Michel Reybier Hospitality
Jair Gianetti currently serves as Assistant Food & Beverage Manager and Cost Controller at Michel Reybier Hospitality, overseeing multiple establishments including Mont Cervin Palace and Restaurant 1818 Eat & Drink. Responsibilities include stock control, daily reporting, cost management, purchasing, and menu editing. Additionally, Jair Gianetti acts as an F&B Consultant and Cost Controller for Riffelalp Resort and has held positions at Seiler Hotels AG as Deputy F&B Manager. Previous experience includes internships at Seiler Hotels Zermatt AG and Boutique Hotel Villa Orselina, as well as owning Ristorante Cantinone Elvezia. Jair Gianetti earned an Advanced Federal Diploma in Hospitality Management from SSAT Hotel- und Tourismusfachschule Bellinzona and vocational training in commercial skills.
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Michel Reybier Hospitality
Excellence, authenticity, simplicity My wish is that each of my guests, well-known or unknown but always acknowledged, should feel at home while being elsewhere; that they may share in an art of living filled with extreme refinement and delightful moments. The discovery of an exceptional wine, a personalised spa programme for an enhanced and longer life, a small kindness, a meaningful gesture… we are a house where people naturally gather; a club one is keen to enter and where spending time is a true pleasure.” – Michel Reybier