Antonio Chiappini - catering endorser

During that same three-year period I worked as a kitchen helper in various restaurants in Rome during the winter season, and in seaside resorts in southern Italy in the summer (starting as dishwasher and working my way up to sous chef).

I did an internship at the Sheraton hotel in Rome’s EUR district.
I subsequently worked as chef de partie in a hotel for one season as well as working in the following restaurants:

From January 2000 to October 2004 I was chef de cuisine in the dynamic young
Ristorante ”ROSARIO” in Ostia before spending a brief period working at “Le gemelle”in Casalpalocco.

I am now Executive Chef at the “Vineria tre bicchieri” in Ostia, alternating meat dishes with fish dishes and deciding what food-wine combinations to propose. 

Since 2003 I have worked as a consultant-demonstrator for the IRINOX company in Corbanese (TREVISO), a blast chiller and freezer manufacturer.
In September 2006 I began to teach at the “A TAVOLA CON LO CHEF” cooking school;
during the same period I was appointed as a professional trainer by the “C.P.F.P.” (professional training centre) in Marino and by the “I.I.S.S. PAOLO BAFFI” (higher education institute) in Fiumicino to teach courses in the professionalisation of the hotelier sector.

I keep constantly myself updated on new cooking techniques and technologies, employing them whenever appropriate.
In the restaurants where I work I prepare the desserts personally.
When my busy schedule allows it I enjoy taking part in internships and refresher courses.