Top Service: My Life in Hospitality

"Silvano's story is as iconic as it is inspiring. A true legend of London hospitality."

- Gordon Ramsay OBE, Michelin-starred chef and television presenter

"A must-read and not only for those who have dined at Le Gavroche. Silvano's life story showcases what it takes to be the best in our industry. He regales us with personal anecdotes that will make you laugh and understand why he is the godfather of the front of house!"

- Michel Roux, Michelin star Chef, owner of the celebrated restaurant Le Gavroche and TV personality

"Silvano is one of a kind. The Godfather of service! He is the Don! His mentoring and coaching skills are famous the world over!"

- Fred Sirieix, celebrated maître d'hôtel and host of Channel 4's (UK) series First Dates and BBC Two's Million Pound Menu

"Not just a fascinating memoir from one of the true legends of modern British hospitality, but a brilliant guide to the art of service too. Absolutely essential reading."

-Tom Parker-Bowles, food writer and critic

Top Service: My Life in Hospitality by Silvano Giraldin is an inspiring memoir that charts an extraordinary journey from a humble farm in Padua to the dazzling world of London's fine dining scene. For 37 years, Silvano was the heart and soul behind the legendary front-of-house experience at Le Gavroche, where he set the gold standard for exceptional service and redefined hospitality as an art form. With captivating stories from Michelin-starred restaurants and the challenges that shaped him, this book offers a behind-the-scenes look at what it takes to rise to the top in haute cuisine.

More than just a memoir, Top Service showcases Silvano's passion for mentoring and nurturing the next generation of hospitality professionals through his work with the Gold Service Scholarship and the Royal Academy of Culinary Arts. Brimming with personal triumphs, lessons in resilience, and the secrets to creating unforgettable guest experiences, this is an essential read for anyone drawn to the magic and dedication behind fine dining.