City appoint new Non-Executive Director

https://www.cardiffcityfc.co.uk/news...tive-director/

Hell of a name

https://suite.endole.co.uk/insight/c...ldings-limited

This suggests he was involved in November.

Is the connection with the club in a catering capacity?

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Originally Posted by Fatty Foggon

Is the connection with the club in a catering capacity?

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Could be. Doesn't the compass contract run out soon?

I wonder if he was born Mark Caramel?

Mario Caramella, President of GVCI (Gruppo Virtuale Cuochi Italiani – Virtual Group of Italian Chefs), Mario is the Executive Chef of the Hotel Bali Hyatt, Bali, Indonesia. Mario has been one of the pioneers of genuine quality Italian cuisine in Asia since his years as chef of Mistral and of Grissini in Hong Kong, after which worked in Australia and Thailand. These are his specialities apparently:

Raw tuna, couscous salad, extra virgin olive oil, orange, capers, marjoram

Roast Mediterranean scallops (cappesante), emulsion of extra virgin olive oil and tomatoes

Roast lamb loin with almond crust, risotto, goat cheese, extra virgin olive oil, lemon pesto, mint, ginger and dried tomatoes

Looking forward to sampling these in the Ninian Stand concourse then.

I recall a Pietro Caramello had a restaurant in Cardiff around 1980. Any relation?

The man in question is on Facebook. Mates with Andrea Ferreti amongst others.

Yea ... we've signed a Ronaldo

Welcome aboard Datuk Ronaldo :ayatollah:

Quote:

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Originally Posted by Gofer Blue

Mario Caramella, President of GVCI (Gruppo Virtuale Cuochi Italiani – Virtual Group of Italian Chefs), Mario is the Executive Chef of the Hotel Bali Hyatt, Bali, Indonesia. Mario has been one of the pioneers of genuine quality Italian cuisine in Asia since his years as chef of Mistral and of Grissini in Hong Kong, after which worked in Australia and Thailand. These are his specialities apparently:

Raw tuna, couscous salad, extra virgin olive oil, orange, capers, marjoram

Roast Mediterranean scallops (cappesante), emulsion of extra virgin olive oil and tomatoes

Roast lamb loin with almond crust, risotto, goat cheese, extra virgin olive oil, lemon pesto, mint, ginger and dried tomatoes

Looking forward to sampling these in the Ninian Stand concourse then.

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We've got enough upmarket crap to choose from as it is.

Quote:

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Originally Posted by Gofer Blue

Mario Caramella, President of GVCI (Gruppo Virtuale Cuochi Italiani – Virtual Group of Italian Chefs), Mario is the Executive Chef of the Hotel Bali Hyatt, Bali, Indonesia. Mario has been one of the pioneers of genuine quality Italian cuisine in Asia since his years as chef of Mistral and of Grissini in Hong Kong, after which worked in Australia and Thailand. These are his specialities apparently:

Raw tuna, couscous salad, extra virgin olive oil, orange, capers, marjoram

Roast Mediterranean scallops (cappesante), emulsion of extra virgin olive oil and tomatoes

Roast lamb loin with almond crust, risotto, goat cheese, extra virgin olive oil, lemon pesto, mint, ginger and dried tomatoes

Looking forward to sampling these in the Ninian Stand concourse then.

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Brilliant, the end of shite food. I was considering following FGR

"An invaluable asset in bridging Cardiff City Football Club and Malaysia"

What does this mean?

I think a Non Executive Director has no financial input?

Hope he can work out a menu for promotiin?