From creating menus, to prepping new recipes and monitoring food quality and hygiene standards, I offer advice to restaurants, food producers, caters, and other businesses in the culinary industry.
Expertise
Expertise
Expertise
Expertise
From creating menus, to prepping new recipes and monitoring food quality and hygiene standards, I offer advice to restaurants, food producers, caters, and other businesses in the culinary industry.
From creating menus, to prepping new recipes and monitoring food quality and hygiene standards, I offer advice to restaurants, food producers, caters, and other businesses in the culinary industry.
From creating menus, to prepping new recipes and monitoring food quality and hygiene standards, I offer advice to restaurants, food producers, caters, and other businesses in the culinary industry.
Create
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Creating menu items, recipes and developing dishes ensuring variety and quality
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Determining how food should be presented, and create decorative food displays
Manage
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Staff recruitment & management
-
Controlling and directing the food preparation process
-
Approving and polishing dishes before they reach the customer
-
Determining food inventory needs, stocking and ordering
-
Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Create
-
Creating menu items, recipes and developing dishes ensuring variety and quality
-
Determining how food should be presented, and create decorative food displays
Manage
-
Staff recruitment & management
-
Controlling and directing the food preparation process
-
Approving and polishing dishes before they reach the customer
-
Determining food inventory needs, stocking and ordering
-
Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Create
-
Creating menu items, recipes and developing dishes ensuring variety and quality
-
Determining how food should be presented, and create decorative food displays
Manage
-
Staff recruitment & management
-
Controlling and directing the food preparation process
-
Approving and polishing dishes before they reach the customer
-
Determining food inventory needs, stocking and ordering
-
Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Create
-
Creating menu items, recipes and developing dishes ensuring variety and quality
-
Determining how food should be presented, and create decorative food displays
Manage
-
Staff recruitment & management
-
Controlling and directing the food preparation process
-
Approving and polishing dishes before they reach the customer
-
Determining food inventory needs, stocking and ordering
-
Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
“Instil a love of cooking in every corner of the kitchen.”
Meet Chef Roberto Zanuso
I am a seasoned Head Chef with 30 years of experience in some of the most prestigious establishments all around the world, such as Ladurée, Dalloyau, Alain Ducasse Formation, Le Cordon bleu Culinary Institute and Le Royal Hotels & Resorts Luxembourg.
Head chef executive, consultant and trainer, I share my abundant love for food with my customers, guests and colleagues, and give them the opportunity to explore new cuisines, flavors and experiences.
Expertise
Portfolio
Testimonials
He carried out his mission with great rigor, dynamism, motivation and efficiency and was particularly appreciated by his colleagues and his management for his human qualities.
Vanessa Sicoli
Restaurant « La Duchessa », Luxembourg
Roberto’s ability to adapt to a very restrictive concept of food imposed by the owner, has been unparalleled, as well as his execution of the menu which has been a true success.
Jean Sylvain Bombois
Restaurant« Odette en Ville » , Belgium
Throughout the pre-opening and subsequent operation, he proved to be self-motivated and target driven whilst maintaining a strong focus on customer satisfaction.
Giles Stonehouse
Restaurant« Le Cordon Bleu » , Lebanon
I was impressed with his patience and passion. He was meticulous about details and clear in his explanations. Chef Zanuso perfectly executed demonstrations of dishes using various techniques.
Josiane Boustany
Former student at Le Cordon Bleu Culinary Program
References
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