SPECIAL REPORT
“ FOOD IS SIMPLY DELICIOUS , GENEROUS AND AUTHENTIC . SERVICE IS ANIMATED ITALIAN .”
JUDGE ’ S COMMENT
Cecconi ’ s SOHO HOUSE BARCELONA SPAIN
Executive chef : Alessio Biangini
THE
JUDGES
FRANK ANSEL / ARGENTINA International F & B consultant , vineyard owner
STEPHANE BELLON / SWITZERLAND Concept creator , developer at Studionomie F & B
ELIZABETH BLAU / USA Restaurateur , CEO of Las Vegas-based Blau & Associates
OLIVIA CHOPIN / U . K . Millennial foodie , techie ; heads on-demand TV consultancy
CATALIN CIGHI / UAE Catalyst of global invitation-only 50 Chefs gastronomy club
JEAN-LUC FOURRIER / UAE Consultant with years of Hilton experience
ANDRE FU / HONG KONG Designer and inspiration behind AFSO
OLEG KAFAROV / RUSSIA Multi-faceted connoisseur straddling marketing and PR
BOB PUCCINI / USA AND U . K . Restaurant concept creator and operator
GUY RIGBY / CANADA After 30 years with Four Seasons , runs Octopus consultancy
PATRICK WILLIS / FRANCE An A-plus palate , founder of Innovative Restaurant Concepts
FRANCIS ZIMMERMANN / THAILAND Global hospitality leader who now specializes in kitchen sub-culture via # ZimmZaBar
Menu : Northern Italian with local influences
Signature dish : Spaghetti with lobster , tomato and chilli
Average dinner check : US $ 40
How the restaurant reflects its location : Venetian feel contrasts with stripped-back architecture . Art Deco-inspired chandeliers hang against exposed concrete walls , with Italian velvet and leather banquettes in claret on striped marble floors .
How the restaurant will evolve : “ Every season we can change the menu . We find amazing products and meet amazing people that are passionate about their products . After so many years away from Italy , it feels like I am back at home .” — Alessio Biangini
22 hotelsmag . com September 2018