Raffaele Solinas

About Raffaele Solinas

A results-oriented professionally trained Chef who sets high standards in all aspects of work with extensive experience in the hotel and restaurant industries. A successful track record of developing and managing culinary operations to include purchasing, process improvement and profit maximization budget creation, recipe & food costing, theoretical food costing and menu design and layout. Posses significant experience in the creation of recipe manuals and operational grids to improve efficiency of staff and payroll. Utilizes hands on management of culinary team to achieve a positive culture of accountability through focused training and development. I posses an extensive knowledge of Italian food, culture and classic and contemporary trends. I am keenly aware of the New York market with respect to current and emerging trends in food and beverage. I am ServSafe certified and the restaurants under my supervision have all received an ‘A’ rating from the New York City Health Department.CAREER ACCOMPLISHMENT PROFESSIONAL HIGHLIGHTSVice President of AICNYAssociazione Italiana Chef NYAn organization made up of Italian culinary chefs.THE JAMES BEARD FOUNDATIONGuest Executive Chef for Barilla Italian Luncheon March 2005Eric Asimov food critic from New York Times Comment.” That was only the beginning of Asimov’s adoration. “Even better is soft, cheesy polenta, with a superb corn flavor,” he continued. That got our mouths watering. As yours will be at this Barilla Italian Luncheon.Guest Executive Chef,Italian Culinary Institute, NYLaunched OSTERIA DEL SOLE in March 2003 to Rave reviews in March 2003 PUBLICATIONS\"SIGNATURE OF PASTA\"\"COOKING WITH OLIVE OIL\"LA CUCINA ITALIANA & COOKING AND LIVING MAGAZINEeditor Paolo Villoresi CERTIFICATION/TRAININGFood Protection Certificate,NYQuality Improvement Program, New york city Department of HealthFood Safety Grading System Workshop,NY

Experience

1. Chef

   Getachef

   Jan 2012 — Present · New York, NY, US

   Chef Raffaele Solinas an exclusive private chef, where his passion for fine dining experiences can be delivered in the comfort of home to Tri-state area celebrities and Business people. He brings to his guests the rich aromas and authentic flavors found in kitchens throughout Italy and brings to life the recipes many have treasured through the years.Chef Raffaele’s philosophy of Italian home hospitality is devoted to the freshest, most authentic ingredients and the unique opportunity to experience a “taste” of Italy, that has inspired his cooking through the years. In both the dining room and the kitchen, Chef Raffaele brings this traditional, simple style to your home to create an unforgettable culinary experience that will have your guests gushing with compliments, while you enjoy the experience without the stress of preparation, presentation and planning.

Education

• culinary istitute Alghero (ss) Italy

  Diploma

  1983 — 1987

• Istituto di Stato Alberghiero

  Diploma

  1983 — 1987

Skills

• Purchasing
• Team Building
• Food Quality
• Time Pro Software
• Hotels
• Menu Costing
• Inventory Analysis
• Time Management
• Hospitality Management
• Expertise Culinary Trend
• Menu Design
• Food Preparation
• Fine Dining
• Food Service
• New Restaurant Openings
• Cooking
• Avero
• Wine List Crafting
• Business/Revenue Growth
• Restaurants
• Banquets
• Kitchen Management
• Cuisine
• Culinary Skills
• Menu Concepts
• Menu Development
• Sanitation
• Solid Organizational
• Wine
• Food
• Staff Management
• Restaurant Management
• Comunication
• Compeat Software
• Food & Beverage
• Gourmet
• Special Event Catering & Planning
• Inventory Control
• Cost Reduction Analysis
• Recipes