Education

1992

Diploma

Secondary-school diploma as technician for touristic Hotel and Restaurant services at IPAS Santa Marta in the Italian town of Pesaro.

1990

Diploma

Diploma as technician for kitchen services at the National Hotel Management Institute of Santa Marta in the Italian town of Pesaro.

Paolo Amadori

Curriculum

2018 – 2013

Workplace
Restaurant La Forge, Ramatuelle France

Position held
Owner, Chef

2013 – June 2012

Workplace
Living Hotel Group

Position held
Executive Chef e Food & Beverage Manager

March 2012 – September 2006

Workplace
ALMA_International School of Italian Cuisine, Colorno (Parma – Italy)

Position held
Chef instructor
Reporting to: Gualtiero Marchesi

December 2006 – February 2006

Workplace
Officina 440 Lounge Bar & Jazz Club, Fano (Italy)

Position held
Managing partner

January 2006 – February 2004

Workplace
Ristorante Symposium 4 Stagioni (*Michelin), Cartoceto (Italy)

Position held
Chef
Reporting to: Lucio Pompili

Jenuary 2004 – October 2002

Workplace
Bice Ristorante (BICE Corp.), Luxembourg Ville LUX

Position held
Executive Chef. – Realization of a complete new structure
Reporting to: Stefano Frittella (Executive Vice President)

September 2002 – May 2002

Workplace
Bice Restaurant (BICE Corp.) – Monte Carlo (Principality of Monaco) – London (UK)

Position held
Chef Consultant, Manager Menu development and cost control kitchen. Reporting to: Stefano Frittella (Executive Vice President)

May 2002 – May 2001

Workplace
Salute Ristorante (BICE Corp.), New York USA

Position held
Executive Chef
Reporting to: Stefano Frittella (Executive Vice President)

April 2001 – January 2000

Workplace
Coco Pazzo Restaurant (TOSCORP), New York USA

Position held
Executive Chef
Reporting to: Gianni Scappin (Corporate Chef)

December 1999 – September 1998

Workplace
Tuscan Square Restaurant (TOSCORP), New York USA

Position held
Dinner Sous Chef
Executive Chef: Patrick Nuti (Chef Ristorante Cibreo FI)
Reporting to: Gianni Scappin (Corporate Chef)

August 1998 – May 1997

Workplace
San Domenico Restaurant, New York USA

Position held
Chef Entremetier (pasta station)
Executive Chef: Odette Fada (ex. Sous Chef Ristorante Vissani, Civitella al Lago)

April 1997 – December 1996

Workplace
Grand Hotel Royal & Golf *****L (Le Grill *Michelin), Courmayeur (AO) Chef Garde-Manger.

Position held
Chef Garde-Manger managing fresh meat, fresh fish and preparing cold appetizers.
Chef: Paolo Vai (ex Chef-Patron Cavallo Bianco (**Michelin)

November 1996 – December 1995

Workplace
Il Baccaro Restaurant, Melbourne Vic. Australia

Position held
Chef Entremetier (pasta station)
Executive Chef: Simon Humble

November 1995 – March 1994

Workplace
Symposium 4 Stagioni Restaurant (*Michelin), Cartoceto (Italy)

Position held
Kitchen Commis
Chef: Mario Di Remigio
Reporting to: Lucio Pompili

February 1994 – February 1993

Military Service at the MS “Ciclope” officer’s mess to the services of Commander Virdis Admiral of the Ionian Sea.

As of 1987, first year of the Hotel Management School, I always worked as apprentice in Restaurants and local pastry shops.