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Raffaele Solinas

New York, NY, United States

Executive Chef at Maiella & American Brass


A results-oriented professionally trained Chef who sets high standards in all aspects of work with extensive experience in the hotel and restaurant industries. A successful track record of developing and managing culinary operations to include purchasing, process improvement and profit maximization budget creation, recipe & food costing, theoretical food costing and menu design and layout. Posses significant experience in the creation of recipe manuals and operational grids to improve efficiency of staff and payroll. Utilizes hands on management of culinary team to achieve a positive culture of accountability through focused training and development. Born and raised in Alghero ss Sardinia(Italy) I posses an extensive knowledge of Italian food, culture and classic and contemporary trends. I am keenly aware of the New York market with respect to current and emerging trends in food and beverage. I am ServSafe certified and the restaurants under my supervision have all received an ‘A’ rating from the New York City Health Department. CAREER ACCOMPLISHMENT PROFESSIONAL HIGHLIGHTS THE JAMES BEARD FOUNDATION Guest Executive Chef for Barilla Italian Luncheon March 2005 Eric Asimov food critic from New York Times Comment, .” That was only the beginning of Asimov’s adoration. “Even better is soft, cheesy polenta, with a superb corn flavor,” he continued. That got our mouths watering. As yours will be at this Barilla Italian Luncheon. Guest Executive Chef ,Italian Culinary Institute, NY Launched OSTERIA DEL SOLE in March 2003 to Rave reviews in March 2003 PUBLICATIONS "SIGNATURE OF PASTA" "COOKING WITH OLIVE OIL" LA CUCINA ITALIANA & COOKING AND LIVING MAGAZINE editor Paolo Villoresi CERTIFICATION/TRAINING Food Protection Certificate,NY Quality Improvement Program, New york city Department of Health Food Safety Grading System Workshop,NY


New York, NY, United States