Edoardo Luongo
Beijing
Summary
Italian chef dynamic and hard worker. French and Italian cooking are at the base of my experience: tradition and innovation are my goals and they are what I am pursuing nowadays. In my work I have already worked with international brigades. I am a creative person, able to work in different context, build quickly relationships, working under pressure. I am strongly committed to extend my experience and I am confident that my skills can contribute to next kitchen brigade I will work with.
Overview
11
11
years of professional experience
Work History
Executive Sous Chef
Mandarin Oriental
Beijing , China
05.2024 - Current
- In charge of the western outlets, italian restaurant, In room dining, Lounge, Bar and Banquets
- Oversee a large team, training and standards
- Food cost control
- Pre opening team
CHEF DE CUISINE
8 1/2 Bombana macau 1 michelin star
Macau
10.2022 - 10.2023
- In charge of the kitchen operation, menu creation, cost control assisting the Executive chef.
CHEF DE CUISINE
Rêver 1 michelin star French fine dining restaurant
04.2021 - 09.2022
- Led the kitchen operation by implementing effective menu creation strategies and conducting staff training
- Earned and maintained a Michelin star beginning on 22 September until I left.
CHEF DE CUISINE
Patina ADD Rosewood hotel Guangzhou
10.2019 - 04.2021
- In charge of the All day dining restaurant Patina inside the Rosewood hotel, and also in charge of the in room dining and the 95 floor lounge, in charge of a brigade of 33 cooks
- Work on menu design and banquet with the Executive chef
CHEF DE PARTIE
The Tasting Room 2 michelin star Macau
07.2017 - 12.2018
- Taking care of the preparation of the mise en place and cheking and follow up the work of chef de partie demis chef and commis.
CHEF DE PARTIE
Acquarello 1 michelin star Munich Germany
11.2016 - 06.2017
- Chef de partie at cold section, responsible of the preparation of the cold dishes, appetizer and amuse bouche
- Taking care of the preparation of the mise en place and cheking and follow up the work of demis chef and commis.
INTERN
Piazza Duomo 3 michelin star Alba
01.2016 - 08.2016
- Internship at the garde manger section, taking care of the preparation of the cold dish mise en place, cleaning and conservation process of herbs, flowers and vegetables.
INTERN
Da Vittorio 3 michelin star Brusaporto Italy
04.2015 - 06.2015
- Internship at fish section, taking care of the preparation and conservation of fish, preparation of the mise en place and the cleaning process of the section.
INTERN
Oustau de Baumaniere2 michelin star Baux de Provance
05.2013 - 08.2013
- Internship at fish section, taking care of the preparation and conservation of fish, preparation of the mise en place and the cleaning process of the section.
Education
Bachelor degree in Gastronomy and Restaurant Management -
Institut Paul Bocuse
01.2015
High school Diplome: Hotel services operator -
Insituto Vincenzo Gioberti
01.2012
Pizza And Baker Class of 120 Hours, In Rome -
Professional Course A Tavola Con Lo Chef
ROME 01.2011
Skills
- Italian cuisine
- French cuisine
- Menu creation
- Fine dining cuisine
- Menu design
- Banquet preparation
- Cost control
- Organization and hygiene standards
Websites
Hobbies and Interests
- Informatics
- Martial Arts
- Hiking
- Music
Languages
100, 90, 80, 50
Language
Italian
First Language
French
Advanced (C1)
C1
English
Advanced (C1)
C1
Spanish
Elementary (A2)
A2
Timeline
Executive Sous Chef
Mandarin Oriental
05.2024 - Current
CHEF DE CUISINE
8 1/2 Bombana macau 1 michelin star
10.2022 - 10.2023
CHEF DE CUISINE
Rêver 1 michelin star French fine dining restaurant
04.2021 - 09.2022
CHEF DE CUISINE
Patina ADD Rosewood hotel Guangzhou
10.2019 - 04.2021
CHEF DE PARTIE
The Tasting Room 2 michelin star Macau
07.2017 - 12.2018
CHEF DE PARTIE
Acquarello 1 michelin star Munich Germany
11.2016 - 06.2017
INTERN
Piazza Duomo 3 michelin star Alba
01.2016 - 08.2016
INTERN
Da Vittorio 3 michelin star Brusaporto Italy
04.2015 - 06.2015
INTERN
Oustau de Baumaniere2 michelin star Baux de Provance
05.2013 - 08.2013
Bachelor degree in Gastronomy and Restaurant Management -
Institut Paul Bocuse
High school Diplome: Hotel services operator -
Insituto Vincenzo Gioberti
Pizza And Baker Class of 120 Hours, In Rome -
Professional Course A Tavola Con Lo Chef
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