11.35am – Tuesday 30 April 2024
(The following text is taken entirely from the press note sent to the Opinion Agency) –
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Locanda Margon welcomes Mototsugu Hayashi as the new Sommelier and Maître di Sala. The Lunelli family’s starred restaurant follows the path of excellence and internationalization. Hayashi, Japanese born in 1975, boasts proven experience in the high-level catering sector, gained in starred restaurants both in Italy and Japan.
Mototsugu Hayashi and Edoardo Fumagalli
His career began in 2001 with Gualtiero Marchesi in Erbusco, where he was Second Sommelier for two years before moving on to the Hosteria dell’Orso in Rome with the same role. Other important stages in his career were the opening of the Trussardi alla Scala alongside Andrea Berton and the Three Michelin Star Ristorante Dal Pescatore of the Santini family, where he held the role of First Sommelier for over six years.
During these experiences he acquired a profound knowledge of the world of wine, also obtaining prestigious awards such as “Best sommelier of the year 2009” awarded by the 2010 Guide de l’Espresso and “Best sommelier in his restaurant 2012” at the “Wine Oscars ” promoted by Bibenda.
His last experience was in Japan where he worked as a Sommelier and Dining Manager at the Gallura Restaurant in Nagoya.
The choice of Mototsugu Hayashi as Maître di Sala at Locanda Margon was dictated precisely by his proven experience, his passion for wine, but above all by his innovative vision. Under his guidance, Locanda Margon’s wine list will be enriched with new proposals, with particular attention to bubbles (not just Trentodoc) and great aging wines.
Locanda Margon in fact wants to maintain a close dialogue between wine and cuisine, led by Edoardo Fumagalli, not only drawing on Ferrari’s Trentodocs, present with a depth that is difficult to find elsewhere, but proposing an even wider selection of Italian and foreign labels .
The entry of Mototsugu Hayashi represents a further important step in the growth path of Locanda Margon, which aims for excellence in every area, from cuisine to hospitality. His professionalism will enrich the team and contribute to the development of an increasingly international offering.
