Leonardo Fassioli

Operating as Project Manager and Culinary Consultant, I develop diverse F&B concepts from the ground up. I inject the technical rigor of the world's best kitchens into versatile projects, ranging from bespoke bars and casual bistros to luxury hotels and fine dining.

Key Achievements & Project Scope:

- Global Project Management: Directed end-to-end restaurant builds and operational setups from scratch across Los Angeles, New York, Lima (x2), and Cusco.

- Corporate & Luxury Partnerships: Collaborated with top-tier international hospitality brands, including Hilton and LXR Hotels & Resorts, to structure and elevate their F&B programs.

- Versatile Concept Development: Designed, planned, and launched successful gastronomic formats across multiple tiers (cocktail bars, bistros, complex hotel F&B, fine dining).

- Operations & Profitability: Engineered comprehensive operational systems, master recipe manuals, and precise cost-control protocols to safeguard execution and maximize margins.

Responsible for leading the culinary and operational direction of a growing hospitality group comprising three active business units, with four additional high-end concepts in development (upscale dining, osteria/pizzeria, elevated taqueria, and cocktail bar). KEY RESPONSIBILITIES: Spearheaded the implementation of streamlined operational systems and culinary standards across all venues. Mentored and trained multidisciplinary teams in kitchen, dining room, and bar operations, fostering excellence and consistency. Oversaw comprehensive cost control and procurement for all food and beverage programs. Designed and executed innovative tasting and à la carte menus, including a biweekly six-course tasting experience inspired by Peru's diverse regions. Organized and hosted renowned "Four Hands" collaboration dinners under both my name and the company's. Directed the conceptualization, CAPEX/OPEX planning, and operational setup for upcoming venues within the group. Established Casa Ichu as one of Cusco's leading fine-dining destinations, recognized as Best Restaurant in Cusco (2nd Place) within its first year of operation.

Oversaw and coordinated all kitchen operations and both service periods in partnership with the Sous Chef. Led research and development of new recipes, flavors, and techniques, aligning with the restaurant's vision of contemporary Mexican cuisine. Fully organized and managed the kitchen, ensuring efficiency, consistency, and the highest culinary standards. Coordinated and supported Chef Lucho Martínez in his international travel and culinary projects, maintaining quality and creativity in global collaborations.