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Berton al Lago is the Michelin-starred restaurant at the Sereno Hotel. At Berton al Lago, design, reliability and performance are matched with the Electrolux thermaline cooking suite. Discover the perfect solution for a high-level menu.
In Florence, last summer, OOO, the acronym of Out Of the Ordinary, officially opened its doors. It is a multi-purpose venue bearing the signature of brothers Marco and Luca Baldini of the Q-Bic studio.
Active Luxury Resort CampZero is a prestigious 5-star resort designed to offer a unique experience of style and comfort. The Executive Chef Luca Gubelli comments: ‘’Here at CampZero I managed to create the kitchen I always wanted. I found the ideal solution in thermaline by Electrolux Professional.’’
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.
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