Focusing on Puglia’s seafood specialities, experience the soul of Italian cuisine made with carefully-selected ingredients, thoughtfully crafted with attention to details and served with the warmest hospitality form the heart.
Highlighting the best of every season, OSO dining experience will take you to a journey through Italy and bring the best ingredients of nature into the palate. From our authentic Italian Cuisine selection of handcrafted artisanal pizzas, our signatures homemade pastas, and find our wide-variety of Italian cheese in our cheese chamber for a true Italian experience.
To complete your dining experience, our sommelier will introduce you to our extensive selection of wine list, including over 200 wine labels from 60 different regions in Italy, as well as classic Italian liqueurs and Italian Cocktails.
Born and raised in France, General Manager & restaurateur Stephane Colleoni has worked in some of the world’s leading restaurants in Europe, including Ristorante Bice in London and Paris, le Jules Vernes in the Eiffel Tower and the Savoy Hotel. "I strive to make the guest happy especially since I am always very happy to meet them." Stephane welcomes every guest at the door with friendly professionalism. He attends to all guests with the same detailed attention, humility and sincerity from the moment they enter the restaurant till they leave - literally, from the door to door. A French-Italian national, Colleoni is fluent in French, Italian and English with a strong working knowledge of Spanish. One could consider him as a dictionary of wines from the 1950s until today, especially when it comes to Italian ones This great knowledge and generous personality were acquired over the years at the various restaurants he has worked with. During his time working in France, Colleoni gained credentials as the manager at the Duplex restaurant Paris and Maitre d’hotel at Ristorante Bice Paris at the Hotel Balzac and Martinez Hotel at Cannes. Having also worked for Bice in London, and the Savoy Hotel, Stephane had the opportunity to further his experience working away from his home country. Prior to his employment in London, Stephane had worked in Le Jules Vernes Restaurant, located in the Eiffel Tower, Paris Awards & Recognition
2012 World Gourmet Summit Restaurant Award Recipient Restaurant Manager of the Year
2007 World Gourmet Summit Restaurant Award Recipient Restaurant Manager of the Year
2003 Awards of Excellence 2003, World Gourmet Summit Restaurant Manager of the Year
2001, 2002, 2004 World Gourmet Summit, Awards of Excellence Nominated Finalist – Restaurant Manager of the Year
Born and raised in northern Italy, Cook & Owner Diego Chiarini was brought up under the encouragement of his father to do something that would enable him express himself and be happy. "To me, restaurants are the first cultural "Embassy" of Italy. Diego considers the ideal Italian cooking to be humble and comforting, and its true essence lies in the beautiful simplicity of ingredients discovered centuries ago. He confesses he is not an avid follower of modern Italian cuisine which at times can ruin when too much cultural mix or technique is infused. Regardless of this, for the past 30 years, Diego is still a firm supporter and advocate of any form of creativity be it in arts, music, culinary and architect.
Diego Chiarini has travelled widely and worked in some of the finest restaurants in Europe and Asia, having learnt from the best chefs and he counts among his many mentors, world famous chefs Alain Ducasse, Angelo Paracucchi and Giacomo Gallina. Under his helm, Bice was voted one of the ten best Italian restaurants in the world, Carpaccio Restaurant voted the best foreign restaurant in the Famous Henri Gault, Guide des Restaurants Etrangers de Paris 18/20.
Spending 3 years in Japan at Bice Tokyo at Four Seasons Hotel as the Executive Chef, Bice Tokyo was voted:
1997 Nikkei Business, Japan classmen Bice Tokyo Best Italian Restaurant in Tokyo
1998 Class Italia, World Wide classmen (Italy not Included) Bice Tokyo among the 10 Best Italian Restaurants
1999 Class Italia, World Wide classmen (Italy not Included) Bice Tokyo among the 10 Best Italian Restaurants
Chef Nazario Orlando Starting in the world of Culinary since he was 14 years old in Italy - Puglia region, Afterwards Chef Nazario Orlando has been work with many restaurants around the world like Tiggis Restaurant in England, Amigo Hotel in Belgium, Grand Park Hotel in Swiss, and Gaia by OSO in Goodwood Park Hotel in Singapore. Originated from Puglia, makes bounty of the ocean is one of the specialty of chef Nazario Orlando. “Cooking is my passion and my art. There is nothing I love more than creating a dish that is beautiful for the eyes and memorable for the palates. The plates are my canvas and my satisfaction is to see empty canvas and smiling faces. I have been cooking in Jakarta for more than 5 years and I love incorporating my menu with Indonesian fresh local ingredients, while at the same time taking my guests to a culinary journey through Italy.
Located on 46th floor of prestigious building, the Plaza office tower, Altitude offers the finest 360 degree views of the city. The sparkling lights of the surrounding skyscrapers make evening dining at Altitude extremely ambient. We invite professionals, enthusiasm, dynamic, and talented individuals to fill following vacancy
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