Rudy Travagli stands out in the Italian and international restaurant scene as an exceptional sommelier and maître d', with a career encompassing prestigious roles and significant accolades. His professional story is a journey through excellence in sommellerie, hospitality, and restaurant management.
Biography
Born in Cervia in 1979, Rudy Travagli graduated from the Pellegrino Artusi Hotel Institute, initially starting his career as a bartender before discovering his passion for the world of wine and becoming a sommelier. His experience at Enoteca Pinchiorri in Florence, a renowned and authoritative three Michelin-starred restaurant, marks a fundamental period for his professional growth, where he learned the importance of excellence and innovation in service. His skills and talent led him to work at The Fat Duck by Heston Blumenthal in London, another famous three-starred restaurant, where he further honed his abilities. Among the awards he has received over the years, the titles of "Best Sommelier of Romagna" in 2009 and "Best Sommelier of Italy" for Sangiovese in 2010 stand out, testifying to his all-around mastery and competence in the wine field. In 2012, Rudy collaborated with Oscar Farinetti on the opening of Eataly in Rome and became a member of the executive body of the Noi di Sala association, dedicated to the training and valorization of hospitality professionals. His work philosophy emphasizes the synergy between kitchen and dining room to ensure an impeccable dining experience. Since 2013, Rudy Travagli has been part of the Enoteca La Torre group, later becoming a partner. He passionately handles the wine selection and dining service, contributing to the success of fine dining Enoteca La Torre inside Villa Laetitia in Rome. Over time, among many honors, he received the "Best Dining Room" award from Gambero Rosso and the two Michelin stars awarded to the restaurant. Rudy Travagli's career demonstrates how attention to detail, in-depth knowledge of wines, and impeccable service can crown high-level tasting experiences. Today, he continues to inspire new generations with his vision and commitment to elevating sommellerie and dining service.
