Curriculum Vitae

Fabian Gysi

Objective

It is my goal to travel and learn from all new experiences, in both career and life.

Education

Successfully completed chefs apprenticeship with certification from the Swiss government in 1999

Positions Held

2007-present, Chef de Partie/Sous Chef/Head Chef
PortOCall and Bistro J, Bermuda
Responsible for running a fast paced, fine dining kitchen serving two restaurants and bar/lounge area for lunch and dinner, with a total seating of 150

2006-2007, Chef de Partie
Il Caminetto di Umberto, Whistler, BC, CDN
Responsible for all stations respectively

2005-2006, Head Chef
Lulu’s Bar & Grill, Enderby, BC, CDN
Responsible for all aspects of running an 80 seat casual fine dining restaurant

2004-2006, Partner / Chef
Shuswap Chefs (catering), Sicamous, BC, CDN

Specialized in small and intimate fine dining catering

2001-2004, Chef de Partie
La Trattoria and Il Caminetto di Umberto (sister restaurants), Whistler, BC, CDN
Responsible for all stations respectively

2000-2001, Chef de Partie
Mike Wiegele Helicopter Ski Resort, Blue River, BC, CDN
Pastry Chef / Garde Manger

1999-2000, Commis de cuisine
Suvretta House, St. Moritz, CH
Rotisseur (all grilling, roasting, braising, etc)

1996-1997, Apprentice
Hotel Monte Rosa, Zermatt, CH
Rotated through all stations, under careful tutelage of executive chef

References

Walter Walgram, Manager, Trattoria di Umberto, 1 604 932 5858
Robert Sengotta, Owner / Operator, Shuswap Chefs, 1 250 833 5029
David Madeires, General Manager, Yellowfin Ltd, 1441 505 1668

Fields of Interest

Cooking, Music, Reading, Sports

Languages

English, German, French, some Spanish and Italian

Interests and Activities

Traveling, Adventures, Rock climbing, Windsurfing, Paragliding, Biking, always ready for something new

Volunteer Experience

Volunteer for Sicamous Fire Department, with live fire training

Curriculum Vitae

news

TEN COURSES FROM AROUND THE WORLD

For the fourth year, top-class chefs in Prague are coming together for two days in a row to jointly prepare a ten-course menu with you as their audience.
On Wednesday 18 February and Thursday 19 February 2009, at Flambée restaurant, Husova 5, Prague 1. Make a reservation today at this telephone number: 224 248 512.

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