Chef Giuseppe Mosti: Potato confit, porcini mushrooms, hidden egg, fontina cheese fondue and zoodles butter and sage

Consultancy

For the right approach to your restaurant business, don't hesitate to ask for:

Kitchen and restaurant design
Building of new restaurant concepts
Tabletop designs & uniform design
Food/wine menu writing and training
Cocktail menu writing and training
Upgrading of existing restaurants and hotel F&B operations
Recruitment of senior and specialty chefs
Contract executive chefs short term or long term
Food and beverage audits and mystery guest reports
HACCP implementation and training
Health and safety audits
Training manuals and SOP'S
Food photography for training or specialty for market.

About Me

I'm born in Massa - Tuscany, and I'm involved in the world of the culinary art since 1982, when I have started my career as commis for the Franceschi Family in Forte dei Marmi (the Italian Luxury Coast) under the wings of Chef Domenico Tosi.
Afterwards with the support of my tutor, Chef Giuliano Taccetti, I have worked in the kitchens of several restaurants in the coast line of Tuscany and also on the Appennini mountains in some ski resorts where I got my first position as Chef de Cuisine when I was 22.
Since then my career has been very hard for sure, but also motivating and inspiring me to do all my best anytime and anywhere.
Following I'm proudly mentioning some of my experiences:

Executive Chef at Renaissance Tlemcen - Tlemcen, Algeria

Executive Chef at Roberto Cavalli Caffe' - Riyadh & Jeddah, KSA

Head Chef at "Bocca" - Hilton Hotel Abu Dhabi, UAE

Head Chef at "Mezzo Mezzo" - JW Marriott Hotel Mumbai, India

Head Chef at "L'Italiano" - Concorde El Salam Hotel Cairo, Egypt

Chef Patron at "Mascalzone Latino" Budapest, Hungary

Executive Chef at "Ocean Bar & Grill" Budapest, Hungary

Head Chef at "Porto Vecchio" Shandrani Hotel, Mauritius

Head Chef at "Trattoria Toscana" Budapest, Hungary

Head Chef at "Harmony Hall Resort, - Antigua e Barbuda

Chef Giuseppe Mosti

GM

Saturday, 1 April 2017

Potato confit, porcini mushrooms, hidden egg, fontina cheese fondue and zoodles butter and sage

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