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jobs
Chef
Lorenzo Brandini
,
london, United Kingdom
Experience
Other titles
Skills
I'm offering
I'm a hard-working young man, and I am reliable, conscientious, and meticulous in carrying out tasks given to me. I'm capable of working in a team situation or alone. People say I'm well-behaved. I have strong interpersonal skills and enjoy solving problems creatively. I always put all myself in what I do and I particularly enjoy cooking, doing physical activities, traveling, and learn as much as possible.
I grew up on our family's country estate in the Chianti Region where I got acquainted with wonderful wines and food from a very early age.
That's where I developed my passion for culinary art and organic ingredients .
I grew up on our family's country estate in the Chianti Region where I got acquainted with wonderful wines and food from a very early age.
That's where I developed my passion for culinary art and organic ingredients .
Markets
United Kingdom
Links for more
Once you have created a company account and a job, you can access the profiles links.
Language
English
Fluently
Spanish
Good
Italian
Fluently
Ready for
Larger project
Ongoing relation / part-time
Full time contractor
Available
My experience
2018 - 2020
job
Chef & F&B Advisor
Torcibrencoli S.S.
Torcibrencoli S.S is an agricoltural company that produce high quality wine (mainly Chianti Classico) and extra virgin olive oil.
Responsible of creating menus for private lunches and dinners with wine paring (max 12 pax).
Organizing wine tour and tasting with paired traditional snacks
Responsible of suppliers's selection, organization of stock and chefs.
Responsible of the quality of the products (Wine & EVO oil) produced by the company at every stage.
Responsible of creating menus for private lunches and dinners with wine paring (max 12 pax).
Organizing wine tour and tasting with paired traditional snacks
Responsible of suppliers's selection, organization of stock and chefs.
Responsible of the quality of the products (Wine & EVO oil) produced by the company at every stage.
Menu Plans, Recipe development, Food, Cooking, Testing recipes, Product development
2019 - 2019
project
Stager
Osteria Francescana.
Best restaurant in the world 2016, 2018 (World’s 50 Best Restaurants)
Three Michelin star.
Supporting the chef de partie in production team.
Supporting the chef de partie in service (all sections including bakery )
Events up to 300 pax
Three Michelin star.
Supporting the chef de partie in production team.
Supporting the chef de partie in service (all sections including bakery )
Events up to 300 pax
Service, Production, Cooking, Testing recipes, Recipe development, Food
2018 - 2018
job
Chef de partie
Ora d’Aria Ristorante.
Responsible of first courses and pasta section in preparation and service.
One Michelin star.
Responsible of orders, cleaning and 1 commis chef.
30 covers lunch and dinner
Italian cuisine
One Michelin star.
Responsible of orders, cleaning and 1 commis chef.
30 covers lunch and dinner
Italian cuisine
Cooking, Menu Plans, Stock, Pasta, Italian
2017 - 2017
job
Demi chef de partie
Heart Ibiza - Grand Hotel Ibiza.
Food and entertainment at Heart Ibiza by the Adria’ brothers and Cirque du Soleil.
In charge of the cold section in preparation and service with a very high standard.
Responsible for the job done by commis chefs
Approx 160 covers per night.
Seasonal restaurant.
In charge of the cold section in preparation and service with a very high standard.
Responsible for the job done by commis chefs
Approx 160 covers per night.
Seasonal restaurant.
Cooking, Kitchen, Chef (all, Food safety
2016 - 2017
job
Chef de partie
ISS Food & Hospitality.
Responsable of food preparation and service for the iconic Financial company Ernest & Young.
Hospitality and fine dining Kitchen. 45 meeting rooms with fine dining menu , 3 large events spaces (dinners up to 250 ), also smaller private events.
Helping with the creation on the menu
Orders and stok control
British- Iternational food.
Hospitality and fine dining Kitchen. 45 meeting rooms with fine dining menu , 3 large events spaces (dinners up to 250 ), also smaller private events.
Helping with the creation on the menu
Orders and stok control
British- Iternational food.
Cooking, Kitchen, Food Production, Quality control, Recipe development, Food, Foodstyling, Foodservice
2016 - 2016
job
Chef de partie
50 Days by Albert Adria' - Hotel Cafe' Royal.
In charge of one of the three cold sections for preparation and service, supporting directly my Head chefs.
Mainly spanish- international cusine, very caratteristic of Adrià’s style.
For short periods also worked in pastry section, sauce section and production team.
Reason for leaving: 4 month Pop-up restaurant.
Mainly spanish- international cusine, very caratteristic of Adrià’s style.
For short periods also worked in pastry section, sauce section and production team.
Reason for leaving: 4 month Pop-up restaurant.
Cooking, Kitchen, Chef (all, Ordering, Customer service oriented
2014 - 2016
job
Commis - Demi chef de Partie
Ting restaurant- Shangri-la Hotel.
Supporting my CDP and Executive Sous Chef in preparation and service
Responsible of the work done by Commis chefs and in charge of preparing hot and cold food with the highest standard and attention to details.
Section: Starters, Garnish
Responsible of the work done by Commis chefs and in charge of preparing hot and cold food with the highest standard and attention to details.
Section: Starters, Garnish
Service, Attention to details, Cooking
2013 - 2014
job
Personal chef
Lisa Banchieri.
Lisa Banchieri - Personal chef and caterer
www.lisabanchieri.it/"www.lisabanchieri.it
In charge of preparing an whole meal for a guest and responsible of the Commis Chef, mainly of typical Italian recipes(fresh pasta, bread, meat, fish).
www.lisabanchieri.it/"www.lisabanchieri.it
In charge of preparing an whole meal for a guest and responsible of the Commis Chef, mainly of typical Italian recipes(fresh pasta, bread, meat, fish).
It
2013 - 2013
job
Barman
Tas.
For reference call 020 7928 2111
In charge of serving many kind of wines, cocktail, soft-drink, coffee, tea and dessert.
In charge of serving many kind of wines, cocktail, soft-drink, coffee, tea and dessert.
My education
2018
-
2019
Slow Food Lombardia
Masters, Gastronomy and Agri-Business
Masters, Gastronomy and Agri-Business
Fine Dining: analysis, technique
Masterclass with well-known Chefs
Restaurant Pastry & Bakery
Service Training: Cooking practice
Enology & Food Pairing for Chefs
Food cost & Food Law
History and colture of F&B
Sensory Analysis
Nutrition
HACCP
Biology and Chemistry of organic ingredients
2009
-
2014
ISIS Gobetti-Volta
Diploma, IT
Diploma, IT
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