A FINE REWARD FOR CHEF GIANCARLO PERBELLINI
Dopolavorothe gourmet restaurant at the JW Marriott Venice Resort & Spa, has been awarded its first star in the 2016 Michelin Guide. A fine reward for chef Giancarlo Perbellini of Dopolavoro, a restaurant located on the private island Isola delle Rose in Venice.
The name Dopolavoro, which means “after work” in Italian, says it all. After a day devoted to discovering Venice and its treasures, after treatments at the hotel’s Spa, it’s time to take a break and sample the cuisine of Verona-born chef Giancarlo Perbellini. Guests are welcomed into the original structure of a building constructed in 1936, which has become the world of one of Italy’s most acclaimed chefs, “an artisan chef” as he likes to describe himself. Giancarlo Perbellini masters tradition with virtuosity, while renewing the great richness of Italian cuisine.
A success made all the more striking by the fact that Giancarlo Perbellini was awarded a total of three stars in the 2016 Michelin Guide: two stars for “Casa Perbellini”, his Verona restaurant, which opened a year ago, and his first star for Dopolavoro, under Federico Belluco.
We’re proud of this recognition, achieved just six months after opening,” explains Cristiano Cabutti, Director of Sales and Marketing at the JW Marriott Venice Resort & Spa. It’s a great achievement for our hotel, which is dedicated to offering top-quality catering to guests in search of gastronomic discoveries”.
“I’m delighted with this first star,” confirms Chef Giancarlo Perbellini. which is the result of a fantastic year and rewards innovation and risk-taking. The opening of the Dopolavoro exceeded our expectations. The beauty of the location, the power of a group like Marriott, which trusted us and supported us in this project, were a perfect combination to achieve this result by offering a culinary experience that highlights the tradition of the region. Thanks to the brigade and the whole team, especially Federico Belluco, who has left Casa Perbellini for this new challenge”. .
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