Diego Bonelli

At Restaurant Luce, I assisted the chef in both daily service and special events. I helped with ingredient preparation, assisted in meal plating, and ensured smooth operations during events. This role provided valuable experience in a fast-paced, high-end restaurant environment, allowing me to develop my culinary skills and contribute to the success of each event.

During my internship, I had the opportunity to assist the chef in serving both hotel guests and external customers. My main responsibilities included preparing the service line, ensuring that all ingredients were ready and well-organized to ensure a smooth workflow. Additionally, I was responsible for cleaning and maintaining the kitchen, always adhering to hygiene and safety standards.

This role allowed me to learn various culinary techniques and kitchen practices, enhancing my skills and ability to work in a fast-paced and high-pressure environment. The experience provided me with a solid foundation for professional growth in the hospitality industry.

As a kitchen intern at Hotel Madonnina, I assisted in preparing banquets for weddings. My tasks included helping with food preparation, organizing ingredients, and setting up the kitchen for efficient service. I learned how to manage the preparation of meals for a large number of clients, ensuring the quality and timing of each dish.

This was my first experience in a kitchen, where I learned the basics of working in a professional environment. My tasks mainly included chopping vegetables and cleaning workspaces, ensuring the kitchen area was organized and met hygiene standards. This experience was crucial as my first step in the culinary field, allowing me to develop practical skills and understand the importance of organization and preparation in the kitchen.