Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
Cooking has always been the source of deep emotions for me. As a child I would watch my mother and grandmother express their love through the dishes they made. That was the spark that ignited my passion for this profession, my devotion both to cooking and to my guests.
One day, the Polito family got in touch with me to tell me that they were refurbishing the Terme Manzi Hotel and that they wanted me to be part of this venture. Since then, I have always been very close to this family and I share with them the quest for quality and perfection.
In my view, chefs have the duty to produce a cuisine in tune with their traditions and origins. They should display what is best about their region and they should seek out the very best ingredients from their terroir and showcase them, while paying allegiance to the recipes with which they have grown up, ones that bring back magnificent memories.
What was your most moving culinary experience? In the first year after the Il Mosaico restaurant opened, a customer asked to speak to me after the meal. The man regularly ate at some of the best restaurants in the world. After he had sampled the 13-course tasting menu, we started a fascinating discussion. The evening came to a close in my kitchens at 5 a.m. around a bowl of spaghetti with garlic and olive oil and a bottle of Champagne. Three months later, I received a thank you letter from this man where he had written: ‘Dear Nino, I still remember with huge emotion and a great deal of joy that evening that we spent together which gave me the last moments of pleasure and joy in my life. Thank you for that gift…’ The man was very ill and had come to spend his last days on Ischia and died a short time after he had left our island. It is a sad story, but I am happy to have been privileged to spend this special time with him and to have managed to give him a little pleasure.
The most amusing kitchen incident you ever witnessed? These always take place at the chef’s table when guests take part in making their meal. They are excited, try things out, make mistakes, and cause incidents which never fail to make everyone laugh.
Your best piece of advice for amateur chefs? Do your best, with passion, devotion and determination, to make your guests happy.
Italy
