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Luca Marucchini

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Luca Marucchini Name LUCA MARUCCHINI Date and Place of Birth 23.01.1979, Urbino, Italy Address Via Flaminia Nord, 148 61043 Smirra di Cagli (PU) Italia Email [email protected] Website www.lucamarucchini.it Telephone +39 333 1099783 P H I L O S O P H Y My cooking tells my life and that of others, tries to bring in a dish more soul than ingredients, not forgetting the traditions, technology, raw materials and their origins. P U R P O S E S Passionate about my job with a great spirit of adaptation, open to new job experiences, to grow professionally. C O O K I N G Mediterranean, Moroccan, Asian, Vegetarian, Macrobiotic. D O C U M E N T S O F Registration at Gente di Mare – 1st category. N A V I G A T I O N Certificate haccp biennale. Basic training stcw 95, first aid. Mams Nautical license for sailing and motors to 12 miles. L A N G U A G E S S P O K E N English and Spanish. C E R T I F I C A T E A N D Ships cook certificate, food safety, security awareness, medical care, driver’s licence, L I C E N S E S motorbike licence. J O B E X P E R I E N C E S April 2016 - 2018 Private Chef for the family Hadjiyiannis Andreas Athens Greece M/Y Mariu 50MT Com. Maria Grazia Franco private/charter on the Mediterranean sea. Preparation of the yacht galley with 12 guests and a crew composed by 6 people. Two sons, 14 and 16 years old. In occasions like Christmas and Easter, I also cooked for 20 or 30 people in villa and yacht as well. Italian Greek Mediterranean cuisine mainly but Japanese cusine as well. Many ingredients such as lamb, chicken, eggs, yogurts, salad, tomatoes, came directly from the farm. The rest of the foods always came from local fishers and local markets. Meat once a week; intense use of vegetables, avocado and quinoa for the lady. Mr Andreas loved lamb with lemon cooked in oven at low temperature for many hours on board of the yacht as well as king crab salad with avocado and lime. I also improved by skills on vegan, vegetarian, gluten-free and Jewish cuisine. Home-made bread, focaccia, sorbets and ice cream. Tour over the Mediterranean Sea, Sardinia, Corsica, France Riviera. Different nationalities on board, coming from England, America, Arab Countries, China, Brazil. The kitchen had to be perfectly clean and well organized in each moment since guests often asked for learning some recipes. Hard job but a lot of satisfactions and great tips. 7 days individual course of Japanese cuisine in Milan with Master and friend K. Tatsumoto Collaboration with Mrs Giovanna Cinel, owner 'OF RIAD 72 LE TABLE DU RIAD in Marrakesh. Moroccan cuisine accompanied by Italian cuisine. Home-made curry. All these experiences have taught me how important is to understand the psychology of a customer more than his food preferences and the best result I had was the satisfaction of each request with the preparation of dedicated dishes made with professionalism, passion, respect for all ingredients and the openness of mind in learning different cuisines around the world. January 2014 - February 2016 Private chef for the stylist Valentino Garavani - London (UK), New York (USA), Gstaad (Switzerland), Rome (Italy), Paris (France) and 50 meters TM Blue Yacht. Collaboration for the book “Valentino at the emperor’s table”. Organization of the 4 kitchens and yachts. Crew composed by 12 people. Kitchen based on high demand for presentation and pretty typical Italian tastes. Red meat as well as refined flours or non-biological products strictly forbidden. Desserts made using xylitol and no creams in general; daily home-made sorbets and ice creams. Preparation of breakfasts, lunches and dinners for 3 up to 20 people in villa and up to 12 people in yacht. Use of extra virgin olive oil from the tenuta of Mr Giancarlo Giammetti in Tuscany. The ingredients were basically fresh and sourced every two days with a specific research of bio stores and seasonal products The daily menu was established directly with Mr Valentino and Mr Giancarlo every precedent evening according to the number of guests as well. I often managed a budget for the foods with purchases by cash or credit cards and did weekly report as well. I had a mini apartment where to sleep inside the villa property with all the needed services. I learned how to clean and iron every day work uniform. Car always at my disposal or car with driver. Use of the kitchen always equipped with foods and devised of great quality. Good care on cleaning the kitchen after any service. Preparation of food during travelling in private airplane. In these occasions, I also prepared simple fresh biscuits but of great quality and taste. Collaboration, together with the second chef Jonatan Surin, to the composition of recipes and pictures included in the book “Valentino at the emperor’s table” publishes by Assouline I was honored to collaborate with a person who made the beauty and the class his life philosophy and I thank Mr Valentino now and forever for teaching me and letting me find again the sense of beauty, of richness and of devotion to my life. A smile, a friendly pat on my shoulder and pasta with tomatoes made with heart and passion. Stage in the Michelin 2 - starred Restaurant Don Alfonso of Chef Alfonso Iaccarino and Ernesto Iaccarino, who were fundamental protagonists of the Italian Kitchen in the World. March 2013 Bali, Indonesia 8 days cooking class with the Traditional Balinese cooking Chef Heinz Von Holzen. April - October 2013 Head chef on board of 50 meters charter and private yacht. Crew composed by 11 people, 12 guests. Mediterranean cuisine, especially Sicilian cuisine, being the property coming from Palermo. Travelled around all the Mediterranean Sea. Very raw fish required by charter as well as sushi. November 2010 - February 2013 Vicenza (VI), Italy Private Chef for Knight Giancarlo Folco. Family composed by 4 adults and service staff composed by 6 people. Preparation of breakfasts, lunches and dinners for 12-15 people and for the service staff in Villa Morosina, near Venice. Typical recipes from Veneto Region, such as pasta with scampi in busara, homelettes with fresh eggs and white truffles and typical venetian desserts such as cake made of sun apples pine nuts and grapes. Wide use of fish directly purchased at the Chioggia fish market as well as wild fish sourced at the valley; deep love for grilled eel caught in the valley. I learned how to manage a budget for the foods with purchases by cash or credit cards and weekly report as well. I learned how to clean and iron every day work uniform. Car always at my disposal or car with driver. I had a mini apartment where to sleep inside the villa property with all the needed services. Knight Giancarlo Folco had always a huge respect towards my job, he was a real lord. In this period I had been contacted by the commander of Mrs Alberta Ferretti, Mrs Maria Rametto of the 48 meters Motor Yacht Prometej MT which was also chartered in the Mediterranean Sea. I definitely conquered Mrs Ferretti’s palate and I therefore worked in both villa and yacht. Crew of the Prometej Yacht composed by 10 people, 10 guests on board. Simple cuisine wish daily shopping on local markets looking for the best and fresh local foods. Cooking of many vegetables and fish by delicate working of ingredients and with excellent and magnificent presentation of meals… without ever forgetting I was cooking for a stylist. Organization as executive chef of the marriage of Mrs Ferretti’s son in Montegridolfo Castle (PU - Italy) with 200 guests. Several parties both in villa and yacht with 20-25 guests. Great collaboration with Roberto, one of the best person and hard worker I have ever had as friend. April 2009 - October 2010 Private Yacht 2013 Out around the Mediterranean Sea. On board of 40 meters private yacht with crew composed by 8 people and 11 guests. Organization of the galley and meals for the crew and guests as well. Mediterranean cuisine with grill fish and season salads. Whole Mediterranean and most of the time in Croatia. Improved experience with crew coming from different nationalities. This was the occasion when I met my next employer, Knight Giancarlo Folco. May 2008 - December 2008 Indian Naumacos private Yacht First experience on private yacht with captain Marco Covre. Manager of the galley and sailor. Family composed by 4 up to 6 people with a crew of 5 people. Simple kitchen but directed to the taste of the engineer Giglio Giancarlo and his partner Grazia. Sardinia, Panarea, Aeolian Islands, Turkey Islands, Greek Islands. Improved experience especially in understanding and satisfying the culinary preferences of every person on board. Use of raw fish such as carpacci and tartars. Paccheri pasta with squid and pecorino romano; preparation and daily baking of bread and focaccia. VARIOUS COURSES FOR UPDATES Institute of Culinary Arts Etoile: desserts, appetizers, buffet and first courses. Japanese cooking classes, Master K. Tatsumoto - MILANO January 2007 - March 2008 London - United Kingdom Al Duca Restaurant (Piccadilly Circus). Restaurant with Italian and European cuisine characterized by fast service and great organization in the mise en place. Responsible for first courses, preparation of pasta. Collaboration on the new opening of the Restaurant Osteria dell’Angolo, Westminster, London. Italian classic cuisine with various reinterpretations.
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