About us

About us

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.

GAIA LAPINI

GAIA LAPINI

General Manager

Bibendum’s mission is to make the goals and significant events of a single person or of an organization unique, perfect and unforgettable. Love for food and the practice of art guide the work of a staff composed of chefs, food managers, creative flower designers, wedding planners, and logistics and customer care personnel. The management of the projects, guided by Gaia Lapini, enables lean operations with scopes and figures of all types and dimensions, because the ability to blend rationale, creativity and passion is in Bibendum’s DNA.

MARTA PULINI

MARTA PULINI

Executive chef

The creative mind of Bibendum cuisine, Marta was trained at some of the most prestigious international schools of high cuisine, gaining such renown in the United States, that she received in 1999 the award of “Best Female Chef” of the Veronelli Guide. She has organized prestigious events for celebrities of the world of art and show biz. Ethics, territoriality, seasonality and respect for those who produce the best raw materials makes Marta’s dishes a canvas on which she manages to portray the philosophy and passion that has been her driving force all these years.

SABRINA LAZZERESCHI

SABRINA LAZZERESCHI

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. 


Lorenzo Brancaleon

Lorenzo Brancaleon

chef


Naomi Blanco

Naomi Blanco

chef

Antonino Alagna

Antonino Alagna

Chef


giulia lapini

giulia lapini

chef

Simona Bucci

Simona Bucci

f&b junior

Marco Durante

Marco Durante

logistics

Victor Camerzan

Victor Camerzan

logistics

Stella Gori

Stella Gori

Experience Assistant

Alessandra Giallombardo

Alessandra Giallombardo

Wedding account

riccardo paterlini

riccardo paterlini

account

elisa cifola

elisa cifola

senior account

elena sarzi

elena sarzi

account manager

Claudia Vaccari

Claudia Vaccari

accounting manager

martina bussei

martina bussei

Communication

Headquarters

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.

Sede