Amanda Galindez D'Elias

Dynamic and passionate culinary professional experience in prestigious kitchens, including Michelin-star restaurants and five-star hotels. Proven expertise in various roles, from Cook to Demi Chef de Partie and Pastry Chef de Partie, with a strong focus on quality, creativity, and team collaboration. Extensive experience participating in high-profile culinary events, including exclusive gatherings with multiple Michelin-star chefs, a lavish private wedding, and preparing exquisite dishes for renowned celebrities. Recognized for fostering a positive team environment, contributing to staff development, and maintaining the highest standards of food safety and sanitation. Committed to delivering exceptional dining experiences and continuously innovating menu offerings that delight guests and reflect seasonal and local ingredients.

• Engaged in a variety of prestigious culinary events featuring renowned chefs like Manuela Buffara, Ana Ros and Corrado Assenza, enhancing my expertise and versatility in the culinary arts. Collaborated with acclaimed culinary professionals to prepare and present exquisite dishes, gaining hands-on experience in high-pressure environments. These events provided invaluable opportunities to learn advanced techniques, explore innovative flavor combinations, and understand the intricacies of fine dining. My involvement not only strengthened my culinary skills but also deepened my passion for delivering exceptional dining experiences and staying at the forefront of culinary trends.
• Successfully contributed to the execution of a lavish private wedding for 800 guests in Kuwait, showcasing strong organizational and culinary skills in a high-volume setting. Collaborated with a diverse team to design and prepare an extensive menu, ensuring exceptional quality and presentation throughout the event. Managed time effectively to coordinate service and maintain a seamless flow during the festivities. This experience not only honed my ability to work under pressure but also enhanced my adaptability in catering to large-scale events while ensuring guest satisfaction.
• Prepared and served exquisite dishes for high-profile clients, including renowned celebrities and public figures, demonstrating a commitment to culinary excellence and discretion. Collaborated with a professional kitchen team to design personalized menus that catered to the unique preferences and dietary requirements of each guest. This experience enhanced my ability to deliver exceptional service in high-pressure environments while maintaining the highest standards of quality and presentation. It also strengthened my skills in menu planning and adaptability, ensuring memorable dining experiences for esteemed clientele.

• Chef Vincenzo Manicone

Cannavacciulo Bistrot, Novara, IT 

Phone Number: +39 3392989748

Email: chef@tancredi-sirmione.com

• Chef Takahiko Kondo

Gucci Osteria da Massimo Bottura, Florence, IT 

Email: takahiko.kondo@gucci.com 

• Sous Chef Oscar Fumagalli

Gucci Osteria da Massimo Bottura, Florence, IT 

Email: oscar.fumagalli@gucci.com