Curriculum Culinariae

Andrea
Prisco
Curriculum Culinariae
1992-94
TROPICO MEDITERRANEO, disco club (Porto Cervo)
Concept, graphic and furnishing designer;
executive partner and bar manager,
JAZID (Milan)
Designer and organiser of the evening that was awarded best night of alternative music in Italy
(DJ Bruno Bolla)
BIG MAMA (Riccione)
Event organiser and designer
1994-96
CAFFÈ DEL MAR, restaurant club (Porto Cervo)
Concept and graphic designer, executive partner, procurement manager
1995-1996
DANCE ALL NIGHT & PLANET CLUB
Music theme nights, DJ Max Lanfranconi:
concept and PR designer
1996-1997
TAKE IT EASY (Milan)
Founder of the first Italian catering company specialising in ethnic and Japanese cuisine.
Most important jobs:
• Edwin Jeans presentation in Corso Como 10, Milan
• Avirex, international presentation of new collection, in Rome
• Heineken, Mexican festival
• Opening of “Lillì la Tigresse” in Milan
• Showroom management for Anteprima, during sales campaign
• Consultancy for opening of Japanese restaurant in Palermo at “la Cuba Sperlinga”
1997-1998
SHAMBALA
Consultant for launch of Milan’s first restaurant serving southeast-Asian cuisine.
Recruiting and training of personnel; management of front of house, kitchen staff, suppliers and
wine cellar.
PEPERO (Porto Cervo)
Management of Pepero Club, sushi bar and Italian cuisine
1998-2011
MAESTRO DI CASA
All-round consultant to the world of catering:
• marketing and communication
• creation of exhibition stands
• researching new equipment, stylistic design, installation of buffets and mise en place
• creation of new food products
• start-up of restaurants, 5-star hotels, room service and events
• management of suppliers
Andrea Prisco - Cell.+39 335 1591364 - [email protected]
Andrea
Prisco
SOME EVENTS MANAGED IN PERSON
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
D&G parties in Cannes (4 editions)
D&G 20th anniversary party in Milan
Amfar dinner (10 editions): in Venice, Rome and Milan
Cooking Cup in Venice for San Pellegrino, with management of star chefs (5 editions)
management of Tod’s Group (Fay, Hogan - NB correggere refuso in versione italiana -and
Tod’s), parties and showrooms, as well as private dinners for Diego della Valle (both in Italy
and abroad)
management of D&G showrooms in Via Broggi and Via Goldoni in Milan
D&G company canteen in Melegnano
executive room at San Siro and Sky Box for AC Milan and Inter Milan
birthday party for Generali Trieste (8,000 people)
tour of 6 dates for the opening of new Bulgari stores in Germany (1,000 people per date)
Vinitaly in Verona for San Pellegrino (4 editions), with management of Michelin-starred
chefs (Cracco, Scarello, Brasi, Marchesi and others)
charity dinners for fashion designers’ national football team
cocktail for National Chamber for Italian Fashion during fashion week in Milan
dinners for: Vogue America, Anna Wintour, at the Rotonda della Besana in Milan; for
Vogue Italia and Franca Sozzani at the Terrazza Rinascente; for the 40th anniversary of
Vogue Uomo
cocktails for Bulgari, in Vienna, at the Princess’s Palace
birthday dinner Vogue children in Florence, at Palazzo Corsini
party for “Rolling Stone” magazine in Milan, at the Officine Stendhal
birthday dinner for Renzo Rosso at Bassano del Grappa
dinner for the knighthood of the MD of EON
OTHER ACTIVITIES
2000- 2008
BUSHIDO, Sushi Bar (Corso Como, Milan)
Owner
SAN SICARIO (Ski resort, Piedmont)
Manager of two bars, a restaurant disco club and a supermarket
BLOOM, lounge bar coffee and food (Milan)
Concept designer, producer of organic creations and management as owner
2011
CATERKING
Cartier Sortilège, 14 - 18 September (Rome)
“Food coordinator” on behalf of “Mode et Immane” (French agency, global leader in sector) for the
150 Top Clients worldwide, with responsibility for:
•
coordinating Michelin-starred chefs Emanuele Scarello and Andrea Berton for 2 dinners
with 330 people at each
•
5 days of hospitality with lunches for 100 people per day
•
brunch for 400 people prepared by Michelin-starred chefs
•
cocktail in Palazzo Colonna for 400 people
•
dinner in Galleria Borghese with chef Carlo Cracco
•
recruitment of kitchen and front-of-house personnel
•
procurement of facilities for catering services
•Andrea Prisco
logistics
- management
Cell.+39 335 1591364 - [email protected]
•
catering staff for 450 people per day