Giovanni has over 15 years of culinary experience working in various roles across several restaurants in Australia, Canada, and Bermuda. His most recent role is as Head Chef at Char & Co in Double Bay, where he manages food costs and quality, trains staff, and prepares menus. Previously, he has worked as a Sous Chef, Chef de Partie, Pastry Chef, and Executive Chef at establishments focusing on seafood, French bistro, fine dining, and more. Outside of cooking, Giovanni enjoys playing guitar, biking, painting, and spending time at the beach.

1. Work Experience: most current
Char & Co., Double Bay/ April – current
Head Chef
Maintained a high level of food control, and quality. Managed food
costing, and waste, as well as training staff, and preparing the menu.
Busy weekends were met with a lot of preparation and organization.
North Bondi Fish, Bondi Beach/ June 2014- April 2015
Sous chef
Involved in the ordering, grill section management, and organizing the
other chefs with various tasks. I had to also maintain high cleaning
standards, and work under pressure with many covers, especially in
the summer months and weekends.
Le Kiosk, Shelly Beach, Manly/ Sept 2013- April 2014
Chef du partie
Initially on larder, then moved on to the grill section. Main duties were
to prepare and butcher meats, and fish. Also prepare sauces, glazes,
and stocks. High Volume dinners with many weddings and functions
were constant all year.
Harry's Restaurant, Bermuda/ Sept 2010- March 2013
Chef du partie
Given the responsibility of helping create menu items, and daily

2. specials in upscale fine dining. Desert preparation, large functions,
wine parings, and working the grill section during busy lunch and
dinner service were part of my duties.
The Smoking Dog Bistro, Vancouver/ June 2006-
September 2010
Hired initially as Pastry Chef, then later excelled to Executive Chef
with the responsibility of food costing, menu planning, wine pairing,
functions, and training of staff. A very busy bistro with a small staff,
and authentic French bistro food.
Sous Chef/ Vancouver Olympics August 2010
Responsible to help organize a team to prepare breakfast and lunch
for the NBC television crew broadcasting the 2010 Vancouver Winter
Olympics.
Personal Chef on private charter/ Vancouver, B.C.
Personal Chef on a private charter in the Queen Charlotte Islands in
Vancouver. The four day cruise consisted of myself preparing three
meals daily at precise times. The cooking area was extremely small,
and there were often stormy conditions.
Wild Rice Modern Chinese Cuisine, Vancouver/ February
2006-December 2006
Line cook in an extremely up scale Chinese tapas menu. Major
attention to food pairings, flavors, unique ingredients and
presentation. An always changing menu kept the food exciting as well

3. as seasonal.
Lolita's Mexican Cantina, Vancouver/August 2005- Feb
2006
Upscale Mexican and Latin cuisine with a vibrant atmosphere and an
exciting menu. I learned the delicious tastes of Mexico, the
Caribbean, and South America, with a constantly changing menu. I
also created and learned many different tropical cocktails.
About Me:
I enjoy playing guitar, bike riding, and playing with my band. I also
enjoy painting and the ocean, In fact, I cannot live without the beach!
I have a very keen love for hot sauce, and for the past four years
have been preparing and selling my own brand. I enjoy the company
of exciting, and talented people that have a love for life, food, art, and
the world that surrounds them. I am looking forward to my next step
in life to educate myself in the culinary world, wherever that may be...
References available upon request.
Giovanni Pilu/ Chef & owner of Pilu at Freshwater 0414226266
Paul McGrath/ Chef 0403180335
Leena Dioffrio/ Head Chef at Opera Bar 0407932905
Bruno de Motta/ owner Char & Co 0402680979