Name: Ieda Maria Sacchelli Fonseca Date of Birth: 22/11/ Marital Status: Single Address; via Verga 7 Grottaglie Puglia Italia Codice Fiscale SCC DMR 68 S62 Z602S Telefono 3461014798 E mail: [email protected] [email protected] Languages: Portugese– Mother Tongue, English - Básic, Italian- Basic Known Espanhol – Básico

Academic Qualifications International Chef - Centre of Education for Tourism and Hotel Management SENAC – Águas de São Pedro – SP – Brasil Qualification for cooking – SENAC – SP – Brasil International Culinary - The Culinary Institute of América ( C.I.A.) USA Master Chef – Italian Culinary for Foreigners – Costiglione D’Asti

Italy

Extra Curricular Activities Kitchen News – Palio Ristorante- New York ( Chef Andréa Borio) French Kitchen News – Boa Mesa – Roanne Restaurante - São Paulo ( Chef Emmanoel Bassoleil e Claude Troisgrois) Italian Kitchen – Boa Mesa – Fasano – São Paulo (Salvatori Loi) Wine– I.C.I.F.- Costiglione D’Asti – Italy( Andréa Alciati) Kitchen for bread ans Desserts – Ristorante da Guido – Costiglione D’Asti ( Ugo Alciati) Italian Kitchen – I.C.I.F. ( Massimo Ferrari) Classic Kitchen – I.C.I.F. (Sergio Aimo ) Industry Kitchen - SODEXO – São Paulo Training s Undergone Grande Hotel : São Pedro – Águas de São Pedro – SP – 6 months Realis Del Sant’Uffizio – Cioccaro di Penango – Asti – Itália Del Cambio Restaurent – Piazza Carignano – Torino T.H.I. Monferrato S.r.L.Company – Torino – Itália Roanne Restaurent – São Paulo Club Hebraica – Cosher – São Paulo Curtume Berger – Industrial Kitchen – Campo Grande Sodexo – Industrial Kitchen – São Paulo Hospital Sírio Libanês – São Paulo Rubaiyat Churrascaria - São Paulo

Professional Experience

Grand Pascia – Cappo partitta – 3 months Cattolica -Ocean Palace Beach Resorts e Bangalous – Executive Chef– Natal – RN – Brasil www.oceanpalace.com.br (4 Years) Rubaiyt Meat and International Food - Sub Chef Roccadia - Siciliana Kitchen– Chef and Meat Grills – Italliy ( 2 Months) Melograno – Italian Kitchen – Chef Manager – Florianópolis – Brasil (one year and eight Months)

Mason’s Gourmet – American Food – Eatern Chef – Maryland – USA (4months)

Soco Restaurant – Pan Asian Kitchen - Sub Chef – Miami – USA ( 2 Years) Sushi Woman Mr Kibe – Arabian Food – Chef - Miami ( 2 months)

Zahboo – International Food – Garde Manger at Pasta Show – Miami

USA (3 months)

Le Chef Rouge – French Kitchen – Chef de Partida – Sao Paulo -Brazil(1 month)

Mellow Yellow –Mediterrânean Kitchen – Chef e Gerente – Apucarana –PR

Brazil(One year) Brooklin –Contemporranea Kitchen – Confeiteira, Garde Manager e Linha – São Paulo – Brazil (6 months)

Estamplaza Hotel – Cozinha Internacional – Pastas e Risottos – São Paulo – Brazil (2 months) Del Cambio Ristorante – Piemont Culinary - Torino – Italia ( 2 meses). Participation in Events and Consultancy Tomate Cereja - Menu and Personal treinament Delicia Chopp Bar – implantação de equipamentos, elaboração de menu e treinamentos para functionary– Natal – Brasil Sailor Bistrô – implantação de equipamentos, elaboração de menu, treinamento para funcionários e implantação de controle – Natal

Brasil Ferruccio – Massas e Pizzas – elaboração de menu , treinamento (recebimento de mercadorias, armazenamento , controle de temperatura e cozinha ) – Natal- Brasil Mister Grill – Carnes –elaboracao de menu, treinamento – Natal – Brasil Television Show – Program: Sabor e Saber – TV Tropical – Rede Record Journal de Hoje – Column Gastronomia – Sabor e Saber Associação de Gastronomia do Rio Grande do Norte