Summary
Overview
Work history
Education
Skills
Languages
Timeline
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Tommaso Costantini

London,UK

Summary

Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience to grow world-class organisations. Dedicated to food safety, customer service best practices and quality food service. Accomplished Head chef with 20-year proven ability to drive sales growth, reduce costs and build business relations.

Overview

17
17
years of professional experience

Work history

Sous chef

Evolve Hospitality
15 Half Moon Court, Moorgate EC1A 7HF, Uk
02.2025 - Current
  • Ensured adherence to brand quality standards through regular training on food preparation.
  • Demonstrated extensive food knowledge, covering ingredient preparation and creative plating techniques.
  • Controlled labour costs by strategically planning kitchen staff rotas aligned with peak periods.

Senior sous chef

Bread street kitchen gordon ramsay
London , Uk
04.2022 - 01.2024
  • Sourced local ingredients to create seasonal menu items with a focus on modern British cuisine.
  • Ensured adherence to brand quality standards through regular training in food preparation and portion control.
  • Assisted head chef with stock control and rotation, minimising waste using FIFO systems.

Head Chef

Nutshell
30 Saint Martin's Lane, London WC2N 4ER, UK
09.2020 - 04.2022
  • Collaborated with team to develop innovative and diverse menu options.
  • Generated employee schedules, assigned tasks, and established appropriate compensation rates.
  • Recruited, managed, and trained kitchen staff to ensure high performance standards.
  • Designed recipes and prepared complex dishes to enhance culinary offerings.

Head chef

Enoteca Da Luca Mayfair
London
08.2018 - 09.2020
  • Successfully reduced the restaurant’s annual food and labour costs by 50 % through proper budgeting, scheduling and management of inventory.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Sous Chef

The Talbot
109 Mortimer Rd, London N1 4JY, Uk
06.2016 - 08.2018
  • Planned and directed food preparation in a fast-paced environment to ensure quality service.
  • Developed comprehensive tasting and special events menus to enhance guest experience.
  • Devised innovative food and wine pairings to support successful cross-marketing initiatives.

Sous Chef

Scott's
20 Mount Street, London W1K 2HE , Uk
03.2015 - 06.2016
  • Maintained high quality standards while ensuring exceptional service continuity as head chef.
  • Conducted staff training sessions to advance culinary skills and knowledge.
  • Adapted menu items to accommodate guest dietary requirements and preferences, promoting inclusivity.

Junior Sous Chef

Barbecoa
20 New Change Passage London, EC4M 9AG, UK
05.2013 - 03.2015
  • Ensured strict adherence to restaurant standards through effective discipline and motivation.
  • Oversaw kitchen employee scheduling, minimising labour waste while ensuring full coverage.
  • Analysed departmental documents to optimise distribution and filing practices.

Junior Sous Chef

Corinthia London
Whitehall Pl, London SW1A 2BD , UK
04.2011 - 05.2013
  • Developed new menu items and innovative plating designs to enhance dining experience.
  • Established a robust employee evaluation process, resulting in significant performance improvements.
  • Consistently performed at peak levels to motivate team members towards achieving goals.

Junior Sous Chef

Coq d'Argent
1 Poultry, London EC2R 8EJ, Uk
11.2010 - 04.2011
  • Supervised kitchen food preparation in high-volume, demanding environments.
  • Developed special menus and catering services for events at various locations.
  • Maintained quality while adapting rapidly under pressure during peak hours.

Chef De Partie

Sette
Ground Floor, 4 Knightsbridge Green, London SW1X 7QA, UK
08.2008 - 11.2010
  • Ensured compliance with company standards for portion and serving sizes.
  • Managed food inventory using first in, first out method to minimise waste.
  • Addressed dietary concerns and food allergies by crafting tailored dishes.

Education

Chemistry Degree -

Bicocca
Milan, Italy
2005

Biology of nutrition -

Bocconi
Milan, Italy
2001

Coolinary school -

Istituto Professionale Servizi per L'Enogastronomia e l'Ospitalità Alberghiera
Milan, Italy
2000

Skills

  • Cost reduction and control
  • Menu planning and recipes
  • Food preparation techniques
  • Employee training and development
  • Equipment operation proficiency
  • Culinary creativity

Languages

Italian
Native
English
Fluent

Timeline

Sous chef

Evolve Hospitality
02.2025 - Current

Senior sous chef

Bread street kitchen gordon ramsay
04.2022 - 01.2024

Head Chef

Nutshell
09.2020 - 04.2022

Head chef

Enoteca Da Luca Mayfair
08.2018 - 09.2020

Sous Chef

The Talbot
06.2016 - 08.2018

Sous Chef

Scott's
03.2015 - 06.2016

Junior Sous Chef

Barbecoa
05.2013 - 03.2015

Junior Sous Chef

Corinthia London
04.2011 - 05.2013

Junior Sous Chef

Coq d'Argent
11.2010 - 04.2011

Chef De Partie

Sette
08.2008 - 11.2010

Chemistry Degree -

Bicocca

Biology of nutrition -

Bocconi

Coolinary school -

Istituto Professionale Servizi per L'Enogastronomia e l'Ospitalità Alberghiera

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