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RMS Titanic Restaurant Contractors

A La Carte Restaurant-S. S. Olympic and Titanic

A La Carte Restaurant-S. S. Olympic and Titanic. Great Interest centers in the A la Carte Restaurant, by competent judges considered the ship’s most enticingly beautiful apartment. Here the perfection of cuisine and service will be found. The decorations are in the manner of the Louis Seize period—the walls paneled in walnut, topped by carved mounts, gilded. The supporting columns bear bronze sashing in striking contrast to the exquisite ceiling of the room, which greatly enhances its note of dainty beauty and harmonizes splendidly with the rich Rose du Barri floor-carpet and the elegant Aubusson chair-tapestry. The large windows of the Restaurant are hung with silk and add much to the pleasant, cheerful effect. White Star Line Brochure Olympic & Titanic (1911) p. 9. GGA Image ID # 10a9a447b2

The À La Carte Restaurant was located on B Deck, just below the fourth funnel. It was a private concession managed by A. P. Luigi Gatti, an Italian businessman who owned two other restaurants in London, as well as the À La Carte Restaurant on the RMS Olympic.

The restaurant was open from 8:00 am to 11:00 pm and was open only to First Class passengers. The staff was not paid by the White Star Line, but by Mr. Gatti himself, who was on the Titanic for its maiden voyage. The restaurant was self-sufficient with its own cooks, waiters, cleanup crew, and other staff. Most of the employees were French or Italian nationals.

  1. Mr. Battista Antonio Allaria, (30)  Asst. Waiter [LB-]
  2. Mr. Georges Aspeslagh, (26)  Asst. Plateman [LB-]
  3. Mr. Ugo Banfi, (24)  Waiter [LB-]
  4. Mr. Giovanni Basilico, (27)  Waiter [LB-]
  5. Mr. Narciso Bazzi, (33)  Waiter [LB-]
  6. Mr. Battista Bernardi, (22)  Asst. Waiter [LB-]
  7. Mr. David Beux, (26)  Asst. Waiter [LB-]
  8. Mr. George Baptiste Bietrix, (28)  Cook [LB-]
  9. Mr. Jean Baptiste Blument, (26)  Pantryman [LB-]
  10. Mr. Pierre Giuseppe Bochet, (43)  Waiter [LB-]
  11. Mr. Hendrik "Hennie" Bolhuis, (21)  Larder Cook [LB-]
  12. Miss Ruth Bowker, (27)  Cashier [LB-6]
  13. Mr. Giulio Casali, (27)  Waiter [LB-]
  14. Mr. Adrien Finnin Chaboisson, (25)  Roast Cook [LB-]
  15. Mr. Marcel Raymond André Cornaire, (19)  Asst. Roast Cook [LB-]
  16. Mr. Auguste Louis Coutin, (28)  Entrée Cook [LB-]
  17. Mr. Luigi Crovella, (17)  Asst. Waiter [LB-]
  18. Marsico, Mr. Giovanni De (20)  Asst. Waiter [LB-]
  19. Mr. Maurice Emile Victor Debreucq, (22)  Asst. Waiter [LB-]
  20. Mr. Louis Gabriel Desvernine, (20)  Asst. Pastry Cook [LB-]
  21. Mr. Italo Francesco Donati, (17)  Asst. Waiter [LB-]
  22. Mr. Louis Auguste Dornier, (20)  Asst. Fish Cook [LB-]
  23. Mr. Carlo Fey, (30)  Scullion [LB-]
  24. Mr. Giuseppe Bertoldo Fioravante, (23)  Asst. Scullion [LB-]
  25. Mr. Gaspare Antonio Pietro "Luigi" Gatti, (37)  Restaurant Manager [LB-]
  26. Mr. Vincenzo Pio Gilardino, (31)  Waiter [LB-]
  27. Mr. Gérald Grosclaude, (24)  Waiter [LB-]
  28. Mr. Henri Marie Jaillet, (28)  Pastry Cook [LB-]
  29. Mr. Claude Marie Janin, (29)  Soup Cook [LB-]
  30. Mr. William Alfred Jeffery, (28)  Controller [LB-]
  31. Mr. Georges Jules Jouannault, (24)  Asst. Sauce Cook [LB-]
  32. Miss Margaret Edwina "Mabel" Martin, (20)  Cashier [LB-6]
  33. Mr. Adolf Mattmann, (20)  Ice Man [LB-]
  34. Mr. Paul Achille Maurice Germain Maugé, (25)  Kitchen Clerk [LB-13]
  35. Mr. Giovanni Monteverdi, (23)  Cook [LB-]
  36. Mr. Joan Xavier Monrós, (20)  Asst. Waiter [LB-]
  37. Mr. Francesco Luigi Nannini, (42)  Head Waiter [LB-]
  38. Mr. Jean Baptiste Stanislas Pachera, (19)  Asst. Larder Cook [LB-]
  39. Mr. Alessandro Pedrini, (21)  Asst. Waiter [LB-]
  40. Mr. Alberto Peracchio, (20)  Asst. Waiter [LB-]
  41. Mr. Sebastiano Peracchio, (17)  Asst. Waiter [LB-]
  42. Mr. Alfonso Perotti, (20)  Asst. Waiter [LB-]
  43. Mr. Walter John Phillips, (35)  Storekeeper [LB-]
  44. Mr. Luigi Piatti, (17)  Asst. Waiter [LB-]
  45. Mr. Pompeo Piazza, (30)  Waiter [LB-]
  46. Mr. Emilio Poggi, (28)  Waiter [LB-]
  47. Mr. Ernest Price, (17)  Barman [LB-]
  48. Mr. Enrico Ratti, (21)  Waiter [LB-]
  49. Mr. Rinaldo Renato Ricaldone, (22)  Asst. Waiter [LB-]
  50. Mr. Abele Rigozzi, (22)  Asst. Waiter [LB-]
  51. Mr. Angelo Mario Rotta, (23)  Waiter [LB-]
  52. Mr. Pierre Rousseau, (49)  Chef [LB-]
  53. Mr. Giovanni Giuseppe Emilio Saccaggi, (24)  Asst. Waiter [LB-]
  54. Mr. Giovanni Salussolia, (25)  Glass Man [LB-]
  55. Mr. Lazar Sartori, (24)  Asst. Glass Man [LB-]
  56. Mr. Candido Scavino, (42)  Carver [LB-]
  57. Mr. Giacomo Sesia, (24)  Waiter [LB-]
  58. Mr. Ercole Testoni, (23)  Asst. Glass Man [LB-]
  59. Mr. Karl Tietz, (27)  Kitchen Porter [LB-]
  60. Mr. Charles Turvey, (16)  Page Boy [LB-]
  61. Mr. Roberto Urbini, (22)  Waiter [LB-]
  62. Mr. Ettore Luigi Valvassori, (35)  Waiter [LB-]
  63. Mr. Alphonse Jean Eugene Vicat, (21)  Cook [LB-]
  64. Mr. Pierre Léon Gabriel Villvarlange, (19)  Asst. Soup Cook [LB-]
  65. Mr. H. Vine, (18)  Asst. Controller [LB-]
  66. Mr. Roberto Vioni, (31)  Waiter [LB-]
  67. Mr. Johannes Voegelin-Dubach, (35)  Coffee Maker [LB-]
  68. Mr. Minio Zanetti, (20)  Asst. Waiter [LB-]
  69. Mr. L. Zarracchi, (26)  Wine Butler [LB-]

Legend For Survivor or Lost Passengers and Crew Members

  • LB-# or A-D - Survivor on Lifeboat 1-16 or Collapsible Lifeboat A-D
  • P-BNR - Perished, Body Not Recovered or Body Not Identified
  • MB – CS Mackay-Bennett (bodies 1–306)
  • M – CS Minia (bodies 307–323)
  • MM – CGS Montmagny (bodies 326–329)
  • A – SS Algerine (body 330)
  • O – RMS Oceanic (bodies 331–333)
  • I – SS Ilford (body 334)
  • OT – SS Ottawa (body 335)

Numbers 324 and 325 were unused, and the six bodies buried at sea by the Carpathia also went unnumbered. Several recovered bodies were unidentifiable and thus not all numbers are matched with a person.

Upon recovery, the bodies of 209 identified and unidentified victims of the sinking were brought to Halifax, Nova Scotia. Of those, 121 were taken to the non-denominational Fairview Lawn Cemetery, 59 were repatriated, 19 were buried in the Roman Catholic Mount Olivet Cemetery, and 10 were taken to the Jewish Baron de Hirsch Cemetery. The bodies of the remaining recovered victims were either delivered to family members or buried at sea.

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