Stampa
115

 

Roberto Chicco

Present my Friend

 

Luciano D'Avanzo

Maestro di Cucina

 

 

About The Chef/Owner In 1961 through 1964, Luciano D’Avanzo worked as Chef De Partie for the action hotel and the Leonardo Da Vinci cruise liner. This was after acquiring his diploma in Chef De Cuisine and Chef De Rang at the culinary institute of Lloyd Treiestino, Italy. In 1966 Luciano worked at Chef De Rang aboard the Flavia Cruise by Cogedar Line Co, operated out of Genova, Italy. Throughout his life, Luciano has had the honor of cooking for some of the most famous people on the planet, including Luciano Pavarotti, Madonna, Al Pacino and Warren Beatty. To date Luciano has been a chef in more than ten famous restaurants, including The Tides Wharf, The Sheraton Maria Isabel, Chianti Cucina Restaurant, La Costa Hotel and Spa Resort and the Fairmont Hotel. In 1990 he was even inducted as America’s Outstanding Chef in the Chefs in America national registry. I

 

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Tuscany Italian Restaurant

Authentic Italian Restaurant
 Pasta • Meat & Seafood • Pizza and Fine Italian Wine

Member: Voted One of Top Ten in the U.S.• 1992 Chef/Owner Luciano D'Avanzo

 

Pasta - Contact our Lexington, Virginia, Italian restaurant for delicious pizza, spaghetti, and lasagna.    

Tuscany Italian Restaurant is a family-owned restaurant offering the best in homemade, mouthwatering Italian delights. We offer a tremendous selection of dishes, ranging from specialty pasta to pizza and delicious meat and fish dishes, plus a full bar offering beer, wine, and mixed drinks. All of our dishes are freshly prepared including the pizza dough, sauces, and desserts. Our staff has more than 40 years of experience serving the very best in authentic Italian cuisine.  Chef/co-owner Luciano D'Avanzo is an expert in the field of Authentic fine Italian dining and has taken his art to many continents and locations all over the world. 

Tuscany Italian Restaurant
24 N. Main Street
Lexington, VA 24450-2521
Phone: (540) 463-9888
Fax: (540) 463-9888
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TuscanaWest

Il Chef

 

"I MADE MADONNA SMILE"

                              

 

CHIUSO DEFINITIVAMENTE IL RISTORANTE ITALIANO TUSCANA WEST ..

 

 

FOTOGALLERY

 

https://deskgram.co/explore/tags/TuscanaWest 

 

 


The chef onboard at Tuscana West is Executive Chef Luciano D'Avanzo, whose resumé is a litany of fine worldwide establishments.
"....His customers include some of the biggest names in Hollywood, and his signature dishes have been copied with impunity from Las Vegas to Bangkok.… Luciano is the quintessential cherubic chef; who is as passionate about cooking as we are about eating,..., It's been a long journey for D'Avanzo from Livorno to Muscat, having worked in top hotels and cruise liners across the globe. He had his first taste of Hollywood at the Chianti Cucina on Melrose Avenue in Los Angeles. His clients at the time included the inimitable Al Pacino, who had a table reserved specially for him..., But truly the most memorable one was the outrageous Madonna.


What was Madonna like? "Oooh! She was very hard to please, she is so checca (fussy or snobbish, pronounced as keka). "One day she would want only vegetables, the next day she wouldn't want to even smell them!" But then D'Avanzo knows how to make his clients happy—he made a very special yet simple pasta dish and dedicated it to her. He called it the Cappellini a la Checca,..., "SHE LOVED IT, INSTANTLY. I could see her smiling under her big hat." He laughs and shakes his head and says, "Noooooh, I cannot tell you what she said." But after a little prodding pat, comes the answer." It was an unforgettable moment for me. She leaned over the counter and said your Capellini a la Checca is better than the big O!"

 

TuscanaWest

1350 | Street N.W.

Washington, D.C.

20005

For RESERVATIONS, please call either 202-289-7300

or email us at Questo indirizzo email è protetto dagli spambots. È necessario abilitare JavaScript per vederlo.

For special group menu rates and more information,
contact our Events Coordinator at 202-289-8843

 

 


Confidential Resume

Luciano D'AVANZO

 

Summary :

Well-renowned culinary expert with mastery in preparing international cuisine both continental and oriental. Highly exposed to cross-cultural working environment, service-oriented, and possessing strong management and interpersonal skills.

 

EMPLOYMENT HISTORY :

Present

Holland America

Master Chef de Cuisine

Very closely working with an Executive Chef of MS Volendam with specific duty of trianing kitchen personnel in cooking technique as well in charge of the new concept of Italian outlet restaurant on the Ship.

 

 

1998-1999

LA TERRAZZA RESTAURANT LI,C

RUWI, SULTANATE OF OMAN

Executive Chef - Operation Manager

I personally run an manage overall operations of the LA TERRAZZA Restaurant which belongs to Sultan of Oman. I supervise and control food preparations, maintain quality services, recruitment and selection restaurant staff, and handle public relations.

 

 

1997

AMARI WATERGATE HOTEL, BANGKOK

Executive Chef - Grappino Italian Restaurant

I had full responsibility in managing and controlling overall restaurant operations, both front and back office. I also took care of purchasing, inventory control, recruitment and selection of restaurant staff, and public relations. I maintained the high quality standard of each dish being prepared to ensure customer satisfacion. I supervised a total of 24 restaurant crew including waiters and cooks.

 

 

1995-1997

SHERATON MARIA ISABEL, MEXICO CITY

Indipendent Bussiness Unit Manager

I personally ran and managed overall operations of the Cardinal Italian Restaurant. I supervised and controlled food preparations, maintened quality service, and handled public relations.

I left the company because I was over qualified for the position.

 

 

1994-1995

LOMBARDI'S INC.,DALLAS, TEXAS

Corporate Executive Chef

I was first assigned in Miami, Florida then moved to Las Vegas before being based in the corporate office in Dallas. I was responsible for developing and improving food recipes and menus as well as maintaining the highest quality of food in each of the six locations of Lombardi'S restaurant. I worked closely with Mr. Lombardi and other executive chefs in all restaurants undertakings. I was also heavily involved with each of the restaurant's operations and was kept informed on any related activities.

While working for this company, Lombardi's Inc., earned approximately 40 million in food and beverage operations.

 

 

1992-1994

PRINCESS CRUISE

Executive Chef

For a period of two years, I was employed as Executive Chef for this luxury cruise liner which travelled to Bahamas and Alaska. I was responsable for the supervision and preparation of a la carte and buffet breakfast, lunch, and dinner. I was also in charge of purchasing and inventory control.

 

 

1989-1992

RISTORANTE CHIANTI CUCINA

MELROSE AVE.,CA,USA

Executive Chef

I was completely in charge of two dining rooms - Chianti and Cucina, with a full staff of 32 kitchen employees, and two additional sous chefs. My duties included creating and constantly updating two authentic Italian menus and ensuring quality of daily food preparations. I was also accountable for the food and labours costs and was a partner in managing this estabilishment which is considered a Los Angeles landmark in the restaurant industry.

The restaurant was estabilished in 1938 and has attained the annual income up to 4.2 million US dollars.

 

 

1988-1989

FAIRMONT HOTEL

NOB HILL, SAN FRANCISCO, USA

Special Expert in Italian Cuisine

I was selected from several European and American chefs to take on responsibility in creating an opening menu for Bellavoce Restaurant which opened in December 1988. I continually updated the Italian Nouvelle cuisine and maintained a fine selection of foods. I also managed and controlled the kitchen and dining room service. Under my direct supervision were 34 staff and two sous chefs. The restaurant had an annual retur of 4 million dollars.

 

 

1984-1989

RESORT OF LA COSTA HOTEL AND SPA

CARLSBAD, CALIFORNIA

Executive Sous Chef

I held this position and was fully responsible for overseeing the entire operations of nine restaurants in this resort. I was also the Executive Chef for the two major restaurant - Figaro and Gaucho. My responsibilities included managing selection and purchasing of foods, kitchen management and administration, dining room services, and creation of menus. I also took part in personnel management and administration, and formulating food and labour budgets.

 

 

1981-1984

VILLANI RESTAURANT

HOUSTON, TEXAS

Co-Owner

I served as the Director General Manager and Vice President of Villani Corporation. I administered the complete bussiness operation with revenue totalling to 1.5 million dollars annually. I was in charge of compiling financial reports for the company, substantially minimized the food, beverage, and labour costs without compromising quality standards. I also administered the restaurant personnel service including professional entertainment, public relations, and publicity.

 

 

1980-1981

PRONTO RESTAURANT

HOUSTON, TEXAS

Manager

Two weeks after being sent from New York to work as Executive Chef, I was promoted to this level. For this position I was able to utilize my export consultation skills and significantly improved the failing financial situation of the restaurant due to the prior mismanagement. I also initiated the reduction of food, beverage, and labours costs by 25%

I left the company and opened my own restaurant bussiness.

 

 

1979-1980

LA BUCA RESTAURANT

PHILADELPHIA, PA

Excecutive Chef

I was the Opening Executive Chef of this restaurant which is one of the exclusive Italian restaurant in Philadelphia. I initially administered the opening of the restaurant and was in charge of the entire operation. I developed new menus and created sumptuous dishes, and supervised kitchen activities.

Under my supervision where a team of assistant chefs and kitchen helpers.

 

 

1970-1979

LUCIANO'S RESTAURANT

ROME, ITALY

Owner/Proprietor

For nine years, I managed and ran the whole restaurant operations. I personally attented to customers, supervised preparation of dishes, created and developed new menus and managed purchasing.

At the same time, I also managed the food and beverage operation for a 340- room luxury hotel The Royal Santina situated at 305 Piazza dei Cinquecento, Rome.

 

 

1968-1969

GIGETTO RESTAURANT

SYDNEY, AUSTRALIA

Head Waiter

I was in charge of the restaurant's dining room supervising waiters, waitresses, and busboys made sure that quality service were given to guests and customers.

 

 

1966-1968

FLAVIA CRUISE

OPERATED BY COGEDAR LINE CO., GENOVA, ITALY

Chef de Rang

I held this coveted position aboard this luxury liner. The ship cruised the Pacific Ocean from Sydney to Oakland, New Zeland, Suva Island, Thaiti, and back. I was responsible for preparing continental cuisine for the ship's passengers including the crew.

 

 

1964-1966

ACTION HOTEL

CAMBERRA, AUSTRALIA

Chef de Parte

I worked for this hotel for two years as contracted by the Australian Commonwealth Government.

 

 

1961-1964

SHIP LEONARDO DA VINCI

Chef de Parte

I joined this luxury cruise ship right after acquiring my Diploma in Chef de Cuisine and Chef de Rang at the Culinary Institute of Lloyd Triestino, Italy. The ship sailed from Genova, Italy to New York City and back. I was responsible for preparing main dish for the ship's passengers and guests.

 

 


EDUCATION :

Diploma as Chef de Cuisine and Chef de Rang, Culinary Institute of Lloyd Triestino, Montecatini, Italy (under scholarship from Ship Leonardo da Vinci).

Diploma from Instituto Tecnico Industriale H.S. Livorno, Italy

Diploma from Benedecto Brin Elementary, Livorno Italy

LANGUAGES :

Italian - mother language

English

Spanish

REFERENCE :

Avaiable upon request

 

 

 


 

 

 

 

 

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