Jacopo Pantuso

I am an Italian Chef born and grown up in Milano. For that reason I first focused on the regional cuisine of Lombardy and I stil love it. In a city like Milano I had the opportunity to get to know international cuisine and I was inspired by it. I started traveling to find new flavors, sensations and aesthetics. Utrecht, London, Vienna, these were useful experiences that helped me to the create my own cuisine style. After the Peng Yang restaurant in Soho House, London, and Karma Ramen in Vienna I get notions of Japanese cuisine and I started to combine it with classical Italian Recipes. 
At my work at Le Meridien Vienna as Chef de Partie I had the opportunity to acknowledge the running of big volume of production and the relative food cost with high quality standard.

Right now I just my end my working experience as Head Chef at Chin Chin Gastronomie(Dots Group) and I am looking for a new adventure.

HEAD-CHEF

404 DON ́T ASK WHY, WIEN, AT.

01/04/2022-31/12/2022

Team Building; Updating the Menu ́ alle carte in function of the season and trend; Food-Cost; Organize Catering, Events, Buffet, alle carte and group Menu; ́Work schedule and weekly staff-food menu ́ for personal; Ensure the correct cooking procedure and storage under the haccp guideline; Update the allergy chart for all new-entry dishes.

SOUS-CHEF

404 DON ́T ASK WHY, WIEN, AT.

04/2021-04/2022

Control of the correct production of the menu ́ recipes; Team Formation; Ordering and managing the partner and relative delivery; Keep the Team happy and productive; Quality, wastage, and haccp control

CHEF DE PARTIE - SOUCIER

LE MERIDIEN, VIENNA, AT

Buffet/Event/Catering production; Alle carte Service; Staff Food production; Ordering.

COOK KARMA RAMEN

KARMA RAMEN, WIEN, AT

08/2018-02/2019

Production of Fresh Kansui Pasta; Production of different broth stock as well as Tare; Japanese Ramen aesthetic and flavor combination

CHEF DE PARTIE

SOHO HOUSE & CO, LONDON, UK

05/2017-05/2018

Entremetier for “the Mandolin” seasonal greek restaurant; Production kitchen management according to haccp rules; Grillardin (grill, Josper and Salamandra) at the opening of the Peng Yang. 

SOUS CHEF

SPAETROT HEURIGER, GUMPOLDSKIRCHEN, WIEN, AT.

10/2016-01/2017

Production of fresh pasta; Production of aromatic bread, “schiacciata” and different kind of “focacce”; Service with the greatest possible attention to detail and quality.

CHEF DE PARTIE - GRILLARDIN

RISTORANTE SAN CARLO, WIEN, AT. 

06/2016-10/2016

Lamb: Spareribs (Carré alto); Beef: Chateaubriand, tournedos, and other derivation from the filet; Chicken: prevalently cuts in VIII, mostly used for salads; Sea fish full or filet, shrimps, octopus, squids, cuttlefish; Season vegetables.

CHEF DE PARTIE - GARDE MANGER

PELLEGRINI S.P.A., MILANO, IT.

02/2016-06/2016

Haccp monitoring; Taste and standards quality on the service; Responsibility on special diets linked to food intolerances and allergies; Responsibility on service staff; Preparation cold dishes

TEACHER OF CULINARY ARTS 

PROFESSIONAL TRAINING CENTER (CFP) CONSORZIO SIR, CASCINA BIBLIOTECA MILANO LAMBRATE, IT. 

09/2014-02/2016

Interfacing with different levels of the user's disabilities; Teaching basic skills of cooking and the corresponding working positions as well as self-autonomy. 

COOK

LA MOVIDA ONLUS, CASA GINEVRI, PESARO-URBINO, IT.

2015

Order management and kitchen staff; Drafting of the day Menu`; Personalized diets for intolerant, allergic, etc; Preparation and Service at high standard quality. 

COMMIS 

DA MARCONE RISTORANTE, MILANO, IT. 

2014 

Salad and starter; Fried food; Preparation for the chef-line. 

COMMIS 

LA CANTINA DI DAVID, UTRECHT CITY, NL. 

2013

Salad and starter; Fried food. 

COMMIS

LE VECCHIE MURA, VARAZZE (SV), IT. 

2013

Salad and starter; Preparation of sea food.

INTERNATIONAL COOKING SCHOOL ALMA, “Tecniche di Cucina”, VII edition in Ceglie Messapica 

BACHELOR IN SOCIOLOGY, UNIVERSITY OF MILANO-BICOCCA 

ACADEMY ITALIAN CHEF