1. CALOGERO ROMANO
16-44 155th
Street (917) 662-0573
Whitestone, NY 11357 Email: calogero17@msn.com
P R O F E S S I O N A L E X P E R I E N C E
The Waldorf Astoria Hotel
New York City, NY
EXECUTIVE PASTRY CHEF
1400 ROOM CITY CENTER LANDMARK LUXURY HOTEL WITH 3
RESTAURANTS AND 60,000 SF OF BANQUET FACILITIES. LEAD THE
PLANNING AND PRODUCTION OF VARIOUS TYPES OF PASTRIES IN $77
MILLION F&B REVENUE OPERATION. IMPROVE EFFICIENCY AND REDUCE
WASTE. SUCCESSFULLY EXECUTE NUMEROUS LARGE AND PRESTIGIOUS
EVENTS INCLUDING; UNITED NATIONS GENERAL ASSEMBLY, US
DEPARTMENT OF STATE AND PRESIDENTIAL VISITS AND NUMEROUS VISITS
OF FOREIGN HEADS OF STATE. IMPROVED GUEST SATISFACTION AND
BRAND STANDARDS . PEACOCK ALLEY BRUNCH VOTED 10 BEST BY OPEN
TABLE. CREATED PASTRY OFFERINGS FOR LA CHINE RESTAURANT
WHICH RECEIVED CRITICAL ACCLAIM FROM MANY OF THE COUNTRIES TOP
CRITICS INCLUDING NY TIMES, BLOOMBERG, FORBES AND MORE.
PASTRY SOUS CHEF
1400 Room City Center Landmark Luxury Hotel with 3 Restaurants and 60,000 SF of
Banquet Facilities. WORKED CLOSELY UNDER EXECUTIVE PASTRY CHEF
JEAN -CLAUDE PERENNOU. SUPERVISED A TEAM OF 19 PASTRY COOKS.
CREATED Á LA CARTE DESSERTS FOR BULL AND BEAR STEAK HOUSE,
OSCAR’S BRASSERIE AND PEACOCK ALLEY RESTAURANT . DEVELOPED
DESSERT MENUS FOR BANQUET FACILITY AND ROOM SERVICE.
MAINTAINED AND ORGANIZED KITCHEN INVENTORY AND SANITATION
STANDARDS ACCORDING TO ECOSURE QUALITY ASSURANCE.
Mandarin Oriental Hotel
New York City, NY
PASTRY TOURNANT
Luxury 244 ROOM, FORBES FIVE-STAR RATED BOUTIQUE HOTEL. Member of
the opening team. Worked closely under Pastry Chef Christophe Toury Involved in setting
the standards and equipment layout in THE PASTRY KITCHEN. MAINTAINED AND
ORGANIZED INVENTORY AND PASTRY MISE EN PLACE. SERVICED
RESTAURANT ASIATE, THE LOBBY LOUNGE AND MOBAR.
February 2007 to Present
November 2004 to February 2007
October 2003 to November 2004

2. The Ritz Carlton Hotel April 2002 to October 2003
Central Park South, NYC
PASTRY TOURNANT
Luxury 259 ROOM BOUTIQUE HOTEL, RATED FORBES FIVE STAR, AAA
FIVE DIAMOND HOTEL. MEMBER OF THE OPENING TEAM . WORKED
CLOSELY UNDER PASTRY CHEF JEAN FRAN ÇOIS BONNET. ASSEMBLED Á
LA CARTE DESSERTS FOR RESTAURANT ATELIER. INCREASED PASTRY
SELECTION BY INTRODUCING NEW PASTRIES FOR THE CLUB LEVEL AND
BANQUET FACILITY . MAINTAINED AND ORGANIZED INVENTORY AND
PASTRY MISE EN PLACE.
Payard Patisserie & Bistro
New York City, NY
CHEF DE PARTIE
Worked under François Payard, recipient of the James Beard "Pastry Chef of the Year ‘95".
Produced high volume, premium quality French styled pastries, confections, wedding cakes,
breads and showpieces. Responsible for daily production of according station. Responsible
for maintaining and organizing product inventory and showcase.
The Ritz Carlton Hotel
Amelia Island, FL
EXTERN
446 Room Luxury Hotel with 4 Restaurants and 48,000 SF of Indoor and Outdoor
Function Space. WORKED CLOSELY UNDER EXECUTIVE PASTRY CHEF JAMES
MULLANEY . SUCCESSFULLY ROTATED THROUGHOUT STATIONS WITHIN
THEIR PASTRY DEPARTMENT AND OUTLETS. ASSEMBLED Á LA CARTE
DESSERTS FOR HOTEL OUTLETS AND BANQUETS. MIXED AND FINISHED
ASSORTED COOKIES, TORTES, PASTRIES, SORBETS AND ICE CREAMS FROM
SCRATCH.
E D U C A T I O N
The Culinary Institute of America
Hyde Park, NY
ASSOCIATE IN OCCUPATIONAL ST UDIES IN BAKING AND PASTRY ARTS
GRADUATED W ITH HONORS, DECEMBER 1999
P R O F E S S I O N A L D E V E L O P M E N T - A W A R D S
• TASK FORCE HILTON WORLDW IDE GLOBAL SENIOR LEADERSHIP CONVENTION
AT CAPITAL HILTON, WASHINGTON DC. MAY, 2016
• CORNELL UNIVERSIT Y SCHOOL OF HOTEL ADMINIST RATION- CERTIFICATE
OF APPRECIATION FOR SHARING EXPERIENCE , W ISDOM AND INSIGHTS AT
USFQ’S GENERAL MANGER SERIERS, MARCH, 2015
• NYU PRESTON ROBERT TISCH CENTER-CERTIFICATE OF APPRECIATION
DISCUSSION ON F&B AND CATERING OPERATIONS, MARCH, 2013
February 2000 to April 2002November 1998 to March 1999March 1998 to December 1999

3. • DALE CARNEGIE-CERTIFICATE OF ACHIEVEMENT
PUBLIC SPEAKING MASTERY, MARCH, 2013
• APPOINTED BY SECRETARY OF ST AT E HILLARY RODHAM CLINT ON TO U.S.
ST AT E DEPART MENT AMERICAN CHEF CORPS, SEPTEMBER , 2012
• EXT ENSIVE CHOCOLATE SEMINAR -MAX FELCHLIN AG SW ITZERLAND
INSIGHTS INTO PRODUCTION STEPS, JUNE, 2012
• THE WALDORF ASTORIA NYC -GAMER CHANGER AW ARD, 3R D
QUARTER 2011
• NYU PRESTON ROBERT TISCH CENTER-CERTIFICATE OF APPRECIATION
DISCUSSION ON F&B AND CATERING OPERATIONS, FEBRUARY, 2011
• NOTT ER SCHOOL OF PASTRY ARTS-CERTIFICATE OF PARTICIPATION AUGUST,
2010
• THE WALDORF ASTORIA NYC -NOMINEE FOR T HE COMMIT MENT AW ARD
SEPTEMBER , 2009
• FOOD NETW ORKS “THROW DOW N W ITH BOBBY FLAY” RED VELVET CAKE-
JUDGING PANEL, NOVEMBER , 2008
• SOCIÉTÉ CULINARIRE PHILANTROPIQUE OF NEW YORK
FIRST PRIZE IN BUFFET PRESENTATION 1998
S K I L L S
Fluent in German and Italian.