1. CURRICULUM VITAE
FABIO CREATINI
Flat 6, Caprice Court
102, Triq Il-Gizimin
Swieqi – Malta -
e-mail: facreat@tin.it
mobile phone: +356 99615531
I.D. 0067012A
Born in Livorno - ITALY –
the 9th April 1963
EXPERIENCE IN FOOD AND BEVERAGE ADMINISTRATION
From 1976-1979 I worked for the “Giannina” bar and “Quisisana” Hotel in Vada as
Barman and Waiter.
After finishing the Professional Catering School in Pietrasanta-Lucca I was
employed at the “Royal” hotel in Viareggio for the Summer season. I also gained
valuable experience at the well-known “Margherita” restaurant in Viareggio as
Chef de Rang.
In 1981 I moved to London to work at the “Savoy” hotel as Chef de Rang/Sommelier
In 1983 I decided to further my career working as Assistant Manager in a typical
small French restaurant together with the ex-first chef of the Savoy, Mr.
Jacques Eza and Mr. Antonio Toma, ex Staff Manager at the Savoy.
During this period I also took part in King Hussein of Jordan’s team, where I
collaborated with the head butler on the daily management and organization of
the various residences visited each time by the royal family. Thanks to the
good reputation acquired I was also asked to participate and organize a gala-
dinner party for 300-400 guests twice in Jeddah along with the consultancy of
Mr. Silvio Trompetto, ex Chef Manager of the Savoy hotel.
It was during this period that I acquired notable skilled experience as an
organizer. I was able to enhance this quality of a good eye for organizing and
better my inventive qualities which are essential in whatever level of the
catering trade.
In 1986 I was employed as Area Director for a franchise of “Pasta Mania”. I was
responsible for the daily management and coordination of ten premises. With the
take-over by the Mecca corporation, I then helped with the organization and
opening of “Willows” a prestigious private club in the heart of Knightsbridge,
London. Again I was confronted with a totally different style of catering to
that of classical, but with a very high standard of cuisine. I was able to
improve my abilities thanks to the sound advice and teaching of the great Food
and Beverage Manager, Mr. McMillan, to whom I hold the greatest respect.
In 1988 I took over the license of a London premises in the city called “Villa
Stefano”. This was an Italian restaurant with an annex wine-bar and a small
private dancing club.
After 2 years of managing these premises I decided to leave and make plans to
return to Italy.
Before returning to Italy, I was contacted to act as a consultant director of an
American bar called “Zazou” situated near Regents street. This bar belonged to
a well-known association called “Foot-work”.

2. Along with a team of French colleagues we opened a brasserie with American bar.
It was a trendy and fashionable place and gained instant success.
In 1991 I returned to Italy and was employed as first Maître-Hotel at the “Villa
Ariston” hotel in Lido-Camaiore. This really helped me to understand the
Italian mentality once again.
In February 1992 I opened a restaurant called “Bagatelle” along with a good and
faithful friend. Starting from scratch we were able to create a renowned
restaurant with an excellent clientele. Maintaining a very high standard and
level of gastronomy and service until its closure in 2011. During our time
there we achieved acknowledgement gastronomically, nationally and
internationally. We also gained acknowledgement in the main food guides
obtaining a star in the “Veronelli” food guide.
In 1998, while the Bagatelle restaurant was still operative, we opened and
managed a small restaurant called “La Grigliarella”, along the sea front of
Cecina Mare. A restaurant which was to attract a younger clientele and which
was seasonal.
Over the following 3 years I was elected President of Kontiki consortium – a
group dealing with buying/acquisitions within the product sector of businesses
which operate in the tourist sector, from restaurants, bars pizzeria,
patisserie to hotels, camping and holiday villages. I was able to enhance my
experience within this field with Food & Beverages management contracts with
supplier companies.
In February 2011, I accepted the role of special consultant for a structure in
Malta. After an initial collaboration period I then accepted a proposal as Food
and Beverage Manager for 6 months which was then confirmed for another 6 months
with complete management of the structure “Palazzo Parisio and Gardens”.
With my recruitment the association wasable to bring the structure back to its
original state and is now able to respond to true restaurant-tourist politics,
with a real organizational and operational chart structure where it was once
inadequate.
My job description covered a 360° management of all the departments:
° two restaurants – banqueting – fully operative kitchen
° maintenance division and gardening management
° internal gift shop
° control and management of visitors whether single persons or groups to the
Palace and the Palace Museum
° reorganization of sales and marketing division
° laying down of financial plans with the reorganization of the control of
general spending and management costs, from fixed spending, food cost control,
acquisition controls, laying out of annual budget, to weekly and monthly
controls of the maintenance and eventual operative corrections to obtain
proposed aims.
° general control and hygiene maintenance and the security of the structure
° maintenance, control and development of the structure’s computer technology
for use by the business
° control of general spending on personnel, engagement and personnel promotion,
with particular attention to personnel training of those working in areas in
direct contact with food and beverage.

3. My consultancy contact terminated at the end of February 2012.
In March 2012 I joined a newly established company – RR Company ltd – managing
two Restaurants in St. Julians - Baluta Bay –Malta- : Dolce Vita Restaurant ( a
well known classical fish restaurant ) and Meat & Co Restaurant ( a new steak
house concept ). As General Manager I was in charge of and responsible for the
management, and liaison with the Managing Directors of both premises as follows:
 Finalize the structure and organization of both restaurants as far as the
staff team were concerned.
 Prepare the HR department and the PA Secretary
 Following the Marketing, and preparing the running costs of all the single
departments
 Contacting different suppliers and organizing the running of the store-
room
 Work out all the pricing with the Head Chef, food costs and finalize all
the Menus and special Events
 Control of daily takings, and responsible for all ordinary bank
operations, approval of all monthly payments
 Daily, weekly and monthly reports – Management Accounts –
 Organizer of a stock control and monthly stock taking
 Preparation of quarterly , half and yearly Budgets
 Organization of training courses, health and safety aspects, security and
licensee holder
 Programming maintenance aspects, planning repairs and new investments.
 Starting a Franchising Plan Operation for “ MEAT & Co “ building ideas
for the structure of the Marketing , HR department to present a
PORTOFOLIO for future potential Franchising Clients ..
After long, difficult and controversial discussions with RR Company Ltd., my
contract was terminated at end of April 2013 for personal reasons. The main
reasons were connected to a line of decisions being carried out by the company.
In May 2013 I started a collaboration with the Pepe Nero Restaurant in Valletta
Water Front with a project to open a new Restaurant under a similar concept . We
finally decided to Open Pepe Nero@Jessie’s Restaurant-Bar-Pizzeria in Swieqi .
I started with the Opening in October as Restaurant Manager , and followed the
business build-up, the team training and the Kitchen Menu concept ; until the
end of February …. I left on my own accord in April 2015 and I’m now looking
for something new stimulating my professional experience…….
While I was organizing the re-opening and the Set up of a small Restaurant in
Sliema ( Leonardo da Vinci ) where I just followed up the staff recruitment ,
the project coordination, the menus choice and the Chef training during a short
Consultancy contract ,
I have been contacted by a Maltese Company , willing to open its first catering
establishment in Madliena ( Malta) .
Agreed on the general project , I accepted the offer as Project Manager &
General F&B Manager to realize such important start-up .
Followed in full from the building project,the electric and plumbing , kitchen
planning , restaurant decorations and set-up , to the ordering in full of all
the equipments , till to the final organization of Menus, Wine List, Suppliers
choice, Staff recruitment and training; I reached and finalized completely with
the opening date of the Madliena Lodge Restaurant and Lounge under the Ownership
of Alberta Group – Malta .. With the end of October 2015 I reached and
terminated the target of such important Catering Project and Consultancy
Agreement .

4. I’m now valuating new long terms offers in the Catering Industry to stimulate
and offers my professional experiences for a new Project or employment Contract.
I declare and I am responsible for the information contained within this
Curriculum Vitae to be exact and can be verified.
I authorize the use of my personal information, including those sensitive under
the D. Lgs No. 196/2003. For use in eventual management proposals.
Abide by the laws in force and the necessary certification for the management of
whatever type of tourist structure with the distribution of food and beverage.
Fabio Creatini