Ignazio Tagliavia
San Diego,CA
Summary
An accomplished and successful Italian pizza chef with extensive experience in food and beverage management across a variety of Italian and international restaurants. As a master pizza instructor for Pizza New School and a member of Grandi Molini Italiani, I possess a deep expertise in traditional and contemporary Neapolitan pizza dough, alternative dough, gluten-free pizza, focaccia, and bread. My innovative vision is focused on managing an upscale, progressive corporate restaurant pizzeria, where I can foster professional growth and continually enhance my skills. My experience as an Executive Pizza Chef for the prestigious Pier 88 Group in Egypt, along with collaborations with a Gambero Rosso and multiple Pizza World Champion winner in Miami, has significantly enriched my professional repertoire. This year I participated in the Las Vegas Pizza Expo, achieving 26th place in the world in the Neapolitan pizza division. I am currently sponsored by Rega Italy/USA, Molino Casillo, Armatore Cetara, Frantoio Muraglia, and Latteria Sorrentina. Last September, I relocated to San Diego to work with the Cesarina Group on opening the second Elvira restaurant, overseeing all aspects of the kitchen and pizza department, bakery lab, storage organization, SOP development, staff training, and menu creation. My goal is to create a healthy and professional work environment, maintaining quality while safeguarding costs and ensuring the well-being of the company, supported by strong relationships with local suppliers.
Overview
5
5
years of professional experience
Work History
Executive Chef Manager
Pier 88 Group
Cairo, Egypt
10.2019 - 04.2021
- Supervisor of storage unit and equipment.
- Managed the opening of 3 locations for company.
- Managed a team of logistics professionals, providing coaching and guidance for career development and skill enhancement.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
Pizza Chef
Rossopomodoro
Los Angeles, CA
07.2021 - 10.2021
- Operated pizza oven and other kitchen equipment to create 400 pizzas per day.
- Created specialty pizzas to diversify the menu and promote the restaurant, boosting 35% of sales.
- Trained new staff members in proper pizza preparation techniques, fostering a culture of continuous improvement.
- Collaborated with team members to improve workflow efficiency and overall kitchen performance.
Executive Pizza Chef
LUCIA ROSE
Chicago, IL
10.2021 - 06.2022
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maximized quality assurance by completing frequent line checks.
- Purchased food and cultivated strong vendor relationships.
- Motivated staff to perform at peak efficiency and quality.
Pizza Chef
O’ Munaciello Neapolitan Pizza
Miami, FL
09.2022 - 01.2023
- Monitored pizzas throughout cooking process to deliver correct doneness and prevent burning.
- Tracked inventory of ingredients and supplies to keep kitchen well stocked and meet product and service demands.
- Trained and assisted new kitchen staff members.
- Monitored food temperatures to meet quality and safety standards.
Pizza Chef
Matteo Trattoria & Pizzeria
St. Petersburg, FL
03.2023 - 07.2023
- Trained and assisted new kitchen staff members.
- Managed day-to-day kitchen operation while overseeing staff to ensure a safe work environment.
- Supervisor of storage unit and equipment
- Followed company recipes and production standards to satisfy customers.
- Learned and memorized menu items and specials to provide accurate and up-to-date information to kitchen staff.
Executive Chef
Elvira
San Diego, CA
09.2023 - 07.2024
- Optimized kitchen workflows by analyzing current processes and making recommendations for improvements, increasing productivity levels.
- Established strong relationships with suppliers, negotiating favorable terms and securing high-quality ingredients at competitive prices.
- Conducted comprehensive kitchen audits for improved hygiene standards, ensuring compliance with industry regulations.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Education
Mosaic Art Institute M. D'aleo -
Pizza
Pizza News School Grandi Molina Italiani
Bartletta, Italy05.2017
Skills
- Microsoft Office
- Cost Control
- Menu Planning
- Food Safety
- Menu development
- Hiring, Training, and Development
- Inventory Control
- Kitchen Management
- Safe Food Handling
- Social Media
- Google Drive
- Organizational and Planning Skills
- Catering and Events
Affiliations
- U.S OPEN
- REGA Italy/USA
- Molino Casillo
- Rossopomodor
- International Pizza Expo
Timeline
Executive Chef
Elvira
09.2023 - 07.2024
Pizza Chef
Matteo Trattoria & Pizzeria
03.2023 - 07.2023
Pizza Chef
O’ Munaciello Neapolitan Pizza
09.2022 - 01.2023
Executive Pizza Chef
LUCIA ROSE
10.2021 - 06.2022
Pizza Chef
Rossopomodoro
07.2021 - 10.2021
Executive Chef Manager
Pier 88 Group
10.2019 - 04.2021
Mosaic Art Institute M. D'aleo -
Pizza
Pizza News School Grandi Molina Italiani