Hotel · Flagship engagement
Villa Bordoni
Nineteen years at one of Chianti Classico's most acclaimed small hotels. From co-shaping the opening identity and founding the direct-booking model, through full operational and commercial management, to serving as Managing Director. Founded and grew the Chianti Cooking School brand. Delivered two consecutive all-time revenue records.
- 85% direct bookings
- 1.7% commission impact on gross room revenue
- 18% restaurant food cost, a record low
- 2 consecutive all-time revenue records
My career was built at Villa Bordoni, a twelve-room property in the heart of Chianti Classico that I joined before it opened. Over nineteen years I moved from founding its direct-booking model and shaping its early identity, through eleven years as Sales & Marketing Manager, to serving as Managing Director — achieving all-time revenue records in each of my final two seasons.
From opening day to Managing Director. The full arc of a boutique property: concept, crisis, growth, and record performance. There is very little in small luxury hospitality I haven't managed directly.
85% direct bookings. 1.7% commission impact on gross room revenue. Restaurant food cost at a record-low 18%. Two consecutive all-time revenue highs. These are not estimates — they are results from a real property with auditable numbers.
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