Transcript CURRICULUM VITAE ENGLISH

CURRICULUM
VITAE
PERSONAL INFORMATION
Luca Falcioni
Via Monte Argentario, 77/6
61122 Pesaro (PU)
Cell. + 39 366 7335989
E-mail. [email protected]
Born:
Nationality:
Profession:
Spoken languages:
06/10/1975 a Pesaro
Italian
Pastry Chef
Italian - Basic English
WORK EXPERIENCE
Luca Falcioni began his training by spending about six years in renowned
bakeries around Pesaro as the first baker.
Afterwards he added to his experience moving to Rimini and Riccione
working alongside with famous pastry chefs for three years.
During this time he diligently attended high level vocational schools in Italy
and abroad.
Here he specialized in chocolate and pastry catering.
Then he left the lab to work as a pastry chef for Gualtiero Marchesi in his
restaurant (two Michelin stars) in Erbusco (BS), where he worked for a period
of four years. Then he moved to Rome working at the restaurant "La Pergola"
for the chef Heinz Beck (three Michelin stars).
In those renowned restaurants Luca gained considerable experience both in
organizational work and in the art of pastry, from regional and international
from products like breakfast breads to restaurants, prestige pastries, and
confectionery and wedding cake.
In 2010 he moved to Sorrento and worked at the restaurant "L'Antica
Trattoria".
In 2011 he worked at the restaurant "L'Accanto" (one Michelin star) in Seiano.
In 2012 he collaborated with reserves at the restaurant "Perbellini" in Verona
province (two Michelin stars).
At the beginning of 2013 he worked at Wine Relais Villa Cordevigo in Cavaion
Veronese. At the time, Michelin assigned the one star to the Realis.
In the same year he worked with reserves at the restaurant Arquade Villa Del
Quar, a renowned 5 star Relais.
The Luca's purpose is to pass on his high professional level and skills acquired
in the chocolate sector, to those departments of pastry who wish to grow and
raise their level of quality.
www.pastrychef.it
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TRAINING
CAST ALIMENTI
- Chocolate, chocolates and the chocolate factory
- Modern desserts
ARTE DOLCE DI RIMINI
- Monumental Cakes
- croissant Decorations
- Sugar art
- classical and modern tarts
- Fried dough
- Christmas pastries
SWITZERLAND INTERNATIONAL FABILO SCHOOL
- Art of Isomalt sugar first level
- Art of Isomalt sugar second level
- Art of Isomalt sugar third level
PRIVATE LESSONS
- Sugar-art (Professor D. Malizia world champion of artistic sugar)
- Tutorial of high pralines and modern techniques (teacher R.Lestani world
champion of pastry)
- Ice Cream (Professor A. Vescia)
Authorize the processing of personal data pursuant to Italian law D. lgs.
196/03
Luca Falcioni
www.pastrychef.it
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