Head Chef
Ernesto Di Cunzolo
I'am a dedicated and organized professional with a genuine passion for the culinary arts. With experience across a variety of restaurants and hotels, I have had the opportunity to work in different environments, each shaping my approach to food and service.
About me
I take great pride in working with fresh, high-quality, ingredients to create thoughtful and innovative dishes, while maintaining a strong focus on consistency and attention to detail.
I enjoy collaborating with teams and I strive to lead by example, fostering an environment of cooperation and mutual respect. My leadership style is grounded in open communication, empowering others to bring their best to the table.
My ultimate goal is to deliver memorable dining experiences that leave a lasting impact on guests.
Work experience
Sous Chef
Fonab Castle Hotel & Woodland Spa ‒ Pitlochry, Scotland UK
Apr. 2023 - Oct. 2025
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Sous Chef
Grantley Hall ‒ Ripon, UK
Oct. 2021 - Apr. 2023
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Junior Sous Chef
Fonab Castle Hotel & Woodland Spa ‒ Pitlochry, Scotland UK
Jan. 2020 - Oct. 2021
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Chef
Hotel Caesar Augustus ‒ Capri, Italy
Apr. 2017 - Nov. 2020
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Education
Diploma Istituto Tecnico e Professionale ‒ Alberghiero
E.Corbino ‒ Contursi Terme, Italy
Sep. 2010 - Jun. 2015
Skills
A selection of core competencies that define my approach in the kitchen, combining technical expertise, leadership, and a deep passion for culinary innovation.
Kitchen Leadership
Ability to guide and motivate the team, ensuring an organized, efficient, and positive working environment.
Creative Menu Development
Designing innovative, balanced menus aligned with the restaurant’s concept and focused on seasonal ingredients.
Cost Management
Controlling food costs, optimizing purchasing strategies, and minimizing waste without compromising quality.
Advanced Culinary Techniques
Expertise in traditional and modern cooking methods, including sous-vide, fermentation, and low-temperature cooking.
Food Safety & HACCP Compliance
Strict application of hygiene standards and full management of food safety procedures.
Line Supervision
Coordinating preparations and service flow to ensure timely execution and consistent quality during peak hours.
Staff Management
Recruiting, training, and supervising kitchen staff to build a skilled and cohesive team.
Supplier Relations
Selecting and managing suppliers to secure fresh, sustainable, and high-quality ingredients.
Problem-Solving Skills
Ability to handle unexpected situations quickly and effectively while maintaining high service standards.
A Taste of My Craft
A journey through signature creations that highlight the harmony between ingredients, seasonality, and personal expression.
Voices from the Kitchen
Hear what fellow chefs and collaborators have to say about their experiences with me.
" Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam non ligula volutpat, elementum libero a, pretium tortor. Mauris tempus, lacus interdum molestie aliquet, ligula lectus commodo libero, et tempor arcu nisi id purus. Nulla sed sapien eu neque semper sodales eu id diam. "
Mark Thompson
Head Chef
" Praesent lacus quam, pharetra at elit a, congue ullamcorper dui. Suspendisse eleifend lorem nec metus malesuada rutrum non vitae erat. Donec aliquam mauris lacinia urna tincidunt, efficitur malesuada libero cursus. "
Emily Martinez
Sous Chef
" Nunc eu malesuada dolor. Etiam ut nisl consectetur, tincidunt ante vel, ornare risus. Aliquam vitae risus tellus. "
Laura Simmons
Head of Human Resources
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Alex Foster
Director
" Nam et sagittis ipsum. Donec elementum dui in sem hendrerit, a facilisis dui lobortis. Duis at consequat enim. Morbi congue suscipit ornare. Sed a ex blandit, vestibulum lorem et, consequat diam. "
Jessica Collins
Product Manager
" In hac habitasse platea dictumst. Praesent tristique ut odio id eleifend. Maecenas ac egestas diam. Proin at massa consequat, finibus leo id, ultrices massa. "
Michael Carter
Event Coordinator
Let's Connect
Have a question, a collaboration idea, or want to taste my creations? I'd love to hear from you!