In 1994 Diana joined the Frescobaldi empire as Purchasing Director. Three years later she moved to the marketing department where she was responsible for overseeing special projects, primarily the introduction of dei Frescobaldi wine bars. In 1999 the Frescobaldi launched their restaurant division. Their aim was to offer guests a contemporary and relaxed place in which to enjoy the warmth of traditional Tuscany, where wine would reign, but always in the company of outstanding food.
Since late 2005 Diana has served as President of the Consorzio del Laudemio, the association of producers of Italy’s finest quality olive oil. Diana is a Director of Ristorante Frescobaldi.
Levent Büyükuğur is founder of Istanbul Doors, the first corporate restaurant group in Turkey. Its first success came with the opening of concept restaurant Da Mario in Istanbul in 1993. Vogue Restaurant followed in 1997 and then Anjelique, Istanbul’s trendiest nightclub. In 2007, Levent entered into a joint venture with Azumi Group of London to open Zuma Istanbul. The company’s first venture in the UK was the expansion of Tom Aikens with Tom’s Kitchen in 2011.
Today the company has over 18 successful brands, a network of 40 restaurants and the stunning Ajia Hotel in Istanbul. It has over 1,200 employees and 30 chefs and serves over 3.5 million customers annually. As a frequent traveller, Levent is able to keep abreast of the latest trends in the industry, something which is reflected in his popular food blog, foodiestork.com
2013 saw Levent partner with entrepreneur Sanjay Nandi to launch a new venture, Good Food Society, helping to develop new hospitality concepts in international markets. Levent is a Director of Ristorante Frescobaldi.
Sanjay Nandi is currently an Operating Partner with Private Equity firm Trilantic Europe. He has been involved in several deals in the hospitality industry and has been a member of the Board of Directors of Istanbul Doors and the London-based Tom Aikens Group Ltd.
In 2014 Good Food Society partnered with Diana Frescobaldi to launch Ristorante Frescobaldi London. Building on the success of Ristorante Frescobaldi, The Good Food Society plans to open a collection of high-end restaurants in both London and other major cities around the world.
Roberto grew up in Italy and from a young age took a great interest in the food his family cooked. At the age of 16 he went travelling and knew he wanted to become a chef. He has previously worked at George Club, Zafferano Restaurant and Shoreditch House as Senior Sous Chef before joining Ristorante Frescobaldi as Head Chef.
Roberto’s menu has Tuscan dishes at the heart with a modern twist. It is based on seasonal fresh ingredients and therefore is updated regularly to encompass what is in season. He is very proud of our home made pastas and breads which are made freshly in our kitchens every day.