Stefano Francioso - Da Valentino’s Chef

Born in Serrano, Stefano grew up apace with the tides. After travelling around the USA, he dropped anchor in Monaco. His signature? Exalting ingredients without distorting them. At Da Valentino, each dish is an ode to forgotten and meticulously chosen treasures from southern Italy. From dried tomatoes from Vesuvius to red gambas from Sicily, Stefano emphasizes the most authentic aromas to offer guests a voyage in each bite.

Christophe Dupuy - Maya Collection Executive Chef

Arriving 16 years ago as ‘‘second de cuisine’’ at MayaBay in Monaco, the chef has supervised all the Maya Collection restaurants for several years. With constantly renewed creativity, he surprises the tastebuds with unexpected seasoning and textures, while respecting each ingredient’s natural essence. In this quest for perfection, Christophe Dupuy cultivates a warm ambiance, recognizing each member of his kitchen brigade. For him, cuisine is above all a pleasure to be shared.

Dimitri Gerovsky - Expert mixologist

He performs in the bar like a magician on stage. After exploring flavours in cooking, this Macedonian by birth now expresses all his creativity in cocktails of extraordinary precision, such as his famous Tentazione, a blend of vodka infused with kaffir leaves. He gives priority to fresh ingredients and waste reduction: from lemon pulp to zest, nothing is lost, everything is sublime.

The elegant Avenue Princesse Grace in Monaco unveils a new gourmet address signed Maya Collection. On your arrival, the tone is set. Two car valets in Al Capone style welcome you with impeccable flair, recalling the great era of Italian movies. This timeless atmosphere continues inside where each detail has been meticulously designed, with artworks paying tribute to icons such as Sophia Loren and Marcello Mastroianni. Touches of red, a reference to the Group’s signature, evoke love and passion. The cuisine then gives priority to flavours from southern Italy. Everything is made on the spot, from fresh pasta to delicately stuffed ravioli and melting gnocchi. Ingredients selected to meet high demands, such as tomatoes from Naples, matured in the volcanic grottos of Vesuvius, add unique intensity to each dish. ‘‘A lunchtime formula is proposed, specially intended for those who need to eat on the go,’’ explains the Manager. At nightfall, the ambiance becomes livelier with Luciano’s piano playing, then the DJ, pairing Italian classics with electro music. ‘‘More than a restaurant, it is a place where Italy is celebrated in all its beauty and festiveness.’’

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