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Gabriele Armani

bar supervisor

Gabriele Armani, born in 2000, has always been fascinated by the world of bar and restaurant
worlds that have accompanied and influenced him since childhood. He was born and raised in northern Italy,
Aosta Valley, in a small mountain village, in the heart of which his maternal family of origin 
has run a restaurant for five generations, he began to walk among the bar tables and to
appreciate traditional Aosta Valley dishes from an early age. 
After studying at the Institute for Tourism Training in Châtillon, choosing the specialization
of salon-bar, and after doing a few work internships during school vacations as well as a qu
little work experience in his valley, Gabriel arrived in Barcelona in the summer of 2019
right after graduating from high school. He immediately began working at “Paradise,” where he joined the staff in August for a five-week internship, which was followed by a first temporary hire from seven
2019 to mid-2020. Despite the forced stop for the pandemic, he was then able to continue his
the work and educational experience by officially joining the Paradiso team, eventually becoming the
top bartender. “I now have the honor of being a bartender in this fantastic bar, where I have improved manyiss
professionally and also grown as a person, becoming more aware and mature. I have 
found an environment where one works with commitment and seriousness; there is a close bond with colleagues
marked by cooperation and mutual help, in a cheerful and positive atmosphere; moreover, the
creativity, sustainability and hospitality that strongly characterize the company are values in which I
I believe in very much, and in fact they are the founding values of Paradiso,” says Gabrie
Gabriele, thanks in part to the experience he has gained in recent years, imprints his daily work on
sustainability, using recyclable materials for presentations, organic products and certified
preparations, and aiming to make increasingly creative and innovative drinks, with a focus
to quality.

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  • 16 Feb

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