1. EMILIANO BERNASCONI
Dubai, United Arab Emirates
1206, the Loft East
Downtown Dubai
P.O. BOX 888333
Mob: 00971 50 4763118
Emilianobernasconi@yahoo.com
Skype Emiliano.Bernasconi1
EXECUTIVE CHEF
OBJECTIVES
To join a dynamic and rewarding team as a Director of Culinary / Executive Chef for a luxury
hospitality brand where my passion and strengths in developing high quality standards, growing
internal talent and creating exquisite cuisine will lead to both company and personal success
SUMMARY OF QUALIFICATIONS
More than 20 years of experience in the Culinary and Hospitality field | Exceptional ability to plan
and create a variety of menus | Broad knowledge in creative food preparation and presentation |
Immense knowledge of catering set-up procedures | Multi-outlet and high volume operation |
Budgeting and food cost management | Banquet operation and outside catering functions |
Practical and training cooking classes | Special event planning and conferences | Excellent
knowledge in regional Italian kitchen, Asian, Indian and Middle Eastern cuisine | Proven ability to
operate in a high pressure environment | Ability to manage and support chef development.

2. CAREER SUMMARY
ARMANI HOTEL DUBAI, BURJ KHALIFA May 2011 to Present
EXECUTIVE CHEF
11 F&B revenues: $30 million; GOP: 45%; 160 rooms & suites, 140 residences
Armani/Restaurant, Armani/Amal, Armani / Hashi, Armani/Peck, Armani /Lounge, Armani/Prive,
Armani /Mediterraneo, Armani / Oasi, Armani/Banqueting, Armani/IRD, Armani/Lounge
• Lead the Culinary department of the World’s first Armani Hotel situated in the tallest tower
in the world
• Able to maintain 8 different types of cuisine: Italian, Japanese, Indian, Mediterranean,
Arabic, Asian, European, Modern Grill
• Oversee the department of 160 chefs and 50 stewards within the department with more
than 40 different nationalities
• Supervise all Banqueting and Catering operations with total seating capacity of more than
2000
• Manage a department budget of $6 million food budget per year
Highest departmental employee retention with 80% year to date
Oversee all outlet menu changes 4 times per year consisting of menu engineering analysis,
dish description, food tasting, and costing
Assist the preopening of the Armani Hotel Milano F&B operations of kitchen design and
menu creation
Achieved Dubai Municipality Hygiene Award (Top 3) out of 140 hotels for the last 3 years
Reduced recruitment costs by 15% by networking with top Culinary schools worldwide
Support F&B functions for Atmosphere the World’s Highest Restaurant ( 120 seating
lounge and 75 seated fine dining restaurant )
Preopening and opening support of the F&B functions of The Burj Club, which offers
Fitness, Spa F&B facility (lounge bar 50 seating and roof top restaurant 120 seating.)
Created a structured development plan for the Culinary team; consisting of 30%
promotions within last year
EXECUTIVE SOUS CHEF July 2009 to April 2011
Assisting Executive Chef in pre-opening and opening of the hotel to include kitchen design,
menu design, recruitment, purchasing and setting up concepts for 11 outlets
Manage day to day operations for all Armani F&B Outlets
Responsible for all outlet menu changes 4 times per year consisting of menu engineering
analysis, dish description, food tasting, and costing
Oversee all performance appraisals twice per year for over 160 chefs
Achieved the highest employee and satisfaction retention rate property wide for past 2
years
Recruited all culinary positions during pre-opening within 4 months within all of Europe,
Asia and Middle East

3. FOUR SEASONS GOLF CLUB DUBAI FESTIVAL CITY August 2007 – July 2009
EXECUTIVE CHEF
5 F&B revenues: $6 million; GOP: 35%
Spike, Quattro, Blades, Tee Lounge, The Lawn
Lead the Culinary department of 40 chefs and 22 stewards with more than 16 nationality
Able to maintain 8 different types of cuisine: Italian, Mediterranean, Arabic, Asian,
European
Supervise all Banqueting and Catering operations with total seating capacity of more than
2000
Manage a department budget of $1.5 million food budget per year
Highest departmental employee retention with 80% year to date
Oversee all outlet menu changes 4 times per year consisting of menu engineering analysis,
dish description, food tasting, and costing
Reduced recruitment costs by 15% by networking with top Culinary schools worldwide
Created a structured development plan for the Culinary team; consisting of 20%
promotions per year
RESTAURANT CHEF August 2006 – August 2007
Assisting Executive Chef in pre-opening and opening of the Golf club to include kitchen
design, menu design, recruitment, purchasing and setting up concepts for 5 outlets
Manage day to day operations of Quattro and the BQ operations
Responsible for Quattro menu changes 4 times per year consisting of menu engineering
analysis, dish description, food tasting, and costing
Winning with Quattro the best Italian Restaurant by Timeout Dubai in 2008 and 2009.
FOUR SEASONS HOTEL LONDON CANARY WHARF, UK May 2005 – August 2006
RESTAURANT CHEF
4 F&B revenues: $10 million; GOP: 30%;
Quadrato/Restaurant, Quadrato/ Bar, IRD, Banqueting
Leading Quadrato Awards Winning 2 AA Rosettes. Dining Italian restaurant (120 seats),
featuring traditional Italian cuisine with a contemporaneous touch ,serving breakfast ,lunch
and dinner
In charge for a team of 18 Chef and 4 stewards
Responsible for Quattro menu changes 4 times per year consisting of menu engineering
analysis, dish description, food tasting, and costing
BANQUETING SOUS CHEF April 2004 — May 2005
In charge all for the banqueting operation and main kitchen
Responsible for the Hotel food ordering budget of $ 2 million per year
In charge to cater for the Arsenal FC , Chelsea FC and England National team

4. RECOGNITIONS & AWARDS
Best Italian Restaurant by Timeout Dubai “ Ristorante ” 2013
Best Indian Restaurant by Timeout Dubai “ Amal ” 2013
Best 5 Star Hotel in Food Safety 3rd Place 2012
Shortlisted in the best 3 Executive Chef for Hotelier Middle East magazine 2012
Best 5 Star Hotel in Food Safety 1st Place 2011
Shortlisted in the best 3 Executive Chef for Hotelier Middle East magazine 2012
Runner Up for the best Italian restaurant for S.Pellegrino 2012
Time Out Dubai “Highly Recommended New Comer – Armani/Hashi” 2011
Gulf Connoisseur Award “Best Fine Dining Restaurant-Armani/Amal” 2010
What’s On “New Favorite Italian Restaurant – Armani/Ristorante” 2010
Best Italian Restaurant by Timeou Dubai “ Quattro” 2009 and 2008
2 AA Rosettes at Quadrato, Four Seasons Hotel Canary Wharf London 2004 and 2005
Bronze Medal at the Young Chef in London 2001
Finalist the Young Chef in London 2000
Gold Medal “Milan Expo Food Main Course Game” 1998
Silver medal “Cold Buffet in Varese FIC Competition” 1997
EDUCATION AND EXPOSURE
• Education: Catering Diploma for Hotels (Diploma Di Qualific Professionale) Addetto Ai
Servizi Alberghieri Di Cucina, | I.P.A. De Filippi, Varese ITALY
• TV appearance in 2011 and 2012 for Dubai TV and Studio One as guest chef for different
episodes and shows
• Cross Exposure in Michelin Restaurant:
Fat Duck, 3 Michelin Star by Henston Blumenthal, Brey, Berkshire, UK
Ducasse at the Dorchester, 3 Michelin Star, London, UK
Le Gavroche, 2 Michelin Star by Micheal Roux, London UK
The Ledbury, 2 Michelin Star by Brett Graham , London UK
COMPUTER SKILLS
Microsoft Office (Word, Excel, PowerPoint, Outlook) | Fidelio Materials Control (FMC) | Enterprise
Asset Management (EAM) | Lotus Notes | Calc Menu | Respak