With over four decades of distinguished experience in some of the world's most prestigious kitchens, Chef Florin Tane brings a rare blend of classical technique, international sophistication, and creative mastery to every dish he creates.
Born in 1970 in Romania, Chef Tane began his illustrious culinary journey at the legendary Athénée Palace in Bucharest, where he refined the fundamentals of haute cuisine in a setting rich with diplomatic and cultural significance.
His talent quickly propelled him onto the international stage. From 1992 to 2008, he spent over 16 years in Italy, working in acclaimed kitchens in Rome and Rimini, where he immersed himself in the art of regional Italian gastronomy, learning from the best and mastering the balance of tradition and innovation.
Transitioning to the South of France from 2008 to 2014, Chef Tane led acclaimed kitchens in Nice and along the Côte d’Azur. There, he brought his refined European sensibility to the vibrant flavors of Provençal cuisine—elevating local traditions with contemporary finesse and establishing a reputation for culinary excellence in one of the world’s most celebrated gastronomic regions.
Since 2015, Chef Tane has brought his expertise to the United States, serving as a senior culinary figure at the Trump Hotel in Las Vegas—perfecting high-volume fine dining and catering to an international clientele with exacting tastes.
Chef Tane’s cuisine is a testament to his global journey: elegant, expressive, and executed with exacting precision. Each plate tells a story—of tradition, travel, and timeless taste.
Valentino Calin
General Manager | Hospitality Maestro
With a career spanning over three decades across Europe and the United States, Valentino Calin brings an exceptional level of expertise, passion, and polish to every aspect of the guest experience. Born in 1973, his journey through hospitality began in 1988, setting the foundation for a lifelong commitment to excellence in service and leadership.
From 2000 to 2003, Valentino refined his skills in Italy’s culinary capital, working at Bella Napoli in Milan, followed by six years at the acclaimed Torre del Mangia, where he developed a deep understanding of Italian hospitality, wine culture, and front-of-house operations.
His leadership flourished during his tenure at Osteria Mamma Rosa in Milan from 2009 to 2016, where he oversaw daily operations, cultivated strong team dynamics, and helped shape one of the city’s most beloved dining experiences.
In 2016, Valentino transitioned to the United States, bringing his signature European charm and precision to the bustling restaurant scene in New York City. At Tiro a Segno, he upheld the traditions of old-world service in a private club setting until 2019, after which he joined Tramonti Fifth Avenue—where he remained through 2022, managing high-volume fine dining in one of Manhattan’s most prestigious locations.
From 2022 to 2025, Valentino Calin served as General Manager at PizzArte in New York, further refining his expertise with Neapolitan cuisine and cultivating a warm, art-infused hospitality environment
With fluency in multiple languages, an eye for detail, and an unwavering dedication to hospitality, Valentino Calin ensures that every guest is welcomed with warmth, every table is attended with care, and every service moment reflects the highest standard of excellence.
