Marco Medaglia Born in Chieti, Italy on 09 March 1973 Address : 8 wan hoi st, banyan mansion Whampoa garden, hung Hom, Block 1, flat F, floor 7, Kowloon, Hong Kong Mobile: +852 94372778 Web sito:www.marcomedaglia.com E-‐‑mail : marcomedaglia@yahoo.it E-‐‑mail : medaglia.marco@gmail.com Skype : marcomedaglia
WORKING EXPERISCE June 2012 Angelini Ristorante -‐‑ Kowloon Shangri-‐‑la ***** Hong Kong Italian Chef Top 10 In Hong Kong Guide Tripadvisor from May 2013 August 2009 Aqua restaurant Group Hong Kong Italian Executive Chef Here after one year i started, we Become stable N 1 restaurant in Hong Kong from the International Guide Tripadvisor for all 2011. On August 2011 collaborated at new Opening Armani Aqua at Hong Kong 2nd classified “Awards 2011 Chef of the year” from Italia a Tavola July 2006 Puro ristorante e Bar Ismaya Group, Jakarta, Indonesia Executive Chef de cuisine. Here in the first year after opening we have received The awards 2007 the best Italian restaurant From the Jakarta javaKini important local press Award 2008 best Italian restaurant “Jakarta java Kini” Nomination HAPA awards 2008 “king of the kitchen Nomination HAPA awards 2008 “Restaurant of the year” Nomination HAPA awards 2008 ‘Most innovative western food” Best Italian and Spanish Restaurant 2009 from Now Jakarta Collaborated on the making of the book ”Cool restaurant the cookbook” by TeNeues
Oct 2005 until Apr 2006 Sandoway Resort *****, Ngapali Myanmar Executive Chef de cuisine. Besides the usual responsibilities of a Chef, my job there included training the staff of 17 locals up to a 5 star service standard. Oct 2004 until Oct2005 Restaurant “il Piccolo“, Repubblic of San Marino Chef de cuisine. Just in one year of work we were listed by the Veronelli guide. Sep 2003 until Opt 2004 Riviera Golf Resort *****, San Giovanni Marignano (Rimini) Chef de cusine ,This resort is of property to Iceberg Fashion During this period we organized many exclusive events, such as the wedding receptions of some celebrities. 2003 Summer season Hotel Regina **** Miramare, Rimini Sous chef under Chef Alessandro Angelini 2003 winnerseason Hotel Sporting ****, Rimini Chef de cuisine 2002 Summer season Restaurant “Nido del Falco”, Republic of San Marino Chef de cuisine 2002 Winner season Hotel Lungomare**** , Riccione Locanda “I Girasoli”, Misano Adriatico The last one is cited in the Michelin, L’Espresso, Touring and Gambero Rosso guides. During this period my position was Chef de cuisine at the Lungomare hotel and Sous chef at Locanda “I Girasoli”, under the guidance of Chef Antonio Palmisani.
2001 Restaurant “Vincenti”, Los Angeles Sous chef under the guidance of Chef Nicola Mastronardi and the supervision of Chef Gino Angelini. The restaurant was nominated “best Italian restaurant in the city of L.A.” by the Los Angeles Times and some other local guide books. 2001 Hotel Eden***** / Restaurant “La Terrazza” Roma * Michelin Under the guidance of Chef Enfico Derfingler, my position was Chef entrametier. 1998-‐‑2000 Gourmet restaurant “Di Gennaro”, Stuagart, Germany Sous Chef Under the guidance of Chef Antonio Palmisani, since the opening, in two years’ time we gained three forks on the Feinschmecker guide; three red forks on the Michelin guide and multiple acknowledgements as ‘best Italian restaurant in the city of Stukgart’. We also organized some exclusive dinners with the collaboration of Chef Gianfranco Vissani. 1997-‐‑1998 Restaurant “Amadeus”, Chieti Chef de cuisine 1996 Restaurant “Nido del Falco”, Republic of San Marino Sous Chef 1995 Hotel Esplanade****, Pescara Under the guidance of Chef Sekimio Speranza, my position was chef
1995 Restaurant ”Magico Alverman” Chieti Chef de cucine 1994 Restaurant “Nido del Falco” Republic of San Marino Sous chef 1994 Restaurant “il Paladino” Chieti Chef de partite 1993 Restaurant ”Sporting”, Republic of San Marino Chef de partite 1992 Compulsory military service at the officer mess. 1991 Restaurant ”Sporting”, Republic of San Marino Chef de partite 1988-‐‑1989-‐‑1990 Restaurant “Camineao d’oro”, Chieti The restaurant has been cited in many Italian guides such as: L’Espresso, Il Gambero rosso and Touring. During this period my positions covered initially commis, afterwards vice chef rotisserie.
GOAL EXPLORE THE LIMITS OF CREATIVITY AND ALWAYS LOOK FOR IMPROVEMENT EDUCA TION 1986-‐‑1990Hotelier’s professional school of Pescara LANGUAGE English -‐‑Italian -‐‑ AWARDS • Awards 2007 the best Italian restaurant From Jakarta javaKini local press (jakarta) • Award 2008 best Italian restaurant “Jakarta java Kini” (Jakarta) • Nomination HAPA awards 2008 “king of the kitchen • Nomination HAPA awards 2008 “Restaurant of the year” • Nomination HAPA awards 2008 ‘Most innovative western food” • Best Italian and Spanish Restaurant 2009 from Now Jakarta • Indonesia Tatler, kitchen evalutatin 9.5 for year 2009 • Collaborated on the making of the book ”Cool restaurant the cookbook” by • TeNeues • Number 1* restaurant in Hong Kong from the International Guide Guide Tripadvisor for all 2011 • 2 classified “Awards 2011 Chef of the year” from Italia a Tavola • Top 10 In Hong Kong Guide Tripadvisor from May 2013 with Angelini
REFERENCE • Mr. Gael Moureau Executive Chef Kowloon Shangri-‐‑la Gael Moureau gael.moureau@shangri-‐‑la.com • Mr. David Yao Group Dorector of “Aqua Group (Hong Kong) David@aqua.com.hk • Mr. Bram Hendrata , President Director of Ismaya group (Indonesia bramhendrata@ismayagroup.com
PICTURE’S OF MY OWN CULINARY CREATIONS
PICTURE’S OF MY OWN CULINARY CREATIONS
PICTURE’S OF MY OWN CULINARY CREATIONS