Chef
Restaurante Shibumi
Guido, how long have you been a gastronomy professional?
I have been a professional gastronome for 22 years, in fact, I belong to the first class of gastronomy graduates from UTE University. Although I come from another profession, I have a degree in Business Administration, it has been gastronomy that has filled my soul.
These two careers have turned out to be a great complement to my professional training, since, in fact, the two complement each other in all businesses that have to do with gastronomy. I am passionate about cooking, it fills my soul and it is what I have chosen for the rest of my life, but precisely during this development I have been able to realize that more and more manager chefs are needed, who know how to manage resources, make the business viable as such. , and that it is sustainable over time.
The combination of Business Administration and gastronomy has allowed me to offer my services as a professional in the area of gastronomic advisor for setting up all types of businesses within this industry.
Chef, what are your functions within the UTE?
I have been teaching the gastronomy degree for around 2 and a half years, I have been director of internships and connection, director of the degree and due to my own time demands, I have returned to the rank of teacher.
Guido, how long have you been a gastronomy professional?
I have been a professional gastronome for 22 years, in fact, I belong to the first class of gastronomy graduates from UTE University. Although I come from another profession, I have a degree in Business Administration, it has been gastronomy that has filled my soul.
These two careers have turned out to be a great complement to my professional training, since, in fact, the two complement each other in all businesses that have to do with gastronomy. I am passionate about cooking, it fills my soul and it is what I have chosen for the rest of my life, but precisely during this development I have been able to realize that more and more manager chefs are needed, who know how to manage resources, make the business viable as such. , and that it is sustainable over time.
The combination of Business Administration and gastronomy has allowed me to offer my services as a professional in the area of gastronomic advisor for setting up all types of businesses within this industry.
Chef, what are your functions within the UTE?
I have been teaching the gastronomy degree for around 2 and a half years, I have been director of internships and connection, director of the degree and due to my own time demands, I have returned to the rank of teacher.
Guido, how long have you been a gastronomy professional?
I have been a professional gastronome for 22 years, in fact, I belong to the first class of gastronomy graduates from UTE University. Although I come from another profession, I have a degree in Business Administration, it has been gastronomy that has filled my soul.
These two careers have turned out to be a great complement to my professional training, since, in fact, the two complement each other in all businesses that have to do with gastronomy. I am passionate about cooking, it fills my soul and it is what I have chosen for the rest of my life, but precisely during this development I have been able to realize that more and more manager chefs are needed, who know how to manage resources, make the business viable as such. , and that it is sustainable over time.
The combination of Business Administration and gastronomy has allowed me to offer my services as a professional in the area of gastronomic advisor for setting up all types of businesses within this industry.
Chef, what are your functions within the UTE?
I have been teaching the gastronomy degree for around 2 and a half years, I have been director of internships and connection, director of the degree and due to my own time demands, I have returned to the rank of teacher.
