We share our
values with…
Professionals
Sal De Riso
His name is Salvatore De Riso but everyone knows him simply as Sal, so much so that he has made this abbreviation his brand. De Riso is a Pastry Chef, but not just any one: one of the most appreciated and esteemed in Italy and abroad. He began his activity in Minori, in the beautiful setting of the Amalfi Coast. His desserts are synonymous with quality not only of the raw materials, but also of the production process. Distinctive elements of Italian excellence that he has rediscovered with Hausbrandt.
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Bruno Vanzan
Bruno Vanzan, a young internationally renowned bartender with passion, dedication and ability, has achieved undisputed success in the world of cocktails and mixology in just a few years. The Milan skyline is the backdrop to the story of this young man who defines himself as lucky and satisfied. The goals achieved are from time to time an incentive to continue improving and growing; the goal of excellence shared with Hausbrandt coexists with a daily life made up of simple but essential gestures such as giving a kiss to loved ones and enjoying a quality espresso.
Watch the video
Roberto Rinaldini
Roberto Rinaldini is called 'Creator of dreams', 'enfant prodige of Italian pastry', 'designer of sweet'. Every dessert created by Roberto Rinaldini is an authentic work of art, a unique and tailored masterpiece where at the centre of everything, the determined search for 360-degree quality remains constant. This commitment extends from the scrupulous selection of raw materials to the inimitable processing techniques. Roberto is a member of Relais Dessert, the prestigious French association that brings together the world's elite of fine pastry and chocolate-making.
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Massimo Albanese
Massimo Albanese, a qualified hotel school graduate, has worked in various Italian cities and abroad, enriching his professionalism. He honed his skills by attending specialization courses on the artistic processing of chocolate, sugar and pastillage, combining quality, aesthetics and attention to detail in his products. He has participated in national and international competitions, obtaining numerous awards, including the gold medal at the Erfurt Culinary Olympics. Since 1996 he has been the owner of the Pasticceria Cioccolateria Max in Treviso.
Sal De Riso
His name is Salvatore De Riso but everyone knows him simply as Sal, so much so that he has made this abbreviation his brand. De Riso is a Pastry Chef, but not just any one: one of the most appreciated and esteemed in Italy and abroad. He began his activity in Minori, in the beautiful setting of the Amalfi Coast. His desserts are synonymous with quality not only of the raw materials, but also of the production process. Distinctive elements of Italian excellence that he has rediscovered with Hausbrandt.
Watch the video
Bruno Vanzan
Bruno Vanzan, a young internationally renowned bartender with passion, dedication and ability, has achieved undisputed success in the world of cocktails and mixology in just a few years. The Milan skyline is the backdrop to the story of this young man who defines himself as lucky and satisfied. The goals achieved are from time to time an incentive to continue improving and growing; the goal of excellence shared with Hausbrandt coexists with a daily life made up of simple but essential gestures such as giving a kiss to loved ones and enjoying a quality espresso.
Watch the video
Roberto Rinaldini
Roberto Rinaldini is called 'Creator of dreams', 'enfant prodige of Italian pastry', 'designer of sweet'. Every dessert created by Roberto Rinaldini is an authentic work of art, a unique and tailored masterpiece where at the centre of everything, the determined search for 360-degree quality remains constant. This commitment extends from the scrupulous selection of raw materials to the inimitable processing techniques. Roberto is a member of Relais Dessert, the prestigious French association that brings together the world's elite of fine pastry and chocolate-making.
Read more
Massimo Albanese
Massimo Albanese, a qualified hotel school graduate, has worked in various Italian cities and abroad, enriching his professionalism. He honed his skills by attending specialization courses on the artistic processing of chocolate, sugar and pastillage, combining quality, aesthetics and attention to detail in his products. He has participated in national and international competitions, obtaining numerous awards, including the gold medal at the Erfurt Culinary Olympics. Since 1996 he has been the owner of the Pasticceria Cioccolateria Max in Treviso.
Places
Art and taste. The perfect partnership between Hausbrandt and the La Fenice Theatre in Venice means building something absolutely excellent and deeply exciting with your work. Hausbrandt is the art of the cup, intense passion and unstoppable search for the perfect espresso.
It is precisely this love that brought Hausbrandt to the most important Italian artistic cities, guided by the pleasure of building wonderful associations and spreading the culture of excellence: Guggenheim Museum in Venice, Uffizi Galleries in Florence, MaXXi Museum in Rome, Bolshoi Theatre in Moscow.
And then again in Venice, with the historic partnership with La Fenice Theatre. It is precisely within the illustrious Venetian theatre, which every year receives the attention of 140,000 visitors and excites over 130,000 spectators, that art meets art: it is here that Hausbrandt expresses and offers to the public "its" art, exquisitely Italian. In fact, right in the foyer stands the Hausbrandt cafeteria: a corner dedicated to an “art break”, made with materials in natural colours; a place of perfectly integrated taste and deeply respectful of the architectural and aesthetic prestige of the theatre. Even on the main floor at the Theatre's cafeteria, you can enjoy the best coffee every day, born solely from passion for excellent taste, and you can discover Theresianer beer, an ancient history that never ceases to excite your palate.
The partnership between Hausbrandt and La Fenice Theatre is also perfect in its ability to give a new emotion, a shared desire to achieve the most perfect expression reaching the heart.
Organisations
