Stefano Quaresima

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STEFANO QUARESIMA: Executive Chef Stefano Quaresima is as fluent cooking virtually any type of cuisine
 as he is speaking Italian and French. Born in Rome to a French mother and Italian father, Stefano attended culinary school in Italy and then embarked on an international cooking career that took him from Italy to France, Greece, Crete, the Maldives, the United Kingdom, and finally the United States, where he was Executive Chef at Petit Robert Bistro in Boston. Currently working as a private chef for a Fortune 500 CEO. Among the highlights of his resume: 1st
Commis Chef at the 2 Michelin Star Hotel Le Manoir aux Quat’Saisons in Oxford, England; Chef de Partie at the 1 Michelin Star l’Altro Mastai Restaurant in Rome; Chef de Partie at the 1 Michelin Star Hotel Château de Bagnols in Lyon, France, Rôtisseur at the iconic 2 Michelin Star La Tour d’Argent in Paris. Stefano’s hotel kitchen experience includes Hotel Daios Cove in Crete; Romanos Resort Costa Navarino in Messenia, Greece; Hotel Le Manoir aux Quat’Saisons in Oxford, England; Hotel Château de Bagnols in Lyon, France; Hotel De Russie in Rome and Hotel Cala Di Volpe in Sardinia. Also refined his skill as a personal chef cooking any type of food with particular attention on dietary allergies and kosher cuisine. https://stefanoquaresima.myportfolio.com

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