Chef Anxhelo Shtino

My name is Anxhelo Shtino, a 27-year-old chef with a passion for culinary excellence.

With a solid

educational background and extensive experience, I offer a wealth of expertise in the culinary arts.

From 2011 to 2013, I had the privilege of studying in Italy, immersing myself in the country's rich

gastronomic traditions. During this time, I honed my skills and developed a deep understanding of

Italian cuisine.

After completing my studies, I embarked on a professional journey in Italy, where I had the opportunity

to work in prestigious establishments. I gained valuable experience in Michelin-starred restaurants, fine

dining establishments, and 5-star hotels. Starting as a commis, I steadily progressed through the ranks,

serving as a demi chef de partie, chef de partie, sous chef, and ultimately as a chef in both vegetarian

and vegan restaurants.

Throughout my career, I have actively participated in culinary competitions, where I showcased my

abilities. I have been fortunate to achieve notable results, including a gold medal, a third place finish,

and another participation.

In addition to my practical skills, I am well-versed in utilizing advanced culinary equipment such as

Rational ovens, Pacojet machines, and shock freezers. I have also studied the sous vide technique,

further expanding my repertoire of culinary techniques.

One of my areas of expertise lies in the art of crafting fresh pasta, a skill I have mastered over the years.

Moreover, I am dedicated to continuous growth and staying up-to-date with the latest industry trends.

During my free time, I enjoy exploring different restaurants to broaden my culinary horizons.

With my diverse culinary background, passion for innovation, and dedication to delivering exceptional

dining experiences, I am eager to contribute my skills to a new culinary venture.