Tommaso Arrigoni collaborates and advises restaurants that need staff restructuring or partial or total reorganization. Over the years it has created new successful formats for Italian and foreign companies as well as being the leader of creative projects for special and prestigious events. The companies of the food sector find its collaboration effective for the study and realization of new products and the enhancement of those already in production. He collaborated for 6 years with the magazine "La Cucina Italiana" (Condé Nast Group), publishing his recipes monthly.
Here are the last projects that Tommaso is working on.
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