1. Giovanni Caruso
35 Jackson Avenue
Everett, Ma
(617)-257-5069
gcaruso399@hotmail.com
Objective Seeking a career opportunity as a cooking chef in a progressive, challenging
environment that emphasizes on Italian cuisine
Education 1985 Culinary Institute of Roccaraso, Italy
2011 Renewal of Sanitation and Safety
Fluent in English, Italian, Portuguese, Spanish
Knowledgeable about Micros, Open table, Word, and Excel
Skills Direct liaisons with purveyors, market research, selection and purchasing of all food
and equipment, kitchen area design and equipment, food cost, labor cost control, menu
development, and personnel training
Personal 30 years of hands on experience in fresh pasta making, sauces, butchering, sauté and
grill station. Able to work any station of a kitchen, cater to equally large private
parties both on-off side as well as a la carte short orders, hard working, reliable, eager
to expand my knowledge and skills to better myself and the business I relate to.
Experience May 2003 to August 2015, Bricco restaurant, De Pasquale Ventures, Boston
Executive Chef at DePasquale Ventures lead “boutique Italian” restaurant,
First employed as chef de cuisine 2003-06 then promoted to executive chef at
both Bricco and Umbria restaurant (2004-07), expedite daily functions as
purchasing officer, cooking chef, kitchen manager, hiring and training of new
personnel, menu upgrading, daily special creations, sanitation schedule and
techniques. Helped with transition, renovation and reopening of both
restaurants.
January2014 July 2015 New Mare, Boston
Helped “DePaqualeVentures” in designing and equipping the kitchen of a
brand new restaurant scheduled to retain the menu and culinary approach of its
predecessor, Mare.
January 2013- march 2013 Quattro Rosticceria, Boston
Executive chef, helped “DePasqualeventures’ with the opening of North End’s
first rotisserie grill and pizzeria. Developed menu that ranged from fresh pasta
dishes to spit roasted meats and porchettas, brick oven pizzas and grilled
seafood, hired and trained new personnel, instituted purchasing system,
sanitation schedule and thecniques.
March 2010 to September 2010 The Ocean club, Marina Bay, Quincy
References Available Upon Request

2. Helped “DePasqualeVentures” with the restructure and transition of the old
“Water Works” into New England’s largest out door night club, responsible for
the retrofitting od kitchen area and refrigeration, developed light fare, pizza-
pub food style menu, hired and trained new personnel, instituted purchasing
system, sanitation schedule and techniques.
May 2007 to September 2007, Splash ultra lounge, Boston
Executive chef, another “DePasquale Ventures” venture
Helped with extensive renovation of both FHO and BOH during the transition
from the old “The News” location to the newer more upbeat Splash.
Responsible for retrofitting and updating the kitchen area, new hiring,
personnel training, menu development, instituted purchasing system, sanitation
schedule and techniques, overlooked the first few weeks of operation.
September 2002 to may 2003 Aquitaine Bistro, Boston
Chef de cuisine in a progressive fast paced French bistro serving dinner and
week end brunch.
April 2000 to September 2002 South End galleria-Galleria Italiana, Boston
Wore two toques at chef de cuisine at both locations while working side by
side with chef owner Marisa Iocco
April 1999 to December 1999 Motor Yacht Senses, south of France
Solo Personal chef on board of 57mt vessel catering for both the owner, his
guests, and the crew.
April 1995 to april 1999 Florians Café’, London UK
Promoted to Head chef an Venetian inspired Italian restaurant during the year
April 1993 to april 1995 Balzac Bistro, London UK
Sous chef in an French inspired bistro
February 1988 to April 1993 Hispaniola restaurant ship, London UK
Line cook in a nouvelle French-British inspired restaurant
References Available Upon Request