Paulo Roberto Lima Contarini

My name is Paulo Contarini. 

I'm an Executive Chef with 25 years of experience in a variety of locations, including in addition to hotels, catering, industrial kitchens, collective kitchens, small and large restaurants, consulting, dinners for over 1000 people, events, open kitchens and others. I currently work at the Parkinn Leuven of the Radisson group, the Hotel is a 3-star superior, with 133 rooms, 5 meeting rooms for up to 300 people, an A  la carte restaurant and breakfast. The average occupancy of the Hotel is more than 80% and with more than 3000 people at breakfast per month. With a kitchen team of just 5 people we make breakfast, lunch, dinner and events. This team has been the same since 2015, showing that a united team overcomes all challenges. In these eight years at Parkinn Leuven, I have met all the challenges that were set for us (my team and I), including receiving all the smile certificates, the last one in February 2023, highly praised by the consultant; an average food cost of 18 and 25%, the always below the minimum cost; Diversey's food safety audits with an average of over 92%, the last one being 97% in July.

Executive Chef of Hotels, Chef of large Restaurants, Community Chef, Chef of large events (more than 1000 guests), Gastronomy Teacher and Consultant.

Roanne Restaurant (Brazil); Capim Santo Group(Brazil); Buffet Chet Ayris (Brazil); Granded School SP (Brazil); Emiliano Hotel (Brazil); Gastroconsult (Brazil); Brahma Group (Brazil); Magari Restaurant (Brazil); Due Cuochi Restaurant (Brazil); Parkinn Leuven by Radisson Hotel (Belgium).

Graduated in Business Administration, Graduated from the Academy of Culinary Art Le Cordon Bleu de Paris (Grand Diplôme), MBA in Gastronomy and several additional courses in Oenology, HACCP, Allergens.