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The history of the Santceloni restaurant, with 2 Michelin stars, is a success story from the first moment. "Being able to talk to Electrolux chefs, to be able to exchange ideas, to explain everything that is inside the oven, to be able to get all the possible performances, is very useful." commented Chef Oscar Velasco.
We are talking about the pulsing heart of the kitchen, a wonderful stainless steel Moltenì suite with brass finishings of massive size: a single unit measuring 3150 mm long and 1650 mm wide!
Le Train Bleu is an exceptional place located on the first floor of the Lyon Station. Chef Jean-Pierre Hocquet confidently chose the Molteni cooking suites, which are perfectly adapted for the gourmet cuisine of a restaurant as prestigious as Le Train Bleu.
The Ugento Castle shines again thanks to the D’Amore family, owners of the castle since 1643, who were looking to restore life and modernity to the ancient walls. Inside, there is an international cooking school open 12 months a year, the Puglia Culinary Center (PCC), a boutique hotel with 9 suites and "Il Tempo Nuovo" restaurant.
The ambition of Ecole Ferrières is to become the preferred school for current and future professionals within the hospitality, luxury and gastronomy industries.
Chef Daniel Canzian celebrates Italian cuisine in a restaurant that is in all respects, a mirror of himself, starting from the name Daniel Restaurant – Contemporary Italian cuisine.
It is a true sensorial journey through the traditions of Ischia and the Campana region, revised and enhanced by modern techniques and the use of cutting-edge solutions, those endorsed by Electrolux Professional.
Mandarin Oriental chooses Electrolux Professional solutions to equip the four kitchens and internal laundry.
Tailored in services, style and technology, Sofitel So delights its guests with a fusion of Asian culture and French art de vivre that teases their senses with tantalizing cuisine from the executive chef, Anne-Cecile Degenne, at the restaurant.
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