According to the latest "Sole 24 ore" surveys, tourism and high gastronomy are an increasingly close couple, which is why the large hotel chains focus on the quality and communication of their cuisine. In fact, top-quality cuisine is the unique factor characterising the offer of several hotel chains such as Relais & Chateaux, Park Hyatt, Belmont and Mandarin Oriental.
For this reason, the Travel Experiences we propose cannot fail to take into account the training of deserving students in locations where fine dining plays an increasingly decisive role thanks to collaborations between starred chefs and hotel groups. The history of contemporary fine dining is made up of the involvement of great names in hotel establishments, in fact Enrico Bartolini is present in Milan in the new hotel of Una Esperienze, as well as at the Glam of Palazzo Venart, a luxury hotel owned by the Ldc Italian Hotel Group chain, and even in Maremma his Trattoria Bartolini is part of L'Andana; Claudio Sadler arrives at the court of Baglioni Hotels & Resorts in the group's new structure in Sardinia, in the Tavolara marine protected area; Ciccio Sultano in Rome with the Marriott International chain; finally, Niko Romito and the Bulgari Hotel celebrate the most important partnership between a great Italian chef and a hotel chain. This is why the Travel Experience Cucina d'Autore and luxury hotel pathway seizes new job opportunities by offering courses in line with what will increasingly be the skills required by a prestigious and sought-after job market.
