Belmond launches Italian chef residencies at Mandala Club in Singapore

Belmond, a visionary leader in luxury travel with a unique and diverse portfolio, is excited to announce an exclusive partnership with Singapore’s prestigious Mandala Club for a four-week Italian culinary residency in 2025. From 14 January to 15 February, MANDALA CLUB x BELMOND: A Taste of Italy will showcase the talents of the acclaimed chefs from four of Belmond’s most iconic Italian properties, immersing guests in the refined art of Villeggiatura – the cherished Italian joy of embracing endless summers.  

Each immersive dining experience will be meticulously crafted, embracing regional Italian culture and heritage and transporting guests through captivating culinary storytelling. From Hotel Cipriani in Venice in the north, through Castello di Casole in Tuscany, Caruso in Campania to Grand Hotel Timeo in Sicily in the south, this epicurean odyssey is set to tantalise the palate with authentic flavours from across Italy that celebrate the true beauty of slow travel.  

This series of thoughtfully curated moments is designed to evoke the spirit of leisurely Italian summers, ensuring every guest departs with unforgettable memories that truly capture the irresistible soul of each unique destination.   

The participating Chefs: 

• Chef Vania Ghedini from one Michelin-Starred Oro at Hotel Cipriani, A Belmond Hotel, Venice (14–18 January 2025) 

• Chef Roberto Toro from one Michelin-Starred Otto Geleng at Grand Hotel Timeo, A Belmond Hotel, Taormina (21–25 January 2025) 

• Chef Daniele Sera from Tosca at Castello di Casole, A Belmond Hotel, Tuscany (4–8 February 2025) 

• Chef Armando Aristarco from Ristorante Belvedere at Caruso, A Belmond Hotel, Amalfi Coast (11–15 February 2025) 

Reservations for MANDALA CLUB x BELMOND: A Taste of Italy open on 11 December 2024. For more details, please visit https://mandala.club/belmond/ 

Mandala Club is a hub for meaningful conversations, creativity, and connection, set within a beautifully restored heritage building in Singapore. With a focus on the arts, elevated dining, and holistic well-being, the club offers members and guests an inspiring space to celebrate culture and forge new relationships. Each experience at Mandala Club is crafted with meticulous detail—from intimate dining moments to enriching cultural events, fostering a community driven by a shared passion for art, cuisine, and mindful living. 

ENDS 

NOTES TO EDITORS

JANUARY 14-18 
CHEF VANIA GHEDINI, ORO RESTAURANT, HOTEL CIPRIANI, VENICE 

Chef Vania Ghedini brings the spirit of Venice, a city where culinary excellence meets history and beauty to Singapore. Vania joined the Michelin star Oro Restaurant at Hotel Cipriani, A Belmond Hotel, Venice as Head Chef earlier this year alongside acclaimed visionary chef Massimo Bottura as Culinary Creative Director. Chef Ghedini's innovative cuisine reflects both her Italian roots and her experiences in Moroccan gastronomy. Her vibrant menu showcases the outstanding ingredients of the Veneto region, while also paying homage to her Emilia Romagna heritage and incorporating subtle Moroccan influences, creating a truly unique dining experience. 

MENU 

This Laguna menu offers a selection of refined dishes, beginning with amuse-bouche options of green asparagus with caviar and peanut sauce, a vegan salad, and a fried oyster with guanciale and squid ink. For dinner, these are followed by choices such as spaghetti with chilli crab, cumin, and lemon, or a vegetarian risotto with radicchio, coffee, and red wine. Main courses include turbot with mugnaia sauce, grilled beef, or a vegetarian aubergine dish. Desserts feature classic Italian options like tiramisu, mille-feuille, and Venetian carnival treats, accompanied by lemon biscuits and marinated fruit. 

 
JANUARY 21-25 
CHEF ROBERTO TORO, OTTO GELENG RESTAURANT, GRAND HOTEL TIMEO, TAORMINA 

At the heart of Chef Roberto Toro's culinary philosophy lies a deep appreciation for the simplicity and authenticity of Sicilian cuisine. As Executive Chef of the Michelin-starred Otto Geleng at Grand Hotel Timeo, A Belmond Hotel, Taormina - he prioritizes locally sourced ingredients, incorporating over 80% from the island of Sicily. Chef Toro's dishes evoke the colors, scents, and flavors of his childhood, weaving personal memories and global culinary influences into a sophisticated expression of Sicilian gastronomy. 

MENU 

Chef Roberto Toro's lunch and dinner menus for Mandala Club showcase Sicilian cuisine with distinct offerings. Lunch features starters like caponata, stuffed artichoke, and seared langoustine, followed by rigatoni "alla Norma", sea bass, and veal cheek, concluding with ricotta, tiramisu, and a lemon dessert. The more extensive dinner menu adds sharing plates of codfish salad, octopus, and pasta, alongside individual starters mirroring the lunch options. Main courses also include basil and pecorino tortelli, while the dessert selection expands to include a sharing platter of traditional Sicilian pastries. 

FEBRUARY 4-8 
CHEF DANIELE SERA, TOSCA RESTAURANT, CASTELLO DI CASOLE, TUSCANY 

Executive Chef Daniele Sera champions a farm-to-table approach at Tosca Restaurant, located in the heart of Castello di Casole, A Belmond Hotel, Tuscany. Chef Sera emphasizes the use of hyper-seasonal, locally sourced ingredients, allowing the true flavors of the Tuscan terroir to shine. His ever-evolving cuisine is a harmonious blend of tradition and innovation, with dishes crafted from a select few high-quality ingredients, including house-made pasta and bread, estate-grown wine, honey, and olive oil. 

MENU 

Chef Daniele Sera's menu honors Tuscan tradition with creativity and respect for raw ingredients. His dishes, based on fresh, seasonal produce, ensure authenticity and quality. This approach offers a culinary journey celebrating regional flavours, evoking lasting memories. Each dish centres on three main ingredients, enhancing even the simplest ones. The menu includes shareable starters like Tuscan Panzanella and Sienese Peposo, and main courses such as Cappellacci with pappa al pomodoro, Tosca Fillet with black truffle, and vegetable dishes inspired by the Orti del Castello, the Castle vegetable gardens. Desserts like Nonna's Cake and Valdichiana Hazelnut Cream complete the experience. 

 
FEBRUARY 11-15 
CHEF ARMANDO ARISTARCO, RISTORANTE BELVEDERE, CARUSO, AMALFI COAST 

Executive Chef Armando Aristarco invites guests on a culinary journey through the Amalfi Coast, celebrating the authentic traditions of la Dieta Mediterranea. At Ristorante Belvedere at Caruso, A Belmond Hotel, Amalfi Coast - Chef Aristarco's cuisine embodies the concept of Villeggiatura as a celebration of life, bringing friends and family together to honor the rich culinary heritage and culture of the Mediterranean. 

MENU 

This menu offers a heartfelt homage to the region, showcasing traditional, home-style recipes that emphasize seasonal ingredients and concrete slow cooking. Dishes reflect the bounty of both sea and hills, weaving together diverse landscapes from coastal inlets to the Lattari Mountains, the Sele Plain, and volcanic slopes. The menu acts as a culinary map, guiding diners on a journey of discovery between a rich past and a future built upon it, all orchestrated by the chef's modern culinary philosophy. The vegetarian option presents a four-course exploration of regional fruits and vegetables, transforming simple produce into a celebration of Campania's diverse terroir.