Private Chef Alex Versoix, GE, Switzerland

Chef Ali

Mostly Italian, Japanese, Spanish and Mediterranean cuisine, some skils in mexican, indian and south east Asia food.

I am a young, talented, classically trained European Chef with a passion for delivering high-quality cuisine and a commitment to train my brigade to achieve the highest standards. With more than 15 years in Italian Spanish and Japanese food industry, I had experienced in Michelin restaurants, such as ElBulli and RyuGin, pre-opening, 5 star hotels, fine dining, modern grill, buffet, banqueting, Spanish, Italian, French, Japanese and molecular cuisine. A strong, motivational leader able to communicate with all levels of employees and to get the best out of their potential in order to create a cooperative working environment heading the target of a sharp precision and a high proficiency. Also very confident outside the kitchen dealing directly with guests, entertaining them and ensuring we provide the quality they demand. I am enthusiastic and motivated. My willing is to have the work done to the highest level. I believe the key to success is training my staff to achieve the highest standards and then motivating the team to work by following them independently. I spent more than 8 years at the Ritz-Carlton Company, starting as a commis chef and end up to Executive Chef. I m in charge of the entire Kitchen at Ritz-Carlton Geneve, in charge of 2 outlets and the respective menu design, that changed every 4 months. Now I m private chef in Switzerland, since 1 year ago.

Asian, BBQ, Fusion, Italian, Japanese, Mediterranean