CONCEPT
“I Due Sud,” from the Amalfi Coast to the Swiss Riviera
Since its inaugura-on in 2019, the Splendide’s gastronomic haven, “I Due Sud,” has been an ode to culinary brilliance, seamlessly intertwining the flavors of Southern Italy with the gastronomic treasures of Southern Switzerland, specifically Ticino. Chef Marco Veneruso, hailing from the sun-soaked region of Campania, orchestrates this symphony of taste, where the essence of Sorrento lemon, tomato del piennolo del Vesuvio, and colatura di alici harmoniously mingles with the buLer d’Alpe, farina bona, and various other delicacies na-ve to the Ticino territory. This gastronomic journey unfolds as a stylish explora-on, perfectly poised between the enchan-ng Mediterranean and the serene shores of Lake Lugano.
The Four Elements of Marco Veneruso’s Culinary Philosophy
Air, the Breath of the World: Gastronomic Sustainability In Veneruso’s culinary realm, gastronomic sustainability transcends mere proximity and seasonality, embracing a holis-c approach that extends beyond what appears on the plate. ThoughQul supplier selec-on now spans geographical logic to include cul-va-on and breeding methods, as well as a profound respect for the individuals within the supply chain. Partnering with small and medium-sized producers commiLed to environmentally respecQul prac-ces, Veneruso me-culously curates a culinary experience that champions Mediterranean wholesomeness, offering delectable yet light op-ons with a focus on high-quality vegetarian alterna-ves. His zero-waste philosophy and streamlined consump-on contribute to his commitment to reducing food waste.
Water, the Source of Life: The Heart of EssenNality
Inspired by the teachings of Italian 3-star Michelin chef Niko Romito, Veneruso’s cuisine revolves around the principle of essen-ality. Through an effortless presenta-on, he spotlights a few vital ingredients, allowing each one to shine in its full flavor poten-al. From the Gulf of Naples to the Gulf of Lugano, aqua-c raw materials form the core of his dishes, emphasizing their unique taste profiles. In Veneruso’s kitchen, every ingredient, whether noble or humble, is treated with equal reverence, resul-ng in a concentrated synthesis of flavor that aims at the heart of taste.
Earth, Roots, and PracNcality: The Profession in the Hotel
Guided by veteran execu-ve-chef Vito Mollica during his years at Four Seasons worldwide, Veneruso honed the skills required to lead the kitchen of a large hotel. Under Mollica’s mentorship, he learned to combine crea-vity with prac-cality, cra\ing a mul-faceted and high-quality culinary proposal. This experience cul-vated Veneruso’s innate flair for leadership, shaping him into a pragma-c professional capable of successfully managing a diverse kitchen brigade, from the gourmet restaurant to the delights of a
lounge bar.
Fire, the Energy that Heats: Asian Techniques
Drawing from his invaluable tenure in Asia, where he earned his first Michelin star as Execu-ve Chef of the Bulgari Hotel Beijing, Veneruso brings forth ancient yet contemporary Eastern cooking techniques. Beyond the well-known wok pan, his mastery extends to the use of steam, employing a delicate cooking style that preserves flavours and colors, restoring an intact and healthy harmony to each dish. From China’s ancient culinary tradi-on,
Veneruso embraces the philosophy of table sharing, enriching the guest experience with a convivial proposal that resonates with a sense of communal joy.
Marco Veneruso – Execu&ve Chef
Neoteric Fusion: A Boundlessly Professional Spirit of Neo-Luganese Neapolitan Essence Born in 1985 in San Giorgio a Cremano (Naples), Marco Veneruso’s culinary journey began in the family kitchen on the foothills of Vesuvius, where he assisted his mother and grandmother. His childhood laid the foundaJon for his personal gastronomic concept, blending Mediterranean and
Campanian ingredients with a flair for experimentaJon, reflecJng his inquisiJve and adventurous mind.
After studying as a chef in Rome, Marco embarked on a path of professional development, choosing major restaurants and grand hotels from the outset. Experiences in Michelin-starred establishments like “La casa di Paolo Teverini” in Romagna and “Ristorante Parizzi” in Parma were stepping stones, but upon entering the world of hotelierie, he realized it was his natural habitat. The opportunity to experience gastronomy at all levels convinced him to focus on major luxury hotels, where he could
enhance his inherent inclinaJon towards connecJng with guests.
Biography
2010 – 2015: Restaurant Chef / Four Seasons Hotel Florence
Marco’s journey began with a significant opportunity at the presJgious Four Seasons Hotel Florence.
Mentored by Vito Mollica, a seasoned veteran and gastronomical mastermind, these years became a crucial training ground, forming him for the future role of ExecuJve Chef.
2015 – 2018: Resident Chef / Four Seasons Hotel Milan
In 2015, during the Expo year, Marco served as Resident Chef at Four Seasons Hotel Milano. Working alongside Vito Mollica once again, he grew his welcoming nature, tending to guests throughout the day.
2018 – 2020: Execu&ve Chef / Bulgari Hotel&Resort Beijing
Under the mentorship of three-star Michelin chef Niko Romito, Marco became the ExecuJve Chef of the Bulgari Hotel in Beijing. Notably, his restaurant received a Michelin star in 2019, highlighJng his focus on essenJal taste and showcasing raw ingredients as heroes.
2021 – 2023: Execu&ve Chef / Four Seasons Hotel Prague
Returning to the Four Seasons chain in Europe, Marco led the culinary experience at Four Seasons Hotel Prague. His restaurant became a favoured desJnaJon for connoisseurs, elevaJng gastronomic offerings.
February 2024: Execu&ve Chef Hotel Splendide Royal Lugano
RelocaJng to Lugano, Marco assumed the role of ExecuJve Chef at Hotel Splendide Royal. In this historic hotel on the shores of Lake Lugano, he embraces the opportunity to redefine and offer a
sustainable culinary experience. Marco coordinates a dedicated team to contribute to Lugano’s hospitality desJnaJon with his internaJonal internaJonal experience, marking a new chapter in his culinary trajectory.
A Splendid Story
The first steps
The beginnings of the historic Hotel Splendide Royal date back to the opening of the Gotthard train line, which since 1882 connects the north to the south of Europe, passing through the Alps. Riccardo Fedele (1847-1924), a visionary of his times, had the foresight to realize that this new line would increase tourism to the Italian region of Switzerland.
From the Villa Merlina to the Hotel Splendide
Riccardo Fedele was a descendant of a noble family from Bellinzona. He was already the director of the Hotel Bellevue in Cadenabbia (Lake Como) when he understood the importance that the new railroad would have had, particularly for the city of Lugano. For this reason he decided to move there to open a new hotel.
It is after this move that Riccardo Fedele purchased the beautiful Villa Merlina, located in an exclusive botanical garden on the shores of Lake Lugano. After enlarging the villa in 1886-7, he transformed it into a luxury hotel that he called “Hotel Splendide”.
The façade of the historic building, still visible today, was built in Lombard Neoclassical style by architect Augusto Guidini, who revived the spirits and forms of classical art. In the early 1900s
architect Paolito Somazzi was commissioned a further expansion and decoration of the hotel, which was completed in a gracious floral style, typical of the “Art Nouveau” in vogue in those Belle Époque days.
A regal, splendid name: Hotel Splendide Royal
Thanks to Riccardo Fedele renown hospitality, along with his brother’s Vincenzo and son’s Riccardo Fedele Junior (1884-1959), the Hotel Splendide acquired a high international reputation and was chosen as a place to relax by royal families and illustrious personages of the political, cultural and artistic sphere.
As a tribute to the many royal guests, when Riccardo Fedele Junior and his sisters took over the management of the hotel, after their father Riccardo Fedele Senior passed away in 1924, they decided to change the name into “Hotel Splendide Royal”.
Following the premature death of Riccardo Fedele Junior in 1959, the management of the hotel stayed within the family with Fedele Genazzini, nephew to the late Fedele Junior. Riccardo Moranzoni,
a family cousin, was appointed vice-director.
In 1962 the Splendide Royal became a member of the prestigious hotel brand “The Leading Hotels of the World”. In the same period the hotel also became part of the “Swiss Deluxe Hotels”, a collection of the most exclusive 5 star hotels in Switzerland. Ever since joining these signature luxury brands, the Splendide Royal has been one among their most representative members.
Between 1963 and 1964 the Splendide Royal hotel was updated once more to reflect the contemporary international standards.
In 1973 architect Giuseppe Brazzola was commissioned to direct further refurbishments of the hotel, which included the expansion of the restaurant with the opening of its panoramic terrace.
A new Family dynasty
In 1977 the ownership of the Hotel Splendide Royal went from the Fedele heirs to the family of Engineer Giovanni Naldi.
The new owners commissioned the expansion of the hotel during the period from 1981 to 1983. The addition of a wing, also accessible through the main lobby, was completed without affecting the grand visual impact of the magnificent façade of the neoclassical palace. The design of the new rooms was inspired by the historic interiors of the palace and thus realized using a timeless décor.
By the mid-1990s, Dr. Roberto Naldi, son of the Engineer Giovanni Naldi, took the role of president of the Splendide Royal and begun a project of refurbishment of the rooms and common areas, while maintaining the original unmistakable style.
A mentor and a great director: Aniello Lauro
The fame and fortune of the Hotel Splendide Royal continued to grow in the tradition of the Fedele Family, with Aniello Lauro, who from 1977 until 2008 managed the hotel Aniello Lauro, a descendant of a family of hoteliers from Sorrento, understood that the secret to a successful hotel was to gain the trust of its guests with transparency and offering them an impeccable service. His view was that all guests should be treated as kings.
Under the 30-year management of Aniello Lauro, who suddenly disappeared in 2008, the Hotel Splendide Royal strengthened its international reputation, attracting prominent personages to Lugano.
Due to his passion and willingness to always listen to both guests and co-workers, the spirit of Aniello Lauro lives on with all those who have had the opportunity to know him and listen to him as a
mentor.
The Present
In the spring of 2008, the management of the Hotel Splendide Royal was taken over by Giuseppe Rossi, who with his long experience in the international hospitality, continues the mission and tradition of his predecessors.
It was the previous director, Aniello Lauro, to choose him as his natural successor to continue guiding this historic hotel. The luxury hospitality career of Giuseppe Rossi, in fact, started off at the Splendide Royal in 1982. In those years the two worked side by side, creating a bond based on collaboration and mutual respect, until Giuseppe Rossi decided to temporarily leave Lugano to continue his dynamic career throughout Europe, covering through passion the most prestigious roles in international hotel
chains and leading, with dedication, refined independent luxury hotels.
Upon returning to the Splendide Royal, his competencies and foresight developed the fame and strengthened the global reputation of the hotel. Amongst the important innovations that Giuseppe Rossi introduced at the Splendide Royal, in perfect harmony with the tradition and culture that made the hotel renown, was the implementation of evolved service standards. These include an attentive and continuous formation of the staff which provides them the ability to anticipate a guests’ demand,
even before they are expressed, aiming to instill the perception of care and attention that makes and unforgettable experience of their stay.
In order to constantly and objectively monitor the level of guest satisfaction, in the same year a range of satisfaction management tools were introduced. Through opinions expressed by guests on forms, today digital, it was possible to increase satisfaction, increasing even further the reputation of the hotel.
To ensure the highest quality standards, in 2008 the Splendide Royal introduced an internal Quality Management System certified ISO 9001. Consequently the Swiss Tourism Authority awarded the Splendide Royal the “QQQ” seal, the highest certification of quality in the Swiss tourism industry.
In 2009 food festivals were introduced at the Splendide Royal and these quickly became main meeting points of the international and local public. Not only it developed the restaurant, it increased the
visibility and perception of the hotel. In the same period the Splendide Music Events, classical music recitals presented by Maestro Marcello Abbado. were launched. For the occasion of these events young and talented musicians from all the world perform in appreciated performances, which are then followed by a refined gala dinner.
In 2015 the Hotel Splendide Royal has been ranked “Superior Luxury” (five-star superior), the highest hotel ranking in Switzerland.
In 2016 the hotel has been awarded with the Happy Guest Award by the Leading Hotels of the World, its highest recognition of quality.
Sustainable luxury
In 2015 the Hotel Splendide Royal gave life to a program that aims to minimize the ecological footprint and conserve natural resources.
While the respect of nature is a pillar of the program, the commitment towards sustainability also involves an additional priority: social responsibility.
With funds resulting from eco-friendly practices adopted by the guests, the Hotel Splendide Royal has started to build a farm in Longobaya, a small village of Kenya. This is improving the well-being of local communities and extend the positive impact of the Splendide Royal on the lives of many other people.
A HOLISTIC APPROACH ON WELLBEING
THE CONCEPT
“Balance is not something you find, it’s something you create.” (Jana Kingsford)
An ever-changing world and a fast-paced environment where people have so much to do.
This is today, an era where time has become a rare commodity.
With all this agitation, internal stability has never been so important.
And this is what it is all about: finding balance in life. It is understood for some, while others may need some guidance —but it can be achieved by all.
The Splendide Lifestyle Spa accompanies its guests along this path. Through a holistic journey, guests will find the grounds and methods to embrace a healthy lifestyle.
This vital equilibrium is the approach on which the Splendide Lifestyle Spa bases its foundations. To support guests achieving this state of balance, the Lifestyle Spa has developed its very own compass, identifying four unique cardinals: Mind, Body, Soul and
Energy.
The Mind will help reaching a state of serenity through meditation and yoga sessions, under the expert guidance of the Spa professionals.
The Body will build strength and release toxins with physical exercise, at the pool and with the latest equipment at the Gym.
The Soul will be nourished with positive emotions, through sensorial rituals and regenerating massages.
The Energy will be provided by healthy meals and drinks, designed by the nutritionist and prepared only with natural ingredients.
With this approach, a person is considered as a whole and its entire being is nurtured to reach balance.
The guidance from Splendide Lifestyle Spa’s cardinals allows its qualified professionals to provide the guests with absolute support, whether it is for a spontaneous session during a short visit to Lugano or for a path of growth to follow during a longer time frame.
THE ENVIRONMENT
Vertical gardens bring a serene atmosphere to the entire ground floor, adding calmness to the Spa experience. The materials chosen to build this heaven of peace have been carefully
selected to provide a sense of harmony with nature.
Black stones are elegantly disposed in the showers and all the way to the Steam Bath.
There, a star lighted ambiance will help anyone to soothe the thoughts.
The warmth of the wooden Sauna and its natural scents will add on to the much-desired tension release and purification.
In the fitness and the treatment area, natural light is spread throughout the Lifestyle Spa with grand glass walls. The Gym is equipped with the latest technology, to be used while contemplating the vertical gardens and the calming waterfalls.
The experience can be taken a level up, where the panoramic swimming pool lays. Here the views on Lake Lugano are just majestic and one can only feel humbled by the natural beauty.
The guests can take it all-in at the pool, in the Jacuzzi or laying in the sun on the soft grassed terrace, breathing the pure air of the Swiss Alpine foothills.
It is again all about balance and it is there that anyone will likely reach a state of inner harmony.
THE SERVICE
With the opening and addition of this state-of-the-art Spa, the Hotel Splendide Royal is embracing the grandeur of the 19th Century Palazzo with a contemporary space dedicated to wellbeing, thus evolving into a unique Swiss-Mediterranean urban resort.
HAIR STYLING
From a simple hairdo to a modern styling or haircut, the Splendide Lifestyle Spa works closely with a renowned hair stylist.
BEAUTY
The latest technology and the finest products have been selected for guests to enhance their appearance and enjoy the expertise of the Spa specialists.
MANICURE & PEDICURE
The savoir faire of the Lifestyle Spa dedicated team will ensure the guests with a modern approach for the care of their hands and feet, with the exclusive use of non-toxic products.
DEPILATION
The Lifestyle Spa professionals have elaborated depilation methods which will make skin as smooth as silk when applying their delicate know-how.
MEDICAL BEAUTY
The Splendide Lifestyle Spa has an established collaboration with highly regarded partners.
Dr. Giovanni Barco, a Swiss Doctor Spec. FMH Reconstructive and Aesthetic Plastic Surgery, is well known in his field and can be consulted by booking an individual appointment.
MASSAGES
Expertise is essential when it comes to massages and body treatments. The Lifestyle Spa talented professionals have got a unique capacity of sensing the individual needs of every
person. The specific advice offered to the guests guides them through the choice of treatments and enhances their wellbeing.
LIFESTYLE SPA PROFESSIONALS
The specialised team of professionals at Splendide Lifestyle Spa has been selected for their exceptional knowledge and passion. Their expertise and bright personalities contribute significantly to the overall experience. Working closely with the guests they find the best combination of Spa programs, fitness sessions and nutritional plans to help find balance and achieve the desired health and lifestyle goals.
Timeline
1882 Opening of the St.Gotthard train line.
1886-87 Expansion of the Villa Merlina.
1887 Riccardo Fedele Senior opens the Hotel Splendide.
1924 Riccardo Fedele Junior becomes the new director after his father passes away.
1956 “Royal” is added to the name as a tribute to the many royal families sojourning.
1959 Riccardo Fedele Junior passes away, his nephew Fedele Genazzini takes over.
1962 The Splendide Royal becomes a member of the Leading Hotels of the World.
Later the same year the hotel joins the Swiss Deluxe Hotels.
1963-64 The hotel is completely refurbished and modernized.
1973 The renowned architect Brazzola realizes the panoramic terrace of the restaurant
1977 The family of Engineer Giovanni Naldi takes over the ownership of the Splendide
Royal.
1977 Aniello Lauro takes over the role as general manager of the Splendide Royal.
1990s Dr. Roberto Naldi becomes the President of the Hotel Splendide Royal.
2008 Giuseppe Rossi becomes the general manager of the Hotel Splendide Royal.
2008 The Splendide Royal adopts an internal Quality Management System and obtains the
highest quality seal, “QQQ“, from the Swiss Tourism Authority.
2008 Introduction of guest satisfaction management tools.
2009 Splendide Royal’s Food Festivals and Music Events are launched.
2015 The “Splendide Shamba” is built, a farm in created thanks to the environmental sustainability and social responsibility program of the Splendide Royal.
2015 The hotel is ranked “Superior Luxury”, the highest ranking in Switzerland.
2016 The Splendide is awarded with the Happy Guest Award by the Leading Hotels.
“Il Forziere del Vino” is inaugurated, an open wine cellar with more than 550 labels.
2017 Domenico Ruberto, executive Chef of the Restaurant “I Due Sud”, is awarded by GaultMillau as “Ticino Rising Chef 2018”.
Belle Epoque is the name chosen for the hotel’s new bar, which has been redesigned and repositioned in the main hall.
2019 The Splendide Lifestyle Spa is inaugurated and turns the Splendide Royal into a Urban Resort.
GaultMillau awards Restaurant “I Due Sud” with 16/20 points.
Prominent Guests
Since its opening in 1887, the Splendide has hosted many famous guests, who have chosen the iconic hotel for their stay and as a meeting place. The list of the renown personages who have stayed at the Splendide Royal includes the following:
Cinema/Theatre
Alberto Sordi
Anna Magnani
Carlo Verdone
Christian De Sica
Donald Sutherland
Gabriel Garco
Isabella Ferrari
Joan Collins
Lauren Bacall
Manuela Arcuri
Marcello Mastroianni
Michelle Hunziker
Pasquale Squitieri
Roberto Benigni
Romy Schneider
Senta Berger
Sophia Loren
Vittorio Gassman
Walter Chiari
Woody Allen
Singers
Alexandra Stan
Alexia
Amii Stewart
Beniamino Gigli
Bob Sinclair
Demi Roussos
DJ Antoine
Ella Fitzgerald
Fats Domino
Fiorello
Francesco De Gregori
Gino Paoli
Katia Ricciarelli
Lucio Dalla
Modà
Myriam Makeba
Nervo
Ray Charles
Renzo Arbore
Stevie Wonder
Tina Turner
Udo Lindenberg
Musicians/Composers
Arthur Rubinstein
Claudio Abbado
Gloria Campaner
Igor Strawinsky
José Carreras
Lorin Maazel
Luciano Pavarotti
Marcello Abbado
Mstislav Rostropovich
Pietro Mascagni
Riccardo Muti
Richard Claydermann
Authors
Emilio Fede
Indro Montanelli
Jorge Luis Borges
Sculptors
Botero
Tony Cragg
Royalty
Albert and Elisabeth of Belgium
Harald, Prince of Denmark
HRH Prince Philip, Duke of Edinburgh
Karim Aga Khan IV
King Farouk of Egypt
Vittorio Emanuele di Savoia
Politicians
Didier Burkhalter
Francesco Cossiga
François Mitterand
George Bush Senior
Willy Brandt
Sports
Alain Prost
Björn Borg
Bruno Conti
Enzo Bearzot
Fabio Quagliarella
Francesco Totti
Gilles Villeneuve
Helenio Herrera
Nicola Berti
Robert Kubica
Vitas Gerulaitis
Nobel Prizes
Muhammad Yunus (Nobel Peace Prize)
Salvatore Quasimodo (Nobel Literature Prize)
Soyinka Wole (Nobel Literature Prize)
Military
General Clark
General Guisan
General Montgomery
Michelin Guide crowns I Due Sud
Important recognition for Lugano, which confirms its position as a gastronomic destination
Michelin, the iconic French guide that for over a century has collected the finest culinary addresses in the world, has awarded today the coveted Star to the elegant and distinctive cuisine of Executive Chef Domenico Ruberto.
I Due Sud, the gourmet restaurant that the Hotel Splendide Royal created in 2018 around the chef’s concept, will now shine even more in Michelin’s firmament.
A recognition of the talent and passion of Domenico Ruberto, who entered the gastronomic scene of Lugano on tiptoe. Little by little the spotlight grew around him and his dishes, attracting the attention of gourmands and conquering the most prestigious guides.
"I am very happy, the arrival of the Michelin Star is a great emotion for me – says Domenico – It is a bit of a recognition of the sacrifices and work that I have been carrying out for years, and today we are sharing the fruits of this exciting commitment. This recognition towards the philosophy that inspires us and that virtually unites two territories and many different excellent products, is the best incentive to continue and not to stop. Now the fun begins: motivation is higher than ever and from today on we will work, me and the whole team, to further improve ourselves and look at the future with new ideas and the passion that has accompanied us from day one. For me, there is no better way to thank the Splendide.
In addition to the cuisine, the red guide has always rewarded the environment and service, which for I Due Sud is conveyed with the smile of Simone Ragusa, maître and sommelier of the restaurant, who has brought his professional and human contribution to the project.
Giuseppe Rossi, General Manager of the Splendide, is delighted at the brilliant news and recalls that “this recognition crowns a dream, which began a few years ago by focusing our attention on the gastronomy, and pays of the investments we have made. It is an award that enhances the great commitment made primarily by Domenico, who grew professionally at the Splendide, and by the entire kitchen and dining brigade. Great results are always the outcome of great team work, and today we are proud to have spent so much energy on the I Due Sud project. Focusing on talent is a daily mission for the Splendide, and today we are proud to see this value recognized. My compliments go to the I Due Sud team, to all the Splendide’s collaborators, and also to the other two restaurants in the city that can now boast the Michelin star, Meta and Principe Leopoldo, which together with the Arté form a «stardust
of gastronomy» that is a real source of pride for our city.”
La Guida Michelin incorona I Due Sud
Importante riconoscimento per Lugano, che si conferma destinazione di rilievo per l’enogastronomia.
La Michelin, iconica guida francese che da oltre un secolo raccoglie i migliori indirizzi culinari del mondo, oggi ha voluto premiare con l’ambitissima stella la cucina elegante e distintiva dell’Executive Chef Domenico Ruberto.
I Due Sud, il ristorante gourmet che l’Hotel Splendide Royal ha realizzato nel 2018 attorno al concept dello chef, da oggi splenderà ancora di più nel firmamento della Michelin.
Un riconoscimento al talento e alla passione di Domenico Ruberto, che è entrato in punta di piedi sulla scena gastronomica luganese, ma che attraverso i suoi piatti ha fatto sempre più rumore, attirando su di sé l’attenzione degli appassionati della buona cucina e conquistando le guide più prestigiose.
“Sono molto felice, è una grande emozione per me l’arrivo della stella Michelin – racconta Domenico – È un po’ il riconoscimento dei sacrifici e del lavoro che porto avanti da anni, e oggi raccogliamo i frutti di questo appassionante impegno. Vedere riconosciuta la filosofia che ci ispira e che unisce virtualmente due territori e tante diverse eccellenze è il miglior stimolo a continuare e a non fermarsi. Ora inizia il bello: la motivazione è più alta che mai e da oggi lavoreremo, io e tutta la squadra, per migliorarci e guardare al futuro con nuove idee e la passione che ci accompagna fin dal primo giorno. Per me non c’è miglior modo di ringraziare lo Splendide.”
Oltre alla cucina, la guida “rossa” da sempre premia anche l’ambiente e il servizio, che per I Due Sud ha il volto di Simone Ragusa, maître e sommelier del ristorante che ha portato il suo contributo professionale e umano al progetto.
Giuseppe Rossi, General Manager dello Splendide, sorride alla brillante notizia e ricorda che “questo riconoscimento corona un sogno, che è iniziato qualche anno fa focalizzando la nostra attenzione sulla ristorazione, e ripaga gli investimenti che abbiamo sostenuto. È un premio che valorizza il grande impegno profuso in primis da Domenico, che è cresciuto professionalmente allo Splendide, e da tutta la brigata di cucina e di sala. I grandi risultati sono sempre frutto di un grande lavoro di squadra, e oggi siamo orgogliosi di aver speso tante energie nel progetto de I Due Sud. Puntare sul talento è una missione quotidiana per lo Splendide, e oggi siamo orgogliosi di veder riconosciuto questo valore. I miei complimenti vanno alla squadra de I Due Sud e a tutti i collaboratori dello Splendide, ma anche agli altri due ristoranti in città che da oggi possono vantare la stella Michelin, Meta e Principe Leopoldo, che insieme all’Arté formano un poker di stelle che è un vero vanto per la nostra città.”