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Bruno Scavo

 Credits Brambilla-Serrani

 Credits Brambilla-Serrani

La Société des Bains de Mer

+377.(0)98.062525

Behind every great man there’s a great women, but this also works vice versa. Therefore, in the Scavo family, challenges are an everyday business: all for one and one for all. Glasses clink to celebrate the achievements obtained around the world, once by Bruno and once by his wife Julia.

We’re talking about sommellerie, and about dining room service too. These disciplines have led Bruno to enter the highest spheres in the Principality of Monaco. The roots, however, are in nearby Nice, where Bruno first studied artistic cabinet-making at Pasteur professional lyceum. It was 1977: a faux start announced by destiny, given that one year earlier he had spent his first summer season working as commis at restaurant Le Koudou in Nice.

Soon after that, his attack to the organizational chart of the Societé des Bains de Mer in Monte Carlo began. The latter oversees the Sporting Club, the Casino and their restaurants: Maona, Salle des Etoiles, Restaurant des Privés et Cabaret. He first started as commis sommelier, then became commis de suite, then chef de rang and sommelier, and finally he reached the highest role as chef sommelier. Among the celebs in Monte Carlo there’s also him, with an impeccable aplomb among crowned heads and aristocratic bon vivants, his corkscrew always ready during important events, including charity dinners.

Meanwhile, his studies continued, until the advanced diploma which he obtained in 1990 at Tain l’Hermitage, and his experiences in Kent and Sidney. His curriculum was made fatter by the many acknowledgements received, such as the second place in the semi-finals of the 1988, 1992 and 1994 French championships, or the international Paul Louis Meyssonier prize. The peak of his cursus honorum arrived in 2000 with the title of Maitre Sommelier de l’Union de la Sommellerie Française. Enough to transform Bruno into a media authority: today where he directs wine guides, columns and reviews for the press as well as on the web and within the ASI.

Has participated in

Identità Milano


by

Alessandra Meldolesi

Umbra di Perugia con residenza a Bologna, è giornalista e scrittrice di cucina. Tra i numeri volumi tradotti e curati, spicca "6, autoritratto della Cucina Italiana d’Avanguardia" per Cucina & Vini