Curriculum and Experiences of Bonaventura Mansi
HILTON HOTEL 3, Jalan Stesen Sentral 50470 Kuala Lumpur MALAYSIA Tel. 00 60 3 22642450 HP 00 60 12 2330816 Home Phone Fax 00 60 3 62039771 Email, bmansi@chefsmostwanted. com PERSONAL Born: Address: 11/05/66 Ravello (Sa) - Italy Via Fra G. Sasso, 6 - Scala (SA) Italy Tel/Fax 0039 89 85 7373 Status: Married, 2 children EDUCATION • First Diploma “Addetto Ai Servizi Alberghieri Di cucina”, • C/o “Istituto Professionale Alberghiero Di Stato” of Salerno, 1983 • Second Diploma “ Tecnico alle Attivita` Alberghiere” • C/o “Istituto Professionale Alberghiero Di Stato” of Salerno, 1985 RECENTS TRAININGS • Train the trainer advanced Course • Check EAM for purchasing and kitchen management • Shangri-la Care 1 & 2 (Delight customer program) 1997 & 1998 • ISO 14001 training ( Environmental Program ) 1998 • Process Improvement workshop 1998 • Fidelio training 1998 • HCCPC training Hong Kong • Food Safety System planning and implementation 2003 • • • LANGUAGES Mother tongue - Italian French - Fluent English - Fluent
PROFILES OF CHEFS AT THE FULLERTON SINGAPORE Executive Chef Bonaventura Mansi personifies the new breed of Italian chefs. He has learnt from the best chefs in many parts of the world, is accustomed to rubbing shoulders with the rich and famous and has cooked for some very high-profile personalities. The 40 -year-old Chef Mansi blends culinary influences with his own tested recipes. He enjoys learning from new environments and cultures. For Chef Mansi, every day brings fresh opportunities to absorb the best of everything that life has to offer. Chef Mansi values the all-rewarding elements of interacting with his kitchen brigade in order to reap the best in creative ideas and team spirit. He attributes his success to passion, dedication and good old-fashioned hard work. Proclaiming, “To we Italians, the most wonderful vegetable on this planet is the tomato. We remain unconvinced that it’s a fruit!” It is not difficult to see that Chef Mansi is simply passionate about the ingredients he uses. Besides tomatoes, Chef Mansi’s other favorite ingredients are garlic, herbs, basil, parsley and olive oil, a healthy ingredient he uses commonly in his Italian cuisines. Whilst having a great respect for traditional recipes, Chef Mansi complements this with his bold and innovative streak, to create new and exciting flavors with simple ingredients, achieving exquisite tastes in his modern Italian cuisines. Born and bred in Ravello on the Amalfi coast in Italy, a town famous for its fresh seafood, fresh vegetables and fruits, Chef Mansi’s introduction to the culinary world started early, when he, as a child, visited his uncle’s Italian restaurant. The hustling and bustling activities of the kitchen fascinated him and his passion for cooking was fuelled. Chef Mansi’s culinary career of 22 years began as an apprentice at restaurants and hotels in Italy during the early 1980 s. He then went on to obtain his formal training at the Hotel Culinary Institute of Salerno and since completing his studies had sharpened his sword, so to speak, in world-class hotels and restaurants. Chef Mansi’s passion for the pursuit of culinary excellence has taken him around the world. He has worked in five-star properties in Hong Kong, Malaysia, Philippines, Thailand in Europe, including Richmond Hotel in Geneva and Grand Hotel Florence.
January 2006 to Present Executive Chef, “Hilton Hotel Kuala Lumpur” Overlooking the Lake Gardens and located in KL Sentral, the transport hub of the city. The benchmark property of Hilton International Asia, the hotel features 510 rooms each with 42'' plasma TVs (the first and largest commercial hotel equipped with such a great feature in all its rooms). Facilities include the Executive Lounge on the 33 rd floor, 10 restaurants and bars, a 2 -storey state-of-the-art health club and a 120 -metre freeform terrace pool. An entire floor houses the 1, 220 square-meters pillar less ballroom, which is 10 meters high, plus 10 meeting rooms. Some 2, 500 pieces of original artwork complement the contemporary and sleek design of Hilton Kuala Lumpur. After 4 very intense years at the Fullerton hotel, where I was able to really define a and improve my style, I was offered the Executive chef position at the Hilton KL. At first I was hesitating to take the lead of the Hilton KL kitchens due to the size and the volume of business that the hotel was delivering. Only after having visited the Hotel I realized that the operation was of very high level and absolute leader in the market, I was then quickly excited to join the Hilton hotel KL. The Hilton Kuala Lumpur is only open for less that 2 years, our guest are mostly business travelers, catering for high profile event it has made a huge impact in the local community for his distinctive modern style and care for details. Visit www. kuala-lumpur. hilton. com
January 2002 to January 2006 Executive Chef, “Fullerton Hotel Singapore” The Fullerton is Singapore’s latest masterpiece of simplicity, comfort and elegance. Transformed from the Fullerton building which was built in 1928, its rich heritage, neo-classical architecture and strategic location make it an inspiration to all in the heart of Singapore. Winning many prestigious awards The Fullerton hotel in less than 2 years has become an icon in the hotel industry. It is well recognized by business travelers as well by local clientele for it’s high standard of Food & Beverage, creativity and innovation. Coming to Singapore was not an easy decision after 8 wonderful years with Shangri-la full of achievements and satisfactions. However this was the best opportunity to concentrate on defining my cooking style. Using only best produces and continually handling VIP functions and special events like the Word Gourmet Summit, Chaine de Rotisseur, various wine dinners, food promotions and many others, has made me strive to continue my research in creating a blend of modern and contemporary cuisine whilst keeping my strong Mediterranean impression. Leading a team of close to 70 valid chefs, I was able to achieve some remarkable results. Town Sunday brunch today is considered to be one of the most popular in Singapore, re-conceptualize Town a la carte menu to a Four cuisine menu, to create a very upscale and trendy breakfast menu concept, implementation of lunch buffet in Town. We were able to give a great contribution to the Culinary National team, with 3 team members participating in the Luxemburg international food competition. Food cost has finally reached a very stable level of 32%, overall labor productivity has also increased. I created and implemented a Food Safety System through out the hotel. Visit www. Fullerton hotel. com
March 2000 to January 2002 Executive Chef, “Shangri-la Tanjung Aru Resort Kotakinabalu” Shangri-la Tanjung Aru Resort is an 18 year old hotel with the reputation to be one of the most prestigious resorts of the company if not in the Asia pacific region. The hotel is well know for its great sense of hospitality and recognition. Coming to Sabah was a little unusual as it was my first time working in a resort environment. Reorganizing all the kitchen set up, all the standardization of training manuals, minimum quality standard, back of the house renovation (inclusive of the of a new commissary kitchen for fruit and vegetables), change of all menus in all outlets, resulting in a very challenging and intensive experience. The F&B operation is inclusive of banqueting up to 1200 covers, with a ballroom up to 750 covers, 6 function rooms, with various restaurants and lounges. Being responsible of all kitchen operations, (with 105 staff), menu changing, cost control, promotions and activity planning, I also conducted in-house cooking classes for corporate clients. My biggest achievement was the improvement in Food cost, reducing it of 6 %, improving the performance monitor score from 7. 7 to 8. 1, reducing the labor cost and in general all expenses to a much more profitable organization. I was able to concentrate a lot on training programs, which were previously non existent. One of my main priorities was to improve the hygiene and sanitation of all kitchen areas. Visit www. shangri-la. com
May 1999 to March 2000 Executive Chef, “Kowloon Shangri-la Hong Kong The Shangri-la Kowloon, one of the oldest properties of the company, is mostly famous for the meticulous and personalized service offered to the guest. During the past 18 years Kowloon Shangri-la has been recognized with many Prestigious awards for its very high standard of quality. The F&B operation is inclusive of banqueting up to 2000 covers, with a ballroom up to 750 covers, 10 function rooms and 8 restaurants. Being responsible of all kitchen operations, (with 135 staff), menu changing, cost control, promotions and activity planning, I also conducted in- house cooking classes for corporate clients and for the Hong Kong Tourist Association. My biggest achievement was to change and motivate all the kitchen to a more productive & responsive organization, changing in order to upgrade and create a more modern food product. Labor cost was reduced to 14. 5 % (budget 15%) and GOP for F&B Dep. exceeded the expected Budget of 2 million HK $ for the whole year. During this time we were able to change and renovate all recipe and filing systems for all outlets and standardize and improve the quality of food and its production process. Visit www. shangri-la. com
August 1997 to May 1999 Executive Sous Chef, “Shangri-la Hotel Makati Philippines Two years in BKK and it was time for me to move on. I was offered a bigger responsibility as Executive Sous Chef in one of the biggest and busiest hotels of the Shangri-la Company. Shangri-la Makati is situated in the center of the business district. It is certainly the most renowned and awarded hotel in the Philippines. The Hotel has a big F&B operation with, 204 cooks, for 3500 covers pd. , banquet facility over three floors for 2000 people, 13 function rooms, ballroom up to 1100 people sitting down, & 11 outlets, I assisted and was directly responsible, with the Executive Chef, for the overall kitchen operation. I was also in charge of menu implementations, recipe costing, assisting special promotions, (included 2 Italian promotions, done by myself), food tasting for VIP customers, food quality checking, I was directly in contact with the purchasing dept. for daily research of new & more competitive products. I conducted cooking classes for FIT customers and I was personally in charge of the ISO 14001 project (environmental program) for the Kitchen Dept. . Visit www. shangri-la. com
July 95 -Agu 97 Italian Chef, “Angelini” Restaurant, Shangri-La Hotel BKK In the summer of the 1995 I was contacted by the Shangri-la group for the opening of “Angelini’s Restaurant”, (with 2. 5 million US $ budget). Together with my wife we decided to take this new challenge to further enhance my career and explore the Asian region. Angelini Restaurant is an open kitchen restaurant and fun bar, serving trendy Italian food for lunch and dinner, A la Carte breakfast for F. I. T. and corporate clients, and antipasti Sunday brunch. (220 pax seating). I took care of the planning, implementing and supervising of new menus on a three-monthly basis. I actively participated on a three-month pre-opening training for the Staff. I was in charge of food cost control and recipe costing. Overlooking the main river, Shangri-la Bangkok has 868 guest room, Chinese Restaurant, 150 seat, Japanese 100 seat, Thai 160 seat, 24 hour Coffee Garden, Barbecue Terrace, Pool side and banquet facility up to 2000 person, 13 function rooms. Visit www. shangri-la. com
April-1993 - July-1995 Executive Chef, “Grand Hotel” Florence, Ciga Hotels company I was hired as Executive Sous chef and shortly after my arrival I was offered the overall responsibility of the kitchen organization. In August of the same year I was promoted as Executive Chef. The Grand Hotel is one of the most prestigious hotels in Florence. Today it is part of “The Luxury Collection” of ITT Sheraton group. Situated in the middle of the tourist area it attracts individual and corporate clients for business and tourism. Since the reopening it has became quickly the “In Place “ to be within the high society of Florence. During this time I participated in various Ciga Hotel trainings. I was sent to other company hotels for courses and training, (Imperial Hotel - Vienna, Bristol Hotel - Vienna, Hotel Gritti Palace- Venice). I was responsible for the whole kitchen operation, planning and setting up new menu’s, training, budgeting, cost control, F&B promotions and functions. During this period I made it my priority to improve the quality of the food and to reduce and maintain a low food cost. I took care of changing and renewing the banqueting menu. During my time at the Grand Hotel Pavarotti, Rossellini, Zeffirelli and some of the most influential political personality’s of Italy were among our most VIP guests. Visit www. starwooditaly. com. it
Others Mar 91 -Nov 91 Chef de Partie (Garde Manger) ”Eurotel Riviera” Montreaux (CH) Mar 90 -Nov 90 Chef de Partie (Entremetier) “Eurotel Riviera” - Montreaux (CH) Mar 89 -Nov 89 Chef de Partie (Entremetier) “Eurotel Riviera” -Montreux (CH) Jun 88 -Nov 88 Kitchen Commis , ”Hotel Santa Caterina” - Amalfi (IT) Summer Season Dec 87 -May 88 Chef de Partie (Entremetier) “Hotel Baren Sigriswil” (CH) Winter Season Jun 87 -Nov 87 Kitchen Commis “Hotel Santa Caterina” - Amalfi (IT) Summer Season Dec 86 -Mar 87 Kitchen Commis “Park Hotel Waldhaus” - Flims (CH) Winter Season
Others Dec 85 -May 86 Kitchen Chef “Restaurant La Vigna Dei Quattro Amici ” - London (GB) Winter Season May 85 -Oct 85 Kitchen Chef “Ristorante Garden” - Ravello (IT) during Summer Jun 84 -Sep 84 Chef De Partie “Le Terrazze” Restaurant - London (GB) during Summer May 83 -Oct 83 Kitchen Commis “Hotel Le Palme” - Paestum (IT) during Summer May 82 -Oct 82 Kitchen Commis “Park Hotel” - Marina Di Ravenna (IT) during Summer May 81 -Spt 81 Apprentist Cook Ristorante “Garden” - Ravello (IT) during Summer May 80 -Oct 80 Apprentist Cook Ristorante “Garden” - Ravello (IT) during Summer
References Bill Black General Manager bdblack@pacific. net. sg Adrian Vekic, General Manager vekic@hotmail. com Jurgen Doerr Resident Manager Shangri-La's Far Eastern Plaza Hotel Taiwan R. O. C Juergen. Doerr@feph. com. tw Markland Blaiklock Executive Director - Hotel Operations Wynn Resort Macau Tel: (853) 889966 markland. blaiklock@wynnmacau. com Gerhard Kropp General Manager Meritus Mandarin Singapore 333 Orchard Road, Singapore 238867 Tel: (65) 6737 4411 gerhardkropp. tms@meritus-hotels. com Ivan Lee Area Vice President / General Manager Millennium Biltmore Hotel Los Angeles, CA 90071 Tel: 213. 612. 1619 ilee@mill-usa. com
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