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Claudio Di Bernardo

Executive Chef and F&B Manager, Grand Hotel Rimini

Claudio Di Bernardo

Executive Chef and F&B Manager, Grand Hotel Rimini
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Biography

He holds the dual role of Executive Chef and F&B Manager at the Grand Hotel di Rimini, 5-star luxury hotel, symbol of La Dolce Vita and place of Fellini's imagination par excellence. Abruzzese but Romagna by adoption, it was in Romagna that his professional career was consolidated. After studying Tourism Technician in Pescara and gaining experience as a kitchen commis in a number of prestigious establishments in his home territory, his arrival in Romagna in 1989 brought him to the 5-star Grand Hotel Des Bains in Riccione, where he worked with master Chef Gino Angelini. He continued his training: on stage at the Halkin Belgravia District in London with Gualtiero Marchesi, at Bernina1865 in Saint-Moritz, at the Paul Bocuse Institute in Lyon. He also worked on new openings for the Intercontinental Hotels group, JSHotels and MetaResort. In the meantime, at the Académie Accor in Paris, he fine-tuned his vocation for managerial management in the kitchen, attending training courses on the economic management of kitchens. He then went on to obtain a Master in F&B Manager at the Sciacky Europe Businees School Hotel & Travel Industry. At SDA Bocconi in Milan, he combined his passion for cooking with studies in Management applied to the hotel industry. A diploma as Professional Sommelier completes his training. In 2003, he joined the team of the Grand Hotel in Rimini as F&B Manager and came to combine his dual role as Executive Chef and F&B Manager. He is also President of AIFBM - Italian Association of Food & Beverage Managers.

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