Gestione alberghiera

BAR, MIXOLOGY E COCKTAIL. Iain McPherson non è solo un nome chiave della mixology scozzese: è un alchimista del freddo, un imprenditore visionario che ha rivoluzionato il modo di concepire…

PROTAGONISTI – Il maestro gelatiere Vincenzo Iannacone, figura di spicco nel panorama della gelateria artigianale italiana, è stato ufficialmente nominato Ambasciatore del Gelato Artigianale nel Mondo. Il riconoscimento premia oltre…

RISTORAZIONE – L’ambizioso Chef Alessio Rossi ha saputo creare un’eccellenza gastronomica ad Arona, sul Lago Maggiore. In un suggestivo angolo di Montrigiasco, a breve distanza dalla statua di San Carlo di…

🍴 Guido, a starred restaurant in Fontanafredda (CN), is seeking a chef de rang with 2-3 years of experience. The role involves client reception, order management, presenting the wine list and menu dishes. English proficiency and own transport are required. The position offers a temporary contract with the goal of long-term employment, a full-time commitment of 5 days a week with one split shift on Saturday. The salary is €1300-€1400 net per month, including meals and shared accommodation. Mondays and Sundays are off, with some Sundays open for lunch.

🍕 Michele Pascarella, a pizzaiolo from Maddaloni (Caserta), started his pizza journey at 11 years old. In London, over ten years ago, he began with an Ape Car food truck, leading to "Napoli on the Road", which now has two locations in Chiswick and Richmond. In 2023, he was named "Best Pizzaiolo in the World" by 50 Top Pizza, and at peak popularity, received 2,500 to 3,000 daily reservation requests. His pizza "Ricordi di infanzia" combines tradition and innovation. In 2024, "Napoli on the Road" earned the title of Best Pizzeria in Europe from 50 Top Pizza.

🍝 Chef Marco Ambrosino of Sustànza, located in Galleria Principe di Napoli, presents his new spring menu focused on aromaticity and retaining the acidic notes characteristic of his cooking. The menu includes returning favorites like “La Chiajozza” and features principles of circular cuisine, as well as the updated Fish offal feast, celebrating the utilization of fish by-products. The tasting menus offered are: Piccolo cabotaggio (5 courses, €100), Medio raggio (8 courses, €130), and Lungo corso (10 courses, €160), with wine pairings ranging from €60 for 5 glasses to €100 for 10 glasses. Key dishes include Molluschi with salmoriglio and Lumachine with almond sauce, highlighting Mediterranean culinary traditions. Notable desserts by pastry chef Federico Andreini include Menzognere with fermented medlar and Iftar, reflecting deep Mediterranean connections through food preservation traditions and cultural resilience.

INDAGINI E RICERCHE – Il Rapporto sulla ristorazione, giunto alla tredicesima edizione, offre una panoramica sullo sviluppo del settore. Nonostante il rallentamento economico e un quadro geopolitico complesso, il 2024…

🍴 Restworld is hiring a chef de partie for Il Tempio del Gusto in Spoleto, a gourmet restaurant. The ideal candidate should have at least 1 year of experience. The contract is initially temporary with the potential for permanent employment. Responsibilities include variable shifts 6 days a week. The salary ranges from €1,600 to €1,800 net per month. Discounted accommodation is offered for non-local candidates. The position is open to all genders as per laws 903/77 and 125/91.

🍸 Suzy, a Martini Cocktail Bar located in Milan, opened on April 3, 2019, and features a menu with nine different Martinis. With a vintage '80s vibe and a post-industrial decor, Suzy's 12 indoor and 12 outdoor seats accommodate a diverse clientele, ranging in age from 30 to 50 on weekdays, that evolves into a younger crowd on weekends. They open around 7:30 PM, closing late and adjust their schedule for special events such as the Salone del Mobile. Sponsored by Campari Group, Suzy also explores partnerships, like with Gin Fish and the upcoming Sake Festival with Giorgio Cornalba. Cocktail prices have risen from 8 to 12 euros since 2019, with premium options costing more. Suzy experienced a shift in customer flow from aperitivo to late night, with a potential format change anticipated post-Olympics 2026, hopeful that the event will invigorate business similar to Expo.

🍴 La Corte degli Dei, a fine dining restaurant at the 18th-century Palazzo Acampora in Agerola, reopens on April 16, owned by Giovanni Paone. Chef Vincenzo Guarino returns in 2025 after working in Umbria and earning a Michelin star in Tuscany, Lombardy, and Campania, focusing on Mediterranean cuisine with local Lattari Mountains and Amalfi and Sorrento coast products. Sous chef Antonio Della Monica, pastry chef Angelo Guarino, maître Luigi Capriglione, and sommelier Antonio Iovine enhance the dining experience. The Spring Menu features unique dishes like Cappuccino del Monaco and Triglia alla sorrentina. The venue will host culinary and cultural events.