Though the creative capacity of the chef is unquestionably fundamental to making a restaurant unique, huge importance is also attached to the welcome we receive as diners.
Along with the kitchen, the dining-room is the beating heart of a restaurant, and in the elegant setting of Piazza Duomo we have been careful to choose a young, expert and highly-motivated staff who are capable of leading diners through a unique tasting experience in the dishes presented by the chef. Our first impressions of a restaurant are provided by the maître, the sommelier and their staff, and it is through them that we form an opinion of the establishment. Running front-of-house is a complex job. Not only do you have to know how to present the food and serve it in a precise, engaging way, moving discreetly and silently, you also have to know how to communicate with the chef, making sure the service is in sync with the dishes leaving the kitchen. True teamwork with the kitchen!
Manuel Miliccia
Born in Cuneo in 1984.
Graduated from the "G. Donadio" hotel school in Dronero in 2003.
His professional career began under the guidance of the celebrated Maître Claudio Molinari at "Suvretta House" in St. Moritz, Switzerland, a veritable institution in the hotel world where he learned the basics in organization, precision, teamwork and savoir-faire. He then returned to Italy to the "Mirabelle" restaurant at Rome's Hotel Splendide Royal, for an experience on this stage in the capital distinguished by the elegance of the service under manager Bruno Borghesi and the "baroque" surroundings. In 2007, the desire and zest for putting himself to the test took him to "The Vineyard" in Stockcross, England, where Chef John Campbell had just been awarded 2 Michelin stars. "A very interesting experience culturally and linguistically, which reinforced my communication and people skills". He dreamed though of coming back to Piedmont and finding a place of excellence, and the encounter with Enrico Crippa and the Ceretto family proved to be fateful. The Piazza Duomo project was stimulating. As chef de rang in the first 2 years he had the opportunity to get to know more about the culture and products of the Langhe, and how to interpret and enhance the acclaimed skills of the Chef. His dedication and the trust of the family led to his being rewarded with the prestigious position of Front-of-house Manager at the age of just 26: "More of a new start than a crowning point!"
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Manuel: manuel.miliccia@piazzaduomoalba.it
