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The  Hay-Adams is introducing the flavors of Capri, Italy as Stefano Mazzone, the executive chef from the island’s renowned five-star Grand Hotel Quisisana will journey to the nation’s capital.  Both The Hay-Adams and Grand Hotel Quisisana are sister members of the elite group, Leading Hotels of The World.  This partnership affords the rare opportunity for Mazzone to join The Hay-Adams’ Executive Chef Nicolas Legret, Chef de Cuisine Jacopo Beni and Pastry Chef Elenor Apolonio-Frantz to create dishes representative of the clean Mediterranean cuisine reflective of the award-winning Quisisana’s Rendez-Vous Restaurant.  Mazzone perfects dishes for their simplicity, seasonality, and lightness incorporating the quality products of southern Italy including the best olive oil, fish, meat and shellfish.  While in Washington, he will work with Regret's culinary team to source exceptional local produce bringing forth the flavors of this unique island and the entire region of Campania.

Beni, a native of Florence, Italy, joined the hotel in January 2018 as sous chef, rising to his current position nine months later in October. He originally worked in accounting and human resources roles for UNA Hotels & Resorts in Florence, Italy. From a young age, he recognized the power food has to connect people, something Beni learned at his grandmother’s table where his extended family spent every Sunday.  Encouraged by her to use simple good quality ingredients well, and to cook from the heart, he began cooking at home from the age of nine. Over the years cooking evolved into a pleasurable hobby for Beni.
 
Apolonio-Frantz joined the hotel in September 2018 to the pastry kitchen under the direction of Executive Chef Nicolas Legret. A native of Manila, Philippines, Apolonio-Frantz worked for the Department of State, and while posted in Europe for three years, she spent time in Germany, Italy, and Serbia. Her subsequent transfer to Vietnam provided her the chance to explore Thailand and Hong Kong, and this exposure to such a variety of cultures and foods inspired her passion for the culinary industry. Her new role at The Hay-Adams embraces her desire to infuse her own creations with the flavors and essence of the places she has traveled.