Chef Bruzzy
II Would Like To Offer You a Real Taste of Italy Simple, Traditional & Delicious Food
ANDREA BRUZZECHESSE
Professional info
I consider myself very lucky…. Because; I just love what I do for living, after all cooking is part of my life, I love discover new way, new idea & adjust myself when the time for a new challenge is coming.
Give up, drink or complain….. not part of my dictionary.
Definitely: when people know me better, will be not disappointed.
SO...... LET'S TALK....
Work experience
LANGUAGES
ITALIANO
SPANISH
ENGLISH
SKILLS
2010 - present
2010 - present
HEAD CHEF (October 2011 / present time)
“377” Italian Restaurant
Loc. Puerto De Mogan Gran Canary Island (SP)
COOK & PIZZA (March 2010 / September 2011)
Srabacco Caffe’ (helping a friend)
Loc. San. Claudio Corridonia MC Italy Rif. Roberta Coperchio Tel.347 225 2111
PERSONAL CHEF (April 2008 / January 2010)
Phoenix, Scottsdale, Carefree (AZ )(US).
HEAD CHEF (March 2005 / February 2008)
“Lucia” Restaurant, 1825 W North, Ave Chicago, IL (773) 292-9700
Rated one of the best B.Y.O.B. Restaurant in Chicago in May & October 2007 by “Chicago Reader” newspaper “Zagat Rated” in 2006/2007
HEAD CHEF (August 2003 / March 2005)
“La Donna Italian Restaurant" 5146 N Clark St. Chicago, IL (773) 561-9400
SOUS CHEF (April 2003 / August 2003)
“Follia” Italian Restaurant, Chicago, IL
SALA + PIZZERIA (March 2000 / November 2002)
“Blues Restaurant Café” Fabriano, AN Italy
Worked with; Divide Amoriello,
COOK+SOUS CHEF+ PIZZAIOLO (May 1996 \ February 2000)
Different restaurant; Italy & Europe.
DISHWASHER-SERVER- COOKS- PIZZAIOLO (1978/ 1988)
“Trattoria Ida” Family owned restaurant, that’s when my love & Passion was born.
Management and Supervision certificate for restaurant business, (Italy) (US) & (SPAIN).
Sommelier II .
Davide Amoriello personal tutor AS. Pizzaioli & Panificatori Italiani.
Honor discharge 1992 from Captain S. F. Airborne 5Btg. Siena Italy
My grandma’s restaurant ‘though time” & very exclusive training .
Education
Professional cooking, pizza & bread making, serving & management experience.
Over 8 year professional kitchen management experience in Chicago, IL, NY & AZ.
Knowledge in traditional & contemporary Italian gastronomy, pizza & bread making.
Creativity & presentations of the plate.
Flexible work with acceptance of last minute changes, unexpected guest & schedule changes.
Competencies; organize productions & staff to maximize use of finance.
Complete inventory & ordering of products used for daily menu items.
Prepare and adjust daily work schedules.
Spot check of food preparations procedures of quality.
