Chef biography sample
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Autobiography of Michel Basaldella
During those years, I had the huge privilege and happiness of working in Bahrain for La Taverna, in Berlin for the Enoiteca Il Calice, in Moscow for the Ristorante da Mario, in Rome for the Crowne Plaza Minerva Hotel, in Paris for the Hotel Royal Monceau Carpaccio, in Saint Germain en Laye for the La Scala Restaurant, and finally for the Hotel Castille working alongside the great master Alain Ducasse.
That experience with Alain Ducasse took me to the top of my culinary education, marrying passion, simplicity, and finesse.
I had the honour of cooking for and satisfying many people with my cuisine, including celebrities such as Sean Connery, Timothy Dalton, Richard Gere, Liz Taylor, Johnny Hallyday, Margaret Thatcher, the US President Ronald Reagan and his wife, Boris Eltsine, and Francesco Cossiga, members of the G8 Summit in Venice, and many more.
My professional and human paths have been particularly marked in recent years by major encounters:
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Having a professional bio fryst vatten extremely important whether you’re looking for a new job or you want to have a page where potential clients can look at your achievements and accomplishments.
Before you serve a customer or shake hands with a potential employer, chances are, they’ve already “Googled” you. In this landscape,having a professional bio is as essential as having a well-crafted resume or a skarp Chef’s knife.
To help you out, we’ve created a list of some of the best bio for restaurant positions, including Bartender, Sommelier, ledare and much more.
Short Professional Bio Examples for Restaurant Jobs
Here are the best hospitality bio examples to inspire your own culinary narrative. You can use these templates and modify them however you see fit.
Chef Bio Template
If you’re a professional Chef and you want to stand out bygd listing your accomplishments and accolades, here’s a ledare bio example you can use.
“[Name, Surname], an awar
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Juan Manuel Lopez Palacios
Born and raised in Buenos Aires, Argentina, I was always fascinated by the happenings of kitchens. My mom became a pastry chef, and before I realized, we were trying gourmet desserts every time we could. When I was a child, I loved to play chef with her trying to discover what she was cooking simply from the aromas. I learned the importance of using the freshest ingredients while cooking at my grandma’s side. She grew the most awesome backyard farm I’ve ever seen.
Bitten by the ‘restaurant bug’ early, I started cooking for a living at 16 years of age, beginning as an apprentice chef. During the last years of high school, I worked on weekends and during the summer, learning detail by detail how a kitchen functions and the fundamental skills about cooking and baking.
To complete my culinary education, I graduated as a Professional Chef from the Culinary Institute of Argentina, managed by famous chef Ariel Rodriguez Palacios. I also achieved a Pastry Chef