Meet The Team

When and why did you start working in hospitality?
I started in 2004, when I was working in Luxury Villa Events, in Napoli where I am from.

When did you start working in Dorothea Hotel?
I started working in June 2023, during the pre-opening.

What was your favorite moment since you work here?
2023 Summer when we were developing Pavilon's concept together with the culinary team and we had the opportunity to visit various suppliers. During this time I had the chance to experience the real beauty of Hungary.

What is your favorite item from the menu and why?
My favorite dish is the Homemade Tagliatelle on our Lunch Menu, and the reason: I am Italian. :)

What are you most proud of?
MY TEAM!

What do you want to achieve in your career?
I have been working at Marriott for 10 years, and the pinnacle of my career is becoming an Executive Chef.

One funny story of you?
I have a charming story from Christmas 2022 at The Ritz-Carlton, Astana in Kazakhstan. At that time, I was the Executive Sous Chef and the Executive Chef had to leave for days. This is why, the General Manager called me to step in for the Associate Christmas party. In a humorous twist, I had to learn to dance the waltz over two weeks to replace my Executive Chef. The party had a waltz theme, and to top it up, I even had to wear a traditional waltz costume! :)

When and why did you start working in hospitality?
I started working in hospitality in 2007 in France because my previous career didn't fulfill me, so I wanted to make a change. I attended a bartender course, but a French corporate chef didn't allow me to become a bartender and did everything to keep me in his kitchen.

When did you start working in Dorothea Hotel?
I started working at Dorothea Hotel in June 2023.

What was your favorite moment since you work here?
My favorite moment happened right at the beginning when I met for the first time with the F&B Director and he outlined the project of Dorothea Hotel.

What is your favorite item from the menu and why?
I couldn't pick just one because I'm proud of the entire menu, which was created with completeness in mind, featuring a variety of options including fish, poultry, red meat, vegetarian, and vegan dishes.

What are you most proud of?
I've been here since the opening, contributing to the development of the culinary concept and the selection of vendors.

What do you want to achieve in your career?
To grow and achieve success day by day with the team at Dorothea Hotel.

One funny story of you?
Chefs are calling me a celebrity because my phone rings so often, but most of the time the suppliers are calling me regarding our order.

When and why did you start working in hospitality?
I've started hospitality in 2010, because I've found myself in the best country to learn culinary arts, in France.

When did you start working in Dorothea Hotel?
Since the pre-opening, 2023 July.

What was your favorite moment since you work here?
The opening day, when we started officialy operating with guests.

What is your favorite item from the menu and why?
Pavilon Burrata, because it was really difficult to find the best "Hungarian" burrata.

What are you most proud of?
My department.

What do you want to achieve in your career?
Always learn and evolve in the best possible way.

One funny story of you?
I was very picky about food when I was a kid. Not anymore. :)

When and why did you start working in hospitality?
In my time it was a very good opportunity to work in hospitality so I started in Claridge's in London, 1984.

When did you start working in Dorothea Hotel?
I started working here in April 2024.

What was your favorite moment since you work here?
The Grand Opening, our High Light Night.

What is your favorite dessert from the menu and why?
The Paris-Brest Praliné.

What are you most proud of?
My Pastry Team 

What do you want to achieve in your career?
I have achieved all that I wanted. :)

One funny story of you?
I have so many, I don't know which one to tell!!