Roberto De Santis

Roberto is an all-around restaurant management professional. A Chef and Pizzaiolo, he has attended specialization courses in cooking, pizza, baking and sommelerie. He has worked and still works as a Chef at Hotels and Restaurants, also acting as a consultant. An instructor at the Italian Pizzaioli School since 2011, he completed his training in 2014 by attending the PFC Master Instructor course.

Professional Acknowledgements

• Judge at the World Pizza Championship in Parma
• 2016 Professional Lifetime Achievement Award: Les Toques Blanches d’Honneur Cappello D’Oro – A.P.C.I .(Professional Association of Italian Chefs); Montecatini Terme, National Congress

Professional Experience

• 1988/2000 Room and reception service at the Villa Elena hotel in Genoa, Italy.
• 2001/2004 Bar and restaurant manager at the Villa Piantelli Cultural Sports Society; bar and lounge assistant at King’s Bar; assistant cook at Ligagin Restaurant in Lumarzo
• 2004/2006 Cook and pizzaiolo at La Baita restaurant in Genoa, Italy
• 2004/2010 Managing partner and cook at the Miramonti Hotel Restaurant Pizzeria Bar in Gorreto
• 2011 – 2015 Managing partner, cook and pizza chef at La Baita restaurant in Genoa, Italy
• 2013 Chef consultant at Maison de Charme Giacaranda restaurant in Castellabate (SA)
• 2015 Chef – at Piccolo Hotel Brenzone sul Garda
• 2015-2017
• Publication of recipes in trade magazines
• Co author ebook Fiberpasta
• Consulting in collaboration with Biologist Nutritionist Marisa Cammarano in the preparation of nutritional tables of ad hoc pizza recipes for clients with medical conditions
• Startup consulting Startup consulting Pizzeria Reale, Genoa
• Consulting on dough and cooking techniques at Ristorante Pizzeria Garibaldi, Levanto (SP)
• Consulting for pizza dough development and personnel management at Pizzeria Ugo, Cavi di Lavagna (GE)
• 2018
• Executive Chef at Piccolo Hotel, Brenzone sul Garda (VR)