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Foodcommunity Awards 2018, the winners

Foodcommunity Awards 2018, the winners

The second edition of the Foodcommunity Awards recognized 36 of this year’s best in the food, beverage and restaurant worlds, before an audience of about 700 people. The event saw participation by some of the key players in the “food chain,” with the work done by chefs and businesspeople in this industry not only taking Italian haute-cuisine to another level in Italy and abroad but also creating value locally as well.

Foodcommunity Awards 2018 Gallery

The following awards were given out during the event:

The Chef Business person of the Year Award went to Andrea Berton.

Food also means business for this chef. Known for his investments in the food&beverage world, Berton is the quintessential chef businessperson.


The Italian Excellence in the World Award went to Berlucchi 

With 550 hectares of vineyards being converted to organic farming, and 4.5 million bottles produced per year, this is the big name in Franciacorta, attracting visitors from all over the world.


The Internationalization Award went to Giancarlo Perbellini 

After his experience in Hong Kong and opening in Milan, the starred chef opened a restaurant in Manama, Bahrain.


The Female Chef of the Year Award went to Cristina Bowerman

For her commitment to bridging the gap between official organizations and the world of quality Italian food and as a member of the committee for the Year of Italian Food 2018.


The Innovation Award went to Moreno Cedroni 

Ambassador of Italian cuisine throughout the world, he was one of the first innovative and avant-garde chefs on the national scene, starting with his version of sushi.


The Diversification Award went to Alessandro Negrini and Fabio Pisani

Thanks to their versatility, they’ve won over a whole new market, continuing to carry on the tradition of a haute-cuisine name that has been on the scene for 50 years.


The Opening of the YearAward went to Starbucks

The American coffee giant opened its first store in Milan, with the special Roastery format, which only exists in two other cities in the world– Seattle and Shanghai.


The Best Practices in Management Award went to Denis Moro

The 33-year-old manager from Veneto is specialized in saving companies, from Fonte Margherita to Melegatti.


The Best Practices in Food and Wine Shows Award went to Federico Gordini

This creative director of Lievita, (the SG Company S.p.A. group) has also conceived and promoted quality formats on the food-and-wine scene, such as Milano Food Week, Bottiglie Aperte and Milano Wine Week.

The Promotion of the Local Area Award went to Ristorante Bacco

This was one of the first restaurants to bring a new type of cuisine to Puglia that is more modern and refined, on the cutting edge of the trends while making the most of the gastronomic richness of the region.


The Best Practices in Making the Most of Ingredients Award went to Olio – Cucina Fresca

This young Milanese restaurant has made a name for itself thanks to its commitment to promoting companies from Puglia, which is where all of its ingredients come from.


The Best Restaurant Concept Award went to This is Not a Sushi Bar

The first Italian sushi chain with home delivery puts the customer first. It has doubled in terms of sales, stores and personnel, with about 50,000 deliveries in the last year.


The Food Story of the Year Award went to Loison

Three generations in the pastry business, exporting its products to 55 countries. Universities from all over the world study the “Loison model,” which combines tradition and innovation.


The Best Practices Team LeaderAward went to Matteo Torretta

He has headed up Asola for more than five years. The secret to his success is knowing how to motivate his loyal brigade, and this has allowed him to expand the business.


The Best Practices in Generational Change Award went to Acetaia Giusti

Now in its 17thgeneration and with a product of excellence celebrating “Made in Italy,” the company has managed to win over 55 countries, with 50% of sales coming from exports.


The Best Food & Wine Distributor Award went to Selecta

Its turnover has grown by 55% in the last few years, with more than 6,500 customers and more than 200 distributed producers.


The Chef Under Age 35 of the Year Award went to Caterina Ceraudo

An example of female entrepreneurship. She heads up the family restaurant, Dattilo, and is at the center of a farming business that has allowed her to promote the Calabria region.


The Promoting “Made in Italy” Culture and Heritage Award went to Associazione Italiana Ambasciatori del Gusto

This association plays a key role in protecting Italy’s heritage in terms of food and wine. This year, it has worked actively to improve Italy’s food system from the bottom up, focusing on training.


The Food Delivery Award went to Deliveroo 

Launched in 2015, in only three years, it conquered 29 Italian cities with a network of 5,000 restaurants.


The Food & Wine Experience Award went to Masi Wine Experience

It launched a project focused on hospitality and culture that includes an experiential wine journey.


The Food & Beverage E-commerce Award went to Tannico

This online wine shop operates in 20 countries. It has grown by 70%, and with a new influx in capital, it has strengthened its platform and implemented a portal dedicated to B2B Ho.re.ca. Its next objectives are to win over the Chinese market and the stock market.


The Pastry Chef of the Year Award went to Ernst Knam

The king of chocolate. Thanks to his fame, he is an ambassador for the pastry world with a business that continues to grow.


The Best Street Food of the Year Award went to Trapizzino

This innovative Roman format has been on the national and international food scene for 10 years. By putting “Roman cuisine inside a pizza,” Trapizzino has won over Milan in addition to Manhattan.


The Architectural Studio of the Year Award went to Studio Peregalli

It was in charge of Cracco – In Galleria, with more than 1,000 square meters over three floors, making it the new “gourmet living room of Milan.”


The “Legal Tables” Award went to Bu:r 

MAG’s feature has declared this the latest quality restaurant offering on the scene. This is chef/businessman Eugenio Boer’s first big challenge, featuring his interesting “non menu.”


The Diversity Award went to Viviana Varese 

She has been able to make the most of diversity in all of its forms, even in her kitchen. The front-of-the-house staff is 90% female while 100% of the office staff are women, as are eight of the 24 chefs on staff. With no need for quotas.


The Social-Media Chef Award went to Filippo La Mantia

He has been able to make the most of his online presence, bringing in more customers and promoting Sicilian cuisine (of which he is also an ambassador).


The Best Format for Export Award went to Cioccolatitaliani

With a solid internationalization strategy, it has conquered nine countries with a total of 34 stores.


The Food & Beverage and Finance Award went to Longino & Cardenal

It debuted on the stock market and invested in internationalization, opening new offices abroad and taking on new clients.


TheBest Food & Beverage Project Award went to Panino Giusto

A format that continues to stay fresh, with 33 stores throughout the world in cities like Paris, Tokyo, London and Hong Kong.


The Cuisine and Management Award went to Daniel Canzian

This former student of Gualtiero Marchesi has shown great management capabilities in launching and running the restaurant that bears his name.


The Food Culture and Training Award went to Franco Pepe

An ambassador of the Mediterranean diet when it comes to pizza, thanks to the “functional menu” in his pizzerias, the master pizza maker from Caiazzo has created business opportunities for the entire local area.


The Best Practices in Relationships AbroadAward went to Moreno Cedroni

An Ambassador for Stockfish 2018, this chef has promoted the strong gastronomic bond between Norway and Italy, using his dishes to highlight the similarities with the area around Ancona.


The Best Marketing Strategy Award went to Fratelli Cerea

They’ve been successful in promoting their image by winning over a high-level clientele. This thanks as well to their excellent banqueting business.


The Rising Star Chef of the YearAward went to Floriano Pellegrino

With a team under the age of 30 at his side, he has won over the public and critics in Italy and abroad thanks to “disruptive” cuisine.


The Standout Restaurant of the Year Award went to l’Alchimia

This is the latest business venture for restaurant manager Alberto Tasinato, a restaurant with a dual personality and cuisine by Davide Puleio. It has been on the Milanese scene for less than a year.


The awards were organized by Foodcommunity.it in collaboration with Fonte Margherita, Gusto 17, Isolabella della Croce, Kuhbacher, Polar Salmon Hjerting Laks, Tram, 7gr, Galdus and Edelman.


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