipe Reformulation & Engineering for Food the Manufacturing • Maintain Awareness of Current Trends in Retail and Food

Hired with the following responsibilities only in a Consultant basis: • Responsible for the development of International Culinary • Recipe development, and test panels • Demonstrations, and trade shows • Responsible for the development of new projects briefs • Responsible for the application of functional ingredients

Culinary Consultant: * Responsible in a consultancy basis, for the development of International food preparation for recipe development, test panels, demonstrations, and trade shows. * Develop new products according to projects briefs as assigned. * Application of functional ingredients as it relates to the culinary development of the recipe. * Responsible for writing recipes and procedures for new products as well as understanding of nutritional labeling and ingredient declarations.

Ka 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. Currently in the construction of "Otto Infinito", an innovative and interactive Mediterranean concept created by Chef Chiarini, with the challenging deadline of 60 days.

Culinary & Scientific research for new gastronomic trends, Molecular and Bio Cuisine, Design and development of exciting new culinary concepts, Close collaboration & networking with numerous worldwide consultancy chefs, Build close strategic relationships with key customers and retailers, Absolute management of the European Culinary Center i.e. customer visits, recipes, concept preparations, presentations, etc. Carry out internal and external training sessions, Lead external culinary events and seminars.

Hıred by Rıxos de Luxe Resort & Hotel Group as Italian & European Specialties Executive Chef, to oversee the daily operations and improve customer quality experience in their fıne dınıng and European sıgnature outlets. Gastronomıc cuısıne with rated Michelin dishes, with emphasis on fresh pastas, fresh seafood & imported beefs. Responsible for inventory, menu planning, development, staff training, cost control, enforcing international HACCP standards and dıscıplınary actıons.

supervise & develop their F&B brands & franchising Restaurants, Bakeries, Catering & Coffee shops all over the Middle East. • Develop & maintain culinary relationships with strategic and targeted accounts. • Lead in culinary capabilities presentations to key accounts. • Developing “Gold Standard

Helping overseeing & coordinating a Team of 150 Chefs. Banquet and Catering up to 5000 pax with 9 Function rooms. Outside Catering up to 15.000 pax per day during 3 days for the Ethiopian Millennium. United Nation Head Quarter with Additional 6 Functions Rooms and Banquet up to 800 paX.

hired 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 and homemade pastas. Oversee

In 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.

Responsible for diverse sections of the Three Michelin stars outlet's kitchen. Cold and Hot kitchen. Under the supervision of the Executive Chef, Heinz Beck.

In charge of daily preparations and quality delivery on service. Dedicated to the area of (Primi) Pastas and Risottos.

Carre de Feuillants Restaurant ** Michelin stars - Grand Chef Relais & Châteaux. Paris, France. (Restaurant) In 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.

Responsible for all sautéed items and sauces. Often responsible for cooking fish items, too.

In charged of the preparation of all grilled foods. Fish, Meat, Vegetables, etc.

The most intensive and comprehensive training in classic French culinary techniques. This program combines the Diplôme de Pâtisserie and the Diplôme de Cuisine and is considered a passport for life in an ever-changing industry.