Davide Dalloco

Born in Ferrara, Italy in 1962, Davide Dalloco studied at the Istituto Alberghiero (Hotel Management Institute) in Lido degli Estensi di Ferrara, emploied at the Scuola Regionale Alberghiera e di Ristorazione in Serramazzoni, Italy since 1994.

Professional training updates:

• Istituto Etoile Boscolo Hotel, Sottomarina di Chioggia
• Ecole des Artes Culinaire, Lion, France
• La Tante Claire
• Restaurant The Window and Hilton Hotel, London
• Restaurant Le Gavroche
• Cavallini Restaurant and Halkin Hotel, London

Cook and teacher:

• IAL Emilia-Romagna Region, Regional School of Restaurant and Hotel Management, from 1994 to present.

Tasks and publications (at the Serramazzoni school):

• Teach kitchen professional techniques
• Food preparation
• Contributes to preparation of teaching material specific to the prfeparation of first courses (primi piatti)
• Contributed to "La Tavola del Pellegrino" ("The Pilgrim's Dinner Table"), a CD Rom featuring typical regional recipes
• Contributed to an organic food recipe book published by the school
• Contributed to recipe book focused on typical products from Emilia-Romagna

Cook/Chef:

Starting in 1978, Mr. Dalloco worked as either cook or chef at several renowned Italian restaurants, including among others:

• Chef at Rimini, Italy Savioli Spiaggia hotel
• Cook at Ravenna, Italy Ristorante Ca’ del Pinoi
• Cook at Sassuolo, Italy Sporting Club
• Cook at Lido degli Estensi, Italy Hotel Plaza

• Detailed resume - PDF file, 233Kb (Italian only - Download the free Acrobat reader)
• Detailed resume - Microsoft Word file, 78Kb (Italian only)

Chef Davide Dalloco preparing a dish at a Food Education convention in Serramazzoni, November 4, 2003.

A dessert by the school pastry Chef Beppe Gagliardi, presented at the same convention.