1. NICOLETTA GRIPPO
227 22ND Street, Brooklyn NY 11232
646-594-3763
Ngrippo21@gmail.com
EXECUTIVE CHEF AND CULINARY INSTRUCTOR
Specializing in Italian, Pastry, Gelato and Fine-Dining Cuisine
Strong leader and Passionate for all things Food Related..
Overview Over fourteen years of professional culinary experience in professional kitchens, as a
culinary instructor and as a business owner. Owned and operated successful restaurants on
both the East and West coasts. Traveled the world teaching a wide array of culinary skills to
students with novice to professional abilities.
Areas of Expertise  Chef de Cuisine head instructor for a New York culinary school
 Owned and Operated pastry and gelato cafes as well as a wine bar/restaurant
 Executive Chef experience
 Chef instructor for culinary schools, product and equipment companies as well as for
private clients
 Developing curriculums based on countries, regions, themes, ingredients, seasons, events,
as well as wine and beer pairings
 Creating Menus, demonstrating technique and ensuring staff can replicate dishes.
Educating staff on the ingredients used and techniques.
 Maximizing kitchen productivity and staff performance
 Food history, livestock practices, farming and wine and spirit production
 Private chef for home, companies and events
Professional Eataly NYC
CHEF DE CUISINE
2014-Present

2. Experience  Head Chef for a very busy upscale New York City culinary
school
 Responsible for creating a curriculum to accom m odate a very
dem anding and ever changing NYC market
 Create and m aintain a database of recipes, and instructional
m aterial for class m enus that change on a daily basis
 Recipe testing for the school, restaurants and for Eataly
corporate
 Classes are either instructional or hands on
 Menu creation based on seasons, regions, wine, techniques,
products and private client requests
 Maintain a close relationship with local farm ers as well as
Italian producers
 Solely responsible for cost m anagement and materials for
accounting
 Managem ent, hiring, scheduling and training of team of
assistant cooks
 Regularly host and work with high profile clients and chefs
 Assist in cookbook recipe creation and photo shoots
 Chef on call for TV shoots and Media events
 Work interdepartmentally with a very large staff of 800
em ployees and 8 restaurants at the NYC location as well as
with our National and International locations
Culinary Instructor
EXECUTIVE CHEF
 Instructor for Artigeniale in Bologna, IT Pastry, Gelato, Sorbetto, Dessert
 Host seminars and hands on cooking classes for equipment and product
companies at trade shows, culinary schools, professional kitchens
 Teach hands on culinary demonstrations open to public clients followed
by a sit down meal and Q&A session. Students leave with recipes, photos,
a small sample of a menu item we prepared and an ingredient gift
 Plan lessons, menus, step by step recipes and ingredient lists
2003-2014
Caramello Inc. Brooklyn, NY 2011-2013
OWNER/OPERATOR
 Managed and trained a staff of 8-15 people.
 Managed BOH and FOH operations.
 Designed space and layout.
 Responsible for creation of all menu items as well as recipes. Instructed
staff on production of items, ingredients and service
 Trained Baristas on art of coffee, service as well as educated them on
beans, roasts and flavor profiles
Gelateria Dolce Amore (2002-Present)and DiVino Winebar
(2008) Vancouver, Canada
2002-Present
OWNER/OPERATOR (now a family business)
 Managed and trained a staff of 8-15 people.
 Created all recipes and trained staff on service and production of menu
items.
 Managed BOH and FOH operations.

3.  Responsible for creating wine list, and cocktail menu. Educated staff on
wine and spirits
 Hosted themed educational wine and food pairing events often with the
winemakers as guests
Education &
Qualifications
Scuola Artigeniale Bologna, IT
Intermediate WSET Certificate International Wine Center New York, NY
Food Protection Certificate
Member of Slow Food
University of British Columbia Commerce Vancouver, Canada
Fluent in English, Italian, French and Spanish.
Very active.. Love to surf, fish and of course cook! Well-traveled!
References & Supporting Documentation Furnished Upon Request