The client does not eat in the kitchen, he doesn’t speak to the chef, he doesn’t come for patissier’s advice. He’s not given a seat among the burners. The client goes for a culinary experience, that’s true, but he needs the dining room to make it unique.
That’s why Intrecci trains the new hospitality experts able to bind together the art of reception with that of enogastronomy.
LIVE STREAMING NOTE A MARGINE 2020