A hospitality ecosystem

SEV Group develops and manages hospitality assets by integrating venues, food & beverage, banqueting, design, and event production within a unique operational ecosystem.

Based in Milan and operating throughout Italy, the group coordinates activities related to contemporary hospitality through a model that combines direct management, internal expertise, and the development of proprietary formats.

As a Benefit Corporation, SEV Group integrates principles of sustainability, social responsibility, and long-term development into its statute, promoting a hospitality model based on continuity, corporate culture, and shared value. It also adopts a sustainable event management system in accordance with the UNI ISO 20121:2013 standard.

An integrated structure

Within the group, FORMA® represents the structure dedicated to catering, banqueting, and event production, while the proprietary venues constitute the operational and identity context in which the model develops.

The aim is to create consistent, recognisable, and sustainable experiences through a genuine integration of cuisine, design, entertainment, and hospitality management.

From large-scale production to more exclusive and tailor-made experiences, FORMA® maintains direct control over every operational and creative phase.

A culture of hospitality built over time

Even before the birth of SEV Group in its current form, the entrepreneurial journey of the management has spanned decades of catering, hospitality, and the development of international formats.

Over the years, various hospitality and food & beverage businesses have been created, managed, and subsequently sold between Italy and abroad, some of which have made a mark in their cultural and gastronomic context, such as Mika Milan in Barcelona, Acciuga in London, Dive Bar & Diner in São Paulo, the Osteria del Castello di Corneliano Bertario, Polpo Escondito in Lampedusa, Al’Less in Milan, Osteria Milano, and numerous other projects.

The experience gained has also developed through the production and coordination of large-scale festivals, concerts, and corporate events in Italy and Europe, managing aspects related to hospitality, food & beverage, technical production, artistic line-up, reception, security, institutional relations, sponsorship, and operational organisation.

At the same time, intimate and highly personalised food & beverage experiences have been developed on private yachts and jets, in remote locations and unconventional settings.

The organisation has also managed productions for major multinational brands and international institutions, including the European Parliament, aimed simultaneously at tens of thousands of people in contexts of high operational complexity, maintaining an approach based on quality, coordination, and direct control of production.

Gastronomic research and international contamination

Since the 1990s, this entrepreneurial journey has helped to anticipate some of the languages now prevalent in contemporary dining.

Among the first in Italy to introduce a proper menu of oils, vinegars, and waters within restaurants, the team brought to Milan products and preparations that were then almost unknown to the general public, such as lardo di Colonnata or testaroli from Lunigiana, developing a gastronomic culture based on territorial research and the enhancement of Italian excellences.

In the last 30 years, a particularly significant wine collection has also been built, featuring bottles from historic vintages and iconic international labels — including Château Pétrus 1995, Opus One 1999, Sassicaia 1997, and Amarone Romano Dal Forno 1997 — which are still preserved and displayed within the glass cellar of Jardin d’Hiver.

At the same time, the activity has expanded across five continents, coming into contact with different cultures, markets, and hospitality models. In some cases, a direct activity of importing and distributing Italian products abroad has also been developed, through dedicated entities such as Enotecaitaliana Import & Export Ltda in Brazil.

This international exhibition continues to influence the design language of SEV Group today, combining Italian sensibility, cultural contaminations, and a contemporary approach to the hospitality experience.

An operational vision

More than just a simple events company or a traditional catering group, SEV Group operates as an integrated platform dedicated to the development of contemporary hospitality experiences, maintaining direct control over production, operational quality, managerial sustainability, and the aesthetic identity of its projects.

An approach built over time, through international experiences, gastronomic culture, and an entrepreneurial vision focused on continuity rather than mere trend.