Maria-Louiza has over 10 years of experience working in restaurants and hotels in Greece, Bulgaria, the Netherlands, and the United States. She has worked in various kitchen roles including as a chef, trainee, and intern. Maria-Louiza has a bachelor's degree in interior architecture and completed a two-year culinary arts program in Bulgaria. She is fluent in Greek, English, and Spanish with intermediate skills in German, French, and Italian.

1. CHARTOFYLAKA MARIA-LOUIZA
Kolokotroni 30 St.
49100 Corfu
Greece
Tel: +30 698 6201 848
Email: maria_lou_iza@hotmail.com
OBJECTIVE
I want to contribute to the kitchen team of an international hotel or restaurant and gain
further culinary experience to develop myself.
EXPERIENCE
Tamarina Restaurant, Miami, Florida
Chef Loris Navone lorisnavone@gmail.com
April 2015 - April 2016
• Italian - Mediterranean Restaurant
• 300 seats
• worked full-time job like Garner Manger, in crudo bar, fish, pasta and pastry
station with brunch , lunch and a la carte menu
Talents Restaurant, Sofia, Bulgaria
Trainee
September 2014 - February 2015
• kitchen passed from all the stations
• service
Hotel Nobel, Ameland, The Netherlands
Chef Philippe Straub philippestraub@hotmail.fr
April 2014 - August 2014
• Internship
• Fine dining Restaurant French cuisine
• 100 seats

2. • worked full-time in the kitchen, passed from all the stations Garner Manger,
Entremetier, fish, meat and pastry with lunch and a la carte menu
T.G.I Friday’s Restaurant Bar, Athens, Greece
• American Restaurant Bar
February 2009-May 2011
• Worked part-time in the service section serving meals for the restaurant.
EDUCATION
AKTO Art and Design College, Athens, Greece
• 4-year program in interior Architecture
September 2008 – July 2012
• Bachelor of Arts in Interior Architecture, Middlesex University London
• Date of graduation July 2012
HRC Culinary Academy, Dobrich, Bulgar
• 2-year program in culinary arts
ia September 2013 - June 2015
• Full time culinary arts program at Bulgaria’s premier culinary institute
• Program taught completely in English. Courses taken include introduction to
Hospitality. Food safety and hygiene, kitchen theory, kitchen laboratory classes
in both hot kitchen and pastry.
Pastry workshop, Bansko,Bulgaria
Pastry chef Dimitris Chronopoulos
26-28 November 2014
• 3- days workshop
• worked on Pre-desserts, Buffet style desserts, Mignardise, Bon-Bon and a la
carte desserts
SKILLS
Language
• Greek, mother tongue
• English, fluent

3. • Spanish, fluent
• German, intermediate
• French, intermediate
• Italian, intermediate
Computer
• Experience with Microsoft Word, PowerPoint, Excel
• AutoCad, 3D studio max, Photoshop
REFERENCES
References are available upon request