The acquisition of Rosenthal by Sambonet
in 2009 brought together two industry
leaders known for high design and quality.
Today, three-starred Michelin Chef Massimiliano
Alajmo is helping continue the
Rosenthal tradition of stylish design while
combining it with the functionality needed
in foodservice. The result is in.gredienti, a
unique line of tableware, where each dish
is designed for a specific use.
Complementing the tableware is Sambonet’s
Italian-made silverplated flatware
with a lifetime guarantee. “We use a ‘hard’
silverplating process,” explains Andrea
Vianello, CEO of Rosenthal-Sambonet
USA Ltd. “That means our products don’t
peel, and the silver doesn’t wear off.”
Vianello has seen Sambonet flatware still
in use after 40 years. As with Rosenthal,
Sambonet offers buyers a wide-range of
price points, with flatware available in both
premium stainless steel and silverplate.
For U.S. customers, Rosenthal-Sambonet
offers the convenience of fully stocked
warehouses in New Jersey.
Starwood buyers recognized the value
and convenience of one-stop shopping
for stylish and durable tableware, Vianello
adds, when they specified Rosenthal’s
bone china for banquets at Sheraton and
Westin hotels. —JT
The acquisition of Rosenthal by 
