Get to know me better
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
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.
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