Luxury tourism in Italy is increasing
Luxury tourism in Italy is increasing
Tourism is growing, salaries are rising: now more than ever, working in the kitchen or in hospitality in Italy and around the world in formats of “authentic Italian excellence” means turning a passion into a successful career.
The food and hospitality sector in Italy is experiencing its golden age, driven by unprecedented growth in international tourism. Italy stands out as one of the world’s most beloved luxury travel destinations. Thanks to its cultural, artistic, and natural heritage—combined with internationally recognized excellence in areas such as food and wine—our country is now among the top choices for high-spending travelers.
This has led to a sharp increase in demand for qualified staff in luxury hotels, restaurants, and patisseries. A trend that not only opens new career opportunities but also poses a challenge: the need to invest in advanced training for chefs, pastry chefs, and hotel managers.
Rising employment: the figures in the culinary sector
In 2023, the Italian hotel industry already reached a historic record for employment, with an average of over 224,000 workers and peaks of 313,000 during the high season. According to Unioncamere, the culinary and hospitality sectors are now among the areas offering the most opportunities: one in four contracts in tourism involves these roles.
This trend is confirmed by the boom in “luxury” tourists who, as highlighted in the Demoskopika institute report, generated over €9 billion in revenue in 2024, equal to 16% of total hotel turnover. In 2025, Italy even surpassed France among the world’s favourite luxury destinations (26% of preferences), taking second place, just behind Spain.
The boom in luxury tourism
Tourists who choose five-star hotels and exclusive resorts spend far more than the average traveler: according to the High-End Tourism study by ECCIA (European Cultural and Creative Industries Alliance), a high-end traveler spends up to eight times more than a typical tourist—not only on accommodation, but also on gourmet dining, shopping, and personalized services.
It is no surprise, then, that the growth of this segment is driving more and more establishments—from luxury hotels and Michelin-starred restaurants to artisanal patisseries—to seek highly qualified staff. Here, however, lies the challenge: the shortage of specialized professionals has become one of the most pressing issues in the sector. Leading hospitality brands now compete fiercely to attract top talent. For those entering the market today with solid skills, working conditions are significantly more advantageous than in the past, as emphasized by Marco Sansiviero, President of Fenailp Turismo. “On the Amalfi Coast, for instance, a sous chef can earn over €2,500 a month, a professional pastry chef more than €3,000, while senior profiles can easily reach €4,000 and above, with benefits such as food and accommodation included,” he explained in a recent interview with Corriere della Sera.
The same trend is evident in Northern Italy, where Luigi Fosson, president of the Valle d’Aosta Hoteliers’ Association, confirms the shift: permanent contracts, higher salaries, and a range of additional perks are increasingly being offered to attract skilled professionals.
How to become a professional chef or pastry chef in Italy?
Advanced training, language skills, knowledge of the latest techniques, and the ability to work in international contexts: what truly makes the difference is up-to-date expertise and high-level specialization. In tourism and hospitality, success depends not only on talent, but above all on preparation.
How to become a professional chef or pastry chef in Italy? The answer lies in investing in advanced training that immediately opens the door to high-profile internships and job placements. Companies, eager to secure top professionals, are offering higher salaries, more stable contracts, and working conditions that take personal needs into account—for those who are already well trained. Investing in professional education therefore means accessing an expanding market with far less risk, and positioning oneself right away with a competitive advantage.
In this context, CAST—with its three-year programs in English and Italian, as well as advanced training courses in cuisine, pastry, and hospitality—stands out as a strategic point of reference. These programs are designed to meet the growing demand for qualified staff in luxury hotels and restaurants, preparing students to join the kitchen brigade or the dining room at an advanced level.
Excellence in gastronomic education thus becomes a concrete investment: within just a few years, the skills acquired translate into real opportunities for economic and professional growth.
Institutional and Industry Sources – Luxury Tourism and Employment in Italy:
Demoskopika – Ministero del Turismo, Il Sole 24 Ore, ANSA, TTG Italia, La Stampa – Teleborsa, Corriere della Sera, Federalberghi, FIPE, Osservatorio ENIT.
