Experience
2015 - 2016
Cook
Osteria FrancescanaEmilia Romagna, Italy
2014 - 2015
Line Cook
All’EnotecaPiedmont, Italy
2013 - 2014
Line Cook
Hosteria GiustiEmilia Romagna, Italy
2007 - 2008
Fixed Income Analyst
Bear StearnsNew York, NY
2006 - 2006
Summer Analyst
Harvey & Company, LLCOrange County, CA
2001 - 2001
Extern
FelidiaNew York, NY
Education
2003 - 2007
Bachelor of Arts - Economic and Finance, Minor in Italian
Southern Methodist UniversityDallas, TX
Advice from Stefano Secchi
Quotes about career path, skills, and teamwork from an industry leader.
Never burn any bridges.
At the end of the day, it's a very small world, what we do, and we know everyone. Just leave on a high note.
If you're having struggles, do something else, and then see what the world has to offer.
I think there's a special kind in this industry, and I think that when they leave, they realize how much they miss it. This industry is a place that is very rewarding to people that stick it out.
When we had a fire at Massara, there was damage everywhere, and we had to close.
What is great about the hospitality industry that you don't see in a lot of other places is that the people will ask, “Ok, how can we help?” I had four restaurateurs reach out to help us at that time. This could probably only happen in this industry
After being in Italy, I principally chose to move to New York because the best people in the world do what we do in this industry here.
I wanted to be around those people, I wanted to be surrounded by people that want to do this for a living and for the rest of their lives, because I think it's an incredible industry. That's not going to change. I don't want to do anything else. Maybe I'll have little side projects here or there. I'm obsessed with our work and our job and our industry.
I feel I am lucky that I do something that is amazing.
It's hard at times, no question, but you work with amazing people and people that are working at a very high level. It's extremely satisfying. I'm lucky to have found something that really gets me up every day, where I don't feel like all I care about is a weekend.
Roles in Culinary
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