Reinventing Food Service at Cultural Venues? Insights from Caroline and Damien Nobilé, operators of the Maison de Victor Hugo and Café Tika at the Swedish Institute.
From catering to restaurant management, Caroline and Damien Nobilé will share their growth strategy for cultural venues. Drawing on their experiences at the Maison de Victor Hugo and the Swedish Institute, they will explain how they develop unique dining concepts—tailored to each venue—and transform them into engaging and successful experiences that make the most of each venue’s unique resources.
