Chef Raffaele Biancareddu

My name is Raffaele, work as chef is all about passion, strength, patience, respect, responsibility.

I take inspiration from Mediterranean and Italian flavours , however one of my passions it's

Japanese cuisine.

17 years of experience in some of the finest establishments in both Sardinia and London, I am well versed in all aspects of kitchen management and food development.

Responsible for the operational management of the kitchen including design, brand development, budgeting and forecasting.

Controls and analysis operational departmental costs on an ongoing basis.

High skilled with solid experience in restaurant openings as well as multi-site management, high volume,

excellent knowledge of menu and recipe development, costing, food portion and cost control, risk assessment, OSM (operation standard manual ) sourcing quality local suppliers.

Carry out training ( such as HACCP, COSHH, Food Allergens ), advising new cooking techniques and

equipment for BoH and FoH staff.

Ability to implement new strategy to manage recruitment, induction scheme, staff retention, work life balance.