About me


Giulia Bernasconi is a restaurant consultant and manager who has two great passions: travelling and eating well. These passions have driven her to visit and explore many countries, hotels and types of restaurants,  experiences that have greatly enriched her arsenal of professional expertise and life skills. Relentlessly curious and adventurous, Giulia has visited 32 countries and lived in eight.

During these trips she has enjoyed diverse tastes and studied countless customs and styles of service, taking advantage of her cultural discoveries by combining them with her own extensive studies and professional experiences. This fusion has led Giulia to return to her origins to realize her dream: creating a consulting and training agency tailored to the needs of the catering/hotel sector and dedicated to the development of excellence and distinction.

Giulia is an organized, serious and motivated professional who knows how to adapt to new situations without losing her sunny, passionate and empathic personality. She immediately establishes a strong relationship with everyone she meets.

Education and training

2018 – 2020
Sommelier course with federal professional certificate, SSAT, Bellinzona

2018 – 2019
CAS Food & Wine Management, Supsi Ticino, Gambero Rosso

Diploma cantonale di esercente, GastroTicino, Lugano.

Grenoble Graduate School of Business, MSc in Luxury & Brand Management, London.

2010 – 2011
Leadership Academy, STORM Consultancy, London.

Glion Institute of Higher Education, Bachelor degree of Arts in “Hospitality & Tourism” management, Glion, Bulle.

Professional Experiences

La Fattoria di Guido Sassi, Lugano
2016 - Restaurant Manager

Raffles Hotel Singapore, Singapore
2012 - Assistant Restaurant and Bar Manager

Landamark Hotel London, Londra
2011–2012: Restaurant Manager
2010–2011: Assistant Restaurant Manager
2009–2010: F&B Administration
2007: Internship

Four Season, George V, Parigi
2006: Internship

D- for Delicious

“Delight the customer in all of their senses and in every sense. Only the most delicious experiences will be remembered.”