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Hospitality & Wine Consultant
Mattia Spedicato
I help restaurants improve operations, build stronger teams, and increase revenue through better structure and execution.
Copenhagen · International
My path into hospitality began in Italy, where I developed an early connection to food, wine, and culture.
Over the past decade, I have worked in some of the most demanding environments in fine dining, including Geranium, before taking on the role of Restaurant Manager at Marchal.
Alongside my work in restaurants, I founded Viavino to build direct relationships with independent producers and to develop a network of sommeliers and professionals across Europe.
This experience allows me to approach consulting with a clear focus on improving operations, strengthening teams, and increasing revenue through better structure and execution.
PROFILE
I work with restaurants, hotels, and wineries to improve performance, strengthen positioning, and elevate guest experience at the highest level.
With experience at Geranium, ranked World’s Best Restaurant in 2022, and as Restaurant Manager at Marchal, at Hotel d'Angleterre, I bring a hands-on, floor-driven approach focused on measurable results.
Alongside this, through Viavino, I work with a curated network of producers and sommeliers around the globe.
WHAT I SOLVE
Most restaurants don’t struggle because of food quality.
They struggle because of:
Lack of structure on the floor
Weak leadership and unclear roles
Lack of communication between kitchen and service
Wine programs that don’t generate revenue
Inconsistent guest experience
I step in to identify these issues quickly and implement solutions that improve performance, team efficiency, and revenue.
SERVICES
Operations & Service
Service flow, SOPs, floor structure
Restructuring teams to improve efficiency and accountability
Immediate operational improvements
Wine Strategy
Wine list restructuring to increase sales and margins
Pricing and margin strategy
Staff training to increase sales
Team & Leadership
FOH training focused on consistency, upselling, and performance
Management coaching
Culture and accountability
Concept & Openings
New project development
Pre-opening setup
Launch execution
NETWORK & POSITIONING
I have built a strong international network across Michelin-level restaurants, including sommeliers, chefs, buyers, and key industry professionals, as well as journalists and figures connected to rankings such as The World’s 50 Best Restaurants.
This network can be activated to support visibility, positioning, and long-term reputation within the right circles.
WINE PRODUCERS & WINERIES
I also work directly with wineries looking to expand internationally.
Market Expansion
Access to sommeliers and buyers
Positioning within the right markets
Portfolio strategy
Hospitality & Tourism
Winery guest experience design
Tasting structure and storytelling
Development of on-site hospitality concepts
APPROACH
Hands-on, not theoretical
Direct involvement with your team
Focus on measurable impact
Discreet and detail-driven
