Carmine Iezzi

Private Executive Chef – Palace Residence for UHNWI Family As the first foreign Executive Chef entrusted with leading culinary operations at a prestigious palace residence, I oversaw a team of six chefs across multiple venues—including the palace, office, banquet hall, country residences, and in-flight service. I crafted bespoke menus tailored to the family’s tastes and dietary needs, collaborating closely with their nutritionist to ensure health-conscious, elegant cuisine. From bakery to fine dining, every dish was prepared from scratch using seasonal ingredients, with a strong focus on sustainability and quality. Highlights included designing a state-of-the-art palace kitchen and curating high-level events—from grand banquets to intimate gatherings—executed with precision, discretion, and creativity.

Private Head Chef – Italian Team | Palace Residence for UHNWI Family As Head Chef of the Italian Team at a prestigious palace residence, I led a dedicated brigade in delivering refined, contemporary Italian cuisine tailored to the family’s tastes. My role focused on seasonal ingredient sourcing, bespoke menu design, and high-level presentation across daily service and VIP events. From intimate dinners to large-scale celebrations, I executed every detail with discretion, precision, and creativity. This role deepened my leadership skills and solidified my expertise in UHNWI private service and luxury dining execution.

Private Head Chef – UHNWI Family of Five As Private Head Chef for a UHNW family, I led daily operations with precision, crafting bespoke menus that blended classic and contemporary cuisine using seasonal, top-tier ingredients. Each dish was tailored to the family’s refined preferences, including dietary needs such as gluten- and lactose-free menus. I managed VIP events ranging from intimate dinners to elegant gatherings, ensuring every element reflected discretion, artistry, and taste. Collaborating with the family and Executive Chef, I upheld the highest standards across all culinary operations, consistently delivering exceptional private dining experiences.

Sous Chef – Renowned Italian Restaurant | Mayfair, London As Sous Chef at a leading Italian restaurant in Mayfair, I supported the Head Chef in managing kitchen operations, overseeing service at the pass, and ensuring consistency and excellence during high-pressure service. I coordinated all sections of the kitchen, upheld quality standards, and played a key role in team leadership and development. I contributed to menu planning and curated weekly VIP events, creating refined, innovative dishes that honored Italian tradition. This role strengthened my expertise in team management, service execution, and high-end hospitality within a fast-paced, luxury dining environment.

Junior Sous Chef – Loulou’s Club | Mayfair, London At Loulou’s, an exclusive private members’ club in Mayfair, I worked under Michelin-starred Chef Alberico Penati, refining my expertise in luxury French-Italian cuisine. I led the main course section and supported the Head Chef in supervising kitchen operations, ensuring precision and consistency during high-volume service. I contributed to bespoke dining experiences tailored to elite clientele, overseeing menu execution for private events and high-profile gatherings. This role strengthened my ability to manage service flow, lead teams, and uphold the refined standards expected in a world-class private club setting.

Junior Sous Chef – Bvlgari Hotel | Knightsbridge, London As part of the opening team at the Bvlgari Hotel’s fine dining restaurant, I worked under Chef Robbie Pepin and the Alain Ducasse consultancy group to help establish a new luxury culinary destination. I managed multiple kitchen sections, supported the Head Chef, and ensured service excellence in line with Ducasse’s globally renowned standards. Key responsibilities included quality control of premium ingredients—particularly seafood—and contributing to a smooth, creative workflow. This role sharpened my skills in precision, team coordination, and delivering exceptional service within a Michelin-level environment.

Chef de Partie – Two Michelin Star Restaurant ** During over two years at a prestigious Two Michelin Star establishment, I rotated through all kitchen sections, gaining in-depth expertise in fine dining operations. Under the mentorship of Chef Anthony Genovese, I led the main course section, refining advanced techniques and elevating my precision and artistry. This role reinforced my commitment to excellence and nurtured a mindset of continuous improvement. It shaped my approach to culinary craftsmanship—rooted in discipline, creativity, and an unwavering respect for the highest standards of gastronomy.

Chef de Partie – One Michelin Star Restaurant | Café Les Paillotes * At Café Les Paillotes, I led the Starter Section, specializing in refined raw and cooked fish preparations. Under the guidance of Chef Heinz Beck, I honed my fine dining techniques and contributed to the restaurant earning its first Michelin Star — a defining moment in my career. This role sharpened my technical precision and deepened my commitment to quality, artistry, and excellence — values that continue to shape my approach to private and professional culinary service.

Chef de Partie – Two Michelin Star Restaurant | Marche, Italy ** At a prestigious Two Michelin Star restaurant in Marche, I led the Pasta and Hot Starter section, delivering refined dishes with precision, creativity, and consistency. This role deepened my mastery of both traditional and modern Italian techniques, all within a fast-paced, world-class kitchen. Working under exacting standards, I honed my ability to adapt under pressure while maintaining elegance in execution. This experience was instrumental in shaping my culinary identity and further solidified my commitment to excellence in fine dining.

Demi Chef & Chef de Partie – Three Michelin Star Restaurant | Da Vittorio *** At Da Vittorio, I began as a Demi Chef and progressed to Chef de Partie, leading the Pasta Section in one of Italy’s most prestigious Three Michelin Star kitchens. I mastered complex pasta techniques and refined my precision under the guidance of world-class chefs. This formative experience provided deep insight into the operations of a top-tier kitchen and instilled the discipline, creativity, and high standards that continue to shape my culinary philosophy. It remains the foundation of my commitment to excellence in every dish I create.