MEROPE ANNE HARRIS
+44 07463094768 meropeharris@gmail. com Podere Montebello
Monti in Chianti
53013, Siena, ITALY
PROFILE
Private chef and consultant, specialising in Italian and Mediterranean cuisine, with a strong background in asian cuisine, in particular Thai and Japanese as my personal favourites. Based in Italy but always excited for an opportunity to travel for work.
EXPERIENCE
Luxury villa Chef, Corfu — July to September 2020
Cooking lunch and dinner daily for between 15 and 22 people, (with assistant and waitress), family style lunches and 3 course plated dinners. Principally Mediterranean cuisine (mainly Italian and Greek) but also Middle-eastern, Thai, Japanese, Mexican. I had to cater for low calorie, low carbohydrates, so I used lots of the amazing local fresh fish and vegetables available. I payed the vegetarian guests special attention.
Chef for family in Cascais, Portugal — September-October 2019
Cooking all meals for a family of 4 and their staff, Mediterranean cuisine, mainly Italian, but also Middle-eastern and Thai, Japanese and Indian. No sugar, low dairy, only organic, and sometimes Paleo diet followed by the family. Childrens nutrition plan and meal preparation
Chef for family in Halmstad, Sweden — July-August 2019
Cooking all meals for 5, plus up to 7 guests, and staff meals. The family followed a Mediterranean diet, but particularly enjoyed Italian, Japanese cuisine.
Self-employed private chef in Italy — 2019-Present
Working on a cookery book and many exciting projects here in Italy, all on hold due to covid-19 pandemic. Freelance Chef for clients in Italy, also teamed with rental agencies Luxury Retreats, and Tuscany Now and More as their villa chef.
Luxury villa Chef, Montaione, Italy — August 2018
Live-in 2 week couple job for a group of 20 at their holiday villa, in charge of catering all meals, menu planning, shopping. Italian, vegetarian, bbqs, and a Birthday party extravaganza. Informal lunches and 3 course plated
dinners, freshly bakes breads and cakes for breakfast and tea. Catering for vegan, vegetarian and one celiac guest.
Private chef, Pieveasciata, Italy — September 2018
Personal chef for a couple and their 3 guests, catering for all meals during their 2 week stay, mostly Italian and traditional British: Informal lunches and three or four course dinners.
Private chef — 2017-2018
Villa Chef for private clients around Tuscany, also freelance chef for rental company Luxury Retreats, catering for their rental Villas, cookery lessons in private homes
May 2017 and September 2017 Returned to UK for 2 wedding catering jobs, 1 week long each.
Private chef, Kent and London, UK —Jan. 2015 to Dec. 2016
Head chef or assistant chef agency work doing corporate catering in London for various clients, 1 week per month in Kent, catering for lunch and dinner for 2 principals and 3 staff, 1 week wedding chef in Kent
Private chef, London, UK — 2015
May — Red Chutney catering company at the Chelsea flower Show, London
June-July — Corporate catering in the city
August- September — Head-chef on a 196ft yacht (Galileo G. ) sailing in the Mediterranean, catering for the family of 4 plus 2 guests and 10 crew, serving breakfast, lunch and dinner on a daily basis. Special attention to seafood and using organic and locally sourced ingredients. Vegetarian, gluten free and low sodium diets followed.
October- November 2015 — Corporate catering in the city
December 2015-January 2016 — Chef for private Chalet in Courmayeur, Italy, catering for all meals for 6 adults, plus dinner parties for up to 14 people. Making fresh bread and cakes daily, home-made ice-creams. Preparing business lunches, formal or informal dinners, mainly Italian and Mediterranean cuisines, but other styles such as Asian, Classic French and Middle-Eastern often prepared too.
Private chef, London, Nice, Valle D’Aosta —April to December 2014
Chef for private family of 4, covering their chef on maternity leave, making fresh bread and cakes daily, home-made ice-creams, weekly menu planning. Preparing business lunches, Mediterranean diet, mostly Italian and Greek, but also Asian, Mexican, Middle-eastern. Informal lunches and 3 or 4 course formal dinners and separate business lunches
July and August — head-chef on the family’s 196ft yacht (Galileo G. ) sailing in the Mediterranean, catering for the family of 4 and up to 13 guests, serving breakfast, lunch and dinner on a daily basis. Mediterranean diet, mostly Italian and Greek, but also Asian, Mexican, Middle-eastern. Daily fresh baked breads, sorbets, cakes and biscuits made as well as informal lunches and 3 or 4 course dinners.
Private chef, London, UK — October 2013 -April 2014
Chef for private clients, catering for small events, dinner parties, fridge filling, or on a daily basis.
Sous-Chef at Japanese supper club in Islington, thelondonfoodie. co. uk
Chef, Tuscany, Italy — 2012 and 2013
Chef for Casa Cornacchi Country House (www. cornacchi. com)
Chef for Quintess luxury rental villa's in Tuscany, Italy (www. quintess. com)
Yacht chef and Stewardess Sicily, Italy— March to October 2011
Chef and stewardess on private 58ft Catamaran sailing in the Mediterranean sea (www. sea-seacharters. com Nisida catamaran) Specialising in seafood recipes and regional Italian
Private chef, Tuscany, Italy — 2009-2010
Chef for private clients, catering for small events, dinner parties, or on a daily basis in Italy
Hospitality and client service for PPM holiday rentals (www. to-tuscany. com)
Chef de Partie, Tuscany, Italy —June-September 2009
Chef de partie at Badia a Coltibuono restaurant, Tuscany, Italy (www. coltibuono. com)
Sommelier and tour guide, Tuscany, Italy —March-December 2008
Sommelier and tour guide at Castello di Brolio, (www. ricasoli. it)
Chef de Partie, Tuscany, Italy —October 2007-March 2008
Chef de partie at Fornace di Meleto Restaurant, Gaiole in Chianti, Italy (www. castellomeleto. it)
Chef de Partie, Tuscany, Italy — May- September 2007
Chef de partie at Osteria il Papavero, Barbischio, Italy (www. osteriailpapavero. it)
Chef, Auckland, New Zealand — November 2005- Febuary 2006
Chef at The Docksiders bar and restaurant
EDUCATION
Cordon Bleu cookery school of Florence —2012
-General course
-Pastry course level II
-Tastes of Japan cookery course
A. I. S. (Italian Association of Sommeliers) of Siena, Tuscany —2011
first level
Ce. Fo. Art. Siena, Tuscany —2012 and 2019
H. A. C. C. P. (Safety and health regulations) level IV for managers and business owners
Università per Stranieri di Siena, Italy —2006-2007
1st year studying Cultural Mediation specifically for the tourism business
Istituto d’arte Duccio di Buoninsegna —2000-2005
High school Diploma in Architecture and Interior design 76/100
LANGUAGES
English /Italian bilingual
French, Spanish, basic knowledge
SKILLS
Good communication skills gathered through my various experiences in hospitality, which have taught me to listen attentively and respond in a gentle and straightforward manner. Also, a sociable and friendly personality make me
an easy person to get on with, and my genuine passion for other cultures, languages and of course cuisines have made me a very open minded and respectful person.
