Crafting impactful Food & Beverage concepts for thriving hospitality ventures with strategic precision

COSMO RESTAURANT & BAR - Hotel Post Bruneck in Italy

Market & Trend Research, Target Audience Analysis, Complete Beverage Concept Development, Partial Development of Food Concept, Conceptualization & Support In The Planning Of All Operational Spaces, Product Research & Selection, Elaboration Of Business Plan & Feasibility Study, Beverage & Food Program Elaboration & Setup, Full Equipment Selection, Support in the Creation Of Corporate Identity & Branding, Creation Of Business Philosophy & Business Model, Intro Staff Training Program, Full Implementation.

DELI ISI GROUP - CEO Nuri Sevil - COO Haldun Demirhisar - IZMIR, TURKEY

Complete business analysis, further concept development of already existing properties, concept development for additional business segment, creation of entire product portfolio and fine-tuning of exiting one, organization of centralized production and distribution system, creation of a detailed controlling system, research & sourcing of FF&E, support in elaboration of branding and marketing strategies, overall implementation, training of employees, follow up and controlling. Joint venture for two additional franchise brands like U shakers&shooters and the U laboratuar.

RESTAURANT & LOUNGE ARISTON – Dobbiaco – Italy

Creation of the entire bar concept and beverage program. Organization of working areas for bar and kitchen. Organization and support on-site during pre-opening, soft- and grand opening. Direct collaboration, collaborator trainings and fine-tuning of concept after opening phases.

XAVIER HÉRIT & DANIEL BOULUD - Bar Manager at Maison Boulud New York - 3 Michelin Stars

I appreciate massimiliano's talent and creativity. He is someone for who I have lot of respect. He has a new vision, by bringing fresh products and new techniques, that can improve the notoriety of your bar. He understand that cocktail, attention to the detail and atmosphere are link together to have the best result!

UMBERTO GIRAUDO & HEINZ BECK - Restaurant "La Pergola" of the Rome Cavalieri Hilton - Waldorf Astoria Collection - 3 Michelin Stars - 5 Star Diamond Award - Best Cocktail Bar in Rome 2004

Massimiliano displayed a sense of responsability and enthusiasm in carrying out his duties, with great commitment and passion. He is a hard worker, punctual, reliable and able to perform well under pressure. He is honest and has friendly character. Massimiliano has been appreciated for the exceptional quality of work, keeping the highest level of service standards. We wish him all the best for a very successful future.

PHILIAZ - CALDARO, ITALY

Market & Trend Research, Target Audience Analysis, Complete Food & Beverage Concept Development, Conceptualization & Support In The Planning Of All Operational Spaces, Product Research & Selection, Elaboration Of Business Plan & Budgeting, Beverage & Food Program Elaboration & Setup, Furniture & Equipment, Partial Creation Of Corporate Identity & Branding, Support In Development Of Web Presence And Social Media Content - Creation Of Business Philosophy & Business Model, Staff Training Program, Full Implementation, Controlling.

DAVID OLIVER FISCHER - owner of Restaurant Fischer's in Kopenhagen

Overall analysis and re-organization of the working- and public areas, day-to-day training of team members in direct collaboration, re-structuring of the internal organization, setting of service and quality related standards, SOP´s, hygiene management, elaboration of new graphic layout of menus for restaurant and bar, store management, elaboration of event ideas as well as promotional strategies for the overall business development.

DC CAP HOTELIER LLC - Privately owned Hotel Company in Washington DC

Collaboration on the re-opening of the 5 Star luxury Hotel "The Jefferson Hotel" in Washington DC. Idealization and elaboration of the bar-concepts, product selection of hard- and software, setting of the service standard procedures, pre-ogening organisation, elaboration of the drink recipes, finalization of the menus for the first 6 months and practical & theoretical trainings for the employees - practical demonstrations - explainations of coherences - with written & practical test.

MANUEL HOFER & DANIEL WOLFSGRUBER - COO & Executive Chef - KRISTALL ALM - SKI ARENA

Complete Business Analysis - F&B Area - Architectural Settings - Cost Calculation / Analysis - Operational Efficiency Improvements - Collaborator Trainings - Menu Design & Layout - Seasonal Beverage Creations - PR & Communication Improvements - Event Elaboration - Hygiene Management.

MOTI MAHAL - Nira Hotels & Resorts Restaurant, London

Overall analysis of the entire bar area from FF&E to the re-elaboration and implementation of the bar concept & beverage program. Elaboration of special signature, indian inspired cocktail & beverage recipes and collaborator training. Overall yearly surveillance support.

TASTE OF LONDON 2012 - Nira Hotels & Resorts, London

Representation of Moti Mahal, a Nira Hotels & Resorts Restaurant. Elaboration of beverage presentations, concepts and indian inspired recipes for cocktail concoctions. Performance throughout the entire event and support in the organizational side.

CHRISTOPHE BERGEN AND VERENA HELLWEGER - Hellberg Associates Hotel Consulting GmbH - Kneissl Star Lounge - Kneissl Group - JJW Hotels & Resorts

We are pleased to confirm that you played a positive role in creating a successful opening of the "Kneissl Star Lounge" in Innsbruck last month. Your professional approach to the challenges of a new service structure, your thorough preparation, your creativity and your training of the store staff was very much appreciated.
Your "healthtails" are a great combination with the philosophy of the Kneissl concept: natural flavors, visually stimulating and fun: truly an "in-mouth entertainment"! We also appreciated your flexibility and your willingness to adapt your recipes to Austrian products where possible, giving these "Kneissl-tails" an even more "authentic" twist!
We look forward to working with you in the future, as we build up new Kneissl Star Lounges in other parts of Austria and as we continue to work on maintaining the standards of service that will make Kneissl stand out among other retail and gastro concepts!

NIRA MONTANA | NIRA HOTELS & RESORTS - LA THUILE, VALLE D´AOSTA

Elaboration of bar and business concept. Organization and planning of the entire bar area by supporting the elaboration of the blueprints in collaboration with the architects and the construction company. Entire set-up of FF&E and product selection as well as creation of entire beverage and mixology portfolio. Competitor analysis, market and beverage trend research. Support in the elaboration of all F&B areas and conceptualization of all internal sequences from controlling, costing and budgeting, hygiene standards, service standards and elaboration of all job descriptions. Selection and recruiting of team members. Planning and implementation of entire concept, training of employees and management team as well as follow up controlling support since the opening.

MI PIACE DOWNTOWN - MI PIACE RESTAURANT GROUP - LOS ANGELES, CALIFORNIA

Market & Trend Research, Bar Concept Development, Seasonal Cocktail Program Elaboration, Product Research, Setup of Staff Training Program.

MARIO BEVILACQUA VON GÜNDERRODE - Director of Food & Beverage at The Jefferson Hotel Washington DC - Relais & Chateaux - 4 Star Diamond Award - Best 5 Boutique Luxury Hotels in the world - Top 10 Bar Award 2011

Since our first conference call I knew that Massimiliano´s genuine passion, not only for mixology, but also for luxury hospitality, would have been a perfect ingredient to bring „Quill Bar" at the Jefferson Hotel on top tier of the best bar in Washington DC.
I wanted to wait a couple of months before sending my feedback in order to have some steady results to talk about. Massimiliano´s people skills during the pre-opening training, his stunning creativity, his unmatched mixology skills, his capacity to listen, embrace and pair our concept and values, are all together reasons why our bar has been exceeding our very ambitious forecast for the first quarter of operations of almost 10%. I wish we could have Massimiliano here with us every day. By the way everyone is already talking about the white truffle vodka infusion that should be ready in 3 or 4 days.
umami´s fees are extremely affordable. Massimiliano I wish you all the best for the certain success to come!

GINKGO ISLAND RESORTS & ONLY FOR TWO PROPERTIES - AC GROUP HOLDING PROPERTIES

Complete F&B Concept Development, Product Research & Selection, Budgeting, Beverage Program Elaboration & Setup, FF&E, Creation of Complete CI - Graphic Design - Business Philosophy & Business Model, Branding.Setup of Staff Training Program.

HOTEL NATÜRLICH FISS – Fiss in Tirol - Austria - Designer Boutique Hotel

Elaboration of entire Food & Beverage concept. Organization of working spaces in kitchen, bar and service areas. Research and selection of suppliers. Creation and cost control of product portfolio for every outlet. Collaborator trainings and further education in terms of organization, working efficiency and working techniques. Support on-site during pre-opening and direct collaboration during soft- and grand opening.

MPS PURI - Chief Executive at Nira Hotels & Resorts - Nira Alpina Resort in St. Moritz, Silvaplana

Concept development and implementation, product portfolio elaboration, import & export supplier research, price calculation, beverage concept elaboration and implementation, theoretical and practical collaborator trainings, controlling, business development, elaboration of marketing ideas and events.

SHANTI MAURICE - Nira Hotels & Resorts - Leading Hotels of the World, Mauritius

Analysis of all bar areas throughout the property. FF&E improvement and overall organizational set-up for new planned bar areas. Elaboration and implementation of entire bar concept, beverage product portfolio and recipes. Collaborator training and yearly overall surveillance support for all bar areas. Elaboration of multifunctional beverage portfolio for SPA area accordingly to the SPA programs.

THIERRY HERNANDEZ & ALAIN DUCASSE – Manager of „Bar Montaigne 25“ at Plaza Athénée Paris – Dorchester Group – 5 Star Diamond Award – 3 Michelin Stars - Best European Bar 2006 - Best Bar experience Award 2007 - Best Bar in the world Arward 2007

Elaboration of new beverage concepts and cocktail recipes. Quality development of service standards and support at the business development in collaboration with the management team.

NIRA CALEDONIA - GM James Lane - Nira Hotels & Resorts - Small Luxury Hotels, Edinburgh UK

Complete business analysis of F&B departments, FF&E consulting on bar refurbishment, development of operational standards and overall organizational aspects, hygiene management, product portfolio analysis and development of product portfolio, development of marketing and PR strategies of future business direction, service related training sessions, complete layout design of all print items throughout the property.

ARCHITECT ALEXANDER HUBER - Owner Puka Naka Club|Lounge|Bar - Berg & Tal Design - Italy

Massimiliano Matté / Umami.bar.improvement....an artist in what he is doing! The know-how of Mr. Matté is really convincing and very strong. The realization at the Puka Naka Lounge & Club leaves no open questions. I would describe the performance of the services of umami.bar.improvement as "enthusiastic".

PURELOSOPHY AG, ZÜRICH - multifunctional & healthy drinks - www.purelosophy.com

Creation of beverage concepts and product recipes, elaboration of cocktail recipes and multifunctional beverage concoctions, with implemented product line, for the bars and SPA-areas of high-end luxury hotels worldwide.

IVAN HUARITA - Manager of Plume Bar & Restaurant - Jefferson Hotel in Washington DC - Top 10 Restaurant in the US 2011

I found the training of umami.bar.improvement very informative and exiting as far as new techniques and old tried techniques. 
In a nut shell Massimiliano could talk for weeks and I could learn every day! Very professional and informative.

DAMON GORDON - Executive Chef at Jefferson Hotel in Washington DC

Very well organized and creative. The attention to detail and knowledge that comes with the drinks is very good. Presentation & combinations are very innovative. The whole umami concept is a very professional & creative idea. Mixing both, new & classic is a recipe for success!

CHARLES BALADUR - Asst. Food & Beverage Manager - Jefferson Hotel in Washington DC

I liked the enthusiasm that you always put in your explainations. Your ability to always be very calm and open minded yet convinced about your practices and shows a great professionalism! Once again I thank you very much Massimiliano and have to say that I admire the way you handled those days.

Dr. Feelgood & the tale of the Garden in a Glass - Mixology redefined.

Coverage on DC Magazine Modern Luxury.

Market Watch Magazine New York - Market Intelligence on Spirits, Wine & Beer

Vibrant and Vicacous Mixologist Stories.

Drinks & Mehr in der Hotelberatung

FF Magazin coverage on Drinks in a modern Hotel positioning.

PSSSST Cover Story UMAMI

Role of Food & Beverage innovation in a hotel project.

The Washington Lobbyist - Hospitality Culture

Coverage of luxury hotel opening in Washington DC. The F&B are and it´s leading role in a hotel concept.