Giuseppe "Beppe" Palmieri, hailing from Matera, has forged his career in the world of wine and fine dining, climbing positions from "Villa Crespi" to "Osteria Francescana." His book "Sala e Cantina" reflects on a twenty-year experience, emphasizing the importance of teamwork in elite dining.
Born in Matera in 1975, he began shaping a career in the world of wine and dining once he reached legal age. His service technique sprouted from 3 AIS lessons but developed gradually, accumulating experience.
His journey took him from Lake Garda to the Romagna Riviera, and then to the Three-starred "Villa Crespi" in Orta San Giulio, where he spent two years embracing excellence and wine, under the guidance of expert colleagues led by Chef Cannavacciuolo and sophisticated customers.
The professional turning point for Beppe came with his transfer to the Relais & Châteaux "Locanda l'Elisa" in Lucca, where he assumed the role of maître for the first time. This was followed by a stint at "Locanda Solarola" with Bruno Barbieri, where he had a decisive encounter with Massimo Bottura and Lara Gilmore, faithful Sunday customers. Afterward, Beppe decided to visit Osteria Francescana, discovering unparalleled dishes and incredible wines, now awarded Three MICHELIN stars and a Green Star for sustainability.
Beppe joined “Osteria Francescana” in September 2000, merging with Massimo's innovative talent. Together, they embarked on a journey of parallel growth that would make Osteria Francescana celebrated as a winning paradigm in the global gastronomic scene. Today, Beppe holds the position of Restaurant Manager and has become an icon in the industry.
He, the "world's most famous waiter," has been managing the dining room of a restaurant twice named the best in the world by the World's 50 Best Restaurant ranking for years.
In his book "Sala e Cantina," he shares considerations, stories, reflections, and memories of a more than twenty-year experience lived among bottles, tables, and the culinary excellence of Osteria Francescana. According to Beppe, a good maître must have a sense of teamwork, humility, open-mindedness, culture, knowledge, and quick thinking: "We maîtres are accustomed to turning constraints into opportunities."
