OUR TEAM

Date of birth: 08.09.1980
Nationality: Italian
Key professional experience:
•Founder of the Italian restaurant chain — Sapore Italiano — Rostov-on-Don, Russia;
•Consultant of different restaurants in Asia and Europe;
•Opened more than 30 catering establishments around the world.
Strengths:
Giorgio has a unique ability to create an extraordinary company culture, that drives exceptional service to guests and team members and constantly delivers the best results. He also helps startups grow, and improves emerging brands through concept formation and brand development. Working among different countries, he can quickly adapt to any culture.

Date of birth: 29.11.1986
Key professional experience:
•Director of Sapore Italiano restaurant chain — Rostov-on-Don, Russia;
•Manages a team of 450 people;
•Launched more than 8 successful projects.
Strengths:
Being a comprehensively competent person and extremely stress-resistant, he is skilled at commodity market analysis and evaluation, as well as negotiating contracts, technical issues, and business processes optimization in restaurants. Vjacheslav carries with her 15 years of experience in hospitality, leadership, and restaurant construction, he thinks through business-plans and budget.

Date of birth: 14.11.1986
Nationality: Russian
Key professional experience:
•HR director of SI Group company;
•Worked with more than 10 successful restaurant projects: GC «Good restaurants», restaurants of Italian cuisine — Sapore Italiano;
•Took part in opening Pirs, Onegin Dacha restaurants — Rostov-on-Don, Russia;
•Worked with Italian chefs Luca Natalini and Dario Bonecchi.
Strengths:
She convinced that in a business, every existing team member possesses true leadership potential, and with a clear focus on development and training, this potential can be realized. Working with the organization of search, adaptation, training, evaluation, motivation, and development of staff, she helps managing partners with HR management issues.

Date of birth: 11.08.1980
Nationality: Russian
Key professional experience:
•Worked with popular brands: Lamoda, BMW, Opel;
•Created the territorial brand of the Rostov region;
•Created the design-code of Nazran city, Ingushetia;
•Designed branding for famous restaurants, bars, and hotels in Rostov-on-Don and Krasnodar region.
Strengths:
An experienced strategic planner, graphic designer, she provides expertise in branding, strategic marketing, and planning. Julia has developed HoReCa branding and marketing strategies for dozens of public and private brands all over the country. Solving even complicated tasks easily and smile, her lifestyle is each new project should solve the client's task, be unique and evoke colorful emotions.

Key experience:
·Congress Hotel Don Plaza, 4* - Rostov-on-Don, Russia
·Italian restaurant "Osteria Italiano" - Rostov-on-Don, Russia
·French restaurant "Pinot Noir" - Rostov-on-Don, Russia
·Italian restaurant "Casa Italia" - Rostov-on-Don, Russia
·Dolce Sapore - Rostov-on-Don, Russia
·Prosecco Bar - Rostov-on-Don, Russia
·Pizzarella.36 - Rostov-on-Don, Russia
·Gastro Bakery "Слоенка" - Kurganinsk, Russia
·Gastro Bakery "Sloenka" - Yerevan, Armenia
Strengths:
Pavel has extensive experience in developing and composing a wide variety of dishes, in creating a menu taking into account modern culinary trends and control over the cost of dishes and pricing, the ability to quickly organize the correct production processes to achieve the best results, management skills, ability to make difficult decisions, persistence, focus on results, motivating other people, teamwork, excellent skills in training staff.

Date of birth: 08.06.1987
Nationality: Italian
Key professional experience:
•Restaurant Yatch Club — Porto Cervo, Italy;
•Restaurant L'Italiano — Florida, USA;
•Hotel Rhodania Lindner Golf & Ski 4*, Switzerland;
•Restaurant Italiano, Vietnam;
•Hotel Gallia Palace — Relais & Châteaux — Punta Ala, Italy;
•Brand-chef of 4 restaurants of Italian cuisine — Sapore Italiano — Rostov-on-Don, Russia.
Strengths:
Working with process cards and having valuable experience, Dario is adept in many facets of the culinary industry ranging from handmade pasta and creative menu concepts to fresh and ripe cheese manufacturing. He is a chef-technologist, who can organize correctly kitchen work. Dario Bonecchi is known for his nuanced, detailed approach to menu development and he's a passionate supporter of sustainable production methods.

Date of birth: 11.02.1957
Nationality: Italian
Key professional experience:
•Chef of La Jama S.R.L. – Milan, Italy;
•Brand-chef of 7 hotels «Puglia Class» group, Italy;
•Brand-chef of the restaurants in different Russian cities;
•Teacher of culinary arts at Hotel Institute L'I.P.S.S.A.R Di Molfetta, Italy.
Strengths:
After working his way through all aspects of the restaurant kitchen including pre‑cooking shops for large restaurant chains, Ignazio brings a unique and refreshing perspective to semi-finished product preparation, conservation methods, processing of meat and fish; his focus is kitchen stuff and equipment.

Date of birth: 06.02.1966
Nationality: Italian
Key professional experience:
•Hotel Cresta Kulm Celerina 4* — Graubuenden, Switzerland;
•Hotel Bаеren 4* — St. Moritz, Switzerland;
•Brand-chef of BOSCO DI CILIEGI — Moscow, Russia;
•Restaurant BARLOTTI — Moscow, Russia;
•Brand-chef of the different restaurants in Switzerland, Russia and Italy.
Strengths:
Mariano has more than 30 years of operational and executive experience in several key sectors of the foodservice industry, including restaurants, hotels, and catering organization. True cooking enthusiast, his ability to effectively lead a large team in the hospitality industry has led him to work with some of the top names hospitality.

Date of birth: 01.11.1987
Nationality: Egyptian
Key professional experience:
•Hotel Movenpick and Resorts 5* — Taba, Egypt;
•Hotel Hyatt Regency 5* — Taba, Egypt;
•Restaurant La Colombe — Paris, France;
•Hotel Hamilton 5*, South Korea;
•Hotel Ararat Park Hyatt 5* — Moscow, Russia.
Strengths:
Mohammed creates true masterpieces, his ability to serve dishes beautifully and exquisitely makes a lasting impression on guests. His culinary styling is framed by the different Middle Eastern cuisine along with Italian and Pan-Asian food scene.

Date of birth: 12.08.1991
Nationality: Italian
Key professional experience:
•Restaurant Mistral (1 Michelin Star) in Grand Hotel Villa Serbelloni 5 * — Bellagio, Italy;
•Hotel Royal 5 * — Crans-Montana, Switzerland;
•Hotel Lindner Golf & Ski 4 * — Crans-Montana, Switzerland;
•Brand-chef of 4 restaurants of Italian cuisine — Sapore Italiano — Rostov -on-Don, Russia
Strengths:
Having good interpersonal skills and really good at working in a team, Riccardo is thrilled to bring that same level of care to his work with the Food Technology team and to support in driving the success of our clients. He could rotate the dishes to adapt easily to the unknown work environment.

Date of birth: 16.01.1981
Nationality: Italian
Key professional experience:
•Pizzeria Da Beppone — Torre del Lago, Italy;
•Restaurant La Bottega Siciliana — Moscow, Russia;
•Pizzeria Vesuvio — Moscow, Russia;
•Consulting in Azerbaijan, Iran, Kazakhstan, Crimea;
•Took part in Pizza Village Festival, Master Pizza Champions and Trofeo dello Stretto.
Strengths:
Based on his ability to adapt to а different environment, paired with his infectiously positive personality, Giuseppe spreads pizza around the world in which the pizza culture is not so pronounced. Having spent the last decade honing his skills in pizza cooking, now led him to his own preferred processing method.

Date of birth: 09.08.1978
Nationality: Italian
Key professional experience:
•Owner of a pastry shops in Ivrea (Italy) since 2000;
•Official consultant of the professional ovens company RATIONAL A.G., Germany;
•Official consultant of the refrigeration equipment company COLDLINE, Italy;
•Consultant of pastry shops in Italy, Switzerland, Japan, Germany, mand Australia.
Strengths:
Paolo's distinguished craft afforded him the unique opportunity to combine the pastry chef's creativity (it could be seen in incredible desserts) and technologist skills. He is an innovator, who constantly developing pastry technology, applying new technologies even in traditional recipes. Working carefully with the chemical structure of products, Paolo is focused on pastry storage.

Key experience:
·Remy Kitchen Bakery – Moscow, Russia
·Rimski - Saint Petersburg, Russia
·Romeos - Saint Petersburg, Russia
·Four Seasons Hotel Lion Palace - Saint Petersburg, Russia
·Anna Krasovskaya Confectionery House - Saint Petersburg, Russia
·KATHARINENTAL – Tallinn, Estonia
·Sirre Brussels – Brussels, Belgium
Strengths:
Sofia is a Pastry Chef with experience in various areas, she is well versed in both confectionery production and baking. She studied at the Tallinn School of Service, where she completed pastry chef courses, and also improved her skills with the Italian Pastry Chef – Giuseppe Lombardo. Sofia’s strengths are the organization of confectionery production and creative thinking.

Date of birth: 04.04.1986
Nationality: Italian
Key professional experience:
•Member of Board of Executive Directors Torrefazione Saturno company — Alessandria, Italy;
•Ambassador of «Narratori del Gusto» association, Italy;
•Member of Specialty Coffee Association;
•Owner of cafeterias in Italy.
Strengths:
After completing his studies, Simone continues the family tradition in the world of coffee, begun by his grandfather. Working like a restaurateur and a barista, Simone knows all too well how to train staff properly both in making coffee and degustation. His passion is combining the best coffee mixture.

Date of birth: 29.08.1991
Nationality: Russian
Key professional experience:
•Barista and barman of different restaurants in the South of Russia;
•Chef-barista of 4 restaurants of Italian cuisine — Sapore Italiano (keeps in submission 25 barman and baristas);
•Russian champion in Espresso Italiano Champion 2019;
•Finalist of the international tourney Espresso Italiano Champion 2019 in Milan.
Strengths:
Anton principle-based obsession with cleanliness and order at the bar, so he strictly requires this from employees. His ability to set the rules and instructions for barmen correctly demonstrated throughout his career.

Date of birth: 14.07.1955
Nationality: Italian
Key professional experience:
•Hotel catering school C.F.P Alberghiero Acqui Terme, Italy (he has been a director for 36 years);
•Consultant of restaurants and hotels in Milan, Singapore, Shanghai and Tokyo;
•Royal Automobile Club — Pall Mall, London.
Strengths:
A really cheerful person, he brings a positive attitude to work and pays attention to each aspect of the entire process, knowing that every great restaurant deserves a little diligence and plenty of unconditional love. Luciano has broad functional expertise and valuable experience in delivering a consistently high level of success in the restaurant business. Teaching service in restaurants and hotels all his life, he can effectively organize the work process of the entire team.

Date of birth: 05.09.1969
Nationality: Filipino
Key professional experience:
•Cake designer, baker and pastry cook of SugarMonster — Cebu, Philippines;
•Creation and development consultant for Kraftfoods, Tulip Chocolates
(Cebu, Philippines), Sysu International, Peotraco Industries;
•Pastry arts instructor of Magsaysay Center and Caro and Marie Culinary Studio — Cebu, Philippines.
Strengths:
With an extensive background in restaurant operations, training, and consulting, Celina uses his real-world experience to properly consult and train staff. Celina's ability to excellent communicate with people has led her to participate in TV and radio programs and be an ambassador of many popular companies.