Bibendum is a catering company founded in the early 2000s. Our work include creation of corporate and private events, weddings, restaurant management, temporary bars and restaurants in companies or show rooms, healthy circular corporate canteens, cooking training, team building, service for starred chefs.
For over 20 years our goal has been to make customers live Food Experiences. Through “Food” we have spread the culture and pleasure of food following principles of ethics, territoriality, seasonality and respect for raw materials; through the "Experience", creativity and research in the preparations, we have made our service a visual emotion as well as a taste.
With this philosophy we create tailor made events, affirming our brand as a partner in sectors such as FASHION, DESIGN, AUTOMOTIVE, ART AND FINANCE.
Starting from May 2020 the company became Benefit and started collaborating with the University of Gastronomic Sciences of Pollenzo, founded by Carlo Petrini and Oscar Farinetti, creators of the Slow Food international cultural movement, to achieve sustainability and circularity objectives inside the company. In this way the project of the first Circular and Sustainable Catering in Italy was created: Catering CEFF (Circular Economy for Food). During the year of health restrictions, we activated a Research and Development staff to create products that comply with safety protocols. The commitment, combined with the creativity and dynamism of the team, has created Bibendum IN VASO, an eco-friendly alternative to food delivery: a line of gourmet products in a returnable glass jar reusable and 100% recyclable.
Marta trained at some of the most prestigious international schools of haute cuisine and established herself in the United States. In 1999 she received the title of "Best Female Chef" from the Veronelli guide and opened restaurants such as Bice New York, Mad 61, Tuscan Square, Coco Pazzo, Centolire, Bice Paris and Bice Chicago. In 1998 she founded Bibendum together with Sabrina Lazzereschi, the challenge was from the beginning to bring high quality in the catering sector. In 2020 she ends the collaboration with Bibendum and starts an individual path as Executive Chef of the Locanda in San Francesco in Modena.
Experience Art Director
Co-founder of Bibendum, alongside chef Marta Pulini, Sabrina Lazzereschi is the creative mind of the set-ups which make of Bibendum a reality with an unmistakable style, and succeeds in perfectly interpreting the needs of the clientele and making food not only a taste experience but a visual emotion. By adapting the presentation and food servicing to the stylistic demands of the client as if one was sewing a tailored outfit, she makes what is usually considered only an accessory attractive and incisive.
Gaia Lapini, managing director in charge of processes and business management, a structured managerial direction that allows Bibendum to work nimbly in contexts of every nature and size. Gaia represents the professional figure in the evolution of the company, she enters as a consultant in 2013, creates a staff suitable for growth and the strategic imprint to achieve a branding positioning. In 2015 she is already CEO and invests in the company becoming a major shareholder.
MARIANNA DE PALMA
FOOD AND BEVERAGE MANAGER
Marianna De Palma graduated in Veterinary Medicine at the Alma Mater University of Bologna, with a thesis on sensory analysis of food products. She embarked on a path as a chef manager and was the didactic coordinator of the high training Food Genius Academy in Milan. In 2017 she created a consulting and training company of the Ho.re.ca sector, through which she has realized about 45 business start-ups in Restaurants, kitchens of luxury hotels and catering throughout Italy. Since 2020 he has been manager of the kitchen of Bibendum Group.
Lorenzo Brancaleon, trained at the Food Genius Academy school, a professional training center specialized in culinary arts. He began his career in the kitchens of starred restaurants in Italy and abroad, such as: Osteria Francescana (3 Michelin stars), Koks Restaurant in the Faroe Islands (2 Michelin stars), Amelia Restaurant by Paulo Airaudo in San Sebastián (1 Michelin star). Inside the restaurant of the hotel Villa Athena, in Agrigento, for two and a half years he held the role of Executive Sous Chef alongside chef Nino Ferrari. Since 2021 he is part of the kitchen team of Bibendum Group.
To celebrate our first 20 years we gave ourselves a new, more roomy, and multi-functional headquarters, to create, envisage and pursue the most overwhelming and passionate food experiences.
A totally equipped kitchen of 280 m² dotted by 18 m² of kitchen hoods spread out among ovens, blast chillers, induction plates complete with accessories will make unique recipes blend tradition and innovation.
A 1,800 m³ warehouse stores and gathers the result of extenuating efforts to bring unique pieces to the table and create absolutely memorable set-ups that differ each time, and lastly, 250 m² is dedicated to the offices.