Brand new 2019 Leopard 58 offering spectacular top deck lounge/BBQ area with bar, surround sound and state-of-the-art lighting. Lower main deck offers vast space with alfresco dining, swim platform which will lower to water level, walk in salon with lounge/formal dining area, galley and master stateroom and passageway to front cockpit. Below are 3 additional cabins (see accommodations section for cabin details). All cabin offer private en-suite heads with electric toilets and dry shower stalls. Lots and lots of water toys, come play about LA GRANDE BELLEZZA! **These are factory photos as yacht is just being completed***
Call us or email us for more information about LA GRANDE BELLEZZA. You can reach our office at 1.941.914.1187 or Email Us. We’ll find a charter that fits your style, budget, and interests.
Chef Sunil Sharma: Grew up in India and has loved cooking from a very young age. He has spent most of his adult life in New York. where he earned an Associate Degree in Hospitality Management in Culinary Arts SUNY Delhi College of Technology. His cooking and service experience has included high volume fine dining restaurants since 2005.
Chef de Cuisine Oceana Restaurant – USVI March 2020 to August 2021 Managing a full-service fine dining seafood restaurant. Trained the kitchen staff in new techniques and ingredient preservation. Handled all the ordering and the inventory. Responsible for the whole menu from prep, sauces and the final plate. Handled all functions related to chefs development, new menu integration and new product integration.
Chef De Cuisine Gary Danko – San Francisco, CA January 2018 to February 2020 Write a seasonally changing pre-fixed menu based on local wild edibles, availability of local farms and personal garden availability. Worked hard to maintain 1 Michelin Star rating. Work hand in hand with GM, sous chef, to create an intimate dining experience. Lead the kitchen and cook the protein station on a line with an Entremet. Develop strategies to improve productivity. Ensure adherence to sanitation and safety regulations. Collaborated in new seasonal menus and standardized recipes. Train and mentor interns and new line cooks from other parts of the world. Worked on off-site events.
Multi unit Executive Chef
Zavo Restaurant Group – Queens, NY June 2016 to December 2018 Managing a full-service fine dining Mediterranean restaurant, bar and bistro and banquet facility. Trained 3 kitchen managers and 30 cooks. Maintained 30% food cost and implemented strategies to improve sales. Stream-lined food production while maintaining modern techniques to provide the best product to the guests. Handled all functions related to chefs development, new menu integration and new product integration. Visited each location on a daily basis to ensure all guidelines are being followed. Responsible for Public Relations for the restaurant, appeared on fox 5 Morning show and PIX 11 morning show.
Executive Sous Chef
Capital Grille – Manhattan, NY
April 2013 to June 2016
Responsible for all aspects of food production at this beautiful restaurant with 273 seats; 7 Banquet rooms and off-site catering and delivery. Implemented a recipe procedure for each new menu change. Developed a yield chart system for fish butchering, as well as for items used daily to assist with ordering and par levels. Ensured weekly scheduling was consistent with projected sales. Facilitated a morning and evening pre-shift meeting to inform staff of daily features, reservations, and reinforce team-building skills. Catered more than 90 private functions annually – size ranging from small tea parties to 350+
Jr. Sous Chef
Aquavit – Manhattan, NY
August 2011 to February 2013
Led team of 4 crew members to create and present the highest quality menu items. Coordinated schedules assigned tasks and supervised staff. Collaborated with sous chef to manage entire high-volume kitchen team and trained on all stations. Helped in training Foh and Boh members providing continuous
coaching on recipe instructions, presentation and sanitation
His culinary style focuses on fresh ingredients and bright flavors, with an emphasis on Mediterranean and Indian flavors. He is experienced in accommodating special diets or allergies and happy to tailor a menu to the clients ‘ request. Chef Sunil loves connecting with clients and finding ways to make their vacation unforgettable. My organizational talent and planning skills demonstrates my professionalism in this industry. My love for cooking and taking care of our guests is my goal. There is no better way to do this than with food. Chef Sunil can’t wait to curate a journey for all her charter guests while they set sail in the USVI and BVI on La Grande Bellezza!
Chef Sunil brings a new level of service with his teammate Captain Derek to La Grande Bellezza, truly a Five Star Charter!