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Head Chef (Heddon Yokocho)
In July 2016, I started working in Shoryu Carnaby as an Assistant Chef. This company has helped me to grow. I am now the Head Chef, leading the amazing Carnaby back of house team.
During my journey I met many people who taught me so much about the Japanese culinary arts (being Italian) that I really appreciated. My work style: professionalism, quality, working amicably and always ready to help. I am very happy to work in this company because it has helped me to grow my wealth of culinary and professional experience
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