Leonardo Gambacorta
Harrogate,North Yorkshire
Summary
With over 35years of chef experience, I thrive on my creativity and passion for delivering exceptional dishes and great tasting food.
From working in restaurants hotels bistros and pubs I have the skills for multi cultural dishes.
Overview
39
39
years of professional experience
1
1
Certification
Work history
Chef
Gianni's
Harrogate, North Yorkshire
2026.05 - Current
- Maintained high safety standards during food preparation and serving procedures.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Head chef
Quirky Farm Bistro
Harrogate
2023.02 - 2026.06
- Delivered consistently tasty meals by adhering to recipe instructions.
- Maintained exemplary hygiene standards in the kitchen area.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
- Monitored inventory levels, ensured timely replenishment of stock.
- Implemented new recipes for enhanced menu diversity.
- Ensured high-quality dishes with meticulous attention to detail.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Upheld health and safety regulations at all times in the kitchen.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
Head chef
Rubin's
Harrogate, North Yorkshire
2022.06 - 2023.05
- Delivered consistently tasty meals by adhering to recipe instructions.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Directed the preparation of special dishes for events and holidays.
- Monitored inventory levels, ensured timely replenishment of stock.
- Developed seasonal menus to offer variety and freshness in dishes served.
Head Chef
Stables Bar & Restaurant
Netherby, North Yorkshire
2022.07 - 2023.02
- Delivered consistently tasty meals by adhering to recipe instructions.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Upheld health and safety regulations at all times in the kitchen.
- Directed the preparation of special dishes for events and holidays.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Maintained exemplary hygiene standards in the kitchen area.
Head chef
Nidd Hall Hotel
Harrogate, North Yorkshire
2021.07 - 2022.07
Head chef
Carlos Restaurant
Colne, Lancashire
2000.06 - 2021.07
- Established strong rapport with team members through effective communication skills.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Instituted a rotation system to minimise food waste.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Upheld health and safety regulations at all times in the kitchen.
- Maintained exemplary hygiene standards in the kitchen area.
Head chef
Papa Luigi
Wigan
1999.05 - 2000.06
- Instituted a rotation system to minimise food waste.
- Maintained exemplary hygiene standards in the kitchen area.
- Managed all aspects of the kitchen, ensuring smooth operation.
Head chef
Tortellini restaurant
Kentford, Suffolk
1997.02 - 1999.04
Head chef
Different restaurants & hotels within Sicily
, Italy
1987.04 - 1996.10
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Considered seasonal product pricing and availability when developing new dishes.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Developed menus for continuous use, events and promotions for different seasons.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
Education
Chef & Pastry Chef - Kitchen Food & Pastry
San Pangrazio
Sicily 07.1987
Skills
- Menu planning competence
- International cuisine familiarity
- Passion for food presentation
- Innovative dish creation
- Creativity in dishes
- Multitasking under pressure
- Special dietary cooking
- Adaptability to new recipes
- Vegetable carving artistry
- Team leadership in kitchen
- Recipe development expertise
- Sauce creation
- Knife handling techniques
Accomplishments
Carving champion for
Languages
Italian
Native
Certification
Food hygiene L3 certification
Food Allergies certification
References
References available upon request.
Timeline
Chef
Gianni's
2026.05 - Current
Head chef
Quirky Farm Bistro
2023.02 - 2026.06
Head Chef
Stables Bar & Restaurant
2022.07 - 2023.02
Head chef
Rubin's
2022.06 - 2023.05
Head chef
Nidd Hall Hotel
2021.07 - 2022.07
Head chef
Carlos Restaurant
2000.06 - 2021.07
Head chef
Papa Luigi
1999.05 - 2000.06
Head chef
Tortellini restaurant
1997.02 - 1999.04
Head chef
Different restaurants & hotels within Sicily
1987.04 - 1996.10
Chef & Pastry Chef - Kitchen Food & Pastry
San Pangrazio