Carlo
di Nunzio

Leading all kitchen operations for one of Cairo's most iconic luxury hotels — a 720-room landmark property with six food & beverage outlets. Responsible for the full culinary brigade, menu strategy, food cost control, and the highest standards of quality across every dining experience.

Executive Chef leading large-scale kitchen operations across six outlets and banqueting, supervising a brigade of 200 chefs. Managed the full cycle of kitchen HR — recruiting, hiring, training and evaluating staff. Planned seasonal lunch, dinner and bar menus including special in-house events. Revised all kitchen recipes with updated pricing and food cost control.

Managed the full culinary team and steward department across four outlets and a large banqueting facility, with a strategic focus on sustainability and plastic reduction. Conceived and launched a signature seafood night and a celebrated Valentine's dining experience, boosting revenue and guest satisfaction. Reduced food cost by 7 points within the first six months of operations.

Executive Chef overseeing the entire culinary department of a 100-villa ultra-luxury resort with five distinctive restaurants. Directed kitchen operations, menu development, team management and food quality across all dining venues — from the award-winning Samsara Indian restaurant to beachfront fine dining.

Supervised a kitchen brigade of 95 chefs across seven outlets, with full oversight of food cost control, food safety procedures and banqueting operations. Led continuous training programmes to elevate the professional standards of the team and maintain the highest quality across every service.

Pre-opening and grand opening consulting for SUD Lisboa, one of Portugal's largest gastronomic centres — featuring a restaurant with 400 covers and banqueting capacity for 1,600 guests, plus pool and bar. Developed and launched the full culinary concept, designed the kitchen facility, interviewed and hired all staff, managed supplier relationships and established recipe standardisation, plate presentation and cost control systems.

Developed seasonal menus for the Italian restaurant and collaborated with the Executive Area Chef Europe on the opening of Park Inn by Radisson. Achieved 20% revenue growth over two years, reduced food waste by 30% through creative menu engineering, and maintained a 98% sanitation rating throughout. Elevated the restaurant from 100th to within the top 10 Italian dining destinations in Bucharest on TripAdvisor.