I operate at the intersection of culinary precision and digital scalability — where Michelin-level standards meet data-driven growth marketing. With roots in F&B management and a passion for systems thinking, I bring an obsession with quality to the world of B2B SaaS and FoodTech innovation. I founded a digital platform that blends culinary training with AI-driven learning and storytelling, and I have led kitchen operations and F&B strategy across multiple venues. I aim to fuse traditional craftsmanship with modern technology to optimize processes, elevate customer experiences, and drive sustainable growth in hospitality and tech-enabled food sectors.

Giovanni Burdi

I operate at the intersection of culinary precision and digital scalability — where Michelin-level standards meet data-driven growth marketing. With roots in F&B management and a passion for systems thinking, I bring an obsession with quality to the world of B2B SaaS and FoodTech innovation. I founded a digital platform that blends culinary training with AI-driven learning and storytelling, and I have led kitchen operations and F&B strategy across multiple venues. I aim to fuse traditional craftsmanship with modern technology to optimize processes, elevate customer experiences, and drive sustainable growth in hospitality and tech-enabled food sectors.

Available to hire

I operate at the intersection of culinary precision and digital scalability — where Michelin-level standards meet data-driven growth marketing. With roots in F&B management and a passion for systems thinking, I bring an obsession with quality to the world of B2B SaaS and FoodTech innovation.

I founded a digital platform that blends culinary training with AI-driven learning and storytelling, and I have led kitchen operations and F&B strategy across multiple venues. I aim to fuse traditional craftsmanship with modern technology to optimize processes, elevate customer experiences, and drive sustainable growth in hospitality and tech-enabled food sectors.

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Language

Italian
Fluent
English
Fluent

Work Experience

MARKETING & SALES at UNITED DISTILLERS & VINTNERS
February 1, 2008 - July 1, 2010
Brand Ambassador for ABSOLUT VODKA (through MARBLE HEAD AGENCY) in London
BRAND AMBASSADOR at ALLIED DOMECQ
December 23, 2025 - February 1, 2000
WILD TURKEY BOURBON BRAND AMBASSADOR IN LONDON
Executive Chef at Il Giardino dei Tempi, Orto Botanico Maze Risto-Sale Ricevimenti
January 1, 2017 - Present
Gestione completa di ricevimenti ed eventi esclusivi presso una location botanica d’eccellenza; coordinamento di matrimoni, ricevimenti aziendali e banchetti in ambienti come la Pagoda e il Maze, con cura per l’esperienza gastronomica, sostenibilità, storytelling sensoriale e servizio su misura.
Secondo di Cucina at Murgia Garden Ricevimenti Srl
July 1, 2019 - Present
Coordinamento di eventi su larga scala in una struttura rinomata per ricevimenti e catering; gestione di matrimoni, cene aziendali, feste private e cocktail, con soluzioni personalizzate per menu, location e allestimenti; esperienza anche in Umbria e Toscana.
CEO at Food Chef Secrets
January 1, 2023 - October 1, 2025
CEO del blog e brand Food Chef Secrets; food trainer di fiducia, social food influencer e senior executive chef.
Executive Chef at Coco & Rox srl
August 1, 2021 - October 1, 2025
Executive Chef responsabile del running operativo e F&B management dell’attività.
Executive Chef at Belvedere Damare
May 1, 2016 - August 1, 2022
Ristorante di cucina marinara fusion, responsabilità totale del running della cucina e gestione della ristorazione.
Chef di Cucina at Il Pino Grande, Ristorante Slow Food Castel del Monte
January 1, 2012 - April 1, 2016
Ristorante slow food con 100 posti; ideazione dei menù mensili e pianificazione di menù festivi, responsabilità della cucina e HACCP.
Operation Manager at Dimora Intini
March 1, 2010 - January 1, 2012
Gestione dell’ospitalità in Dimora Intini, azienda storica; ruolo di Operation Manager nella ristorazione/ospitalità.
Executive Chef at Il giardino dei tempi Orto Botanico Maze Risto-SALE RICEVIMENTI
January 1, 2017 - Present
Gestione completa di ricevimenti esclusivi in una location botanica d’eccellenza, coordinamento di matrimoni e corporate banqueting, cura dell’esperienza gastronomica, attenzione alla sostenibilità, storytelling sensoriale e servizio su misura.
Personal Blogger at Self-employed
August 1, 2017 - October 1, 2025
Produzione di contenuti gastronomici, food styling e pubblicazioni su blog e social media come influencer nel settore Food & Beverage.
Capo Cucina at Korian
June 1, 2017 - August 1, 2022
Direzione cucina in Clinica San Gabriele per ristorazione collettiva; gestione del personale, menu e standard HACCP.
Founder & CEO at Food Chef Secrets
January 1, 2019 - January 1, 2025
Founded a digital platform uniting culinary training with FoodTech innovation. Designed UX-driven learning systems integrating AI insights and creative storytelling for professional chefs and F&B teams.
Sous Chef at Murgia Garden Ricevimenti Srl
January 1, 2019 - January 1, 2025
Managed large-scale banqueting operations (400+ guests) across corporate and private venues. Oversaw team coordination and menu innovation with consistency and precision.
Head Chef (4° Livello) at Korlan
January 1, 2017 - January 1, 2022
Led kitchen operations at Clinica San Gabriele. Implemented HACCP compliance and efficient menu planning for healthcare catering.
Operations Manager at Dimora Intini
January 1, 2010 - January 1, 2012
Managed operations at a luxury historical residence. Aligned hospitality excellence with modern guest engagement standards.
Founding Partner & Export Manager at Greenway SCARL
January 1, 2008 - January 1, 2015
Drove international sales strategy across Central Europe for certified organic produce. Built partnerships with Bennree GmbH, Cizlér AG, and Seltz AG; managed €4M in annual revenue. Represented the brand at SANA (Bologna) and BIOFACH (Germany).
Event & Banqueting Director at Il Giardino del Tempio Botanico Maze
January 1, 2017 - January 1, 2019
Directed high-end culinary events in a botanical venue. Focused on sensory storytelling, sustainability, and premium guest experiences for exclusive clientele.
Brand Ambassador at United Distillers & Vintners
February 1, 2008 - July 1, 2010
Brand Ambassador for Absolute Vodka (via Marble Head Agency) in London.
Brand Ambassador at Allied Domecq
January 1, 1997 - February 1, 2000
Brand Ambassador for Wild Turkey Bourbon in London.

Education

English Language Level C1 at Westminster College
January 11, 2030 - January 3, 2026
Diploma in Food Management, Culinary Arts & Industrial Studies at Istituto Professionale Guglielmo Marconi
January 1, 1990 - January 1, 1995
Hospitality & Catering, Level 1 at Westminster Kingsway College
January 11, 2030 - January 20, 2026

Qualifications

Livello Professionale di Lingua Inglese
January 11, 2030 - January 3, 2026
FIC active member
January 1, 2015 - January 20, 2026
Slow Food Recognition (Puglia, 2014)
January 1, 2014 - January 20, 2026
Honorary Member, Somma Contraternita della Brasciala Barese
January 11, 2030 - January 20, 2026

Industry Experience

Education, Media & Entertainment, Professional Services, Travel & Hospitality, Software & Internet, Other, Consumer Goods, Manufacturing, Healthcare
    paper Glovo bright kitchen comarketing project 2022

    The strategic joint venture with Glovo to develop a ‘bright kitchen’ has revolutionized the food delivery industry, setting a new standard for innovation. This cutting-edge shared kitchen and laboratory concept for the FishFizz brand has transformed market segmentation through four distinct lines: Gourmet Restaurant (€45-80), Bistro (€20-30), Takeaway (€35-50), and Business Lunch (€12-15). By employing a layered marketing strategy, the venture effectively caters to diverse customer preferences. The bright kitchen model delivers a cost-efficient solution, overcoming traditional delivery system constraints and enabling the replication of local successes on a larger scale. Key features include an open kitchen for enhanced transparency, a scalable and flexible platform for expansion, and optimized operational costs. This initiative introduces a groundbreaking business model that maximizes real estate assets for multiple partnerships. It serves as a benchmark in food and beverage management innovation, seamlessly blending operational efficiency, digital strategy, and economic sustainability into a cohesive framework.

    paper FuffaWeb Italia

    Fuffaweb Italia critiques the digital marketing industry by identifying key “red flags” through academic frameworks such as behavioral economics, ethics, and information theory. These indicators expose deceptive practices and low-value offerings, commonly referred to as “fuffa.”

    1. Information Asymmetry: Professionals hiding strategies behind “secret formulas” or proprietary methods without transparency signal a lack of credibility.

    2. Cognitive Heuristics: Tactics like displaying luxury items (supercars, villas) or curated testimonials exploit biases like social proof and authority, masking technical incompetence.

    3. Survivorship Bias: Highlighting rare success stories while ignoring the majority who fail misrepresents realistic outcomes, lacking variance data or expected value calculations.

    4. Semantic Vagueness: Buzzwords like “mindset” and “financial freedom” lack operational definitions, while absolute claims about volatile markets reveal epistemic arrogance.

    5. Metric Manipulation: Misleading claims of high revenue without accounting for costs and taxes distort actual profitability.

    6. Scarcity and Urgency: Artificial scarcity (e.g., countdown timers) coerces consumers into rushed decisions without proper due diligence.

    7. Professional Pedigree Gaps: Profiles built solely on self-promotional ecosystems, rather than proven expertise in competitive markets, raise credibility concerns.

    Fuffaweb Italia advocates for evidence-based practices, promoting transparency and measurable results over charisma-driven belief systems.