Daniele Sebastiani

Creation of recipes and menus
Organization and personnel management - weekly rota of kitchen staff
Weekly programming of preparations
Organization and management of orders
High level personal catering service

Offer culinarian based on products of excellence of the territory and fresh fish.
The proposal consists of fish dishes, traditional dishes revisited, vegetarian and gluten-free choice.

Everything that is brought to the table is done inside the restaurant.
Bread, fresh pasta, pastries, tomato preserves, fruit preserves and pickles.
Bread, pasta and dessert productions all gluten free.

The restaurant has received over the years various awards including Le Guide de l'Espresso 2017 and 2018.

In the month when the restaurant closed for holidays, I went to do internships in important restaurants to improve my knowledge and skills.

• I’ve been flanking the Chief of Appetizers for the first two weeks and the second the last two.
• From Dani Garcia I had the opportunity to learn new cooking techniques, storage and preparation, I could learn about new products and combinations, related to Latin American culture. In particular I was able to improve my skills on fish processing.

• I joined the Chief of Appetizers.
• At Seta I had the opportunity to learn new techniques of preparation and new original combinations.

• I did this internship because I was very fascinated by the Japanese culinary tradition, knowing their products and how to use them better.
• I was able to learn their basic techniques for processing meat and fish, and the basics for making sushi.

• I was briefly waiting for the opening of my new restaurant.
• Preparation of sauce and sauces, fresh pasta long and filled made every day.

Management of the restaurant of the Country House and Golf Club.
Restaurant management ceremonies, banqueting and weddings.
Creation of recipes and menus
Organization and personnel management - weekly rota of kitchen staff
Weekly programming of preparations
Organization and management of orders

In the month when the restaurant closed for holidays, I went to do internships in important restaurants to improve my knowledge and skills.

• I refined the Capo Partita of the first and appetizers.
• From Salvatore Tassa the most important thing that I could learn, also thanks to the availability towards me, was the thought, how to reach a creative thought, and focus on that idea and bring it into the kitchen. I was able to understand how thanks to a mentality open to our surroundings we can arrive at an originality in the dishes.

I left London to work at this restaurant.
A cuisine with a traditional and avant-garde soul.
Fish, meat and vegetable dishes, all with a common feature, beautiful in color and creative and original.
I made for 3 months the appetizers section and for 4 months the fish second section.
I learned most of the processing and cooking techniques I know.
In addition to the sections of which I had responsibility in my spare time I also learned the processing of baked goods, confectionery and meat dishes.

• I was responsible for the banqueting of the entire building.
• I was in charge of basic preparations like cooking funds for the whole building.
• I was in charge of preparing shots for the Square Bar.
• I was able to learn most of the knowledge I have about bakery and pastry, thanks to chef Simone Gobbo, master pastry chef and baker, who was the chef responsible for my kitchen.

• I was in charge of preparing and organizing the banquets of the Country House together with the Head Chef.

• Preparation of sauce and sauces, fresh pasta long and filled made every day.

• I was in charge of preparing and organizing the banquets of the Country House together with the Head Chef.

• I took care of the various preparations for the service and was of help to the chef during the service.

• Stage fromativo scholastic.
• First high level work experience,
• I was able to learn new techniques and preparations.