F&B Manager, Sommelier, Bar Manager, Hotel and Restaurant Consultant, Educator and Coach… This is not my job...it is my passion!
Graduated in Hotel and Catering College I started to travel and work around Europe to improve my language’s skills and to upgrade myself, I had the luck to work with some worldwide famous chefs in some important establishments, as Karsten Heidsieck at La Meridiana Hotel, in London with Anton Edelmann at The Savoy Hotel as well as Willi Elsener at the Dorchester Hotel. In Italy with Gualtiero Marchesi, the father of the modern italian cuisine, Anthony Genovese at Il Pagliaccio in Rome, Andrea Migliaccio in the beautiful Capri island, and the last but not the least the genius of Massimo Bottura currently number one chef in the world. In 2002 I won Best Sommelier of Piedmont Trophy and arrived in final for Berlucchi Trophy Best Sommelier of Italy, finally in 2009 I have been selected as best sommelier of Italy by Paolo Marchi at the famous “Identità Golose” food and beverage guide presentation.
We are industry-experienced and understand your daily operational needs.
Our goal is to improve your hotel, restaurant, bar. Let our years of hands-on industry experience work for you - by creating a new concept, analyzing your property, or training your team.
As a small business operator with 26 years of hospitality’s experience, we have the agility and the capability to personalize the service we provide to your restaurant and bar - and we can do it at hard to beat prices.
You can trust us to be fully committed to your business, we will deliver improved results. As restaurant consultants, our goal is to improve your business and revenue. Our small business model can keep it reasonable and keep it personalized. We strive to create memorable experiences in food and beverage with exceptional quality menu items and curated service in an exciting ambiance. Our philosophy is that quality and service create your reputation. Your reputation translates into revenues, and with great systems, your revenues turn into profit. This strategy of increasing revenues and decreasing costs adds value to guests, managers, and owners alike!