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Home - Banqueting - Our Chef

 

 

 

Cooking is my art, and every occasion for me is a pretext and a source of inspiration.
Food involves  all the senses: you look at it, you smell it, you taste it. 
The palate is a canvas and the ingredients
are the colours that I use to paint it.
Every dish is a work of art, a unique experience 
to think over in detail,
from the choice of the ingredients to their combination
at the final presentation.
But good cooking alone cannot satiate all the appetites,
it is also necessary to give an adequate reception to the client,
the reception which  will put him at ease, make him feel at home.
This is the right philosophy of the welcome:
who invests in us will live not only a gastronomic but also a
cultural experience in its full meaning.

 

 

 

 

To work in a Banqueting company means to organize events of any kind with any type of requirements.                              

For this it is necessary to select the best ones and to add their talent to the team work.

The staff who organizes the event is a really distinctive element that emphasizes the importance of detail to realize anything exclusive and personalized.

The artistic talent of reception in the culinary sphere is always under the observation of the guests’ watchful eyes, who get ready to notice the “setting up” and to taste what is offered by the chef.

 

The chef is selected according to the following requirements:


•    Experience in the convivial and receptive sector
•    Organizational skills and problem solving capacity
•    Creativity and capacity to experiment new combinations of flavours
•    Continuous update on the new tendencies
•    Personalization of the menu based on the customer’s requirements and background

This is the philosophy that for years makes us successful and well-advanced with our customers’ requests.

Wedding Planner ® for many years has been sharing this philosophy with Chef Executive Stefano Rauco and his staff who from the very beginning has been able to interpret the mood of the agency.