DIFFERENT PATHS, ONE PASSION

Our story.
Our team.

A culture of hospitality, cooking and sharing.

ABOUT US

A story
to share.

Our group’s story spans restaurants and hospitality businesses in Italy, France, Brazil and Congo. It includes places we managed in the past and businesses we still run today.

In Gabon since 1996, we cultivate a love of hospitality and a passion for Italian cuisine.

The ROMA opened in Libreville in 2011. The restaurant moved to its current location at the end of 2019, and the hotel opened in 2024, extending the same warm welcome to overnight guests.

THE PEOPLE WHO BRING LIFE TO ROMA

One team.
A wealth of skills.

By your side throughout your stay.

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Chloé

Hotel reception manager

Chloé, our hotel reception manager, looks after guests from arrival to departure. She coordinates reception, follows up on requests and works with the other departments to help every stay run smoothly.

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The reception service

Reception is your first point of contact at the hotel. The team manages arrivals and departures, answers questions and coordinates requests with other departments throughout your stay. Throughout your stay, our team is happy to offer advice, help you find a taxi, plan your journey to the airport or suggest places to visit and go out in Libreville, as well as lend a hand with any small difficulties that arise.

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Housekeeping, led by Kelly, our head housekeeper

Kelly, our head housekeeper, leads the housekeeping team. They prepare the bedrooms and care for shared spaces, organising their work around arrivals, departures and guests’ stays to keep the hotel comfortable and welcoming.

From the kitchen to breakfast service.

Mauro

Executive Chef

Mauro has led the kitchen brigade since March 2026. With more than thirty years of experience in top restaurants in Italy and around the world, he brings his expertise to our table. He ensures the quality of our menu and à la carte dishes. He also brings variety to our offering, creating new daily specials each week, selected from the finest dishes in Italian cuisine and its culinary traditions.

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The kitchen brigade

Behind every dish is a team. From preparation to service, our cooks work under the chef’s guidance, combining skill, organisation and care for ingredients. Coordination between kitchen stations keeps service running smoothly. Expertise developed over years of experience, now at your service.

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The breakfast brigade, with Potamienne at the helm

Potamienne and her team look after the first moments of the day. Their work includes preparing breakfast and the mise en place. They keep the buffet replenished and attend to requests during service. A morning gathering with hospitality at its heart.

The art of welcoming you to the table.

Jean-Paul

Maître d’hôtel

As maître d’hôtel, Jean-Paul coordinates the dining room and liaises with the kitchen. He welcomes guests, helps them settle in and oversees service throughout the meal, remaining attentive to individual requests.

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Anicet

Staff and cash desk manager

Anicet helps organise the day-to-day running of the establishment. He handles staff matters and coordinates cash desk operations. A pillar of the restaurant, he has been with us from the very beginning.

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The dining room team

From setting the tables to the end of the meal, the dining room team takes care of our guests. They welcome diners, take orders and coordinate with the kitchen to provide attentive, friendly service.

The bar team

From morning coffee to evening aperitifs, the bar team prepares drinks, keeps the counter ready and looks after guests. They work closely with the dining room team to keep service smooth and welcoming.

Behind the scenes, every day.

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Administration

The administration team handles the establishment’s administrative work and accounting. It keeps the accounts, manages paperwork and coordinates the information needed for the day-to-day running of the hotel and restaurant.

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Security service

Our security team keeps watch over entrances and helps maintain a peaceful environment. They liaise with the other teams whenever needed, looking after the property for guests and staff alike.

WITH GRATITUDE

They left their mark
on our cuisine.

Three chefs have helped shape ROMA.

We would like to remember the moments we shared and what they brought to our story.

Antonio Di Cicco

It all began with him. With decades of experience in leading Italian restaurants, Antonio Di Cicco joined ROMA in August 2013. He remained there until April 2016. He played a decisive part in developing the restaurant’s fine-dining identity. Under his leadership, the kitchen evolved and laid the foundations for the cuisine we serve today. We remember his contribution with gratitude.

Michele Vannini

At ROMA from May 2016 to March 2020, Michele Vannini helped lead the move from our former premises to our current location. He organised the kitchen and prepared the team for the transition, keeping service running throughout this important change. He helped the restaurant take this important step and continue its journey in its new surroundings.

Niccolò Caruso

From November 2020 to February 2026, Niccolò Caruso upheld the culinary standards at ROMA and helped prepare for the opening of the hotel. The kitchen’s work expanded to include breakfast and meals for hotel guests. He helped organise and coordinate these services as the restaurant became a place to stay as well as to dine.

CONNECTIONS THAT MATTER