Mauro began his career in the food and beverage industry, working in Michelin-starred restaurants across Europe for a 15-year period. Having worked in Hong Kong, London, Paris, Lisbon, Rome, Milan, the Maldives, Mauritius, and the Bahamas, he has a wealth of international experience with luxury institutions and brands.

Born and raised in Turin, Italy and fluent in English, Italian, French and German, Governato is particularly focused on guest experience, believing that "luxury service should happen without guests knowing where it comes from."

On this episode, Jake and Mauro discuss:

• How Mauro approaches managing an ultra-luxury hotel
• The story of the Château de la Messardière
• How luxury and experiential travel has changed
• Balancing how you create moments in a hotel with profitability

Links:

Mauro on LinkedIn

Château de la Messardière

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Topics:

(00:02:12) Mauro’s background and career

(00:07:33) Insights and advantages of starting in Hospitality on the F&B side

(00:10:18) How do you recognize a guest?

(00:13:22) Mauro’s management style

(00:16:47) Experiences working in the Maldives

(00:20:47) The story of the Château de la Messardière

(00:25:52) Balancing creating moments with hotel profitability

(00:36:42) The most important physical components of a luxury resort

(00:41:28) How has luxury and experiential travel changed in the last 5 years?

(00:46:05) How have you built a culture of always finding ways to continuously enhance the visual moments?

(00:50:21) What would surprise people most about operating an ultra-luxury hotel?

(00:53:49) Why do hoteliers mess up the F&B program so often?

(00:56:25) What’s the best way to work with a partner

(00:58:48) What is your favorite hotel?