460 West 34th Street, 15th floor, New York - Hotline: 804-377-3580 - 804-399-3580

Viscuso Hospitality Group

IT ALL BEGAN WITH A NATURAL DESIRE FOR AUTHENTICITY, GREAT FOOD, AND PERFECTION IN THE MAKING.

Viscuso Hospitality Group

Viscuso Hospitality Group born from Egon Von Foidl (Hotellier) & Viscuso Sergio E. (Master Chef) love for sharing their inspirational culinary legacy, from Bulangerie to Croissanterie, Confectionary and European delights all together with an anhanced touch or asian spices served with passion to your table.


Inspired and supported by Egon Von Foidl at the age of 24 the youngest Executive Chef in the Austrian Hôtellerie History. Egon, Viscuso’s uncle said:
“we could or better say we should renew our long-time family legacy in the hospitality and culinary industry by emphasizing great value such as freshness, originality, perfection in the making with high production standards and environmental safety principles by establishing a Brand [ Viscuso ] that consumer will indistinguishably identify as synonymous of  commitment to produce and commercialize handcrafted product as the original practice dictate, fresh produce from the garden to our table, prime quality ingredients manufactured and distributed  with respect to the environment, local beliefs and customs.”


Today in 2020, Viscuso Hospitality Group with its new production facility relocated from Bangsar to Ampang is able to host over  63 staff members working around the clock in an over 6,000 square foot area to meet the increasing Klang Valley demand and has the capacity and capability to cope with the continuously expanding market and trends.

Egon Von Foidl

Egon Von Foidl FOUNDER

CEO/President @ HRG Hospitality
Resources Group LLC.

SURINAME HOSPITALITY AND TOURISM ASSOCIATION (SHATA)
leading organization for the overall hospitality and tourism sector. It has been founded by the private sector and creates benefits to all actors in the hospitality and tourism business on national, and international levels.

RELAIS & CHATEAUX AERIE RESORT AND SPA CANADA
Aerie Resort 120 rooms/suites, development at the  hotel and the creation of a 74 acres village inspired concept, consisting of 200 town homes, shops, restaurants, amphitheater. Developments by Saddleback including projects such as Groupo Shahani, Panama City, Panama, Ocean Village Roatan, Honduras, Taos Ski Valley Resort, Taos, New Mexico.

PEARL RESORT, GOLF, SPA AND CASINO
Pre development planning of all operational aspects of resorts comprising of a 370 acre Resort, Golf, Spa &Casino on the Main Island and a 56 acre gated residential, resort development on the Island of Bequia.

RITZ CARLTON HOTELS NYC. WASHINGTON DC.
Developed operational manuals, marketing and sales plans, training manuals and functioned as liaison between developer and government.

CIVIC LEADERSHIP
CHAIRMAN COURTYARD CHILDREN’S FOUNDATION, SURINAME
BOARD MEMBER CANCER CARE, NEW YORK CITY, NY

MEMBER SURINAME HOTEL AND TOURISM ASSOCIATION

“SHATA”, SURINAME

MEMBER OF CANADIAN HOTEL AND MOTEL ASSOCIATION

MEMBER MIAMI HOTEL AND MOTEL ASSOCIATION

Sergio E. Viscuso

Sergio E. Viscuso Co-FOUNDER

European Green Collar Master Chef | Patissier
IHA by : International Islamic University Malaysia

INTERNATIONAL AIRPORT-LINK FIUMICINO-O TERMINAL (ROME)
Leading Project Manager F&B, concept creation and branding.

PALERMO’S GROUP OF SAN JOSE’ CALIFORNIA (USA)
Pre-development first indoor 1000 seating capacity Restaurant Bar & Grill. Authentic Italian fusion concept creation

PHUKET’S TEA-HOUSE TUNISIA, TUNIS
Concept creation European delicatessen

NORTH-POLE-LAND HONG KONG (SAR)
Concept creation, leading the technical development team  *First Fresh Ice-cream production factory.

BREAD STORY (MALAYSIA)
ECO & Leading R&D dep. business segment. SOP, GMP, IHC, HACCP driving the company towards  IPO

(today on HKEX Jlogo Holdings)
CELEBRITY CHEF

KATERINA ZETA JONES & ANTONIO BANDERAS
Prima launching The Mask Of Zorro. (ROME)

CHRISTOPHER LAMBERT
Prima launching

THE LAST HIGHLANDER. (MILANO)
PINK FLOYD Director of Catering concert (ROME)

PRINCE OF MONACO
Director of Catering by FENDI (ROME)

VATICAN INTERNATIONAL SYMPOSIUM
Director of Catering(ROME)

We do what we do best

Mission
Respect is the foundation of our actions and our external and internal relationships. We act with integrity and respect for others and specially for the environment.

Cooperation
We work in a spirit of cooperation in our teams and with our partners. We are open minded and value each individual contribution. We proactively share our knowledge and expertise and we enjoy working and achieving together.

Ambition
Our ambition is to deliver Viscuso Group promise: ‘Better taste, best quality, best service’ to enable our customers to grow successful businesses long term. We take ownership of the company’s goals and are committed to deliver outstanding performance, for our customers and our self.

Our Product & Service

Panetteria-Boulangerie

Hand Crafted, Natural Fermented, with no aditives, preservative and colorant

Baguette, Whole wheat, Whole meal, Italian loaf, Dark Rye, Chia seeds, Multigrain, Quinoa seeds, Raisin Walnut and many others

Our Artisan bread is superior in taste, texture, appearance and aroma to its mass produced counterpart.

Why is artisan bread superior?
Flavour and aroma: As most artisan breads rely on traditional fermentation of yeast or cultures, this allows greater flavour development. Artisan bakers may also work complementary spices or herbs into their dough to further enhance the taste and aroma.

Crumb and structure: If you cut open a mass-produced loaf of bread, you’ll typically see a closed structure and dry crumb. With artisan breads, you’ll typically find more alveoli (air pockets) that are evenly distributed, and a stronger hydrated crumb.

Health benefits: Artisan bread may also be better for your digestive system – especially sourdough. Longer fermentation allows the enzymes in bread to begin to break down gluten, which is not easily digestible for most people.

Croissanterie

Our croissant is a buttery flaky viennoiserie bread roll well known for its well known crescent shape.

Croissanterie

Butter Croissant, Danish, 1000 Layer Pastry

Dutch Apple Turnover, Swiss Raisin, Croissant, Roll, Salted Egg, Poppy-seeds, Chocolate Twist

 

Why Butter

Our croissant and other viennoiserie in our product portfolio are made of a layered yeast-leavened dough. dough includes Mother Yeast naturally fermented and layered with premium butter.

This innovation, along with its distinguished fragrance, has made it the most known continental breakfast.

 

Cake & Confectionary

Himalayan Salted Caramel ®, Black Forest ®, 75% Dark Chocolate, Dark Chocolate Mirror Glaze, Red-Velvet, Pavlova, Tiramisu’ ®

Cake & Confectionary

Viscuso Artisan Bakery department proudly introduce one of its kind, the iconic “Once Upon a Time Castel” celebration cake. A testimonial of our commitment to guarantee your most astonishing celebration dream come true. A 4-D marvel build only with edible parts made from sugar, delicate Raspberry Butter Cake Base and Cream-Chantilly.

Viscuso BAKER’S GOURMET: From our grill to your table

Viscuso Hospitality Group diversify its production with unique freshly prepared European and Asian fusion delights dishes, from breakfast to brunch, form lunch to tea-time, from dinner to tapas and ore.

Tapas Courtyard 800 fine selection at your finger tip. Tapas Barcelona on our sourdough tossed with prime assorted confits & produce. In the Menu’ the ORIGINAL® All day breakfast with Croissant and farmer sour dough bread build sandwiches. From Classic Starter & Salad to Contemporary main course with an Asian heart.

Viscuso Hospitality Group Catering Service give you an unique experience from Corporate to Social gathering, from Product Presentation Refreshment to Birthday Party, from Wedding to Anniversary celebration, a 360º service just for one reason only;

Make your event the most exclusive and prestigious of all time.

Viscuso BAKER’S GOURMET

From our grill to your table

Viscuso BAKER’S GOURMET

Viscuso Hospitality Group diversify its production with unique freshly prepared European and Asian fusion delights dishes, from breakfast to brunch, form lunch to tea-time, from dinner to tapas and ore.

Tapas Courtyard 800 fine selection at your finger tip. Tapas Barcelona on our sourdough tossed with prime assorted confits & produce. In the Menu’ the ORIGINAL® All day breakfast with Croissant and farmer sour dough bread build sandwiches. From Classic Starter & Salad to Contemporary main course with an Asian heart.

Viscuso Hospitality Group Catering Service

Viscuso Hospitality Group Catering Service

From Wedding to Anniversary celebration, a 360º service just for one reason only.

Make your event the most exclusive and prestigious of all time.