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Luca Depalo Appointed Chef at Starwood’s
 Cervo Hotel in Porto Cervo, Italy


Porto Cervo, June 2, 2009 – The Cervo Hotel, part of Starwood’s Costa Smeralda Resorts, announces new Chef Luca Depalo at the hotel’s premier restaurant Il Pescatore. This rustically elegant restaurant specializes in fish and seafood dishes with a waterfront terrace and stunning panoramic views of the village of Porto Cervo and luxurious yachts moored on the bay.

Italian-born Chef Luca Depalo has worked at various successful international restaurants, most recently at Numero in Manchester, England and has studied at the renowned Hotel Institute in Locarno, Switzerland.  At Il Pescatore, his focus will be on seasonal and locovore cooking that celebrates Sardinia’s cuisine, Mediterranean influences, utilizing regional produce and ingredients. Guests can experience dishes that tell the Island’s story through its flavors and proud culinary tradition.

“We have introduced several typical recipes that aim to authentically present Sardinia’s cuisine to our guests,” explains Maurizio Immacolato, Food & Beverage Manager of the Cervo Complex that manages the Il Pescatore restaurant. “Our discerning international clientele desire to experience Sardinia’s natural beauty but also discover island culture through the its unique flavors.”
Il Pescatore translates to “The Fisher” and the cuisine is wholly reflected in the name. Among others, the following are few enticing new menu items: fresh prawns, green apples and grapefruit salad; tagliolini pasta with prawns and almond pesto; and frog fish filet with flavored mashed potatoes and ricotta cheese pie with pineapple and ginger sauce.

Cervo Hotel, Costa Smeralda Resort
Costa Smeralda, Porto Cervo, Italy
The Cervo Hotel and Il Pescatore are located in the heart of the Porto Cervo, steps away from designer boutiques, nightlife and cultural attractions. From May until the end of September, the restaurant is open every day for dinner from 8:00pm to 11:00pm and can be found crossing the charming wooden bridge that connects the Piazzetta with the Old Harbour.

For more information and reservations for Starwood Hotels & Resort’s Luxury Collection and Sheraton Hotels, visit

About the Cervo Hotel

The luxury Sheraton Cervo Hotel completed renovations in 2008 including the new Presidential and Royal Suites that each feature two bedrooms, private wine cellar, spacious living rooms, and Jacuzzi, in addition to a new hotel gym and bar in the swimming pool area. Overlooking the famous Piazzetta, the hotel is close to the most renowned designer shops, jewelers, boutiques and nightlife. The 96 freshly decorated guest rooms and suites are done in typical Sardinian style and fitted with refined Sardinian handcrafts. The Cervo Hotel also offers one outdoor heated fresh-water swimming pool, another large outdoor pool by the Tennis Club and a heated fresh water indoor-pool.

About Starwood Hotels & Resorts

Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with approximately 890 properties in more than 100 countries and 145,000 employees at its owned and managed properties. Starwood® Hotels is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis®, The Luxury Collection®, W®, Westin®, Le Méridien®, Sheraton®, Four Points® by Sheraton, Aloft(SM), and Element(SM). Starwood Hotels also owns Starwood Vacation Ownership, Inc., one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit

This press release contains forward-looking statements within the meaning of federal securities regulations. 


Also See: Starwood's Employee Recruitment Goes Online - Website Provides a Worldwide Branded Experience for Job Seekers / May 2008

Starwood Hotels & Resorts Names Ex-Wendy’s Executive Jeff Cava as Executive Vice President and Chief Human Resources Officer / May 2008

Six Continents Launches New Internal and External Online Recruitment System / March 2002

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