Food Philosophy

AFM Banqueting offers the best of traditional Italian cuisine, reinterpreted by Executive Chef Andrea Brambilla in order to translate the identity and objectives of the true protagonist of the event: the customer.The philosophy of Executive Chef Andrea Brambilla, born in Milan, Michelin star in 2009 at the Bice Restaurant in Tokyo - is a reflection of his professional experiences, lived since 1996 in the kitchens of some of the most important Italian restaurants in the world. Most of all it was inspired by Japanese culture: in Tokyo he improved and refined the art of presenting dishes in a creative way, playing with symmetries and asymmetries in search of new harmonies. The result is a cuisine to be experienced as a multisensory experience that goes beyond classical aesthetics enhancing the characteristics of the Italian gastronomic tradition.


The experience and professionalism of AFM Banqueting Executive Pastry Chef  is available to create together with our customers great classics and contemporary creations. The pastry philosophy is inspired by Italian traditions reinvented from time to time with new combinations and modern processing techniques.


AFM Banqueting is equipped with all the equipment to cook expressly at the place of the event, even in small spaces. At the base of every preparation there are fresh and quality ingredients. Logistics is equipped to guarantee the integrity, hygiene standards and food safety of the raw materials used.