English (UK)
Italiano 
Three professionals with a lot of experience behind them, despite their young age, and the desire to take on a responsibility that is challenging but able to support. Francesco Modica Ragusa is the chef, Osvaldo Cappello deals with the administration and relationships with suppliers, Emiliano Guzzardi is the restaurant manager, without ever abandoning one of his passions: organizing events that have inherited the requirement of elegance combined with taste.
Francesco Modica Ragusa
Class 1979, as well as one of the three partners, Francesco is also the executive chef of the kitchen, the one who gets his hands dirty and the apron in the kitchen and being aware of the tricks of the trade, can coordinate and best advise all his brigade .
Francesco has gained a long experience in the restaurant industry having started at the age of 18, after completing his professional studies. His experiences in large kitchens have been various and formative, allowing him to reinforce his personal idea of cooking and the desire to follow a continuous and constant exercise in style, with the continuous aim of improving himself.
The province of Ragusa, however, is a place too ‘tight’ for an emerging chef, thirsty for the desire to know and explore the kitchens of restaurants emblazoned and so, he moved first to England, to Bristol, where he ventured into a restaurant very high level and very demanding at the restaurant San Carlo, trying to learn as much as possible and steal the secrets that only a chef of great experience and thickness is able to convey.
Then it was the turn of Morocco that has greatly influenced the current idea of cooking, starting from the principle that the use of local products is fundamental. Even today, for example, the cous cous is prepared and served according to the traditional Moroccan recipe: the cous cous in the center of the dish and the dressing above, without mixing everything, leaving the guest in the room the choice of how to taste the dish.
After a few years as a ‘wanderer’, Francesco returns to his land and, full of experiences and sensations, wants to transfer all his emotions in his dishes and so, he experiments a kitchen that aims to give satisfaction, give pleasure, arouse feelings. Each dish must transfer a message, from the appetizer to the dessert, everything must be chronologically designed and studied in view of the pursuit of this goal towards the guest in the room.
“My kitchen aims to operate on the single food. The cook is a worker, even a craftsman who must be able to solve many problems in a very short time”, so Francesco, with a smile, describes his reality.
Osvaldo Cappello
Osvaldo, born in 1975, since he was a little kid in the restaurant world.
His ‘baptism of fire’ dates back to the late 90s when, little more than a boy, he started working in the important restaurant of his uncle in Ragusa.
Osvaldo, within Frosem, deals with the planning of purchases and relationships with suppliers and customers; the first person who chooses the restaurant will have the pleasure of meeting him.
According to Osvaldo: “The location is important, but the feeling that you can establish with customers is essential, just like the location and the goodness of the dishes. It is a work that generates enthusiasm, lived in live mode, always in progress “.
A young entrepreneur attentive to the growth of his company, while still maintaining a strong link with the territory and with people.
Emiliano Guzzardi
Emiliano, born in 1980, was technically born in the restaurant world.
His experience and professionalism are entrusted with the idea and realization of all the events taking place within the structure, dealing with sales and customer relations.
“Everything started from my passion in organizing events with friends almost for fun; then from a simple hobby, it has become the personal core business, honed by more than twelve years of experience, to the point of being now a backbone of the company “. These are the words used by Emiliano to describe, in short, his professional growth.
The goal is to promote tailor-made events, of the most varied types, designed and made according to the wishes and needs of the customer, taking care of every detail. The interest should be reserved for the promotion of initiatives that fulfill the idea of paths of taste and well-being, under the aegis of catering that confirms the workhorse of the company.
Francesco Modica Ragusa
Class 1979, as well as one of the three partners, Francesco is also the executive chef of the kitchen, the one who gets his hands dirty and the apron in the kitchen and being aware of the tricks of the trade, can coordinate and best advise all his brigade .
Francesco has gained a long experience in the restaurant industry having started at the age of 18, after completing his professional studies. His experiences in large kitchens have been various and formative, allowing him to reinforce his personal idea of cooking and the desire to follow a continuous and constant exercise in style, with the continuous aim of improving himself.
The province of Ragusa, however, is a place too ‘tight’ for an emerging chef, thirsty for the desire to know and explore the kitchens of restaurants emblazoned and so, he moved first to England, to Bristol, where he ventured into a restaurant very high level and very demanding at the restaurant San Carlo, trying to learn as much as possible and steal the secrets that only a chef of great experience and thickness is able to convey.
Then it was the turn of Morocco that has greatly influenced the current idea of cooking, starting from the principle that the use of local products is fundamental. Even today, for example, the cous cous is prepared and served according to the traditional Moroccan recipe: the cous cous in the center of the dish and the dressing above, without mixing everything, leaving the guest in the room the choice of how to taste the dish.
After a few years as a ‘wanderer’, Francesco returns to his land and, full of experiences and sensations, wants to transfer all his emotions in his dishes and so, he experiments a kitchen that aims to give satisfaction, give pleasure, arouse feelings. Each dish must transfer a message, from the appetizer to the dessert, everything must be chronologically designed and studied in view of the pursuit of this goal towards the guest in the room.
“My kitchen aims to operate on the single food. The cook is a worker, even a craftsman who must be able to solve many problems in a very short time”, so Francesco, with a smile, describes his reality.
Osvaldo Cappello
Osvaldo, born in 1975, since he was a little kid in the restaurant world.
His ‘baptism of fire’ dates back to the late 90s when, little more than a boy, he started working in the important restaurant of his uncle in Ragusa.
Osvaldo, within Frosem, deals with the planning of purchases and relationships with suppliers and customers; the first person who chooses the restaurant will have the pleasure of meeting him.
According to Osvaldo: “The location is important, but the feeling that you can establish with customers is essential, just like the location and the goodness of the dishes. It is a work that generates enthusiasm, lived in live mode, always in progress “.
A young entrepreneur attentive to the growth of his company, while still maintaining a strong link with the territory and with people.
Emiliano Guzzardi
Emiliano, born in 1980, was technically born in the restaurant world.
His experience and professionalism are entrusted with the idea and realization of all the events taking place within the structure, dealing with sales and customer relations.
“Everything started from my passion in organizing events with friends almost for fun; then from a simple hobby, it has become the personal core business, honed by more than twelve years of experience, to the point of being now a backbone of the company “. These are the words used by Emiliano to describe, in short, his professional growth.
The goal is to promote tailor-made events, of the most varied types, designed and made according to the wishes and needs of the customer, taking care of every detail. The interest should be reserved for the promotion of initiatives that fulfill the idea of paths of taste and well-being, under the aegis of catering that confirms the workhorse of the company.