Experience
When choosing your Private Chef, experience should always be a deciding factor. Please find below a list of the establishments that Pasquale Palmisano has had the pleasure to work for.
Restaurant Gusto Express, Porto Cesareo, Italy - Head Chef. Summer 2016
Manager and Head Chef for a kitchen of 5
Creating and developing the menu inclusive of dish presentation
Responsible for the budget and purchasing of supplies. Specialising in fresh fish dishes straight from the Mediterranean Sea
La Belle Assiette, Leeds, UK - Private Chef. Winter 2016 to present
Validated Private Chef for La Belle Assiette agency
Liaising with La Belle Assiette and the customer to create and prepare bespoke menus
Sourcing all ingredients relative to dietary requirements
Preparing, cooking and serving all dishes at the home of the client.
Osteria Casa Pinto, Locorotondo, Italy - Head Chef. Summer 2015
Manager and head chef for this authentic Italian Restaurant.
Preparing the budget, sourcing and purchasing supplies
Managing and overseeing the kitchen staff
Creating and developing the menu
Lavanta Restaurant, Leeds, UK - Sous Chef. Winter 2015
In charge of ordering and managing the budget for the Meze and a selection of meat products
Responsible for and supervising the kitchen staff
Helping to create the authentic Classic/Contemporary Mediterranean and European Menu
Updating and adding to the menu as necessary
Rainbow Catering, Leeds, UK - Sous Chef. 2014 - 2015
Meeting with clients to create bespoke food and drinks menus for their event(s)
Arranging the preparation, presentation and delivery of food and drinks for clients
Providing table wear and table adornments as necessary
Liaising with the client to serve food in accordance with the timeline of the event
Catering for weddings, birthdays, anniversaries, business/office parties and fundraising events.
San Carlo Restaurant, Manchester, UK - Junior Sous Chef. 2013 - 2014
Assisting the Head Chef to prepare 'in season' ingredients and serve an authentic Italian menu.
Ordering directly from Italian suppliers so as to purchase the finest ingredients
Specialising in seafood, meat, pasta and antipasti dishes Supervising a large team of kitchen staff in order to maintain and enhance customer expectations.
Il Localino Restaurant, Locorontondo, Italy - Manager. 2011 – 2012
Manager and head chef of the restaurant responsible for the budget, purchasing supplies and overseeing the kitchen assistants
Creating and developing the menu
Specialising in Sushi and Mediterranean Cuisine inclusive of vegan, fish and vegetable dishes
Catering service also available for customers hosting private parties inside and outside of the venue
Relais Villa San Martino, Martina Franca, Italy - Sous Chef. 2009-2011
Ordering and managing the budget
Responsible for the overseeing of kitchen staff
Managing daily meal preparation and banqueting
In charge of sushi and finger food
Osteria San’t Anna, Cisternino, Italy - Sous Chef. 2005-2009
Management of meal preparation
Responsible for training kitchen staff
Specialising in meat and fish dishes, fresh pasta, risotto and sauces
Manager of catering services for private functions and banquets, preparing up to 200 meals a day
Managing budgets and sourcing from local suppliers
Cipriani Restaurant, London - Chef de Partie. 2004-2005
Preparation of starters and relevant sauces
In charge of soups and risotto
Serving dishes consistently in order to meet strict restaurant standards
Cooking from 200-250 meals daily
Café Sidney Restaurant, Ibiza, Spain – Sous Chef. 2003-2004
Dealing directly with local suppliers so as to purchase and manage supplies
Preparation of freshly bought ingredients executed for daily meals
Assisting and supporting the Head Chef to prepare main courses, specializing in fish dishes
Responsible for cooking International and regional Spanish dishes
Working efficiently within a large kitchen and as part of a team, to deliver a maximum of 300 meals per day.
Verdes Ristorante, Tenerife, Spain - Chef de Partie. 2002-2003
Responsible for meal preparation inclusive of fresh pasta, risottos, sauces and vegetarian dishes
Working efficiently as part of a 6 person team, delivering an excellent service within the kitchen
Catering for 200 people per day
Comprensorio Capo D’arco, Elba Island, Italy - Event Catering Chef. 1999-2001
Preparation of the restaurant's a la carte menu
Preparation and management of the beach served lunch buffet
Supervising and working alongside 3 other chefs in order to implement dishes with fresh pasta, filled and non-filled
Sourcing and purchasing specific wines from the Puglia region and responsible for matching wines with complimentary dishes
Zafferano Restaurant, Knightsbridge, London - Chef de Partie. 1998
Tierra del Fuego Restaurant, Brussels, Belgium - Chef de Partie. 1997
Taberna Etrusca Restaurant, St Paul's, London – Chef de Partie. 1996
El Pozo Restaurant Restaurant, Tenerife, Spain – Chef de Partie. 1995
Majestic Hotel, Kensington, London – Chef de Partie. 1993-1994
Da Spago Restaurant, South Kensington, London – Chef de Partie. 1992-1993
Military Service, Bari, Italy – Chef de Partie. 1991
Papperla Pub - Zermatt, Switzerland - Chef de Partie. 1991
La Perla Restaurant - Lucerne, Switzerland - Chef de Partie. 1990
Hotel Royal - Cesenatico, Italy - Chef de Partie. 1989