maria greco

maria greco-naccarato
Italian, married, 2 kids (1993; 1995)
Date of birth: 20.02.1964, Milan
Milan, Italia 0039 339 1501950 Paris, France 0033 6 30107193
[email protected]
www.kitcheninthecity.it
www.mariagreconaccarato.com
English, Spanish, French : fluent
German : less then fluent
SCHOOL
1990 University “L. Bocconi”
Milan
Degree in Business Administration
Grade: 107/110
BUSINESS
November 2015 “Le beurre” Ed. Les Failaises
Photography and styling
From January 2015 food styling for Future Brand Milan
January 2015 Restaurant “il Caffè” Paris
Consultancy for new recipes
From September 2014: cooking classes at Italian Institute of
Culture in Paris
November 2014 “Le canard de Rouen” Ed. Les Failaises
Photography and styling
From June 2014 Monte dei Paschi Banque - Paris
Personal chef
TELEFONO 339-1501950
02-29010097 •
[email protected]
From July 2012 Zero Table Top Pr.
Food Commercial Director & Food consultant
www.zerotabletop.com
Season 2012-2013 VeroTv Cucina show cooking
Food styling s
From May 2012 Esselunga News Magazine
Recipes and articles
From June 2011 on line www.kitcheninthecity.it
Blog 170.000 visits during the first year
Season 2010 -2011 Italian TV channel Rai 1 “La prova del
cuoco”
TV show cooking
From 2010 “la cucina del Corriere” Magazine
Contributor
From September 2001 to july 2011
Munchener Ruck Italia S.p.A
Personal chef per business lunches (750 guests per year)
From November 2006 to January 2008 “Light”
start up and editor in chief
Monthly cooking magazine
March 2005
Home economist Bofrost – recipes book
Food styilist e art buyer: 100 recipes “questo l’ho fatto io”
From May 2005
Magazines
“Marie Claire”, “Brava Casa”, “V&S”
Home economist, food styilist e art buyer
From 2005 to 2007
“V&S” Magazine (Quadratum Editore)
Restaurant selections and critiques
From 2004 to 2005
Editore) contributor
”Io cucino” Magazine (Quadratum
1990-1993
Nestlè Italia S.p.A
Milano
Dairy products- Product Manager
! Pizzaiola Locatelli
!
Linea Mio
MY BOOKS
2005 collana Millevoglie
con Allan Bay
Ponte alle grazie Ed. “Baccalà”
2001 Biblioteca Culinaria “Il formaggio in cucina”