Roberto Deiaco
New York,NY
Summary
Dedicated Executive Chef with a strong focus on service excellence and team development. Skilled in managing back-of-house operations, enhancing supplier relationships, and implementing effective training programs to ensure high-quality culinary experiences.
Im well proficient in international cuisine, very strong in Mediterranean - alpine cuisine.
Overview
27
27
years of professional experience
Work History
Executive / Consulting Chef
Salute Restaurant
Palm Beach, FL
11.2024 - 05.2026
- Oversaw comprehensive design and assembly processes to ensure efficient back-of-house operations.
- Developed comprehensive menu selections to enhance dining experience and led recruitment and training initiatives for kitchen personnel.
- Led vendor selection processes and negotiated pricing structures to optimize supplier agreements. Managed supplier relationships and negotiated terms to enhance procurement efficiency. Oversaw negotiations with suppliers to secure competitive pricing and favorable contract conditions.
- Oversaw culinary team for two years to maintain cost-effective food and labor management while achieving high-quality results.
Chef /Restaurant Owner
Avena Ristorante
New York, NY
01.2012 - 12.2024
- Established and managed restaurant to achieve operational excellence, resulting in recognition with a Michelin star and numerous positive reviews.
- Oversaw daily restaurant operations, ensuring compliance with health and safety regulations.
- Managed staff recruitment, training, and performance evaluations to enhance team efficiency.
- Developed and implemented marketing strategies to increase customer engagement and brand awareness.
- Streamlined inventory management processes, reducing waste and optimizing supply chain logistics.
Executive Chef
Giorgio Armani Ristorante
New York, NY
05.2008 - 12.2012
- Led culinary team in creating innovative, high-quality dishes reflecting brand's luxury standards.
- Developed and implemented seasonal menus that enhanced guest experience and aligned with trends.
- Managed kitchen operations to ensure efficiency, quality, and adherence to health regulations.
- Trained and mentored junior chefs, fostering a culture of excellence and continuous improvement.
Executive Chef
The Rainbow Room by Cipriani
New York, NY
01.1999 - 05.2008
- Supervised and optimized back-of-house processes in a bustling landmark restaurant, facilitating successful large events and maintaining standards across two fine dining restaurants.
- Cultivated partnerships with suppliers to source high-quality ingredients, enhancing flavor profiles and promoting sustainability.
- Implemented cost control strategies to optimize budget management and elevate menu offerings.
- Oversaw food presentation standards to deliver visually stunning dishes that matched brand aesthetics.
- Streamlined kitchen workflows through process improvements, resulting in reduced preparation time and waste reduction.
Education
High School Diploma -
Istituto Alberghiero Bressanone
Bressanone Italy05.1990
Skills
- Collaborative teamwork skills
- Service-oriented
- Administrative skills
- Motivation
- Problem resolution
- Team player
- Strategy development
- Workflow planning
- Budget administration
- New business development
- Staff training
- Business development
- Inventory control
- Project management
- Product development
- Staff development
- Human resources management
- P&L management
- Employee scheduling
- Public relations
Languages
French
Limited Working
Spanish
Full Professional
English
Full Professional
German
Full Professional
Italian
Native or Bilingual
Timeline
Executive / Consulting Chef
Salute Restaurant
11.2024 - 05.2026
Chef /Restaurant Owner
Avena Ristorante
01.2012 - 12.2024
Executive Chef
Giorgio Armani Ristorante
05.2008 - 12.2012
Executive Chef
The Rainbow Room by Cipriani
01.1999 - 05.2008
High School Diploma -
Istituto Alberghiero Bressanone