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Mr. David Giani

 
IDology verified.
IDology verified.
Current Employer:
Tuscany Cuisine Chef Design,Inc
Title:
Culinary Director
Location:
Glendale, California, United States


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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 everyone can type a ingredients and view results for the Maven cooking scratch recipes. 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:
Doorchester Collection
Title:
Overnight cook1
Dates:
Jan 2022 - Present
Description:

Responsabile for cooking a la carte item for room service during the night.


Current Employer:
Tuscany Cuisine Chef Design,Inc
Title:
Culinary Director
Dates:
Jul 2004 - Present
Description:

Spearhead a tam of over 30 kitchen staff across gourmet kitchens in Il Vespaio, Il Farro, Al Mulino, Local Table, Il Grano, Rocco’s, Maddalena Winery, Tirovino Wine Bar, and Il Cielo. Manage staffing and inventory, including cost management in


Past Experience:
REEF TECNOLOGY
Title:
Kitchen Supervisor
Dates:
Mar 2021 - Nov 2021
Past Experience:
CULINARY STAFFING SERVICES
Title:
Chef/Cook
Dates:
Jan 2018 - Jan 2022
Description:

Oversee food preparation as a line cook, Garde manager, baker, omelet chef, grill cook, and event chef.
Key Accomplishment:
• Maintained streamlined workflow in accordance with established strategies and project programs, delivering efficient and


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

Aurelio Saffi School

Culinary Art & Management

Intermediate School

1979 - 1982

Lectarature

Elementary School

1977 - 1979

License

Certifications & Licenses

Certification in Pasty, Baking, and Culinary Art, Castalimenti, Brescia, Italy

Certification in Pasty, Baking, and Culinary Art, Castalimenti, Brescia, Italy

Culinary and Pastry art Advance Certificate

Manager Serve Safe Certification