Stefano Monte: General Manager
Hailing from the city of Pordenone, Stefano start to grow his passion for Hospitality at a very young age, that’s why he decided to attend the hotelier school in Pordenone.
Grew up with the dream to work in the best restaurants in the world, Stefano has been working as waiter since he was Young until he reached the position of Restaurant Manager.
He started working in some of the top Restaurant in North of Italy such as “Il Pedrocchio” , “Minerva” and “Le Contrade” .
After this experience, Stefano decide to move overseas to get more knowledge and improve his skills.
He moved first to Australia where he worked in “Grappa” Restaurant in Sydney with the famous chef Charlie Colossi and then he decided to move to China.
In Beijing he has been working in “Cours and Pavillons” a High End restaurant with the Famous Chef Zak El Hamdou as Restaurant Manager.
To become part of the dynamic team of Opera Bombana was his next step and so he took the challenge.
Stefano is looking forward to welcome you with his Savoir Faire and great Personality.
His love for Italian Cuisine and Wines, His passion for Hospitality will give to all of guest a fantastic Dining experience in Opera Bombana.
Eugenio Iraci: Executive Chef
Chef Eugenio hails from Perugia in the Umbria region in central Italy. Umbria is famous for pork products, black truffles and olive oil.
Chef Eugenio fell in love with this produce at a young age. His food has a strong sense of regionality, while also maintaining the principles of cutting-edge fine dining, making it a perfect match for Chef Bombana’s own culinary philosophy.
Chef Eugenio started cooking at age 17 and became a professional chef at age 24. Since then, he has worked around the world, including America, Dubai, and Doha, as well as in the kitchens of two Italian Michelin-starred chefs. He arrived in Beijing in 2008, where he took up the position of Chef de Cuisine at Ritz-Carlton Beijing’s Italian restaurant, since which time he has been part of a number of renowned Beijing food and beverage institutions such as TRB and NUO Hotel Beijing. During the APEC Belt and Road Forum, Chef Eugenio cooked for high-level leaders, a testament to his grasp of international techniques and concepts.
Most recently in these ten years working in Beijing, Chef Eugenio has been part of the launch of the NUO brand and it’s culinary operation, getting a number of awards from local and international publications, including the Beijinger and Time Out.
Chef Eugenio is looking forward to bringing his keen sense of regionality, his unique take on Italian flavors, and his grasp on international trends to the kitchen at Opera BOMBANA, where he plans to create many new experiences for our guests in 2019.
Valentina Battagello: Restaurant Manager
Hailing from Bassano Del Grappa in the Veneto Region of northern Italy, Valentina brings a brilliant and sparkling mind to Opera Bombana. A natural born charmer, she has found success in the hospitality business thanks to her great communication skills.
She studied Business Chinese at the famous Ca’ Foscari University in Venice, where she obtained a bachelor’s and master’s degree in “Language, Economy, and Institutions of Asia and North Africa”.
While studying, she took her first steps in the hospitality business, beginning at restaurant/pizzeria Le Due Spighe by Roberto Mitrugno, before moving to Antica Trattoria All’Alpino da Enrico, one of the most popular high-end restaurant and wine bars in the Veneto Area.
She first arrived in Beijing in 2013 for a semester of study at Capital Normal University and later continued improving her mandarin skills at Nanjing University.
She has been living in Beijing since 2016, where she has worked as restaurant manager at Mercante and Fiume Restaurant.
In March 2019, she decided to raise the bar and try working in a high-end restaurant so she approached Chef Bombana, who appointed her restaurant manager at Opera Bombana Beijing.
Now, she is bringing her warm service style to customers at Opera Bombana Beijing.
Filippo Mazzanti: Pastry Chef
Filippo was born in Portomaggiore, a fairytale village in the province of Ferrara in Emilia Romagna. Set at the crossroads of Bologna and Ravenna, this area is one of the most famous parts of Italy for gourmets and is near to the famous Lido di Comacchio, home to the best eel in Europe.
Filippo is a self-taught pastry chef. Ever since he was a little boy, he knew that his destiny was to make people happy with his food.
After a youth spent apprenticing at some of the best local restaurants, he decided to change his direction and he went to school at the Liceo Scientifico Argenta.
After graduating, he tried working in several different fields but his love of food was too strong and he decided to return to the culinary field and learn the secrets of natural fermentation.
It was during this time that Vito Frisardi discovered Filippo’s talent and creativity, hiring him as an assistant without hesitation.
After spending six years learning the laws of baking and pastry, Filippo was ready to take his next step. Eventually, a burning desire to discover new ingredients and techniques brought him to Asia.
He landed in Beijing in 2013 and started to work as a consultant for well-known local Italian restaurant chain Annie’s.
He was Thrilled to get the opportunity to interview for a position with Chef Bombana.
Now, after a short Training in Hong Kong and Melbourne, he is delighting customers at Opera Bombana with his creativity and Passion.