Can you tell us about your background and your role as Food and Beverage Director?
" Coming from a family of restaurateurs, I started out very young as a bartender while studying accounting, before moving towards fine dining. I built my career working in Relais & Châteaux properties, followed by a first collaboration with Mauro Colagreco at The Maybourne Riviera, and a second one with him at Inwood Hotels. "
What is your biggest daily challenge in this role today?
" Transmitting traditional French expertise in a contemporary way. "
In your opinion, what sets the experience at Villa Miraé apart?
" At Amarines by Mauro Colagreco, we offer an immersive experience where guests can let themselves be carried away by Mauro’s gastronomic world. It is centered around the Mediterranean Sea and expressed through two meticulously crafted menus with a subtle, harmonious flavor profile, enhanced by a wine selection that plays a central role in the experience.
At Miraé by Mauro Colagreco, we offer an à la carte menu featuring Provencal specialties with a contemporary twist. Guests choose their own dishes from a cuisine that is straightforward, colorful, and fragrant. "
What do you enjoy most about your job today?
" The people I meet—both guests and colleagues—as well as the team spirit, which plays an essential role in our profession today. "
In a few words, how would you define your vision of the art of hospitality?
" Recognition, attentiveness, simplicity, and innovation. "