The experience at Villa Crespi, Antonino Cannavacciuolo’s restaurant. Streetfoodnews.it
How do customers rate the service at Villa Crespi, chef Antonino Cannavacciuolo’s flagship restaurant?
He was a chef throughout his television career Antonino Cannavacciuolo he did nothing but Making judgments about other people’s cuisine and dishes. Thanks in particular to the Nightmare Kitchens format, the chef had the opportunity to travel throughout Italy to help restaurateurs in crisis.
During each episode Cannavacciuolo visits another restaurantfirst tests the quality of the food and service and then comes in with even more drastic changes to revamp the place.
Therefore, the chef, with the support of the show staff, begins to renovate the rooms in which the restaurant is located, reviews the menu, adds new dishes and deletes others, and intervenes in the interpersonal relationships of the staff to bring to light the critical problems and finally solve them.
As Cannavacciuolo himself claims, in gastronomy Every little detail can make the differenceIt’s not just about the quality of the ingredients and the correct execution of the dishes, but also about dealing with customers in order to offer everyone an experience before the meal.
The success of Villa Crespi and the customer experience
Antonino Cannavacciuolo, on the other hand, has built his success with tenacity and dedication, paying close attention to details, and has managed to balance traditional cuisine with innovation and research. The chef’s flagship is Villa Crespithe restaurant he runs with his wife on Lake Orta has won many awards three Michelin starsthe first in 2003, the second in 2006 and the third last year.
It is a Moorish-style building acquired in 1999, which also houses a hotel, which was included in the circle of relays and castles in 2012. In addition to the 3 Michelin stars, Villa Crespi has also received three stars 3 forks on the Gambero Rosso leadership and 4 Cappelli in the L’Espresso guide. In addition, the restaurants each have a Michelin star Cannavacciuolo Café&Bistrot by Novare, il Bistrot Cannavacciuolo of Turin, the Cannavacciuolo landscape by Vico Equenze and the Cannavacciuolo vineyard by Terricciola.
Antonino Cannavacciuolo and his wife Cinzia Primatesta at Villa Crespi. Streetfoodnews.it
Customer reviews about Villa Crespi
As he progressed through his career, he enjoyed it assessing the work of others in other restaurants, Villa Crespi’s customers are happy to do the same after you have tried the star cuisine. Comments and photos showcasing the exclusive restaurant experience are pouring in on major catering platforms. For the most part, that’s what it’s all about positive reviewsbut that has to be said There is also no shortage of negative things. Of course you can’t please everyone, but many complain about some deficiencies on the part of the staff in terms of welcome and service
Specifically, one review states: a The customer complains that he did not have access to the restaurant where he showed up to arrange an important reception. The customer states that he could not view the rooms and therefore left. It must be said that the staff of Villa Crespi tries to respond promptly to any negative comment and present its reasons with decency. Not surprisingly, every answer is signed by Cinzia Primatesta CannavacciuoloWife of the chef and manager of the restaurant.