chefraoni@outlook.com
+ 34 600 366 706 (WhatsApp)
+ 55 12 98890 0786(Mobile)
CV
Brazilian & Portuguese Citizen (EU Passport)
Homeport: Amsterdam, Netherlands
Current location: Sao Paulo, Brazil
Availability: Immediately
DOB: 11/05/1985
Excellent health, fit, non-smoker
Speaks English, Portuguese & Spanish
OBJECTIVE
I'm a classic culinary-trained chef. Food is my life.
Seeing people enjoy mouth-watering meals that I have made brings me joy like nothing else. I also love traveling and being in the ocean. What I especially love about yachting is landing in different ports and hunting for the best local produce that I can find.
My goal is to obtain a permanent position as a chef on an ocean-going motor yacht while delivering exceptional service in a professional and positive environment.
CUISINE REPERTOIRE & SKILLS
- World cuisine with knowledge in European-inspired fusion, Mediterranean, Mexican, Middle Eastern, American, Italian, French, Fusion Asiatic & South American
- Fish & seafood manipulation, Catch to Kill to Grill
- Sushi & sashimi presentations
- Fresh pasta, pastry, cakes & sourdough bread baking
- Hors d’ Oeuvres: international, fusion approach
- Galley management, budgeting, accounting, event planning, HACCP Guidelines
LICENSES & CERTIFICATES
- STCW 95 (valid until Mar/2027)
- ENG 1 (valid until Feb/2026)
- Ships Cook Certificate
- Level 3 Food Safety in Catering
- Seaman’s Discharge Book (Cayman Island)
- Proficiency in Security Awareness (issued on 2018)
- Security Duty for Seafarers
- Training for Personnel Serving on Board Passengers Ships
- International Driving Permit (valid until 04/25)
CULINARY QUALIFICATIONS
- Croissant Variation, Tarts and Sweets Display – São Paulo (2024)
- Master in Techniques of Liquid Nitrogen – Barcelona (2018)
- Viennoiserie & Puff Pastry Course – São Paulo (2018)
- Natural Fermentation & International Bread Course – São Paulo (2017)
- Intensive Pastry Course – São Paulo (2016)
- Sushi Course – São Paulo (2016)
- Superior Course of Gastronomy: College Certificate – São Paulo (2003-2005)
EMPLOYMENT HISTORY
M/Y SEAHORSE| 34M PRIVATE
April 2022 - February 2024
Sole Chef: Cooking and provisioning for crew and guests while sailing all over the Caribbean in a diving-oriented program. Cooking for the Owner between his beach house and ranch in California.
MAISON DU CAP (MDC) | Saint Tropez, France
June 2021 - April 2022
Private Chef: Followed and provided service for the principal on short-notice international trips, mainly to London and New York. Prepared sushi and developed 5 to 7 courses dinner menus on daily basis.
M/Y DRIFTWOOD| 55M, PRIVATE/CHARTER
May 2021 – June 2021
December 2020 – January 2021
Temporary Sole Chef
First time: Cooking and provisioning for crew and guests around French Polynesia. Successfully executed a 25-day charter. Vegan Diet Requirement.
Second time: Successfully executed a 35-day boss trip with 9 guests plus 14 crew. Gluten and dairy free diet requirements. Provisioning around Mexico and Nicaragua.
M/Y KISMET| 95M, PRIVATE/CHARTER
April 2019 – September 2020
Head Chef: Started as Sous Chef and worked in all areas of the galley. As Head Chef, successfully executed a fourteen days charter in the Bahamas, and several boss trips on the US East coast between Florida and Maine.
MARTIN LIPPO (nitroschool.com)| Barcelona, Spain
October – December 2018
Chef: Working alongside Martin and his team developing recipes and modern techniques with liquid nitrogen, siphon gun and sous vide cooking.
M/Y SILVER ANGEL | 65M, CHARTER
July 2018 – August 2018
Temporary Sous Chef: Cooking for 20 crew, assisting on guests food and galley maintenance.
M/Y STELLA | 30M, PRIVATE
June 2018
Temporary Solo Chef: Cooking and provisioning for owners and crew on its first trip around France and Italy.
M/Y RADIANT | 115M, PRIVATE
June 2017 – November 2017
Head Crew Chef: Managed team of 4 chefs, offered buffet service for 50+ crew plus daily a la carte menu for up to 10 guests.
M/Y PELORUS | 115M, PRIVATE
August 2016 – November 2016
Seasonal Sous Chef: Galley maintenance, cooking for 50 crew and assisting on guest meals.
M/Y MARYAH | 125M, PRIVATE
November 2014 – June 2015
Head Chef: Participated on the galley set up during final building stage; provisioning within Mediterranean; budget control; team management; a la carte and buffet menu writing and execution for 50 crew and 50 guests.
ONDA | Oslo, Norway.
June 2014 – October 2014
Contemporary Cuisine, 200 seats
Sous Chef: Working with fine cuts of meat and charcuterie; service running.
REALMAT | Oslo, Norway
April 2014 – October 2014
Catering & Buffet, Fine Dining Service
Sous Chef: Serving up to 2000 weekly + private functions on premise, standard development of kitchen procedures; private chef.
ABRICÓ | São Sebastião, Brazil
October 2013 – March 2014
Brazilian Cuisine, 100 seats
Consulting Chef: Menu costing, staff training, HACCP guidelines and kitchen standards implementation.
AMANI WINE BAR | Perth, Australia
October 2012 – May 2013
Contemporary Cuisine & Middle-eastern influence, 30 seats
Sous Chef: Weekly menu development & design.
GREAT NORTHERN HOTEL | Townsville, Australia
October 2011 – September 2012
A La Carte & Seafood Buffet, 200 seats
Head Chef: Costing-budgeting and development, staff hiring & training, kitchen procedures, routines, and standards development manager.
ROMANO’S | Hamilton Island, Australia
June 2010 – August 2011
Italian Cuisine, 100 seats
Kitchen Manager: In charge of all kitchens operations, menu costing and development, team supervision.
ROCOCO | Noosa, Australia
October 2009 – May 2010
French & Italian Cuisine, 120 seats
Chef de Partie: Managing and maintaining hot entrees and pastry section.
SOUTHERN DISCOVERIES | Milford Sound, New Zealand
September 2008 – September 2009
Sous Chef & Supervisor of 3 boats: International cuisine & buffet service for up to 500 guests daily.
CHOP CHOP | Queenstown, New Zealand
September 2007 – September 2008
Fusion Asian, 40 seats
Chef de Partie: Main course, hot section
AQUAMATTA | Auckland, New Zealand
July 2006 – August 2007
European Continental Cuisine, 40 seats
Chef de Partie: Garde manger & pastry section
INTERESTS
Reading, Hiking, Fitness, Photography, Water activities