Picture

Mr. David Giani

 
IDology verified.
IDology verified.
Current Employer:
Tuscany Cuisine Chef Design,Inc
Title:
Executive Chef/Owner
Location:
Glendale, California, United States
MavenScore: 3.7 / 5.0


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Knowledge Summary

During the culinary working years the Maven has create from scratch his own cooking style and built this internet site where he can show to the world his passion for the culinary art to this universe. This Maven has a passion, dedication and determination for cooking with the freshest ingredients, and an acute understanding of the marriage of these dishes with fine wines. He is an experienced professional chef of culinary management, with an uncanny ability to create new recipes while adhering to the tradition and cultures. He's love for cooking dishes from scratch has bring the power to create new dishes

Experience

Current Employer:
Tuscany Cuisine Chef Design,Inc
Title:
Executive Chef/Owner
Dates:
Jul 2004 - Present
Description:

After the closing of my small restaurant I have been working as independent contractor for restaurants, food service and manufacturing company as Chef Consultant working to help owner and other CEO to manage the daily culinary operation, with my


Past Experience:
IL Vespaio
Title:
Executive Chef
Dates:
Dec 2016 - May 2017
Description:

Ordering, schedule, meetings, working and help cooking lines during rush business hours, weekly inventories, specials menus. events


Past Experience:
AL Mulino Restaurant and Bakeries
Title:
Executive Chef
Dates:
Sep 2015 - Oct 2016
Description:

Conduct the daily culinary operation, build new menu item dishes from scratch to match the concept of the restaurant location, daily fresh breads, pastries, catering event, inventory, ordering, working on the line 6 days per week for the lunch and


Past Experience:
After the closing of my small restaurant
Title:
Chef Consultant
Dates:
Jan 2009 - Jan 2011
Past Experience:
Chef Design, Inc
Title:
Executive Chef/Owner
Dates:
Jul 2004 - Jul 2009
Description:

Created an Italian Tuscan casual dining concept, kitchen and dining room plan, submitted to approval for the local health department. Hiring employees, creating the seasonal menu and weekly specials. Operate the business with strategy internet


Past Experience:
The Patina Group
Title:
Chef
Dates:
May 2002 - May 2004
Description:

Training and teaching line cooks, recipes and special menu development, catering special events, inventory and food cost analysis.


Past Experience:
Hilton Hotels Corporation
Title:
Executive Chef
Dates:
Jul 2000 - Mar 2002
Description:

Responsible for all kitchen operations, which included banquets: buffets, restaurant and room service. Created new restaurant menu, improved the quality and consistency on a daily basis. Conducted food cost analysis, inventory, budget, employee


Past Experience:
IL Fornaio Restaurant
Title:
Chef-Partner
Dates:
Nov 1997 - Jul 2000
Description:

Awarded for Best Food Quality, Most Authentic Regional Menu and Highest Increase Sales in the company. Received over forty reviews, with a five star 100% rating. Responsible for managing all aspects of the kitchen and staff of forty employees.


Past Experience:
Tutto Mare Restaurant
Title:
Chef
Dates:
Apr 1991 - Oct 1997
Description:

Responsible for managing all aspects of the kitchen and the staff of thirty-five employees. Developed new menus for lunch and dinner specials, special events, large parties and catering. Conducted a monthly inventory, maintained food cost analysis


Past Experience:
Hotel Corona
Title:
Chef the Partie
Dates:
Nov 1984 - Jan 1991
Description:

Chef de partie for the pasta and entree station, chef Garde manger tournant, I was replace this position during the week on the Chef Day off.


Knowledge, Keywords & Publications

I start my culinary career in Europe Italy at the age of 14 start apprenticeship during culinary school summer brakes I had the opportunity to work in commercials kitchen of European Hotels and restaurants, move to Southern California in 1990 to explore and learn a different language, my experience as Chef develop to many job and culinary businesses opportunity, thanks to the wonderful land of United States of America.
In 2004 for I had the opportunity to open my first restaurant from scratch in the greater Los Angeles area, at the end of my lease I decide to use my own company Chef Design, Inc, to build a relation with other restaurateurs, hotels and manufactured an helping them with their culinary business needs, from working as Chef in the kitchen, consult to provide solutions and resolve important production and services. Introducing modern cooking technique, new culinary trends and healthy beverages for drinks and cocktails. I have build a culinary site Tuscany Cuisine to share my work and inspire others with dishes ideas for large and special events.

Education & Languages

Intermediate School

1979 - 1982

Lectarature

Elementary School

1977 - 1979

Diploma

License

Certifications & Licenses

Culinary and Pastry art Advance Certificate