With intensive relationship building and a commitment to customer service, one of the largest providers of airline catering and in-flight services chose thermaline pressure braising pan for its kitchens in four major United States cities.
Accademia Cucina dell'Anima: a project by the non-profit association Centro Studi Bhaktivedanta (Ponsacco, Pisa) led by maestro Marco Ferrini, chef for over forty years.
Adriano Gigante, General Manager: "For such a location, thermaline is the perfect solution. With an elegant and streamlined design, this range integrates perfectly with the surrounding space, transforming the kitchen itself into a piece of furniture."
Travelers always have the problem of what and where to eat in the airport, often eating low quality, heavy foods that make their traveling experience even more stressful.
The Osteria Le Cementine takes its name from its flooring, made of original tiles from the late 800’s in Italy, which today cover the entire restaurant environment, from the inside to the outside.
At-Sunrice GlobalChef Academy has been cultivating global chefs and F&B professionals in an experiential environment of culinary authenticity, best-fit apprenticeship and innovation since 2001.
A luxurious 5 star accommodation built around style and indulgence. Guests can choose from numerous leisure activities from beautiful pools to fine gastronomic cuisines prepared by Chef Stavros Manousakis.
Le Bistrot en Seine opened its doors for the first time on September 2016 in Rouen. The restaurant emerged from the city’s project of renovating its docks along the river, a location that became very popular by the locals.
Is a restaurant located in Stockholm: with its light and relaxed Scandinavian atmosphere is composed of only two long tables totaling 16 seats.
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