Mise en Place Lab

Coffee bar
Cicchetteria
Gastronomy with take away and delivery service
A mix between street food and haute cuisine , Mise En Place is a new concept of gastronomy created by Chef
Gennaro Esposito and his partner Chef Annett Weindinger, supervised by Leonardo Tonello .
To eat is a necessity, but to eat intelligently is an art
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Distinctive features
Mise en Place stands for both research of the ingredients used and for the method of preparation of
the same products, using processes such as vacuum cooking at low temperature to preserve intact the
tastes and aromas of foods.
At Mise en Place you can also find Gluten free, Vegan and vegetarian dishes.
The products we use are of the highest quality as the Indonesian tuna, Sicilian and Sanremo first quality
shrimps and quinoa, a seed that contains fiber and minerals such as phosphorus, magnesium, iron and
zinc, an excellent source of vegetable protein .
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Distinctive features
Chianina and Kobe beef
Mise en Place is a sole agent of LEM Meats & Gourmet company ,getting the Wagyu beef thanks to the project
initiated by the University of Bologna .
Continuous and deepened studies, have led to the definition of a specific nutrition program, the development
and patent of a masseuse special machine used to massage three times a week each cow , creating a selected
breeding leaders, unique in Italy
Seasonal local Fruit and vegetables
We receive weekly by air vegetables and exotic fruits to ensure their quality and freshness.
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Distinctive features
Craft beers and fine wines
At Mise en Place you can find a wide selection of craft beers , German, Belgian and Italian , including a special
gluten-free beer for people with celiac disease ; our offer is completed by with a selection of great wines and
fine Italian wines selected for you by our sommelier .
Fruits and vegetables Extracts
The slow juicer , unlike the centrifugal juicer, perform less than 100 revolutions per minute : the result that
is obtained is a less oxidized juice containing an amount of vitamins and nutraceuticals 6 times higher than
the normal juices obtained from the centrifugal juicer. The low extraction temperatures also reduce to zero
the amount of released toxic substances from plastics heated.
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Mise en Place
The goal
The goal of Mise en Place is to offer to individuals and companies, a dynamic service and culinary quality
in primary locations, thanks to a healthy and cutting edge cuisine in the final product and in the preparation
processes .
The customer can taste his favorite dishes at the restaurant, at home or during a catering or banquet organized
by us, keeping unchanged taste, aroma, texture and product perception.
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Mise en Place
What’s what
Cafeteria / Ice Cream
Cicchetteria/ Gastronomy
Catering / Banqueting
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Delivery & Take away
What’s what
Cafeteria
Mise en Place is Lucaffé dealer. We offer and sell products for coffee connoisseurs: jars of coffee beans or
ground coffee, paper coffee pods in various packs , coffee machines .
In the morning, Mise en Place serves a wide selection of cakes, muffins, donuts, pastries and savory of
various types with fresh fruits and vegetables extracts.
In the afternoon offers a dedicated line of cakes from Amalfi Coast.
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What’s what
Ice Cream
Mise en Place ice creams are produced in the traditional way in our laboratory in Padua using for the
production only seasonal fruits and fresh milk ( not long shelf life, without the addition of dyes to allow
the product to assume the natural pigmentation of the fruit used in its realization.
To please everyone, even those who are celiac or vegan, in some of our flavours preparation only rice milk
is used . At Mise en Place you can find and eat the best of Italian ice cream.
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What’s what
Cicchetteria
Cicchetto is a concept “of eating” rooted in Venetian history, arises from the need of Venetian merchants to
consume a quality meal at any hour, accompanied by a glass of wine.
Mise en Place offers four types of cicchetto : rustic , vegetarian, meat , fish;
70 grams each, with ten variants that change seasonally .
The combination of fresh, refined ingredients and selected products tickle the palate with innovative flavors .
The nutritional balance of our products is the result of the experience of our chefs in the selection and dosage
of each ingredient used.
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What’s what
Gastronomy
Gastronomy is the “Science” in the kitchen and the “ Art” of eating well . Our kitchen promotes the geographical
and cultural diversity and identity . Our task is to push the research to its limit, finding quality raw materials,
while respecting the traditions of the area and the seasonality .
The products prepared by us, are shown within their packaging to ensure quality and freshness.
The specialties you can taste at Mise en Place, can be ordered for take-away, delivery or for catering and
banqueting .
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What’s what
Catering & Banqueting
Thanks to our avant-garde kitchens , we can prepare banquets for more than 500 people.
The food will be delivered with an insulated van at the desired location .
Depending on the needs of customer, will be provided , highly qualified personnel for the service and for the
correct regeneration of the food.
Private chef – Waiters – Products regeneration in catering and banqueting - various equipment - location
search – location set-up
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What’s what
Delivery
Do work and family obligations force you to quick poor quality lunches ?
Mise en Place found the way to solve this problem ...
In order to comfortably enjoy our dishes in the office or at home , Mise en Place provides delivery service.
Delivery Service and Take Away allows you to taste the dishes in all their authenticity wherever you want.
The dishes are served in special heat-sealed packages that can be used both in the traditional
oven at home either in the microwave: with these packs the course can come straight from the kitchen
of Mise En Place to your home while keeping intact the fragrance and composition thanks to a particular
system patented in U.S. and used by us in Italy for the first time.
Service, reliability and quality
directly in the office or at your home!
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Location & Contacts
Mise en Place Milano
Milan : Cafeteria - Bistrot .
Restaurant located in the fashion district. On two levels , it is the best place to start the day
sipping a coffee in the morning , eating during lunch break or relaxing with a drink or evening meal .
Seats :
Address:
Phone :
Mail:
Opening hours 26
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Via Fatebenefrattelli 36
02 87220256
milano@miseenplacefood.it
Monday – Friday: 08.00 – 22.00
Saturday: 10.00 – 22.00
Location & Contacts
Mise en Place Vigonza
Vigonza ( PD )
Restaurant - Gastronomy with 36 seats and bar.
Near Padua , it is the perfect place where to organize parties and dinners .
Seats :
Address: Phone : Mail: Opening hours: 28
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Via Padova 69 C
049 7354060
vigonza@miseenplacefood.it
Monday: 12.00 - 15.00
Tuesday - Saturday: 12.00 - 23.45
Location & Contacts
Mise en Place Lab
San Giorgio delle Pertiche ( PD )
Food laboratory - Cafeteria - Restaurant
Ideal for theme parties , music nights and birthdays with dehor.
Seats: Address: Phone : Mail: Opening hours: 30
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Via desman 9
049 2138553
lab@miseenplacefood.it
Monday – Thursday: 07.00 – 20.00
Friday – Saturday: 07.00 – 24.00
Key People
Leonardo Tonello
Leonardo
Tonello
Fourth generation in real estate, in the field since 2010, as director of RES, property management division of
Antoitalia Networking. In 2007 he began his university studies at the European School of Economics following
a degree in International Marketing in London, New York and Milan, finishing his studies in 2010. After his
studies he attended a master’s degree in Hotel Management at Forte Village Resort in collaboration with
Luiss Business School and one in F & B operating at the hotel Fourseasons Milan . Since 2012, following the hotel
chain Allegro Italia with the role of Hospitality Advisor at the Group Antoitalia. In 2013 he met Chef Gennaro
Esposito and his partner Annett Weindinger with which signs a partnership and starts Mise en Place SRL.
President
and Owner
leonardo@miseenplacefood.it
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Key People
Gennaro Esposito
Gennaro
After studying at the Hotel Institute of Nocera Inferiore IPSAR, he started his career as a cook assistant at the
Restaurant Capo d’Orso, 1 * Michelin, first and then at the Hotel Parsifal (Ravello), Hotel Procchio (Island of
Elba), the Ristorante San Egidio (S.E. Del Monte Albino). Subsequently he became head match (Chef de partie)
at the hotel Procchio, Villa Threshold Grand Hotel, Le Sirenuse of Positano, Can Fabes 3 * Michelin in San Celone Spain and Alain Ducasse 1 * Michelin. Gennaro also inaugurated the restaurant Perugi, Lucchetti family,
with a mix of traditional and innovative dishes. After an internship at Le Calandre, 3 * Michelin, he started
to work with Ezio Santin Antica Osteria del Ponte 3 * Michelin, afterword he became second chef at Villa
Principe Leopoldo in Lugano and then Executive Chef at Giunchetto of Bordighiera. He opened then Mise en
Place with the cooperation of his girlfriend and Chef Annett Weindinger. In 2013 he met Leonardo Tonello with
whom he decided to revisit the existing business and expand it in the most important Italian cities.
Esposito
F&B Manager
and Owner
gennaro@miseenplacefood.it
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Key People
Annett Weindinger
Weindinger
Completing his studies at the grammar school in Germany, entered in the food world with a butcher course
in Switzerland and obtaining a cooking diploma . This was followed by two internships in order to deepen the
knowledge learned at the culinary cooking school. Later on 2005 she started as cooking comis at Palace Hotel
Gstaad in Switzerland and upgraded in six months upgrade to Demis Chef and she worked there for other
two years. From the second half of 2007 she started a new adventure at Villa Principe Leopoldo in Lugano as
Chef de partie. After she worked as Second Chef at the restaurant Giunchetto (Bordighiera) where she met
the Chef and future partner, Gennaro Esposito. In 2011, Annett and Gennaro become entrepreneurs opening
the first restorant Mise en Place near Padua. In 2013 they met Leonardo Tonello and together expand the existing activity. In the following year they opened the food production laboratory : Mise en Place Lab, where
Annett serves as First Chef.
Annett
Executive Chef
lab@miseenplacefood.it
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Key People
Matteo Biolzi: Service and catering Director
Thomas del Vento: Milano food Director
Anna Elisabetta Marcato: Mise en Place Chef
Marco Garbin: Sous chef
Daniele De Benetti: Marketing manager
Diana Iabanji: Administrative officer
Human Resources Manager
Banqueting Manager
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Partnerships
JIMMY CHOO
CASADEI
ZANELLATO
YVES SAINT LAURENT
HERMES
DIRK BIKKEMBERGS
POMELLATO
EUROMARK
UBS
CRèDIT AGRICOLE LUXEMBOURG
AZIENDA OSPEDALIERA DI PADOVA
METRO QUADRO SRL
GRUPPO ANTOITALIA
ALLEGROITALIA
Mise en Place suppliers
LEM CARNI
ROSSI CATERING
DI MAR
DELIFRANCE
VIANDER
ZAGO
HORECA BRENTA
LA CULLA DEI SAPORI
LUCAFFè
CHS
Mise en Place Srl
San Giorgio delle Pertiche (PADUA) street Desman 9
Phone: 0492138553 - 0492136901
info@ miseenplacefood.it
www.miseenplacefood.it