My name is Simone Ciuffetelli and I’m from l´Aquila, Abruzzo, (IT).
I am 24 years old and I finished studying my Diploma of Cookery in 2013 while still studying, I started building up my work experience at few restaurants. After graduating I have worked for 8 months in a Spanish restaurant, and that sparked my interest in getting to know new culinary cultures. As a result I decided to travel, and decided to head to Melbourne, Australia. My first experience in Melbourne has been in a Italian restaurant for 8 months, where I strengthened my knowledge on Italian dishes and learned about Australian breakfast specialties. I thought it was time to move on again and change my life a little. I started working in a different Italian restaurant called Sapori D’ Abruzzo (literally “Flavours from Abruzzo”, the region I come from in Italy) as a head chef together with sous chef and a kitchen hand, That has been my very first experience in managing a kitchen by myself and creating a new menu, and it revealed to be excellent. After 7 months, I decided again that it was time for a new adventure where I could build up my experience in a bigger, more vibrant and fast-paced environment such as Rosetta in Melbourne CBD.
After 6 Months at Rosetta, The last 5 weeks before finishing my WHV I had the opportunity to work at Attica (One of the best restaurants in Australia) as an internship.
Now I’m very proud of myself – I met new people, learnt about new cuisine and culture.
Working in Australia has been the best choice I have ever made. Now I´m in Copenhagen and I’m working @108, a new restaurant from René Redzepi & Kristian Baumann, Strandgade 108, Copenhagen.
I was responsible for running a specific section of the kitchen, I was very organized and comfortable working in a high-pressure environment for long hours too but then I wasn´t sure if I was doing the right things, is this job make me satisfy???
NO. that´s why, I decided to quit and I started to work few weeks after in Christian Puglisi Company.
He has a few restaurants around Copenhagen:
Relae – Manfreds – Bæst – Mirabella
I have been working in all those restaurants to get into his cuisine and now I´m satisfy to work in this company, I´m a butcher now and I´m learning every day new things about charcuterie, dairy and bakery produce.
Thank you for visiting and I hope you enjoyed