Angelo Pittui
London,Greater London
Summary
I am a highly experienced Italian chef with over 40 years in the hospitality industry .working across Italy and London .
I began my career in Rome at Trattoria Romana restaurant before gaining experience as a commis chef at the San Martino restaurant in Chelsea, London.
In 1995 I was appointed Head Chef at "La Mola" restaurant in Porto Cervo ,Sardinia. A recognised establishment by Gambero Rosso ,and have since held several roles as Chef and Executive Chef .
alongside my Kitchen career, I have extensive experience in culinary education. Since 2002, I have worked as an instructor for regional training organisations, mentoring and developing future chefs.
I have also been involved in social healthcare catering ,supporting kitchen operations and practical training for individuals with additional needs.
I am actively involved in the professional culinary community and currently serve as President of the Chefs Association of Sassari, Italy, alongside holding regional and national roles within the Italian Chefs Federation.
Overview
25
25
years of professional experience
1
1
Certification
Work history
Head chef
Swadeshi Hotel group
Ponte di legno /Italy & Sardinia, Costa Smeralda, Lombardy
2023.05 - 2026.04
- Developed seasonal menus to offer variety and freshness in dishes served.
- Worked effectively in a fast paced high-pressure kitchen environment
- ensured smooth kitchen operation during busy periods with strong time management and organisation
- Ensured high-quality dishes with meticulous attention to detail.
Head chef
Residence Gesu' Nazareno
Sassari /Italy, Sassari
2012.01 - 2017.01
- Ensured high-quality dishes with meticulous attention to detail.
- Maintained exemplary hygiene standards in the kitchen area.
- Instituted a rotation system to minimise food waste.
- Improved kitchen efficiency by streamlining cooking processes.
- Implemented new recipes for enhanced menu diversity.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Directed the preparation of special dishes for events and holidays.
- Monitored inventory levels, ensured timely replenishment of stock.
- Fostered a positive work environment, boosted team morale.
- Upheld health and safety regulations at all times in the kitchen.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Head chef/Manager
Hotel Corallo
Sardinia /Italy, Sassari
2003.03 - 2011.02
- Managed all daily operations of the restaurants within an hotel environment
- Led the kitchen as Head Chef ,specialising in fresh seafood, meat and desserts .
- Designed and developed seasonal menus based on fresh locally sourced ingredients
- Oversaw stock control, ordering, and suppliers relationship
- Recruited, trained and managed kitchen and service staff
- Ensure high standards of hygiene, food safety and presentation
- Collaborated with family team to deliver authentic Sardinian/Italian cuisine
- Played a key role in opening and establishing the restaurant business
Head chef
Hotel 4 Stelle marine
Sardinia /Italy, N/A
2001.04 - 2002.09
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Ensured high-quality dishes with meticulous attention to detail.
- Directed the preparation of special dishes for events and holidays.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Implemented new recipes for enhanced menu diversity.
- Monitored inventory levels, ensured timely replenishment of stock.
- Upheld health and safety regulations at all times in the kitchen.
- Meticulously checked delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
Education
GCSEs - N/A
College
Italy 2001.04 -
Course on Pastry and Dessert making and serving - Hospitality and Food &beverage
Sardinian Chef association /Refresher course
Sardinia 2002.11 -
Refresher Course on modern Mediterranean Cuisine - Hospitality and Food &beverage
Sardinian chef association
Italy 2004.11 -
HACCP Food and Safety
National training
Italy 2025.11 -
Health and Safety certification
National Training
Italy /2026 -
Skills
Authentic Italian Cuisine (pasta,sauces,risotto)
Fresh Pasta Preparation
Traditional and Modern Cooking Techniques
Fast Paced Kitchen Environment
Food Quality and Presentation
Stock Management and Kitchen organisation
Teamwork and Communication
Staff Training and Mentoring
Health and Safety at work
Affiliations
- Reading, music
Languages
English
Intermediate
Certification
Culinary instructor-Enap- Sardinia -Italy
Culinary Instructor -IFOLD onlus -Italy-
Culinary instructor AGRONOS -Rome-Italy .
Timeline
HACCP Food and Safety
National training
2025.11 -
Head chef
Swadeshi Hotel group
2023.05 - 2026.04
Head chef
Residence Gesu' Nazareno
2012.01 - 2017.01
Refresher Course on modern Mediterranean Cuisine - Hospitality and Food &beverage
Sardinian chef association
2004.11 -
Head chef/Manager
Hotel Corallo
2003.03 - 2011.02
Course on Pastry and Dessert making and serving - Hospitality and Food &beverage
Sardinian Chef association /Refresher course
2002.11 -
GCSEs - N/A
College
2001.04 -
Head chef
Hotel 4 Stelle marine
2001.04 - 2002.09
Health and Safety certification
National Training
/2026 -