👩🍳 Professional Experience
1. FrieslandCampina | Conseillère Culinaire (Paris, 2024–Present)
Tests and evaluates recipes using Debic products to ensure high-quality culinary outcomes.
Collaborates with sales and marketing to create impactful storytelling and promotional content.
Conducts culinary demonstrations to showcase product advantages.
2. Freelance | Private Chef & Extra Cuisine (Paris, 2023–Present)
Works with clients such as Datil*, Ritz Hotel, À la Main Comptoir, and private residences.
Designs nutritious menus, develops recipes, and handles food photography and social media.
3. Les Commis | Chef de Cuisine & Innovation Culinaire (Paris, 2020–Present)
Tests 10 recipes/week under budget constraints.
Uses customer feedback to adjust underperforming recipes.
Edits recipe instructions and culinary definitions for clarity and accuracy.
4. Le Violon d’Ingres | Demi-Chef de Partie* (Paris, 2019)
Handled cold dishes and side preparation.
Designed dish presentation.
Managed ingredient purchasing and supplier relations.
5. Ritz Paris | Culinary Intern (Paris, 2018)
Rotated through Bar Vendôme, Les Jardins de L’Espadon*, and Les Tables de L’Espadon**.
Managed her own station, including mise en place and cleaning.
🛠️ Skills
Food styling
HACCP compliance (hygiene & safety)
Strong attention to detail
🎓 Education
Le Cordon Bleu, Paris — Diplôme de Cuisine
University of Alabama — Bachelor of Science in Hospitality Management
🌍 Languages
English: Native
French: C2 (near-native fluency)
Italian: Fluent
📍 Personal Info
28 years old
Italian nationality
Based in Paris (75011)
Driving license: Permis B
📸 Interests
Photography
Running
Yoga & Pilates
