Event
The new markets of high-end pastry Luxury hospitality and the food world
Pastry Arena - Hall B5
The gastronomic offer in general, and the sweet one in particular, as a means of enhancing a luxury hotel: this is now a reality. Food has become a key asset for the hospitality industry, both in terms of revenue and market differentiation. We discuss this with four leading international entities that have made their gastronomic offer, including sweets, one of their strengths.
Organized by MNCOMM
18 January , 14:00 - 16:30
Language
English
Category
pastry
Tag
Sigep Vision
Tipology
talk
Relatori
Daniele Bonzi
Executive Pastry Chef Four Seasons Hotel Milano
Vincenzo Decaria
Director of Food & Beverage Four Seasons Hotel
Barbara Gajotto
Head of Sales and Marketing for Italy, North & South America at Constance Hotels & Resorts
Camilla Guarneri
Executive Pastry Chef L'Albereta Relais & Châteaux Terra Moretti
Giuseppe Cannito
Direttore F&B Terra Moretti
Pierre Hermé
Pâtissier-Chocolatier & Founder of Maison Pierre Hermé Paris.
Stefano Trovisi
Executive Pastry Chef at the Grand Hotel Excelsior Gallia in Milan
Giuseppe Lepore
Restaurant Manager at the Grand Hotel Excelsior Gallia in Milan
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