EMILIANO BERNASCONI Dubai, United Arab Emirates

1206, the Loft East Downtown Dubai P.O. BOX 888333

Mob: 00971 50 4763118 Emilianobernasconi@yahoo.com

Skype Emiliano.Bernasconi1

EXECUTIVE CHEF

OBJECTIVES

To join a dynamic and rewarding team as a Director of Culinary / Executive Chef for a luxury hospitality brand where my passion and strengths in developing high quality standards, growing internal talent and creating exquisite cuisine will lead to both company and personal success

SUMMARY OF QUALIFICATIONS

More than 20 years of experience in the Culinary and Hospitality field | Exceptional ability to plan and create a variety of menus | Broad knowledge in creative food preparation and presentation | Immense knowledge of catering set-up procedures | Multi-outlet and high volume operation | Budgeting and food cost management | Banquet operation and outside catering functions | Practical and training cooking classes | Special event planning and conferences | Excellent knowledge in regional Italian kitchen, Asian, Indian and Middle Eastern cuisine | Proven ability to operate in a high pressure environment | Ability to manage and support chef development.

CAREER SUMMARY

ARMANI HOTEL DUBAI , BURJ KHALIFA May 2011 to Present EXECUTIVE CHEF 11 F&B revenues: $30 million; GOP: 45%; 160 rooms & suites, 140 residences Armani/Restaurant, Armani/Amal, Armani / Hashi, Armani/Peck, Armani /Lounge, Armani/Prive, Armani /Mediterraneo, Armani / Oasi, Armani/Banqueting, Armani/IRD, Armani/Lounge

• Lead the Culinary department of the World’s first Armani Hotel situated in the tallest tower in the world

• Able to maintain 8 different types of cuisine: Italian, Japanese, Indian, Mediterranean, Arabic, Asian, European, Modern Grill

• Oversee the department of 160 chefs and 50 stewards within the department with more than 40 different nationalities

• Supervise all Banqueting and Catering operations with total seating capacity of more than 2000

• Manage a department budget of $6 million food budget per year � Highest departmental employee retention with 80% year to date � Oversee all outlet menu changes 4 times per year consisting of menu engineering analysis,

dish description, food tasting, and costing � Assist the preopening of the Armani Hotel Milano F&B operations of kitchen design and

menu creation � Achieved Dubai Municipality Hygiene Award (Top 3) out of 140 hotels for the last 3 years � Reduced recruitment costs by 15% by networking with top Culinary schools worldwide � Support F&B functions for Atmosphere the World’s Highest Restaurant ( 120 seating

lounge and 75 seated fine dining restaurant ) � Preopening and opening support of the F&B functions of The Burj Club, which offers

Fitness, Spa F&B facility (lounge bar 50 seating and roof top restaurant 120 seating.) � Created a structured development plan for the Culinary team; consisting of 30%

promotions within last year

EXECUTIVE SOUS CHEF July 2009 to April 2 011

� Assisting Executive Chef in pre-opening and opening of the hotel to include kitchen design, menu design, recruitment, purchasing and setting up concepts for 11 outlets

� Manage day to day operations for all Armani F&B Outlets � Responsible for all outlet menu changes 4 times per year consisting of menu engineering

analysis, dish description, food tasting, and costing � Oversee all performance appraisals twice per year for over 160 chefs � Achieved the highest employee and satisfaction retention rate property wide for past 2

years � Recruited all culinary positions during pre-opening within 4 months within all of Europe,

Asia and Middle East

FOUR SEASONS GOLF CLUB DUBAI FESTIVAL CITY August 2007 – Jul y 2009 EXECUTIVE CHEF 5 F&B revenues: $6 million; GOP: 35% Spike, Quattro, Blades, Tee Lounge, The Lawn

� Lead the Culinary department of 40 chefs and 22 stewards with more than 16 nationality � Able to maintain 8 different types of cuisine: Italian, Mediterranean, Arabic, Asian,

European � Supervise all Banqueting and Catering operations with total seating capacity of more than

2000 � Manage a department budget of $1.5 million food budget per year � Highest departmental employee retention with 80% year to date � Oversee all outlet menu changes 4 times per year consisting of menu engineering analysis,

dish description, food tasting, and costing � Reduced recruitment costs by 15% by networking with top Culinary schools worldwide � Created a structured development plan for the Culinary team; consisting of 20%

promotions per year

RESTAURANT CHEF August 2006 – August 2007

� Assisting Executive Chef in pre-opening and opening of the Golf club to include kitchen design, menu design, recruitment, purchasing and setting up concepts for 5 outlets

� Manage day to day operations of Quattro and the BQ operations � Responsible for Quattro menu changes 4 times per year consisting of menu engineering

analysis, dish description, food tasting, and costing � Winning with Quattro the best Italian Restaurant by Timeout Dubai in 2008 and 2009.

FOUR SEASONS HOTEL LONDON CANARY WHARF, UK May 2005 – August 2006 RESTAURANT CHEF 4 F&B revenues: $10 million; GOP: 30%; Quadrato/Restaurant, Quadrato/ Bar, IRD, Banqueting

� Leading Quadrato Awards Winning 2 AA Rosettes. Dining Italian restaurant (120 seats),

featuring traditional Italian cuisine with a contemporaneous touch ,serving breakfast ,lunch and dinner

� In charge for a team of 18 Chef and 4 stewards � Responsible for Quattro menu changes 4 times per year consisting of menu engineering

analysis, dish description, food tasting, and costing

BANQUETING SOUS CHEF April 2004 — May 2005

� In charge all for the banqueting operation and main kitchen � Responsible for the Hotel food ordering budget of $ 2 million per year � In charge to cater for the Arsenal FC , Chelsea FC and England National team

RECOGNITIONS & AWARDS

Best Italian Restaurant by Timeout Dubai “ Ristorante ” 2013 Best Indian Restaurant by Timeout Dubai “ Amal ” 2013 Best 5 Star Hotel in Food Safety 3rd Place 2012 Shortlisted in the best 3 Executive Chef for Hotelier Middle East magazine 2012 Best 5 Star Hotel in Food Safety 1st Place 2011 Shortlisted in the best 3 Executive Chef for Hotelier Middle East magazine 2012 Runner Up for the best Italian restaurant for S.Pellegrino 2012 Time Out Dubai “Highly Recommended New Comer – Armani/Hashi” 2011 Gulf Connoisseur Award “Best Fine Dining Restaurant-Armani/Amal” 2010 What’s On “New Favorite Italian Restaurant – Armani/Ristorante” 2010 Best Italian Restaurant by Timeou Dubai “ Quattro” 2009 and 2008 2 AA Rosettes at Quadrato, Four Seasons Hotel Canary Wharf London 2004 and 2005 Bronze Medal at the Young Chef in London 2001 Finalist the Young Chef in London 2000 Gold Medal “Milan Expo Food Main Course Game” 1998 Silver medal “Cold Buffet in Varese FIC Competition” 1997

EDUCATION AND EXPOSURE

• Education: Catering Diploma for Hotels (Diploma Di Qualific Professionale) Addetto Ai Servizi Alberghieri Di Cucina, | I.P.A. De Filippi, Varese ITALY

• TV appearance in 2011 and 2012 for Dubai TV and Studio One as guest chef for different

episodes and shows

• Cross Exposure in Michelin Restaurant: Fat Duck, 3 Michelin Star by Henston Blumenthal, Brey, Berkshire, UK Ducasse at the Dorchester, 3 Michelin Star, London, UK Le Gavroche, 2 Michelin Star by Micheal Roux, London UK The Ledbury, 2 Michelin Star by Brett Graham , London UK

COMPUTER SKILLS

Microsoft Office (Word, Excel, PowerPoint, Outlook) | Fidelio Materials Control (FMC) | Enterprise Asset Management (EAM) | Lotus Notes | Calc Menu | Respak