Salvatore Piro

He is F&B Outlet Manager of Mezzatorre Hotel & Thermal Spa in Ischia, a 5-star hotel with private bay, part of the Pellicano Hotels group. After graduating from the island's Hotelier Institute, he moved to London where he worked alongside chefs Giorgio Locatelli and David Thompson, from whom he learnt the importance of details, rigour and the continuous search for excellence. Back in Italy, he worked with chef Nino Di Costanzo, an experience that enriched his vision of cuisine and service. Back in Ischia, the Pellicano Hotels group offered him the opportunity to express himself first in the role of maître and later in the position he holds today at the Mezzatorre Hotel. He coordinates the Front of House of the entire Food & Beverage department: the two restaurants, room service and the wine cellar. His aim is to create the ideal conditions for the team - consisting of around 26 people - to express their talents to the best of their ability: he deeply believes that the most important results can only be achieved together. What he loves about his job is the energy that comes from positive feedback, from a situation elegantly resolved, from seeing guests and colleagues satisfied, because hospitality is not just a job: it is an experience made up of passion, attention and a genuine desire to make others feel good.