Wilmer Guidetti Cassata

Chef de Partie upon joining the brigade, later promoted to CDP Senior. Responsible for independently managing orders, supplies, stock inventory, compliance with health and hygiene regulations, scheduling staff shifts, maintaining supplier relationships, and contributing creatively to the development of new menus.

Member of the Michelin-starred brigade of Chef Davide Palluda at his restaurant in Canale, listed in the Michelin Guide with one star for 18 years.

Commis de Cuisine upon my arrival in Paris at the restaurant PINK MAMMA of the Big Mamma Groupe, and later promoted to Demi Chef the Partie. My last position was RDC - Responsable de Cuisine for the NAPOLI GANG PROJECT (dark kitchens during the lockdown) until the end of my stay in France in November 2021.

Commis de cuisine in Chef's team for high-profile private events in Turin.

Pastry commis in a team of four, as part of additional professional training alongside kitchen work during the summer period.

Student of the Advanced Course in Italian Haute Cuisine at the IFSE Academy, located in the Castle of Piobesi Torinese, recognized as the only post-diploma culinary institute in Italy awarded the status of Excellence by the General Secretariat of the Italian Republic.