Vincenzo Viola
Calala,NSW
Summary
Accomplished Executive Chef with 20+ years of international experience across Michelin-star restaurants, 5-star hotels, cruise lines and high-volume venues. Proven record leading large brigades, elevating menu quality and presentation, and delivering outstanding guest satisfaction while controlling labour and food costs. Skilled in Italian, French, Mediterranean, Asian and Modern Australian cuisines; experienced in large-scale functions, weddings and special events.
Overview
16
16
years of professional experience
Work History
Executive Chef
Camden Valley Inn
08.2023 - Current
- Full culinary leadership for a high-volume venue covering breakfast, lunch & dinner plus functions and special events.
- Direct, train and roster a team of ~42 (chefs, cooks, kitchen hands); uphold safety, hygiene and HACCP.
- Engineer seasonal menus; elevate flavour, quality and presentation; standardise recipes and plating guides.
- Plan and deliver weddings (plated service), canapé functions, high tea and special events to brand standards.
- Maintain labour at ~19% and COGS at ~28–30% through menu mix, portion control and supplier negotiation.
- Oversee ordering, inventory, equipment maintenance and compliance; collaborate with FOH for smooth service.
Group Executive Chef
Café Gusto
01.2022 - 07.2023
- Led kitchen operations and menu development; ensured quality, compliance and profitability across service periods.
- Introduced seasonal dishes and SOPs; trained team on plating standards and service speed.
Head Chef
Giro Osteria
10.2021 - 12.2022
- Fine-dining Italian execution; daily specials and seasonal menus; mentoring and section leadership.
Head Chef
Pasta Italia Cucina & Pastificio
07.2017 - 10.2021
- Daily kitchen operations (up to 6 staff); fresh pasta production; HACCP compliance and cost control.
Sous Chef
Viking River Cruises
03.2016 - 06.2017
- Consistent premium dining for international guests; menu rotations matched to destinations.
Sous Chef
Golden Palace 5-Star Hotel
07.2014 - 03.2016
- Supported Michelin-star Executive Chef; banquets; stock rotation and brigade supervision.
Sous Chef Tournant
Crystal Cruises
11.2013 - 04.2014
- Cross-station coverage; USPH standards; mise en place, ordering and service coordination.
Owner & Manager
Restaurant Nad Dachami / City Club
02.2010 - 10.2013
- End-to-end operations: budgeting, supplier contracts, staffing, menus and customer experience.
- Earlier roles include:
- Chef de Partie — Villa Sparina Resort (2009–2010); Chef de Partie — Hotel Saski, Kraków (2008–2009); Commis de Cuisine — Ristorante Magorabin, Turin (2007–2008); Pizza/Pasta Chef — Ristorante Tropical, Grugliasco (2005–2007).
Education
High School Diploma - Food & Beverage Management
Instituto Professionale Statale “G. Colombatto”
Turin01.2002
Skills
- Menu development & seasonal innovation
- Team leadership, coaching & performance (brigade of 42)
- High-volume service & workflow optimisation (up to ~2,900 covers/day)
- Cost control: wages ~19%, COGS ~28–30%
- Supplier management, inventory & stock rotation (HACCP)
- Functions & events: weddings, canapés, high tea, banquets
- Food safety, compliance & audit readiness
- Guest experience, presentation standards & consistency
Languages
Italian — Native
English — Full professional proficiency
Polish — Limited working proficiency
Accomplishments
- Led a 42-member kitchen team; lifted quality, plating and consistency across outlets.
- Delivered up to ~2,900 covers/day on peak weekends and public holidays while maintaining speed and presentation.
Additional Information
References available upon request
Timeline
Executive Chef
Camden Valley Inn
08.2023 - Current
Group Executive Chef
Café Gusto
01.2022 - 07.2023
Head Chef
Giro Osteria
10.2021 - 12.2022
Head Chef
Pasta Italia Cucina & Pastificio
07.2017 - 10.2021
Sous Chef
Viking River Cruises
03.2016 - 06.2017
Sous Chef
Golden Palace 5-Star Hotel
07.2014 - 03.2016
Sous Chef Tournant
Crystal Cruises
11.2013 - 04.2014
Owner & Manager
Restaurant Nad Dachami / City Club
02.2010 - 10.2013
High School Diploma - Food & Beverage Management
Instituto Professionale Statale “G. Colombatto”