1. ALFONSO MONTEFUSCO
Birth date: April 9th, 19&9
Email: HYPERLINK "alfochef@gmail.com" alfochef@gmail.com
Skype: alfochef
CUISINE SKILLS:
Italian, Spanish, Lebanese, Japanese, North Indian
Present Occupation Consultant in Doha, Qatar
PROFESSIONALE EXPERIENCES:
Ocotber 2014 pre-opening chef Romanos at JW Marriott Mumbai Sahar
February 2015
April 2013 till October 2014 (Ranked #1 of 3,744 HYPERLINK
"http://www.tripadvisor.in/Restaurants-g297628-Bangalore_Karnataka.html" Restaurants in
Bangalore on TripAdvisor)
Italian chefat Alto Vino (modern trattoria) in Marriott Hotel Whitefield
Pre-opening, start-up, menu, costing, staff training, marketing, BSA (Brand Standard audit)
Task and responsability for the Executive Lounge
For references:
EC Raheel Ahmad: HYPERLINK "mailto:raheel.ahmad@marriott.com"
raheel.ahmad@marriott.com
DF&B Vivin Kuriakose : HYPERLINK "mailto:Vivin.Kuriakose@marriott.com"
Vivin.Kuriakose@marriott.com
GM Nicholas Dumbell: HYPERLINK "mailto:Nicholas.Dumbell@marriott.com"
mailto:Nicholas.Dumbell@marriott.com
DHR Sonika Chaturvadi HYPERLINK "mailto:sonika.chaturvedi@marriott.com"
sonika.chaturvedi@marriott.com
2012 till March 2013
CDC at Casa Alfonso Naples Italy
Pre-opening, start-up, menu, costing, trainingm marketing, concept
2010 -2011 Opening Exexutive Chef at Bice International,
outlet opened: Doha, Beirut, Bahrain
January, 1st 2009 till December 2009
Junior Executive chef c/o Intercontinental Phoenicia Beirut Lebanon
i/c of the Italian restaurant Caffe Mondo

2. for references please contact Mrs Patty Karam ( HYPERLINK "mailto:patty_karam@phoenicia-
ic.com" mailto:patty_karam@phoenicia-ic.com)
10th September, 2004 – 21 December 2008
Executive chef at restaurant Noy Milan ( HYPERLINK "http://www.noyweb.com"
www.noyweb.com)
for reference please contact Mr. Giuseppe Agnesi +39 335 571 4962 or email at : HYPERLINK
"g.agnesi@gmail.com"g.agnes@gmail.com
As Executive Chef at Noy restaurant I provided at:
assigning responsibilities among the kitchen staff to ensure that food preparation is efficient;
Manage food preparation and cooking. Ensure that food quality standards are met.
Cook food, either on a regular basis or for special functions
Plan the menu and create new recipes in according to management;
Prepare the budget, including projections of annual food and labor costs;Train the kitchen staff to
ensure the food is prepared according to budget and standards;
Perform a regular inventory of food supplies and equipment. Ensure that the kitchen adheres to
sanitation and safety laws
to recruit and train employees, develop management skills and PR skills
Start-up (4 months each)
January 15th, 2003 till August 30th, 2004
Restaurant Bento Bar in Milan – Italy position: CDC
Restaurant Le due tortore in Pavia – Italy position: Sous-chef
Restaurant La Taverna dei Monsù, Palermo – Italy position: Sous-chef
for reference please contact Mrs. Bonetta Dell’Oglio +39 377 132 25 88 or email at:
HYPERLINK "monsu36@libero.it" monsu36@libero.it
February 1st, 2002 till December 31st, 2002
Ristorante Dinamo, Oleggio, Novara, Italy position: line-cook
December 1st, 1999/ January 30th, 2002
start up restaurant NOBU/Armani in Milan, Italy position: line cook
for reference please contact Mr Anthony Saccon at: saccon@giorgioarmani.it
1 Michelin star restaurant NOBU LONDON, UKposition: CDP
restaurant NOBU New York, NEW YORK, USA position: CDP
July 1st, 1999 till November 30th, 1999
The Catering Company, (up tp 3.000 covers) NYC – USA position: commis
CONSULTING:
December 1st, 2007 till December 31st, 2009
Counsoulting Chef for Lagostina ( HYPERLINK "http://www.lagostina.it"

3. http://www.lagostina.it) for reference please contact Mrs.Paola Mattioli + 39 749 7734 or email
at: MATTIOLI Paola < HYPERLINK "pmattioli@it.GROUPESEB.com"
pmattioli@it.groupeseb.com
April, 2007 till Oct 2007 (summer season);
restaurant and sushi-bar Bridge, Panarea, Sicily, taly; position: Executive chef;
January 1st 2006 till December 30th 2006
Accomplishment concept,
Poste e Telecomunicazioni restaurant (PT Restaurant),
Williamsburg,Brooklyn NY – USA
December 1st, 1999 till January 30th, 2001
Start-up Biblioteca Restaurant, 331 Broadwey Av – NYC, NY position: Sous-chef
TEACHING EXPERIENCES:
Teacher of Lombard cocking classes at Istitute of Culinary Education in New York
( HYPERLINK "http://www.iceculinary.com" http://www.iceculinary.com);
ISTITUTO DELLA CUCINA ITALIANA, in Milan Class:
Mediterranean traditional cuisine Class: Napolitan traditional cuisine
Class: Lombard Cuisine creative)
Project leader,seminar “THE FOOD CONTEXT” , (“How to start up an event around‐ ‐
Food”), at Domus Academy of Milano,in collaboration with Andrea Branzi, designer
HYPERLINK "http://www.andreabranzi.it" http://www.andreabranzi.it);
ASCOM, BG - Italy
(Mediterranean and creative cuisine class, Italian regional traditional class)
MEDIA EXPERIENCES:
Cooking expert in the show “I Fantastici 5” on La7;
“Il gusto del Parco” on RAI 1 (2 years tour around Italy regions, to descover new old, regional
and traditional recepees and re-execute in a contemporary style)
Radio show “Frigorifero” in R101
Editor of food pages “COOKING” in “VOUGUE UOMO” magazine;
EDUCATION:
graduated in accounting at: Istitute JFK in Naples;
PHD in Chemistry “Chimica Applicata alle Tecniche Conciarie “
Graduated in “Chef training program” at “Natural Gourmet School of New York

4. SPOKEN LANGUAGES:
English, Spanish, Italian, Catalàn