Anthony Demetrio Pellicone
Wesley Chapel
Summary
Executive Chef with extensive experience at DeVito's Italian Specialties, focusing on authentic Italian cuisine and innovative menu development. Skilled in inventory management and ensuring food safety compliance, while building strong relationships with staff and customers. Proven ability to create seasonal dishes that enhance dining experiences and elevate culinary standards.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Executive Chef
DeVito's Italian Specialties
Downtown Tampa
03.2022 - 04.2025
- Developed seasonal menu items reflecting authentic Italian cuisine.
- Managed inventory and ordered ingredients for daily operations.
- Supervised kitchen staff to maintain high culinary standards.
- Created daily specials based on fresh, local ingredients available.
Executive Chef
Bascetti's Italian Grille
Dunedin
05.2019 - 06.2022
- Developed seasonal menu items reflecting authentic Italian cuisine.
- Supervised kitchen staff to maintain high culinary standards.
- Managed inventory and ordered ingredients for daily operations.
- Ensured compliance with health and safety regulations in the kitchen.
- Trained new chefs on cooking techniques and kitchen protocols.
Executive Sous Chef/Saucier
The Bistro at Yapchik
Lakewood
02.2017 - 08.2017
- Built monthly menu
- Oversaw plate presentations
- In charge of butchering meats
- Created daily soups and sauces
- Developed seasonal menus incorporating local ingredients and culinary trends.
Executive Chef
Prime Ninety Five
Lakewood
11.2014 - 09.2015
- Established kitchen protocols for each menu items
- Created new weekly specials and seasonal menu items
- Glatt Kosher kitchen under supervision of Kashrus Council of Lakewood New Jersey
- Ensured compliance with health and safety regulations in the kitchen.
- Managed inventory and ordered ingredients for daily operations.
- Supervised kitchen staff to maintain high culinary standards.
Executive Chef
Primi Ristorante Italiano
St. Petersburg
04.2010 - 08.2014
- Established kitchen protocols for each menu items
- Created new menu
- Supervised kitchen staff to maintain high culinary standards.
- Developed seasonal menu items reflecting authentic Italian cuisine.
- Ensured compliance with health and safety regulations in the kitchen.
- Managed inventory and ordered ingredients for daily operations.
Floor/Kitchen Manager & Executive Chef
Shamrock's Ale House
Tampa
03.2009 - 03.2010
- Direct supervision of all line cooks and wait staff
- Coordinate all catering events both on and off premises
- Positive relationships with staff, customers and food providers
- Trained new employees on kitchen procedures and equipment usage.
- Supervised staff to maintain high standards of food safety and sanitation.
Chef Torne and Overnight Kitchen Manager
Sandpearl Resorts & Hotel
Clearwater Beach
08.2007 - 07.2008
- Responsible for assuming all lead positions on the line
- Lead line cooks for banquets under the executive chef and lead sous chef
- Overnight kitchen manager for room services
- Trained and supervised kitchen staff in food preparation techniques.
- Prepared diverse menus for high-volume dining at luxury resort hotel.
- Exercised portion control for items served, eliminating waste.
Sous Chef/Executive Chef
Hyatt Hotel
Cherry Hill
11.1996 - 01.2006
- Started as prep cook for banquets, line cook on cold side
- Created menu for Sunday brunch and all daily protocols
- Garde Manger, Saucier, Overlooked plate up on all banquets
- Trained new team members in food safety and proper cooking techniques.
Education
B.A. - Culinary Arts Degree, Hotel / Restaurant Management Degree
New York Restaurant School
New York, New York01.1995
Food Services Degree - Voc-tech Food Services
Freehold Boro High School
Freehold, New Jersey01.1990
Skills
- Italiano cuisine
- Event coordination
- Kitchen staff supervision
- Catering operations
- Project management
- Menu development
- Food safety compliance
- Inventory management
- Americana cuisine
- Mediterranean cuisine
- French cuisine
- Ability to produce quickly under pressure
- Knowledge of corporate procedures
- Excellent communication skills
- Positive relations with staff and customers
- Managerial skills
- Cooking philosophy and technique
- Understanding of health and sanitation codes
Languages
- English
- Italian
- Spanish
Personal Information
- Italian Cuisine
- Many Multiple Cuisine
- Homemade Sausages
- Sauces
- Fresh Mozzarella
- Fresh Pasta
- Fresh Bread
- Butchering All Types Of Meats
Accomplishments
- Winner of the 2024 Robert Irvine Chef ShowDown Pasta Champ.
Languages
English
Native/ Bilingual
Italian
Native/ Bilingual
Spanish
Professional
Certification
Management Safety Certifications
Timeline
Executive Chef
DeVito's Italian Specialties
03.2022 - 04.2025
Executive Chef
Bascetti's Italian Grille
05.2019 - 06.2022
Executive Sous Chef/Saucier
The Bistro at Yapchik
02.2017 - 08.2017
Executive Chef
Prime Ninety Five
11.2014 - 09.2015
Executive Chef
Primi Ristorante Italiano
04.2010 - 08.2014
Floor/Kitchen Manager & Executive Chef
Shamrock's Ale House
03.2009 - 03.2010
Chef Torne and Overnight Kitchen Manager
Sandpearl Resorts & Hotel
08.2007 - 07.2008
Sous Chef/Executive Chef
Hyatt Hotel
11.1996 - 01.2006
B.A. - Culinary Arts Degree, Hotel / Restaurant Management Degree
New York Restaurant School
Food Services Degree - Voc-tech Food Services
Freehold Boro High School