Yasni Exposé of Riccardo Bonsangue

I offer: (2001 - Present)  Supervised the dining and service operations of both 6, 000-acre wedding resort and wedding locations of the Bon’s entertainment center company (wedding party and fine-dining restaurant), managing an operating budget of Euro 1.4 million.  Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 5-star dining experience with a South Italy flavours , consulted weekly with the Organic Farmer (planting and harvest schedules for a 18-acre organic farm).  Provided personal chef services for residents and a variety of celebrities, to include the Australian General Governator.  Coordinated and executed catering services, both on and off site for events ranging from weddings to conferences.  Created and implemented kitchen designs for both residential and commercial establishments on the resort.