Nicholas Narese

• • Transitioned to New York to further develop expertise in the hospitality industry.
• • Specialize in mixology, mastering advanced techniques and crafting innovative cocktails tailored to guest preferences.
• • Maintain a high level of professionalism and efficiency in a fast-paced environment while delivering exceptional customer service.
• • Continue to grow and refine bartending skills, contributing to the success of the establishment through creativity and consistency.

• Oversee bar operations, ensuring all batches, preparations, and stock are adequately supplied for smooth service.
• • Manage inventory, place orders, and communicate shortages to maintain efficiency and consistency.
• • Ensure seamless execution of bar service, supporting the team to meet high standards of quality and guest satisfaction.
• • Perform regular shifts as a bartender, crafting cocktails and delivering exceptional customer experiences.

• • First professional experience in the United States, providing insight into the American hospitality and restaurant system.
• • Worked as a bartender, delivering exceptional service and ensuring guest satisfaction in a fast-paced, high-volume environment.
• • Performed shifts as Manager on Duty, overseeing daily operations, coordinating team members, and addressing guest needs to maintain Disney’s high standards.
• • Gained valuable skills in multitasking, team leadership, and customer experience management.

Experience at Vescovado

I began my career at the Michelin starred restaurant Vescovado during summer internships provided by my school. At the end of the internship period, I was offered the opportunity to continue working on a fixed-term basis, marking the start of my professional journey. At Vescovado, I built a solid foundation in the industry, starting as a waiter in the dining room and gradually advancing to the bar. During this time, I honed my skills in drink preparation, gaining a strong understanding of the basics and developing a professional approach to my work. This experience was instrumental in my growth and training in the hospitality industry.