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Executive Chef

Santino Filippetto

Executive Chef

Europe ? United Kingdom ? Caribbean ? Africa ? North America

Value Offered

Award-winning, progressive culinary professional with over 20 years of experience in establishments that include

a world-class resort and several upscale restaurants.

Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills.

Strong record of streamlining operations and improving service while preserving the highest levels of quality.

Natural ability to create enthusiastic, productive working environments with customer-oriented professionals.

Key Achievements

Key Skills

Multi-Outlet/High-Volume Operations

Creative Menu Development

Fine Dinning/A la Carte/Banquet Service

Special Event Planning

Inventory/Purchasing

Profit Enhancements

Guest Relations

Quality Control

Safety & Sanitation

Professional Experience

JoJo’s, Washington, DC 2007 – 2010

This high volume restaurant and bar located on historic U St in Washington,DC features live jazz 5 nights a week

and American cuisine in a cozy setting.

Executive Chef – Co Owner executer oversaw and wholly responsible for all kitchen operations as well as hiring, training, and leadership of kitchen staff in a high-volume setting. Managed 10k budget and insured impeccable quality of back-house service including quality, scheduling, inventory, sanitation, and execution of final product. Developed appealing cost effective menu items and seasonal specials.

Giovanni Trattu, Washington, DC 2004 – 2007

A very friendly, cozy, delightful, relaxed, elegant, romantic Italian style restaurant. Open for lunch, dinner and private functions. Know for its fine Italian cuisine and ethnic wine from Italy.

Executive-Chef – As executive chef, managed the daily operations of the kitchen, banquet events, and staff. Handled functions that included scheduling, and purchasing for the restaurant. Trained new hires and retrained existing staff on food presentation techniques and wine decanting. Oversaw menu development and wine selection. Received rave review from ?Washington Online? food critic in 2002.

Galileo, Washington, DC 2000 – 2004

Open since 1984, by world renowned Chef Roberto Donna. One of DC's finest Italian restaurants with an outstanding wine list. Called one of the “10 Best Italian Restaurants in America,” by Wine Spectator since 1997.

Executie Sous-Chef – As Executive Sous-Chef worked under the guidance of world renowned Executive Chef Roberto Donna. Helped owner with preparation of all foods, assisting chef/owner with ordering, organization of kitchen staff, and menu planning. Augmented culinary skills and gained hands-on business experience to advance professional career in culinary arts and hospitality.

El Pelicano, Calonge, Spain 1996 – 1999

Chef – Provided hands-on expertise in the areas that included menu planning, cost control, staffing, budgeting, and marketing. Supervised kitchen staff, and won recognition for several eclectric entrees.

Piacere, Negril, Jamaica 1992 – 1995

Piacere, one of the many restaurants located inside of the Gran Lido Resort. A fine dining restaurant that features fine Nouvelle cuisine, serving dinner only. Formal attire and reservations are required.

Sous-Chef – Under direction of executive chef, managed kitchen staff of up

to 60 and functions that included scheduling, menu planning and purchasing for a resort with 5 different restaurants and $10M in yearly revenues.

Slow Foods Arcigola , Bra Italy 1988 - 1991

Formed in 1986 in opposition to an attempt by McDonald's to place its golden arches in the Piazza di Spagna area of Rome, Slow Food's mission is to cultivate public appreciation for locally produced foods, wines, and authentic tastes. Pleasure and conviviality at the table are brought into harmony with humane, wholesome conditions of production.

Line Cook– Helped owner with preparation of all Italian cuisine dishes, assisting chef/owner with organization of kitchen staff, and menu planning. Augmented culinary skills and gained hands-on business experience to advance professional career in culinary arts and hospitality.