Anoop Shekar
232-16-17, 9170 Longyearbyen,
Svalbard, Norway.
M24, Chikkaveeranna Road, Bannimantap,
Mysore 570015, Karnataka, India.
Tel : +47 91008546
+91 7259539725
Nationality : Indian
DOB : 04 June 1986
Email : anoopshekar.ppa@gmail.com
Website : www.anoopshekar.com
OBJECTIVE
To intensely immerse myself into any creative endeavor through focused hard work, intelligence, passion and unwavering intention.
WORK EXPERIENCE
1. Kroa, Longyearbyen, Svalbard (1 Year) Feb 2022-23
Chef De Partie (Full-time) +47 79021300
- 90 Seat Contemporary European Bistro
- Lunch & Dinner Service
- Responsible for mis en place, service and order list
- Menu eg : Beef tenderloin steak, roast vegetables & pepper sauce, Klippfisk with potato pureè & bacon, Braised lamb shank with blanched asparagus and cauliflower, Roast Venison loin with Mushroom duxelle, potato duchesse and dark red wine sauce
2. 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
3. Osteria Le Logge, Siena, Italy (6 months) Aug 2019-20
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
4. Promenaden 1932, Copenhagen, Denmark (1 Year) Mar 2018-19
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
5. Brasserie Degas, Copenhagen, Denmark (1.5 Years) Jan 2017-18
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
6. Emergency Architecture and Human Rights (1 Year) 2016-17
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
7. Prashant Pradhan Architects (2 Years) 2013-15
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
8. Leuzinger & Saveri Architects (2 Years) 2010-12
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
EDUCATION
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 2015-2017
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
MISCELLANEOUS
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.
TRAVEL
Austria, Belgium, Bhutan, Bulgaria, Czech Republic, Denmark, France, Germany,
India, Italy, Nepal, Netherlands, Slovenia, Sweden, Switzerland, Vatican City State
SKILLS
- Language
- English (native proficiency)
- Italian (basic)
- Hindi (intermediate)
- Kannada (mother tongue)
- Computer
- Web, Graphic and Interface Design [Adobe Photoshop]
- Drafting and Drawing software [Autodesk Cad]
- 3D Modelling software [3ds Max]
- Microsoft Office
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