Cristiano Landi

This is my current role, I am the executive chef, with the help of my head chef and the rest of the team, we are managing all the kitchen operations also the costs along with budgets, offering the best culinary experience for the family.

I am creating new dishes and new menus to propose to the family on a daily basis, cooking classics from all over the world in a modern key cooked to perfection.

I am skilled enough to produce classic home comfort dishes to gourmet fine dining experience.

I have no problem on changing menus at the last minutes, crafting new dishes on entire new menus.

• Developed new recipes to provide diversity and excitement in daily dining offerings.
• Ensured a seamless service for smooth running of events and functions.
• Managed suppliers effectively to ensure the best quality ingredients at the most competitive prices.
• Elevated the standard of meals served by incorporating gourmet techniques into everyday dishes.
• Maintained immaculate kitchen standards, resulting in exceptional hygiene ratings.
• Created an unforgettable gastronomic experience by using fresh, local produce in all dishes.
• Executed special requests promptly leading to increased customer satisfaction.

This is my current role with super UHNW family of two Adults and two teenage boys, the focus of three of them is on nutrition, plenty of fish, low carbohydrates, low sugar and small portions of meals, the fourth member prefers comfort food from every part of the world.

• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Reduced customer complaints by enforcing strict quality control procedures.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Developed menus for continuous use, events and promotions for different seasons.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Produced sophisticated food with impeccable presentation skills.
• Designed special menus for events and holidays and coordinated all aspect of catering requirements.
• Prepared all food from scratch to ensure family of 4 ate healthy meals per day

during Covid period, I decided to open a sophisticated Italian take away. with more then 30 delivering per day I am proud to say that I brought high-end Italian food directly to customers doors during that difficult time..

• Worked well independently and on team to solve problems
• Effectively managed projects from start to finish
• Oversaw all kitchen and food operations
• Hired, trained, and managed kitchen personnel
• Prepared impressive dishes, resulting in return customers
• Managed allergies with care and professionalism for customer safety and satisfaction
• Brought forth creativity and innovative food ideas.

this is one of the top 10 Italian restaurant in London it is big place with more then 20 chefs per service, sophisticated dish and advanced technics of cooking authentic Italian dishes I was in charge of the kitchen during dinner and lunch services with more then 100 guests per day

• Worked well independently and on team to solve problems
• Maintained clean and organized kitchen environment
• Oversaw all kitchen and food operations
• Prepared impressive dishes, resulting in return customers
• Brought forth creativity and innovative food ideas.
• Trained junior kitchen staff in food preparation and hygiene practices.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
• Followed recipe specifications strictly to produce high volume of food orders.
• Assisted cooks to determine freshness and quality of dishes.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
• Drove continuous improvement by following latest food trends and translating them to appealing menu and food offers.
• Developed chefs to run stations efficiently during peak service periods.
• Checked freezers and refrigerators to verify correct storage and temperatures.

private chef experience with UHNW family understanding the difference from the restaurant service, breakfast, lunch and dinner with private parties with more then 15 guests.

• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Developed menus for continuous use, events and promotions for different seasons.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Prepared food for 10 plus guests and family members at private events successfully.
• Prepared food for 10 guests and family members at party events successfully.

senior sous chef in one of the biggest, busiest and amazing kitchen in London, Harrods were I really understood the Admin work, the ordering from the best suppliers and cooking in very large scale, in super sophisticated way with more then 30000 guests a day

• Worked well independently and on team to solve problems
• Served as friendly, hardworking, and punctual employee
• Organized and prioritized work to complete assignments in timely, efficient manner
• Effectively participated in cross-team efforts to achieve optimal goals.
• Trained junior kitchen staff in food preparation and hygiene practices.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
• Followed recipe specifications strictly to produce high volume of food orders.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Maintained guest safety, ensuring compliance with food handling, sanitation and storage standards to prevent cross-contamination.
• Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
• Drove continuous improvement by following latest food trends and translating them to appealing menu and food offers.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Ensured brand quality standards through regular training on food preparation and portion control.
• Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Created recipes to maximise profit by delivering on target food costs per dish.

Here with the Executive chef Alessandro Verdenelli and our UHNW boss, decided to open chain of Italian restaurant in London, first one we open was in Mayfair Dover street, in charge of kitchen working with restaurant manager and Executive chef to satisfy UHNW boss needs, giving life at one of most popular authentic Italian restaurant chain bringing the restaurant with a revenue of 1.2 MLN per year with only 18 seats!

• Worked well independently and on team to solve problems
• Oversaw all kitchen and food operations
• Maintained clean and organized kitchen environment
• Developed attractive and popular wine lists and menus
• Hired, trained, and managed kitchen personnel
• Prepared impressive dishes, resulting in return customers
• Managed allergies with care and professionalism for customer safety and satisfaction
• Effectively managed large kitchen staff
• Aimed to provide patrons with ultimate dining experience
• Brought forth creativity and innovative food ideas.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.

KX is one of the best gym in the whole world, situated in south Kensington with very expensive membership and VIP customer between actors, athlete etc etc, here got in to the Healthy style of cooking. working With executive chef Alessandro Verdenelli specialized in super healty dishe, also found the opportunity to be relocated in St. Tropez for the summer as private chef for our UHNW owner in is private villa.

• Served as friendly, hardworking, and punctual employee
• Worked well independently and on team to solve problems
• Organized and prioritized work to complete assignments in timely, efficient manner.
• Maintained clean and tidy food preparation areas.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Supervised and trained junior chefs cook assigned dishes.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.

1 Michelin star Rome Il Tino its my best friend and first mentor Daniele, holder of Michelin stars, in this restaurant became better chef continuing and following the high level performance that this level of restaurant requires

• Worked well independently and on team to solve problems
• Served as friendly, hardworking, and punctual employee
• Organized and prioritized work to complete assignments in timely, efficient manner.
• Prepared, produced and packed food in tight timescales.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Followed recipe specifications strictly to produce high volume of food orders.
• Plated completed meals with meticulous attention to presentation and portion control.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Built and maintained strong working relationship with staff across business.
• Supervised and trained junior chefs cook assigned dishes.

• Da Pallotta Rome its My uncles restaurant My full experience in pastry section, with more then 1000 customer per day creating beautiful cakes for birthdays and weddings and also lovely authentic spoon desserts
• Inspected and cleaned food preparation areas to maintain sanitary practices.
• Worked well independently and on team to solve problems
• Worked well both independently and in teams
• Served as friendly, hardworking, and punctual employee.
• Developed new products based on seasonal ingredients and dessert trends.
• Expanded menu with gluten-free and vegan-friendly desserts.
• Monitored ovens, setting time and temperature controls to achieve optimum baking results.
• Attracted customers with seasonal fruit tarts and desserts.
• Decorated completed baked goods with glazes, icings and artistic elements.
• Designed displays to showcase baked produce.
• Created unique sourdough for bread and pizzas.
• Employed fondant and special decorating techniques to build creative cake designs.
• Encouraged glowing customer reviews by producing top-quality baked goods.

• Is amazing chateaux Hotel with Michelin starred kitchen where I really saw difference, superiority of service and preparations, cleaning and organization was also superb, knew and work with lots of great chefs lead by Executive chef Antonio Guida holder of 2 Michelin stars now in Milan
• Served as friendly, hardworking, and punctual employee
• Organized and prioritized work to complete assignments in a timely, efficient manner
• Worked well independently and on team to solve problems.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Presented dishes with creative plating and merchandising.
• Maintained clean and tidy food preparation areas.
• Reduced food costs with proper budgeting and inventory management.
• Executed efficient mise en place to facilitate smooth service.
• Communicated closely with service teams to fully understand special orders.
• Followed recipe specifications strictly to produce high volume of food orders.
• Built and maintained strong working relationship with staff across business.
• Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.

this was my first experience in opening a restaurant from the scratch, I remember unpacking the kitchen machines,

here I was with the rest of the team from the Neil street restaurant, opening this new amazing place.

• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Presented dishes with creative plating and merchandising.
• Maintained clean and tidy food preparation areas.
• Studied under qualified chefs to train in cuisines and requirements of different cooking stations.
• Reduced food costs with proper budgeting and inventory management.
• Executed efficient mise place to facilitate smooth service.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
• Prepared uniform dishes with meticulous care and attention to detail and quality.
• Encouraged team to keep kitchen organised and stocked with supplies for easy use.
• Operated industrial kitchen equipment to mix and blend ingredients.
• Changed and sanitised surfaces between tasks to avoid cross-contamination.
• Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
• Aided management to practice food hygiene standards.
• Sanitised counters and utensils used to prepare raw meat, eggs and fish.
• Minimised food waste by 20% by evaluating and revising current practices.

Neil Street restaurant London, was my first restaurant experience in UK

we built a great team, that once we brought the restaurant kitchen to a high standard level, serving more then 100 people per day me and more then half of the staff moved to another restaurant in Mayfair together with the executive chef Andrea Cavaliere that decided to call the best members of the staff with him,.

• Worked well independently and on team to solve problems
• Served as friendly, hardworking, and punctual employee
• Organized and prioritized work to complete assignments in timely, efficient manner.
• Kept kitchen areas clean, orderly and well-stocked for smooth service.
• Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
• Collected, washed and sanitised dishes and cooking utensils.
• Cleaned food preparation and storage areas in line with schedule.
• Observed health and hygiene standards to minimise food contamination.
• Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
• Washed, peeled and chopped vegetables to be used in dishes.
• Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
• Cleaned refrigerators, freezers and dry storage spaces to minimise contamination.
• Followed checklists to keep kitchen areas clean, stocked and sanitised.
• Cooperated well with kitchen teams, improving workflow and raising working standards.
• Assisted in preparation of meals to exact recipes.
• Prepared simple food items, freeing up cooks to focus on complex work.
• Assisted chefs with preparing and presenting food, employing meticulous attention to detail and quality standards.
• Received and unpacked incoming deliveries, rotated existing stock and put away new items.
• Rotated stock to keep ingredients fresh.
• Maintained organised kitchen stations with meticulous care and precision, promoting team productivity.
• Monitored and recorded fridge and freezer temperatures to safely preserve stock.
• Organised ingredients for planned dishes and associated garnishes.
• Helped chefs with requisitioning stock within budget requirements.
• Used correct ingredients and ratios in preparation for different dishes.
• Identified and addressed potential hazards to decrease accidents.

this is were stepped foot in the kitchen for the very first time, was still at school finishing chef diploma in Rome was like the apprenticeship that time really understanding what cooking for hundreds of guest per day means and keep a section clean and organized, this is were knew Michelin starred Daniele Usai and Executive chef Alessandro Verdenelli

• Met high standards of food hygiene and safety.
• Complied with food safety regulations.
• Carried out tasks assigned by Chef De Partie
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Controlled and minimised food waste.
• Cooked and presented dished in line with standardised recipes.
• Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
• Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
• Quality-checked items for quantity and presentation.
• Periodically cleaned kitchen stations in line with sanitation regulations.
• Followed precise recipe cards and food preparation procedures.