Michael DeGeronimo

Organize and execute all events for Main Nizza

Being co-editor of the multimedia web-based magazine featuring original recipes, reporting on cooking, artisan food production and slow cities satisfies my desire to engage in cultural exchange. The site has been featured on Current TV, iFood.tv, The Australian Gourmet Pages and various social media networking sites.

I provide private and group cooking classes, small-scale exclusive catering and consulting in & around Frankfurt, Germany.

Large & small event catering / Production / Active Cooking Classes

At Frankfurt’s premiere tennis club I co-ordinate the development and execution of daily, seasonal and catering menus. Our private and corporate clients look to us to provide memorable meals which feature menus of distinct national cuisines from every corner of the globe.

At Zeppelin I assisted Chef Lorenzo Polegri organize parties of up to 600 persons in the Piazzas & countryside of Umbria while refining my Italian language skills and furthering my understanding of regional Italian cuisines. I instructed cooking courses of international students and produced “a la carte” meals as well as chef's tastings of up to ten courses.

Following a fun and successful Olympic month, I the company requested my assistance in design and implementation of menu changes and staff training and reorganization of Grappa and Windy Ridge Café, a multi-faceted operation with lunch/dinner service as well as deli, bakery and catering center. Established effective menus, production systems and training programs to ensure smooth operation and success.

Worked between three restaurants assuming executive responsibilities as well as assisting the corporate chef in menu development, preparation, transport, and execution of catering events for Parties of 500+ persons.

An award-winning Italian restaurant in Cleveland’s historic Little Italy. Training, menu development, cost-control, maintenance, in-house & off-premises catering, organization and participation in many charity events.

Currently the popular “Metropolitan Café” in Downtown Cleveland’s trendy ‘warehouse district’. Piccollo Mondo exposed me to the quick pace and demands of a high-profile downtown restaurant. Managed and motivated staff of 30+ employees, menu development, food cost, intrigued the audience and educated the kitchen and service staffs.

Created abstract Southwestern Cuisine as Sous Chef at the Park City property and Opening Chef de cuisine of second location in downtown Salt Lake City. Central and South American influences. Established vendor accounts, designing work stations, detailing job descriptions and keeping the food cutting-edge.

Assisted incustom-designing the restaurant and kitchen interior. Purchased and inspected food orders while ensuring proper preparation and storage of all food products. Scheduled and managed staff while maintaining vendor accounts and working closely with the executive chef to maintain consistency and quality

Owned by the partners of the award-winning “Moxie” which hosts prominent Dinners of the James Beard House. Café Brio featured eclectic California cuisine. Beginning as Commis and advancing through the brigade to lead Chef de partie. Thereafter, A.M. Sous Chef included managing the preparation purchasing, receiving and proper storage of all inventory.

Starting as an intern I quickly established myself in a leadership role. The Dock was famous for its seafood and commonly served up to 800 dinners per night. Cooking and butchery of anything from the sea was done.