SET THE TREND
Capomondo
Capomondo is the structure created to provide services to the restaurants Luigia, Bylù and Capocaccia, set to identify and analyse management solutions and create new ones when necessary.
Our numerous achieved projects all over the world, combined with the use of different commercial techniques (franchising, partnership, licensing), have allowed Capomondo to identify the best strategies for the development and export of its restaurants.
The international development model provides for a limited number of equity partnerships with regional partners well integrated in local markets, allowing us to remain focused on the operations of our restaurants and logistics.
Our philosophy
From the imagination of a new idea, to its design and operational implementation, Capomondo and its experienced team have the ability to set up and manage innovative, challenging and often complexe food & beverage projects.
We know that research and training in our work is an ongoing process. We experiment and test new products, recipes, cooking techniques and regularly update our menus.
In order to maintain high standards, we have designed a development system of which we are particularly proud: one restaurant / one person. We believe it is right to share success with those who help create it.
Products quality, authenticity of the recipes and guests welcoming are at the heart of our establishments’ concerns. This requires constant work and it is our passion and commitment.
We have set up our own supply chain to select the best products and ensure compliance with quality procedures. We work closely with our suppliers who are an integral part of our projects. We enable them, through constant attention to detail, to develop new prime businesses, using our expertise and unique knowledge of markets and customers.
Innovation
In a complex, constantly changing and increasingly digitalized world, we put innovation at the heart of our business strategy in order to best meet our customers’ expectations.
For a long time, we work with data clouding in every area. Our tablets, smartphones and computers are connected to our databases in real time. We use video recipes, e-learning and cash registers with integrated accounting and logistics systems.
Our company’s assets are the talented people who are part of it. We use technology to improve the experience of our clients and the lives of our employees.
Sustainability
Capomondo has always wanted over the years to develop and refine innovative principles related to sustainability that have been present in all our restaurants, sometimes as a precursor.
We surround ourselves with the best specialists in the field of circular economy in order to implement effective solutions that limit as much as possible the environmental impact of our restaurant activities, particularly regarding energy, urban planning and waste management
Team
LUIGI GUARNACCIA
FOUNDER & INSPIRATOR
A gifted visionary with 30 years of experience in the restaurant business industry and many successful brands to his credit.
Luigi Guarnaccia (55yo), a born entreprener, began his business by launching Pizza Express, an innovative pizza delivery service in Milan, in the late 80’s. From that moment on, creating restaurants became his profession.
Throughout Italy and later in the world, many brands have been designed by him to represent the places where conviviality, simplicity and quality are the common denominators. Since 2001, Luigi has been focusing exclusively on ownership of Italian restaurants.
With 9 restaurants in Switzerland (3 planned openings) and one in Dubai, the Capomondo group proudly conveys the fundamentals of the art of Italian living.
Luigi is passionate about Italy, that is, about beauty and goodness, and it is with the utmost kindness that he shares this passion in extraordinary settings through his restaurants.
Luigi coordinates strategy, development and international partnerships, guiding the growth of the group.
ENRICO COPPOLA
TALENT & PARTNER
Enrico (40yo), an entrepreneur since the age of 18, is a skilled coordinator and connoisseur of products and cooking techniques.
Always in the forefront, his curiosity led him in 2002 to found together with his father the pizzeria Toto and Macario in Piedmont, immediately recognized as one of the best pizzerias in Italy. In 2008, he opens the second location also in Piedmont. His reputation among renowned chefs and professionals in the sector led him to meet Luigi, who was always looking for talents to export. A first and very successful project in Geneva in 2005, for which he acted as a consultant, launched his international career.
In 2010, Enrico agreed to move to Geneva to coordinate the Luigia project which, in addition to becoming a phenomenon in a very short time, allowed to consolidate a deep friendship, resulting in the partnership with Luigi.
Enrico supervises the activities of all Luigia restaurants, the F&B research, and coordinates the Startup & Operations team.
PAOLO CASTIGLIONI
CHIEF EXECUTIVE OFFICER / CHIEF LEGAL OFFICER
Paolo (49yo), graduated in law at the University of Geneva, where he began practising as a lawyer. With a solid experience of more than twenty years, specialized in the field of company, contract and employment law, he initially worked with the Capomondo group as an independent lawyer. In February 2017 he has joined the group as CEO and CLO.
Pierre Laperrousaz
CHIEF FINANCIAL OFFICER
Pierre (31yo), is the CFO of the group, responsible for accounting and financial management control. He holds a master’s degree from the Kedge Business School in Marseille and has over 8 years of experience in an accounting firm (EY) and other financial institutions.
LUCA GIORDANI
F&B AND OPERATIONAL DIRECTOR
Luca (40yo), as Food & Beverage Manager, is responsible for relations and agreements with suppliers, as well as for the resource management for the Luigia group. Graduated from the Hotel Institute of Stresa, he has gained twenty years of experience in renowned kitchens in Italy and abroad. He joined Luigia as Sous Chef, grew up in the Luigia style, until he became Executive Chef of the group and then took over the F&B management in 2018.
ANDREA COPPOLA
OPERATION MANAGER
Andrea is working in the restaurant business since he was a child.
He is the Start up manager and is responsible for training and quality of service of all teams for new and existing restaurants. He is the hyphen between restaurants and the administration, as well as act as the point of reference for restaurant managers and partners.
Gennaro Guadagno
EXECUTIVE CHEF
Gennaro (40yo), is the manager of the Kitchen sector. He is in charge of the quality control and contributes to the creation of new recipes and the choice of raw materials. Graduated from the Hotelier Institute of Naples, he has gained twenty years of experience in various kitchens. He joined Luigia as Chef de Partie and has been Chef at the Geneva Rive Gauche Restaurant until 2018. Gennaro is now part of the Startup & Training team.
CLauDIU COTARLICI
EXECUTIVE PIZZAIOLO
Claudiu (44yo) is responsible for the Pizzeria sector and
the quality control of products for the Luigia group. Over the past twenty years Claudiu has been working with Enrico, which brought him a lot of experience. He has therefore become a key person for the development of the group and a real expert in both dough and cooking techniques. Claudiu is part of the Startup & Training team
GIUSEPPE BONITO
LOGISTICS MANAGER
Giuseppe (53 yo) is responsible for logistics and manages relations with Italian suppliers for the
quality control and the search for new products. Giuseppe has over 30 years of experience as a manager for logistics and transport companies, collaborating with Capomondo from 2009 and joined the group in 2016.
Agnese Caria
PAYROLL & ADMINISTRATIVE HR MANAGER
With 25 years of professional experience acquired in Italy with employment consulting firms, Agnese joined Capomondo in 2010. She is responsible for payroll, administrative coordination of human resources. She also provides accounting support in the management of supplier payments and the management of customer invoices.
SAbrina Formenti
ACCOUNTANT
Sabrina (34yo), joined the company in 2018 as an accountant in charge of the group’s accounts management. Holder of a degree in accounting and management, she has 6 years of experience in multi-company finance.
SAFIA GERBER
ACCOUNTANT
After a professional commercial maturity and 2 years of study at HEG, Safia (24yo) has just joined Capomondo since 2019 as an accounting assistant.
Brands
Luigia is the revolutionary and award-winning pizza restaurant.
Opened in Geneva in 2010, Luigia was expressly created to be the city’s best pizzeria, and, thereafter, to be the best pizzeria in the whole Switzerland. Luiga not only achieved these ambitions; in May 2018 it was nominated by Gambero Rosso as one of the top ten pizzerias in the world.
Luigia applies the organisation and resources of haute cuisine to the pizzeria, offering a vast selection of dishes of exceptional quality, fair prices and a warm and welcoming ambiance.
Since its opening on 1 August 2010 in Geneva, Luigia has been recognised as a phenomenon. In 2012, a second restaurant opened in Geneva, followed by launches in Nyon (2015), Lausanne (2016), Dubai (2017) and Fribourg (2018), with further scheduled openings to include the revolutionary Luigia Academy in Geneva, and restaurants in Sion and Zurich.
Luigia is the revolutionary and award-winning pizza restaurant.
Opened in Geneva in 2010, Luigia was expressly created to be the city’s best pizzeria, and, thereafter, to be the best pizzeria in the whole Switzerland. Luiga not only achieved these ambitions; in May 2018 it was nominated by Gambero Rosso as one of the top ten pizzerias in the world.
Luigia applies the organisation and resources of haute cuisine to the pizzeria, offering a vast selection of dishes of exceptional quality, fair prices and a warm and welcoming ambiance.
Since its opening on 1 August 2010 in Geneva, Luigia has been recognised as a phenomenon. In 2012, a second restaurant opened in Geneva, followed by launches in Nyon (2015), Lausanne (2016), Dubai (2017) and Fribourg (2018), with further scheduled openings to include the revolutionary Luigia Academy in Geneva, and restaurants in Sion and Zurich.
Luigia is the revolutionary and award-winning pizza restaurant.
Capocaccia is the reinterpretation of the Italian bar. It is the place where to find all day long light meals and drinks with a particular attention on the convivial moment of the aperitif.
Created in 1994 in Monte Carlo, Capocaccia has expanded to Florence, Geneva and Jakarta.
Capocaccia has also developed a very distinguished catering activity for private individuals and business organizations.
Over the years, Capocaccia has become a meeting point in every city where an establishment has been opened.