Gestione alberghiera

🏖 Four Seasons Hotel Firenze in Florence, Italy, offers a luxurious stay with 116 rooms and suites. This Renaissance masterpiece is located at Borgo Pinti 99, 50121 Firenze, and features the largest private park in the city. Guests can enjoy a monumental garden, spa, pool, fine dining restaurant, event spaces, and a fitness center.

🍴 In 2022, Taormina's Nunziatina, opened by Salvatore Lo Giudice, Christian Sciglio, Guido Spinello, and Dario Zappalà, presents a new summer menu crafted by Executive Chef Dionisio Randazzo. Located in the city's heart, the menu blends Sicilian and international flavors, reflecting biodiversity while incorporating local ingredients. Signature dishes include tagliolini with sea anemones and maialino al barbecue. The restaurant features a winter garden and a terrace with views of Etna, enhancing the sensory dining experience.

💻 KoKo Global Hospitality operates 23 hotels across Thailand's prime destinations. Facing increased competition in online travel, the group has taken proactive measures to enhance digital marketing performance and boost direct bookings. While third-party distribution channels provide visibility, they lead to higher commission costs and less brand control. The company aims to increase brand awareness, optimize the customer journey, and strengthen direct booking strategies on platforms where travelers begin their searches and make booking decisions.

🍹 Samuele Lissoni, nato nel 1980, è un barman che ha iniziato la sua carriera al Glorioso Magnolia di Milano. Ex co-fondatore del Feat Barona a Milano, enfatizza l'empatia nell'hospitality. Cliente cerca "famiglia" e "comfort". Lissoni ha studiato alla Flair Academy, raccomandando "Saperebere" di Fulvio Piccinino. Consiglia il bar Reverend a Milano e Zlatna Ribica a Sarajevo. Valuta l'importanza del prebatch e critica le guest shift come strumenti di visibilità.

🍎 Juice pairing is gaining popularity in international fine dining, especially in the Nordic regions, where it started in high-end restaurants like Noma in Copenhagen, led by chef René Redzepi. At Geranium, Giulia Caffiero, an Italian juice maker, showcases creative non-alcoholic pairings. Even in Italy, known for its wine tradition, there's growing interest. This trend caters to health-conscious and alcohol-free dining enthusiasts, boosting the global non-alcoholic beverage market. 🍹

🍴 Fregene, estate 2025: Al ristorante "La Scialuppa da Salvatore", guidato dallo chef Fabio Di Vilio, 200 coperti offrono piatti di mare innovativi. Disponibile tutto l'anno, il locale vanta tre ambienti, inclusa una torretta per 8-10 persone. Il menu "Senza spine" include specialità come la bombetta di polpo e rosetta con ’nduja di polpo. Con 200 etichette di vini e un chiosco per cocktail, l'esperienza è completata da prodotti ittici locali di Fiumicino, Anzio e Porto Santo Stefano.

🍴 Vicolungo The Style Outlets hosts the 4th edition of "Impiatto Forte" starting June 17, 2025, on Instagram. Participants share beach-themed culinary creations until July 6. On July 16, a live show at Vicolungo at 6:00 PM features three finalists, with a Michelin-starred chef judging. The winner gets a cooking course at Villa Crespi and gourmet products. 🥇 The event highlights the synergy between culinary arts and social media. Chef Cannavacciuolo's gourmet point debuted in May 2019.

🍳 Chef Agostino Schettino at Ristorante I Carracci in Bologna presents "Ricordo di uno scarpariello," a refined version of traditional Neapolitan spaghetti allo scarpariello. Originating from Naples' Quartieri Spagnoli, the dish features Petrilli tomato sauce, fresh basil, and pecorino cheese. It showcases the blend of Neapolitan and Bolognese culinary cultures, honoring simplicity and luxury. The dish, part of the chef’s signature menu, bridges two gastronomic worlds and celebrates a rich culinary heritage.

🍳 Ta' Detta in Valletta, Malta, is hiring 1 Head Chef. The candidate should have 5 years of experience, skills in team management, inventory, menu creation, and intermediate English. An 18-month contract with a 3-month trial is offered, working full-time 6 days a week with rotating shifts. Hours are 10-16, 12-16, 17-22, with one day off. Salary ranges from €2000 to €2400 monthly, adjusted for experience. All genders are encouraged to apply.