Anoop Shekar

M24, Chikkaveeranna Road, Bannimantap,

Mysore 570015, Karnataka, India.

Tel                         :   +91 7259539725

Email                    :

Website               :

Nationality          :    Indian

DOB                      :    04 June 1986


To intensely immerse myself into any creative endeavor through focused hard work, intelligence, passion and unwavering intention.


1. Villa Naj, Stradella, Italy                              (6 months)                                                   May 2020

     * One Michelin Star

     Chef De Partie                                                (Full-time)                                          +39 038542126

  • 30 Seats Contemporary Italian Restaurant
  • Dinner Service Only
  • Responsible for mis en place, service and order list for antipasti section
  • Menu eg : Amberjack with Gin & Gazpacho, Egg 73 with Pecorino cream & Jewish Artichoke, Red shrimp Panzanella, Beef Tartare Rice Ravioli with Peanut cream


2. Osteria Le Logge, Siena, Italy                     (6 months)                                     Aug 2019-2020

     Intern + Chef De Partie                             (Full-time)                                          +39 0577 48013

  • 120 Seats Italian + Tuscan Restaurant
  • Lunch & Dinner Service
  • Responsible for mis en place, service and order list for meat and fish section
  • Menu eg : Beef cheek with parsnip pureè, Pigeon Laura Peri, pumpkin & bitter almonds, Stuffed rabbit, ham & blueberries, Roasted sea bass, spinach & lemon

3. Promenaden 1932, Copenhagen, Denmark                 (1 Year)               Mar 2018-2019

     Chef De Partie                                                                    (Full-time)                    +45 2612 9994

  • 150 Seats French + Danish Bistro
  • Breakfast, Lunch & Dinner Service
  • Responsible for mis en place and service for cold, hot and pastry section on rotation
  • Menu eg : White Asparagus & Hollandaise, Beef Steak & Béarnaise, Monkfish with Ratatouille, Salmon Tartare & Crème Fraiche, Lemon Tart, Assorted Crème brûlée

4. Brasserie Degas, Copenhagen, Denmark                   (1.5 Years)              Jan 2017-2018

    Commis (promoted to) Chef De Partie                      (Full-time) 

  • 40 Seats French Brasserie
  • Dinner Service only
  • Responsible for mis en place and service for entrée and pastry section
  • Menu eg : Salad Foie Gras, Bouillabaisse & Rouille, Lobster Cannelloni with Madeira sauce, Duck Confit with Champignon a la crème, Duck Breast with red wine sauce, Fondant au Chocolat, Sabayon with Genoise and fruit, Macarons, Gougère

5. Emergency Architecture and Human Rights               (1 Year)              2016-2017

      Copenhagen, Denmark                      

     Design Architect                                                                    (Full-time)

  • Educational institutions, Community Spaces & Modular Housing
  • Design drawing, Managing the on-site construction team & design interns in the studio
  • Estimation and acquisition of building material and planning construction schedule 


6. Prashant Pradhan Architects                            (2 Years)                                2013-2015

     Gangtok, Sikkim, India                        

    Associate Architect                                                (Full-time) 

  • Hospitality buildings (Hotels, Resorts, Spa) Kitchen & Restaurant design
  • Client liaison, Supervision of construction site and junior architects in the studio
  • Responsible for evaluation of employee performance and training 

7. Leuzinger & Saveri Architects                          (2 Years)                                2010-2012

     Vasanthnagar, Bengaluru, India                        

    Junior Architect                                                      (Full-time) 

  • HRC Learning Center (International School), Chennai + Kamal Solar Industry, B’lore
  • Architectural Drawings, 3D modelling, Services, and Client liaison
  • Responsible for monitoring all aspects of the construction site and communication with the Principal


1. HRC Culinary Academy, Sofia, Bulgaria                                                       2019 – 2020

     Full Professional Certificate

  • 1 year intensive program taught in English
  • Courses: Introduction to Hospitality, Food safety and hygiene, Kitchen theory, Kitchen laboratory classes in both hot kitchen and pastry.

2. University of Rome, Rome, Italy                                                                            2015-17

     Master of Product Design (M.Sc.)                                                         [Discontinued] 

  • 2 year Architecture and design program taught in English
  • Courses: Aesthetics, Internet of things, Sustainability, Resource Management

3. Visvesvaraya Technological University, Belgaum, India                         2003 – 2008

     Bachelors in Architecture (B.Arch.)                 

  • 5 Year Architecture and design program taught in English
  • Courses : Building and Structural design, Heating and ventilation, landscape and Climatology, Materials, Professional Practice, Estimation, Management


 1. Manoir De Botcol, Saint-Nicolas-du-Pélem, France          (1 month)              Dec 2018

     Private Cook + Carpenter        (Part-time) 

  • Planning menu and cooking dinner for the proprietors (4)
  • Designing, building and repairing non structural wooden members and furniture in the Manor

2. Hawila Project, Kastrup, Denmark                                             (3 months)              Jun 2017

    Associate Cook +  Resident Designer     (Part-time) 

  • Planning menu and cooking lunch and dinner for 15 member ship crew 
  • Documenting and drawing computer models to assist in the restoration of the ship

3. Villa Salinara, Marsala, Sicily, Italy                                             (3 months)             Dec 2015

     Private Cook + Resident Carpenter        (Part-time) 

  • Planning menu and cooking dinner for vacation guests at the Villa 
  • Conceptualizing, designing, building, salvaging, recycling and restoring wooden furniture.



Austria, Belgium, Bhutan, Bulgaria, Czech Republic, Denmark, France, Germany,

India, Italy, Nepal, Netherlands, Slovenia, Sweden, Switzerland, Vatican City State


  1.  Language
  • English     (native proficiency)
  • Italian     (basic)
  • Hindi   (intermediate)
  • Kannada   (mother tongue)
  1. Computer
  • Web, Graphic and Interface Design [Adobe Photoshop]
  • Drafting and Drawing software [Autodesk Cad]
  • 3D Modelling software  [3ds Max]
  • Microsoft Office