our curricula

Fabrizio Boca
Massimo Sprega
Curricula
Team
Dear Sir/Madam
Please accept our team curricula as a joint application for any available positions as Executive Chef
and Chef within your prestigious company.
We have dedicated our entire lives to working in kitchens in search of food, flavours, and cooking
concepts, striving for precision if not perfection, always respecting the values inherent in the
profession.
We have attained a vast wealth of national and international experience that has accompanied our
professional growth; this has provided us with the ability to deal with different cultures and cuisines
from every continent. In numerous international meetings for which we have catered, as Italian
Chefs, we helped raise awareness of our national food and wine, respecting our culinary tradition
that is inspired by the "eat healthy" alternative to the fast food culture
As noted in our curricula, we have worked in facilities that have allowed us to work in large teams
and achieve collective goals. We have consolidated our professional experience while working in
the highest office in the Italian Republic, in the Palace of the President of the Republic. This is a
complex organisation which does not provide much space for improvisation, but nevertheless
requires an innovative spirit.
At this time our determination urges us to face new and exciting challenges and we wish to evaluate
new jobs commensurate with our qualifications, experience and ambition. It is with this intention
we enclose our curricula and hope to have the occasion to discuss our application with you in
person at your earliest possible convenience.
Yours faithfully
Executive Chef
Chef
ALICE MAGAZINE / La cucina del colle
AROMA / SPAGHETTI FOR THE PRESIDENT
ARturo Magazine / Tutti i cuochi del presidente
Arturo Magazine / Tutti i Cuochi del presidente
Arturo Magazine / Tutti I CUOCHI del presidente
Arturo Magazine / Tutti I CUOCHI del presidente
Gente Magazine / COsì Incontriamo il presidente
Gente Magazine / COsì Incontriamo il presidente
Gente Magazine / COsì Incontriamo il presidente
il cuoco / le olimpiadi della cucina/OLYMPIC OF THE KITCHEN
il cuoco / le olimpiadi della cucina/OLYMPIC OF THE KITCHEN
il cuoco / cuochi nel mondo
CHEFS IN THE WORld
LA STAMPA / Il club dei cuochi più potenti del mondo
news paper
CLUB CHEFS des CHefs / ANNO 2009
Pappardella di seppia con il suo nero con polvere di pinoli
Pappardella whit squId his ink pine nuts powder
Gnocchetti di patate ratta con clorofilla e crema d’astice
Potato’s gnocchi with lobster cream and chlorophyll
Tartelletta arancio e cioccolato, millefoglie al cioccolato con crema al marscapone
orange and chocolate tartlet with mascarpone’s cream and chocolate millefeuille
Patata di celano con cartamusica di borraggine e polipo
Pateto’s crouton with octopus and borage carta musica
polenta ottofile con finto sanguinaccio e crema di marzolina
Toscany corn porridge with goat cheese cream (marzolina)
Rotolo di orata ai frutti di mare con crostone nero di semolino
Seafood bream roll with semolino crouton
lombetto di agnello alle erbe con pomodoro candito e olive dolci
low back lamb with erbs confit tomatos and sweet olives
Semifreddo al torrone con un piccolo panettone
Parfait nougat with small panettone
cous cous di riso con uva essiccata e fegato grasso d’oca
Rice cous cous dried grapes and goose foie gras
tonnarello al basilico con carbonara vegetariana e sfoglia di cipolla
Basil tonnarello vegetarian’s carbonara and onion’s sheet
Scuola di cucina Ocucò / ingresso
Ocuco’s kitchen school / entrance
Scuola di cucina Ocucò / Cucina
Ocuco’s kitchen school / the kitchen
Scuola di cucina Ocucò / cucina con tavolo degustazione
Ocuco’s kitchen school / tasting table
Editoria / Publishing AMbrosia Cum dulci nectare
Editoria / Publishing AMbrosia Cum dulci nectare
Curriculum Vitae
PERSONAL INFORMATION
Fabrizio Boca
Fabrizio Boca
Via delle Mimose 6, 00040, Rome, Italy
(+39) 06.94300064
3346632489
[email protected] [email protected]
www.ocucoroma.it
Gender Male Date of birth 01/09/1969 Nationality Italian
JOB TITLE
Executive Chef
PROFESSIONAL
EXPERIENCE
2013 - Present
Culinary Institute: Ocucò
Via delle Mimose 6a, 00040 Rocca Priora (RM), Tel. 069496549, www.ocucoroma.it.
Co-founder - executive partner
05/2008 - Present
Residence of the President of the Italian Republic
Executive Chef
23/ 07/1993 30/04/2008
Residence of the President of the Italian Republic
Chef de partie
01/04/1992 30/04/1993
“D’artagnan” Restaurant - Rome
Head Chef
Professional Growth
01/11/1991 28/02/1992
“Caruso’s” Restaurant - Playnfield - NY - USA
Chef de partie
Professional Growth
01/02/1991 30/09/1991
“L’incontro” Restaurant - Rome - Italy
Owner.Manager
Professional Growth
01/04/1990 30/11/1990
“La caletta” Sardinia e Hotel “Villa Tuscolana” - Rome - Italy
Chef de partie
Professional Growth
01/11/1989 30/03/1990
“Pastore’s” Restaurant - Londra - UK
Chef de partie
Professional Growth
01/04/1989 30/10/1989
Hotel “Helio Cabala” Rome
Chef de partie
Professional Growth
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Pagina 1 / 4
Curriculum Vitae
01/02/1988 - 01/12/1988
“Il Bottino” Restaurant - Rome
Chef de partie
Professional Growth
01/04/1987 - 30/11/1987
“D’Artagnan” Restaurant - Rome
Commis chef
Professional Growth
Fabrizio Boca
STAGES
1984 - 1986
Green week - Berlino - Germany
1984 - 1986
Asta Convention Alitalia - Rome - Italy
1984 - 1986
Tavola nel Mondo - Rome - Italy
10/1998 - 11/1998
Four Seasons Hotel - Milan - Italy
10/2000 - 11/2000
Ristorante Cracco Peck - Milan - Italy
11/2001
Valrhona Chocolate Courses
02/2003
Baker Pastry Courses (Piergiorgio Giorilli)
01/2004
Innovation Tecnical Kitchen Program Courses
03/2006
Courses HACCP
TELEVISION’S EXPERIENCES
2011
RAI International - Quark: Kitchen’s Organization
2012
RAI International - Rai Dossier:150 Anniversary of the Unification of Italy
th
Quirinale Palace
Academic qualifications
1984/86
Certificate of Chef
Culinary Institute of Rome
© Unione europea, 2002-2013 | http://europass.cedefop.europa.eu
Pagina 2 / 4
Curriculum Vitae
Fabrizio Boca
PERSONAL SKILLS
Native language
Italian
Other languages
COMPREHENSION
SPEAKING
WRITING
Listening
Reading
Interaction
Fluency
English
C1
C1
C1
C2
B2
French
A2
A2
A1
A1
A1
Organisation and managerial skills
Professional skills
IT skills
Other skills
Driving licence
I acquired my communication skills during my career within the premises in which I worked. In
particular, the opportunity to participate in some television programmes has enriched my ability to
communicate through the video. A course in amateur theatre/drama was also of great assistance
and this has helped me not only to express my creativity but to also become aware of and to hone
my powers of expression
Throughout my career I have been able to develop the ability to organize and manage the costs and
the staff necessary for events. I currently organize the work of about 24 employees of the General
Secretariat of the Presidency of the Republic. In addition there are also trainees from other various
professional institutions. Often the staff members are followed by young persons with physical and
learning difficulties who are training as assistant cooks. The Catering Department to the Quirinale
Palace is a "sensitive" and complex working environment. There are many different, often very
detailed activities to be developed that make it a unique place to work - the only comparison that
comes to mind would be to compare it with Buckingham Palace or the White House. The most
important activity is linked with the activities of Department of Official Ceremonies of the Head of State
that organises the official dinners during visits of foreign heads of state attended by representatives of
the political, the economic and culture. The whole team is always ready for the organization of official
receptions, breakfasts, lunches, meals for the president's plane, for the staff, the meals served in the
office for the directors, small snacks in the refreshment area should any requests arrive. In addition,
the activity also includes the development of new dishes, changing the menu on a daily basis and the
study of new recipes and processing, storage and cooking techniques. My job description also covers
the organisation of the 5 kitchens located inside the Palazzo del Quirinale, with 3 more in summer
residences that are also used at weekends. For the kitchens located outside the palace, this also
includes the organisation of the movements that involve with temperature control for maintaining the
organoleptic qualities of the food, staff rota management, human resources, food pricing.
▪ Outstanding in the safety management of staff, following the motivation and professional
development, also as acknowledged by the President of the Republic who noted, “ a fine dish is the
fruit of a great team”.
▪ Office Automation management skills acquired through training in the General Secretariat of the
Presidency of the Republic
Full clean car driving licence - Class B
© Unione europea, 2002-2013 | http://europass.cedefop.europa.eu
Pagina 3 / 4
Curriculum Vitae
Fabrizio Boca
OTHER INFORMATION
Publication
Projects
Conferences
Awards, prizes
Publication of the book: Ambrosia Cum Dulci Nectare (2004)
Culinary Institute: Ocucò (2012)
Club meeting: Chef de Chef
Bronze medal at the Culinary Olympics at Erfut (Germany),
Silver medal at the International Competition
at Marina di Massa
Groups/ associations
Club Chef de Chef,
Associazione Fibrosi Cistica Italia
(organizing fund-raising events for 10 years)
ATTACHMENTS
•
•
•
•
•
•
Professional Diploma: commis chef
Professional Diploma: chef
Work references
Newspaper articles and book, Ambrosia “Cum Dulci Nectare”
Presentation of ten dishes
Presentation of the Catering Institute: Ocucò
© Unione europea, 2002-2013 | http://europass.cedefop.europa.eu
Pagina 4 / 4
Curriculum Vitae
PERSONAL INFORMATION
Massimo Sprega
Massimo Sprega
Via delle Mimose 00040, Rome, Italy
(+39) 06.9406738
3666713576
[email protected]
www.ocucoroma.it
Gender Male | Date of Birth 07/02/1970 Nationality Italian
JOB TITLE
Chef
PROFESSIONAL
EXPERIENCE
2013 - Present
Culinary Institute: Ocucò
Via delle Mimose 6a, 00040 Rocca Priora (RM), Tel. 069496549, www.ocucoroma.it.
Co-founder and leading partner
05/2008 - Present
07/1993 - 30/04/2008
Residence of the President of the Italian Republic
Head Chef
Chef to the Secretary General of the Italian Republic
Chef de partie
01/04/1992 - 30/04/1993
“D’artagnan” Restaurant - Rome
Sous chef
Professional Growth
01/11/1991 - 28/02/1992
“Caruso’s” Restaurant - Playnfield - NY - USA
Chef de partie
Professional Growth
01/02/1991 - 30/09/1991
“L’incontro” Restaurant - Rome - Italia
Owner. Chef Manager
Professional Growth
01/05/1988 - 01/12/1988
“Il Bottino” Restaurant - Rome
Chef de partie
Professional Growth
01/04/1987 - 30/11/1987
“D’Artagnan” Restaurant - Rome
Commis chef
Professional Growth
01/05/1986 - 01/05/1987
“La Bazzica” Restaurant - Rome
Commis chef
Professional Growth
© Unione europea, 2002-2013 | http://europass.cedefop.europa.eu
Pagina 1 / 4
Curriculum Vitae
Massimo Sprega
STAGES
1984 -1986
Green week - Berlin - Germany
1984 - 1986
Asta Convention Alitalia - Rome - Italy
1984 - 1986
Tavola nel Mondo - Rome - Italy
10/1998 - 11/1998
Four Seasons Hotel - Milan - Italy
10/2000 - 11/2000
Ristorante Cracco Peck - Milan - Italy
11/2001
Valrhona Chocolate Courses
02/2003
Baker Pastry Courses (Piergiorgio Giorilli)
01/2004
Innovation Technical Kitchen Program Courses
03/2006
Course HACCP
TELEVISION’S EXPERIENCES
2011
RAI International - Quark: Kitchen Organization
2102
RAI International – Rai Dossier: 150th Anniversary of the Unification of Italy
ACCADEMIC QUALIFICATIONS
1984/86
12/1987 – 03/1988
Certificate of Chef
Culinary Institute of Rome
Plato College of Linguistic Studies – Montreal - Canada
Personal skills
Native language
Italian
Other languages
COMPREHENSION
SPEAKING
WRITING
Listening
Reading
Interaction
Fluency
English
C1
C1
C1
C2
B2
French
A1
A1
A1
A1
A1
© Unione europea, 2002-2013 | http://europass.cedefop.europa.eu
Pagina 2 / 4
Curriculum Vitae
Communicative skills
Massimo Sprega
Experience attained in the course of my career as a lecturer in training courses on the subject of
cooking. Particularly significant in this respect has been the experience at the Ocuco school where
contact with students prompted me to improve relations skills and empathy with students
Organization and managerial skills
Broad organizational and managerial experience gained during the first phase of my work experience,
subsequently developed in various kitchens where I worked and over the course of several
apprenticeships. Skills which were then enriched and refined in my work in the Palace of Qurinale
where I oversaw the management and organisation of the staff especially at major events usually
attended by over 400 guests
Professional skills
Excellent knowledge of the most innovative manufacturing techniques, something which I have
always taken care of following their continuous development. An excellent opportunity has been
participating in the school kitchen where I got the opportunity to continue the experience and create a
bespoke kitchen tailored to the location and its diverse needs
IT skills
Computer skills acquired in the field of Office Automation and certified in the training program of the
Secretariat General of the President of the Republic. Proven experience in the handling of food and
drink to maintain its organoleptic qualties
Other skills
Excellent construction skills for example in the installation of cladding and small carpentry; use of
mechanical tools (drills, screwdriver, etc.) brought to significant use in the construction of the Culinary
Institute Ocuco
Driving licence
Full clean car driving licence - Class B
OTHER INFORMATION
Publication
Projects
Conferences
Awards, prizes
Groups/ associations
Publication of the book: Ambrosia Cum Dulci Nectare (2004)
Culinary Institute: Ocucò (2012)
Club meeting: Chef de Chef
Bronze medal at the Culinary Olympics at Erfut (Germany), Silver medal at the International
Competition at Marina di Massa
Club Chef de Chef
Associazione Fibrosi Cistica Italia (organizing fund-raising events for 10 years)
ATTACHMENTS
▪ Professional Diploma: commis chef
▪ Professional Diploma: chef
▪ Work references
▪ Newspaper articles and book, Ambrosia “Cum Dulci Nectare”
▪ Presentation of ten dishes
▪ Presentation of the Catering Institute: Ocucò
© Unione europea, 2002-2013 | http://europass.cedefop.europa.eu
Pagina 3 / 4