Une touche féminine au service de la restauration avec Laura Braggion

Su di noi (in pillole)!


"Every time I welcome a new guest, I try to create for him the experience he is looking for. The world of fashion - from which I started - has taught me the value of a tailor made suite. In the dining room, for me, the same principle applies, flavoured with a smile, care and professionalism".

Laura Braggion describes her way of interpreting the art of service in this way: attention to the customer's needs, which is expressed in discretion and at the same time warm welcome; constant updating of the dining room staff, which translates into perfect knowledge of the preparation of the dishes and their ingredients; respect for cooking and service times.

From this year Laura returns to be part of our staff with an absolutely central role that sees her in charge of the restaurans and bar services in the entire property. An important figure to offer our guests excellence in service all-round: from breakfast, to the informal service at the pool bar, to dinner at the traditional restaurant and to the Regio Patio fine dining restaurant where Laura will be personally involved.

Her studies ranges from the Institut Paul Bocuse in Lyon, where she learns the basics of classic cuisine, to the AIS Lazio delegation, where he obtains the certificate of sommelier. Her work experiences begin first as a chef on important private yachts and continue with several stages in the kitchen at the Perbellini restaurant in Isola Rizza (at the time 2 * Michelin), at the I Portici restaurant in Bologna (1 * Michelin) and here with us, where she works alongside the executive chef Andrea Costantini, appreciating his style and managerial skills. The desire to always get involved pushes her to experiment with the service as well: she is commis waitress at the Four Seasons in Florence, at the Il Palagio restaurant (1 * Michelin) and assistant restaurant manager at the Il Pagliaccio restaurant in Rome (2 * Michelin ).

At the Regina Adelaide she completes a very close-knit team, which starts from the kitchen brigade and reaches the customer, through a dining team with an important "feminine" component who will welcome you with style, kindness and sympathy.


Lattuga, miele, cioccolato bianco e Ca' Rainene I "classici" di Andrea Costantini 2014 LEGGI
Risotto bianco al Burro nocciola, Sarda di lago alla brace, estratto di Cipollotto I "classici" di Andrea Costantini 2018 LEGGI
Raccontiamo il Pandoro alla TV pubblica giapponese NHK Su di noi (in pillole)! Natale 2019 LEGGI
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