In honor of our dearly missed and beloved client
Federico Luzzi
24 March – 7:30 PM RSVP- erik@renaissancetenis.com
305-444-1666
162 Alcazar Street
Gaetano’s Restaurant
Hotel St. Michel
Corner of Alcazar & Ponce de Leon
Coral Gables
$75.00 per ticket all inclusive.
●
Antipasto Tipico Italiana
Scialatielli Ai Frutti Di Mare
Paccheri Con Ragu Di Carne
Viennese Table
Pannacotta, Tiramisu, Tarte tatin, Gelati E Tartufi
●
Federico Luzzi
24 March – 7:30 PM RSVP- erik@renaissancetenis.com
305-444-1666
162 Alcazar Street
Gaetano’s Restaurant
Hotel St. Michel
Corner of Alcazar & Ponce de Leon
Coral Gables
$75.00 per ticket all inclusive.
●
Antipasto Tipico Italiana
Scialatielli Ai Frutti Di Mare
Paccheri Con Ragu Di Carne
Viennese Table
Pannacotta, Tiramisu, Tarte tatin, Gelati E Tartufi
●
About Chef Gaetano Ascione (Owner of Gaetano Ristorante)
Chef Gaetano Ascione, a native of Naples, Italy, began his expansive culinary career in 1970 with a degree in Hotel Training from State Professional Hotel Management Institute in Salerno, Italy. He immediately started working as a Chef de Partie in Italy and continued onto Germany, England and the Bahamas.
His career as Executive Chef began in 1979 including working at the Georgetown Club in Washington D. C. where he served two U.S. Presidents (Mr. Carter and Mr. Reagan).
He held the same position in countries such as Italy (Executive Chef for the Allied Officers Club NATO in Naples), South Korea (Paradise Beach Hotel and Casino), South Africa and Singapore.
After a stint in Singapore, he joined The Palace Hotel, Sun City in South Africa as Executive Chef, as well as being named the Executive Chef for the Inaugural Ceremonies of President Nelson Mandela in Pretoria, South Africa.
In 1996 he was affiliate with two 2 Star Michelin Restaurant in Cannes-France: Belle Otero at The Carlton-Hotel under Chef Francis Chaveau and at the Palm d‘Or at the Hotel Martinez under Chef Christian Willer
Prior to opening his own restaurant in 1997, Gaetano took the post of Executive Chef at Tanglin Club (the oldest Private Club in Singapore). Owner and Executive Chef of two very upscale Restaurant in Singapore (Gaetano Restaurant and Petrus Wine Bar, La Stella Restaurant and Life)
In 2001, he was a finalist for "The Chef Of the Year" for The World Gourmet Summit in Singapore.
Served as a Consultant to Taj- Mahal Group of Hotel in India, Hilton Seoul in South Korea, Marchese Piero Antinori of Antinori Winery in Florence, Italy.
Quattro Restaurant at the Four Season Hotel in Houston welcomed Chef Gaetano in 2006, and he has proved to be an invaluable asset with his simplistic approach to authentic Italian dining.
Married with three children, holder of two nationality (US and Italian) Permanent Resident of Singapore.
Later he went on to become Executive Chef of the Biltmore Hotel, Executive Chef of Gaia, and now owns Gaetano's Ristorante, located inside of the Hotel St. Michel.
Fluent in 5 languages (Italian, english, spanish, german, french).
Member of various professional associations including Chaine de Rotisseurs, American Culinary Federation, Gruppo Virtuale Cuochi Italiani, etc...
When Chef Gaetano Ascione, is asked about the type of food served at the restaurant, always replies that he serves "only good food".
Chef Gaetano Ascione, a native of Naples, Italy, began his expansive culinary career in 1970 with a degree in Hotel Training from State Professional Hotel Management Institute in Salerno, Italy. He immediately started working as a Chef de Partie in Italy and continued onto Germany, England and the Bahamas.
His career as Executive Chef began in 1979 including working at the Georgetown Club in Washington D. C. where he served two U.S. Presidents (Mr. Carter and Mr. Reagan).
He held the same position in countries such as Italy (Executive Chef for the Allied Officers Club NATO in Naples), South Korea (Paradise Beach Hotel and Casino), South Africa and Singapore.
After a stint in Singapore, he joined The Palace Hotel, Sun City in South Africa as Executive Chef, as well as being named the Executive Chef for the Inaugural Ceremonies of President Nelson Mandela in Pretoria, South Africa.
In 1996 he was affiliate with two 2 Star Michelin Restaurant in Cannes-France: Belle Otero at The Carlton-Hotel under Chef Francis Chaveau and at the Palm d‘Or at the Hotel Martinez under Chef Christian Willer
Prior to opening his own restaurant in 1997, Gaetano took the post of Executive Chef at Tanglin Club (the oldest Private Club in Singapore). Owner and Executive Chef of two very upscale Restaurant in Singapore (Gaetano Restaurant and Petrus Wine Bar, La Stella Restaurant and Life)
In 2001, he was a finalist for "The Chef Of the Year" for The World Gourmet Summit in Singapore.
Served as a Consultant to Taj- Mahal Group of Hotel in India, Hilton Seoul in South Korea, Marchese Piero Antinori of Antinori Winery in Florence, Italy.
Quattro Restaurant at the Four Season Hotel in Houston welcomed Chef Gaetano in 2006, and he has proved to be an invaluable asset with his simplistic approach to authentic Italian dining.
Married with three children, holder of two nationality (US and Italian) Permanent Resident of Singapore.
Later he went on to become Executive Chef of the Biltmore Hotel, Executive Chef of Gaia, and now owns Gaetano's Ristorante, located inside of the Hotel St. Michel.
Fluent in 5 languages (Italian, english, spanish, german, french).
Member of various professional associations including Chaine de Rotisseurs, American Culinary Federation, Gruppo Virtuale Cuochi Italiani, etc...
When Chef Gaetano Ascione, is asked about the type of food served at the restaurant, always replies that he serves "only good food".
He's all about using only Italian ingredients—everything, including the cheese, olive oil and pasta, is imported from the Boot
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