The Stars of Campania Illuminate Vesuvio - Grand Hotel Vesuvio (Na)

Chef Emanuele Petrosino

I had a chance to attend an exclusive cocktail party during the summer solstice.  A spectacular event to to highlight some news in the Neapolitan hospitality scene.

In a delightful blend of innovation and tradition, the Grand Hotel Vesuvio in Napleshas redefined its gastronomic philosophy. The iconic hotel's ninth-floor Caruso Roof Garden recently hosted "The Stars of Campania Illuminate Vesuvius," an event celebrating the finest in gastronomy and knowledge. This occasion warmly welcomed Emanuele Petrosino, the new Executive Chef of the Grand Hotel Vesuvio, a distinguished 5-star luxury hotel located on the Naples seafront.

This event also highlighted the synergy between the Grand Hotel Vesuvio and the University of Naples Federico II. It underscored the importance of healthy cuisine grounded in fresh, local, and seasonal ingredients to ensure consumer well-being. Campania's rich gastronomic heritage is now part of academic curricula, training professionals through the Mediterranean Gastronomic Sciences Bachelor's Degree at the oldest secular university in the world.

With the arrival of Emanuele Petrosino, the Grand Hotel Vesuvio aims to innovate while honoring tradition. The hotel's splendid hospitality blends quality and professionalism with the culinary excellence of Campania's Michelin starred chefs, offering guests a culinary journey through the region's flavors. At the luxurious Sky Lounge Solarium & Cocktail Bar on the tenth floor, Chef Petrosino shared his vision for the Grand Hotel Vesuvio's new culinary path, featuring dishes like "Cerasella di mare" and "La Cassetta m'briaca." Inspired by tenor Enrico Caruso, "Elisir d'amore" is another highlight, made with Gerardo di Nola spaghetti, garlic, oil, pepper, zucchini, and basil.

The event was graced by Campania's culinary stars, including chefs Nino di Costanzo (Danì Maison, Ischia), Lino Scarallo (Palazzo Petrucci, Naples), and Peppe Aversa (Il Buco, Sorrento). Stefano Mazzone of the Grand Hotel Quisisana in Capri, La Braceria Bifulco in Ottaviano, and Vincenzo Piccirillo with his fried pizzas from Antica Friggitoria Masardona in Naples, were also present to welcome Chef Petrosino.

Here's a quick look at what went down.

Chef Lino Scarallo and Chef Emanuele Petrosino

"We have long envisioned this project to innovate our entire food department while preserving tradition, offering an increasingly satisfying gastronomic experience to our guests," explained Massimo Maione, CEO of the Grand Hotel Vesuvio. "Meeting Emanuele Petrosino, appreciating his talent and human qualities, we knew it was the right time and the right person for this venture. Vesuvius has always been our home, and we take care of it meticulously, just like our own living room. We are confident that with Chef Petrosino's professional vision, the Grand Hotel Vesuvio will create new, beautiful, and significant chapters in its legendary history."

Chef Emanuele Petrosino expressed his sentiments: "Vesuvius feels like home to me, having grown up on its slopes. My 'new growth' has elevated me to the heights of the Grand Hotel Vesuvio, an institution of history and hospitality. Our project, strongly supported by Dr. Maione, aims to modernize our gastronomic vision while keeping traditions alive. The core of this endeavor is the continuous pursuit of guest satisfaction and culinary excellence."

Mariaclaudia Cardinale, General Manager of the Grand Hotel Vesuvio, added: "For some years, the hotel has felt the need to revamp and enhance its restaurant offerings. Until now, we hadn't found a convincing path forward. Talking to Emanuele Petrosino, we realized we had found a dynamic, determined professional with exceptional human qualities. His passion and dedication have inspired and revitalized our entire F&B team. We are at the start of a long journey, aiming to create a sustainable, solid project that culminates in a unique fine dining experience."

Representing the University of Naples Federico II, Professor Raffaele Sacchi, coordinator of the Mediterranean Gastronomic Sciences degree course, remarked: :"Graduates in Mediterranean Gastronomic Sciences are experts in managing, quality control, communication, and marketing of food and wine supply chains. They are capable of enhancing offerings, ensuring sustainability in catering, and promoting consumer well-being."

 

I can speak for many who look forward to see how Petrosino's touch will delight diners.

Welcome home, Chef!