The new food service in hotels is turning the tables: no longer just for room guests, no longer only at the most standard times, no longer according to rigid organizational criteria, but with an increasingly attentive eye on people, hospitality, overcoming barriers and international predisposition.<\/p>\n\n\n\n
We will be talking about it with three representatives of the sector, chef Nadia Frisina, who in the restaurant sector of Six Senses in Rome is effectively modifying the classic organizational structure by introducing the topic of sustainability, the event organizer but also owner of an Apulian hotel Giovanni Pizzolante , who – with FoodExp – is bringing international Italian realities linked to the food-and-wine universe to Puglia, and Gugliemo Moriello, director of the bar sector of the Mandarin Oriental in Milan who has revolutionized the classic concept of the cocktail menu and the customer\/bartender relationship in a prestigious hotel.<\/p>\n\n\n\n