Personal details. Name
and surnames : Antonio Roig Gorina
Fluent Spanish, Catalan and German Time
spent abroad: Work Experience: 2007-2012 Restaurant Can Roig Tarragona .C/Belgica nº 2 – 43883 Roda de Bara – Spain 2004-2005 Restaurant Club Maritimo de Roda de Bara Tarragona .C/Sinia nº 22 – 43883 Roda de Bara – Spain 2003-2004 Restaurant Girac, La Garriga Executive Chef –CONSULTANT-Barcelona .C/Mallorca 272
Sous-Chef in charge of all daily preparations and banqueting 2001 – 2003 Hotel Intercontinental Princesa Sofia Barcelona***** Representing the hotel Executive Chef abroad for all Spanish food Promotions – F&B manager Mr.Guzman Muela Restaurante Club de Mar de Sitges. 20.03.2002 Exhibition Foie gras classes, how to prepare it and taste it, round table after each session. Classes on "how to work the food stuff", basic hygiene and sanitation. 2001 Restaurante Zum Grobe Ernt 01.06.01-30.06.01 - CONSULTANT – Stüssihofstatt - 16, 8001 Zurich - Swistzerland 2001 Restaurant Parador 06.07. 01 - 06.12.01 Luiserestrase - 43. Zurich - CONSULTANT 2000-2001 Restaurant Camping Stel Executive Chef for the summer season 1997 - 02 Vilaplana. Eures In charge of all preparation and production for banquets and outside catering service. 1996 - 97 Paradis Gourmet Aramak Kitchen services for various catering companies. 1996 - Restaurante Lulaki As Spanish Chef, typical tapas and traditional Spanish dishes. A unique food culture in the world. I prepared high quality tapas and the restaurant was a great success. Presentations Undertaken:: Restaurante
Zum Grobe Ernt. 16.02.01-02.03.01 Restaurante
Hotel Krone / Eglisau. 25.09.01 - 07.10.01 22.04.02 - 05.05.02 2nd Mediterranean Gastronomy Presentations confirmed for the 17th - 18th weeks of 2002. A Hotel Restaurant situated on the banks of the Rhine, surrounded by mountains. It was a paradise for the Gastronomy Presentations, as it was possible to unify the ambience of the restaurant with the sea and mountains, preparing dishes such as the typical freshwater fish of the area. In my spare time I climbed the mountain, and using my knowledge of the art of mushrooms, I found edible mushrooms that could be incorporated into the menu in such a way that the river and mountain produced a typical Swiss-Spanish dish.
Restaurante
Ribo Allegra. 09.07.01 - 20.07.01. A
restaurant in the centre of Zurich, orientated towards the area's bank
employees. Great success and a large influx of people were achieved thanks
to a good press campaign and word of mouth. This well-known restaurant
is run by the Ribó family of Spanish origin, and it has produced
delicious Spanish cooking for over thirty years. It is now a classic in
the city of Zurich and has a great reputation for its innovative cuisine,
believing firmly in the products of Spain and in the young chefs who show
creativity and innovation in the kitchen, and who are continually open
to advice on how to perfect the preparation of the dishes. Restaurante
Parador . 01.06.01 - 17.06.01. Restaurante
Parador . 01.06.01 - 17.06.01. Restaurante Club de Mar de Sitges. 20.03.2002 Exhibition Talk and Foie-tasting sessions, plus its elaboration. Explaining to the listeners how to work the foodstuff, which is not worked by the woman of the house according to cultural tradition, so an objective was that they should know how to work it. There was a cocktail accompanied by the foie gras canapés, and later a supper was served with exclusively foie gras dishes. The event was a great success. Looking forward to more successes at my future gatherings.
Hotel
Intercontinental Abu Dhabi. II
Jornadas Gastronómicas Españolas.
Restaurante Hotel Crowne Plaza of Milan. From 19 to 29 of November 2002.
Al Bustan Rotana Dubai Hotel.
Casino Loutraki Club
Hotel, Greece.
Crowne Plaza Muscat Hotel,
Oman.
Kuva
Chateau Hotel, Taiwan.
Royal
Hsinchu Hotel, Taiwan.
Intercontinental Muscat
Hotel, Oman.
SPA-Vilnius Druskininkai Hotel,
Lituania.
Intercontinental Muscat Hotel, Oman.
Hotel Al Bustan Rotana Beach, Abu Dhabi.
Restaurant la Kantxa . Jaï alaï . 07.10.11 - 09.10.11.
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