The recently opened Bar Sprezzatura, located within Midtown Manhattan’s Kimpton Hotel Theta, has announced the hiring of General Manager, Alex Floethe and Executive Chef, Trevor Kalafus. Furthermore, the restaurant and bar led by TableOne Hospitality has brought key team members Director of Beverage, Phil Collins and Partner and Mixologist, Carlo Splendorini onto the project to oversee the robust beverage program. This marks Bar Sprezzatura’s second location following in the footsteps of the award-winning San Francisco outpost.
The 16th- and 15th-floor enclave aims to bring the effervescence of the Italian Riviera to Midtown Manhattan with a welcoming atmosphere, signature spritzes, and an elevated dining experience.
Alex Floethe, general manager
In this role, Floethe brings passion and 25 years of hospitality industry experience to the table. His love for wine and food sparked when he studied abroad during his time at Southern Methodist University and post-grad, Floethe found himself diving headfirst into the world of food & beverage. He has led teams under Michelin-starred chef Jean-Georges Vongerichten at the Miami Beach EDITION Hotel, was head sommelier at MILA Restaurant Miami Beach, has overseen numerous restaurant and hotel openings, including a pivotal role as director of food & beverage at The Sarasota Modern Hotel and most recently joined TableOne Hospitality group as the sommelier for Twenty Three Grand in the Modernhaus Hotel.
Trevor Kalafus, executive chef
Originally from Connecticut, Kalafus always enjoyed cooking and by age 15 was taking on dishwashing and prep jobs, as he was eager to get into the kitchen and enthralled by the likes of Emeril as a kid and Bourdain as a teenager. From Newport, RI to now, NYC, Kalafus has held positions as chef de partie and kitchen supervisor at 22 Bowens and Bar & Board, executive sous chef at NYC’s Grand Banks, executive chef at Pilot and Jungle Bird, executive sous chef at Casa Lever and most recently the chef de cuisine at Casa Lever. In this new role at Bar Sprezzatura, Kalafus will lead all research and development of new menus, train staff, ensure guest satisfaction and maintain high service levels.
Phil Collins, director of beverage
With over a decade of experience in the hospitality industry from host roles to director of beverage Collins joined the TableOne Hospitality group team in 2022. Telling stories through exceptional cocktails and flavors is his specialty and as a key member of TableOne, he has opened multiple concepts throughout the US. At Bar Sprezzatura NYC, Collins is responsible for developing and implementing the beverage program, creating cocktail menus and curating liquor, wine and beer selections. Patrons can expect to see many nods to coastal Italy – a robust Spritz, Martini and Negroni selection alongside extensive Amari offerings.
Carlo Splendorini, Partner/Mixologist
Splendorini brings his talents to Bar Sprezzatura NYC from the original San Francisco outpost. Born and raised in Italy, Carlo discovered his love and passion for hospitality at an early age, attending the Istituto Albergiero di Assisi at 13 and staging at Caffe di Perugia next to the Bacardi Classic champion, one of the greatest bartenders in Italy, at only 14. He has traveled the world learning about spirits and developing his talents and in 2007 made his way to San Francisco where he created Gitane’s bar program. Furthering his career, Splendorini became lead bartender at Michelin-starred MICHAEL MINA San Francisco followed by corporate bar director at Mina’s restaurant group. Currently, Splendorini is the co-founder of The Modernist, a private social club in San Francisco, and is partner and mixologist at Bar Sprezzatura San Francisco which opened in 2022 where he helped create an Italian-focused bar program.
Bar Sprezzatura is ideal for a pre-Broadway show aperitivo, peaceful nightcap, or memorable dining experience. The convivial atmosphere, signature sips and elevated cicchetti can’t be missed! To learn more and book reservations, please visit barsprezzatura.com/newyork.
