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Hilton Prague.

Latest food production trends for large scale events.

Franco Luise doesn’t shy away from big jobs. As the kitchen director of the Prague Hilton, he manages a team of almost 70 chefs – and has made as many as 1500 guests happy at once with his culinary creations. His experience is what helps him – along with a very special production process.

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"RATIONAL units complete our state-of-the-art kitchen; they take care of the cooking parameters and we focus on the menu creation and dish presentation."

Benjamin Cross , Executive Chef , Ku De Ta