From entering the Top 500 Best Bars, to the presentation of the new executive Chef Paolo Lavezzini up to the latest awards obtained by the Bar Manager Tommaso Ondeggia.
A rich and fruitful year for the Four Seasons Hotel Florence which will materialize with the entry into the world database of the Top 500 Bars at Atrium Bar and recognition as Consul of Italian Hospitality in the world of bars. The news doesn't end here Four Seasons Hotel who is excited to introduce the new Chef's entry Paul Lavezzini, excellence in the restaurant world for more than 20 years.
The entry into the Top 500 Best Bars
L'Atrium Bar of the Four Seasons Hotel Florence ranked 484th in this year's Top 500 Best Bars digital ranking. A great result that Tommaso Ondeggia shares enthusiastically “We are very happy with the result obtained, we worked hard for this, furthermore it is an additional element that joins the latest innovations of the Four Seasons, such as that of the new chef Paolo Lavezzini who we are sure will do nothing but bring new life to a project that has been ongoing for more than 12 years now”.
Tommaso Ondeggia Consul of Italian Hospitality
Another important and rewarding result for the Bar Manager of the Atrium Bar of the Four Seasons Hotel is that of having been appointed Consul of Italian Hospitality from the organization Order of Merit by Danilo Bellucci with the patronage of the IBA, which Ondeggia comments “I am honored by this recognition which crowns all the work done in recent years in terms of hospitality”.
The new Executive Chef Paolo Lavezzini
Four Seasons Hotel Florence is happy to present Paul Lavezzini, the new one Executive Chef who will be at the helm of the kitchen of the Florentine Urban Resort and the starred restaurant The Palace from August 2021. Paul Lavezzini he returned to Italy, with more than 20 years of experience in fine dining and luxury hotels, after 10 long years spent in Brazil.
After joining the brigade of Chef Angelo Paracucchi, at the restaurant Carpaccio at the Royal Monceau in Paris, he worked in the most prestigious starred restaurants in Europe such as: Alain Ducasse at the Plaza Athénée in Paris, atPinchiorri wine shop in Florence and at the Plaza de Russie in Viareggio. He then moved to Brazil in 2012 as Executive Chef for theFasano Hotel in Rio de Janeiro, later recognized as the best Italian restaurant in Brazil. He then joined the opening team of the Four Seasons Hotel Sao Paulo, where he led the restaurant “Neto” for two years as Executive Chef, awarded with three forks on the “Gambero Rosso Internacional” of 2019.
“Working with Four Seasons has always been a dream for me, ever since I walked past the George V on my way from home to work in Paris. Then, while I was working at Enoteca Pinchiorri, Four Seasons Hotel Firenze opened and I immediately became friends with Vito Mollica, who I consider a great Chef and a great person. Taking his place is a great honor for me. – he comments Paul Lavezzini, Executive Chef of the Four Seasons Hotel Florence.
“My cooking philosophy is based on respect for ingredients and the search for the best small producers. At the Four Seasons in São Paulo we were the first to experiment with Italian dishes, but made with ingredients produced in Brazil: what we couldn't find, like cold cuts or cheeses, we produced at home. Furthermore, I consider it my responsibility as a Chef to introduce sustainability both in the kitchen and in the dining room. I will start from my Italian origins while respecting the Tuscan culinary tradition, also adding some Brazilian ingredients like spices or chili peppers in some of the dishes”.
