Dai Cavalieri Collection is a renowned hotel group long established in the Italian hospitality scene, under the leadership of the Milanese Bernardelli family, now in its third generation. The Group has always placed particular emphasis on dining in its properties, selecting high-level chefs to ensure the quality of its Food & Beverage services.
Mauro Sgroi is the new chef selected to oversee the culinary offerings at Hotel Dei Cavalieri Milano Duomo, Hotel The Square Milano Duomo, and The Roof Milano Bar & Restaurant, a spectacular panoramic terrace on the tenth floor of the building hosting these hospitality establishments.
With his experience and passion for cooking, Chef Sgroi brings a refined interpretation of local dishes to these venues, enhancing local ingredients and high-quality materials carefully selected. His creations delight guests at every moment of the day, starting with breakfasts, featuring a rich buffet of international dishes with a wide range of sweet and savory products to satisfy every palate. The light lunches and business lunches combine freshness and flavor. In the afternoon, the offerings are enhanced with delicious snacks and happy hours, providing a space for relaxation and enjoyment. The refined dinners offer typical dishes from the tradition, reinterpreted with a creative touch, yet always respectful of the local culinary culture.
Mauro Sgroi is also responsible for the menus for events and banqueting, creating personalized gastronomic experiences that meet the needs of all types of events, from the most exclusive to corporate ones.
Mauro Sgroi is the new chef selected to oversee the culinary offerings at Hotel Dei Cavalieri Milano Duomo, Hotel The Square Milano Duomo, and The Roof Milano Bar & Restaurant, a spectacular panoramic terrace on the tenth floor of the building hosting these hospitality establishments.
With his experience and passion for cooking, Chef Sgroi brings a refined interpretation of local dishes to these venues, enhancing local ingredients and high-quality materials carefully selected. His creations delight guests at every moment of the day, starting with breakfasts, featuring a rich buffet of international dishes with a wide range of sweet and savory products to satisfy every palate. The light lunches and business lunches combine freshness and flavor. In the afternoon, the offerings are enhanced with delicious snacks and happy hours, providing a space for relaxation and enjoyment. The refined dinners offer typical dishes from the tradition, reinterpreted with a creative touch, yet always respectful of the local culinary culture.
Mauro Sgroi is also responsible for the menus for events and banqueting, creating personalized gastronomic experiences that meet the needs of all types of events, from the most exclusive to corporate ones.
The Roof Milano Bar & Restaurant
HIS PROFESSIONAL JOURNEY
Originally from Sicily and raised in Brianza, Mauro Sgroi discovered his passion for cooking at the age of seven within his family. From a young age, he decided to dedicate himself to this passion, attending a hospitality school and then immediately entering the workforce with various opportunities. His professional career actually began with a two-year experience in France, where he had the chance to refine culinary techniques and absorb a new gastronomic culture, with particular attention to the art of sauces.
Upon his return to Italy, he worked primarily in Sardinia and the northern part of the country, eventually settling permanently in Milan, where he worked as sous chef at the prestigious Westin Palace before joining the Dei Cavalieri Collection chain.
His career has also been enriched by collaborations with Michelin-starred restaurants, which allowed him to refine his skills and further enhance his culinary expertise.
Originally from Sicily and raised in Brianza, Mauro Sgroi discovered his passion for cooking at the age of seven within his family. From a young age, he decided to dedicate himself to this passion, attending a hospitality school and then immediately entering the workforce with various opportunities. His professional career actually began with a two-year experience in France, where he had the chance to refine culinary techniques and absorb a new gastronomic culture, with particular attention to the art of sauces.
Upon his return to Italy, he worked primarily in Sardinia and the northern part of the country, eventually settling permanently in Milan, where he worked as sous chef at the prestigious Westin Palace before joining the Dei Cavalieri Collection chain.
His career has also been enriched by collaborations with Michelin-starred restaurants, which allowed him to refine his skills and further enhance his culinary expertise.
Upon his return to Italy, he worked primarily in Sardinia and the northern part of the country, eventually settling permanently in Milan, where he worked as sous chef at the prestigious Westin Palace before joining the Dei Cavalieri Collection chain.
His career has also been enriched by collaborations with Michelin-starred restaurants, which allowed him to refine his skills and further enhance his culinary expertise.
"For me, all dishes are sacred; there are years, even millennia, of evolution in a dish. Take the classic risotto alla milanese with ossobuco: it has a precise taste, and to add my innovative touch, I change the presentation, change the texture, but always respecting the Milanese tradition" says Chef Mauro Sgroi.
His philosophy is rooted in chemistry, promoting an evolution of molecular cuisine, and the use of thickeners and gelling agents, which allow him to create new textures and flavors. This enables him to craft dishes that surprise and satisfy even the most discerning palates. His cooking is a continuous search for balance, with the aim of offering a unique gastronomic experience that can both excite and intrigue.
His career has also been enriched by collaborations with Michelin-starred restaurants, which allowed him to refine his skills and further enhance his culinary expertise.
"For me, all dishes are sacred; there are years, even millennia, of evolution in a dish. Take the classic risotto alla milanese with ossobuco: it has a precise taste, and to add my innovative touch, I change the presentation, change the texture, but always respecting the Milanese tradition" says Chef Mauro Sgroi.
His philosophy is rooted in chemistry, promoting an evolution of molecular cuisine, and the use of thickeners and gelling agents, which allow him to create new textures and flavors. This enables him to craft dishes that surprise and satisfy even the most discerning palates. His cooking is a continuous search for balance, with the aim of offering a unique gastronomic experience that can both excite and intrigue.
