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Richard Piombini
Cordon
Bleu Diploma |
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- Awarded prestigious top
Tante Marie Cordon Bleu Diploma student 2001
- Following graduation completed work
experience at the 2 Michelin starred Le Manoir aux Quat' Saison
Restaurant in Oxfordshire.
- Spent 2 years expanding his career
at the 2AA Rosette Saltern Hotel in Dorset,
promoted to Senior Chef de
Partie specialising in patisserie.
- Post at Hennessey Restaurant part
of a 4 Star Country Hotel achieving 2 AA Rosettes and 3 "Knife and
Fork" Michelin recommendations. Achieved Best Restaurant in Dorset.
- Career diversification in 2005 to
management role at Delafields an upmarket patisserie supplying top
retail and hotel outlets including Harvey Nichols and The Belfry
Richard cooks with and supervises a team of 8 experienced chefs.
- Richard regularly demonstrates at
Tante Marie, sharing his expertise with current students.
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