First-time restaurateurs use 'cook-off' to employ Vivo restaurant head chef

Described as 'a vibrant new Italian bakery and restaurant', Vivo will open in a 50-cover venue complete with 35-cover roof terrace on Upper Street in early September.

The business is the brainchild of Will and Ben Thompson who have drawn upon their regular trips to Italy for the authentic Mediterranean concept. Rather than presenting a ground-breaking offer, the pair are keen to open an informal neighbourhood restaurant which serves classic Italian dishes. 

Salads, rectangular slices of authentic Roman pizza, lasagne and a selection of desserts, including gianduja chocolate tart with raspberry puree, will all feature on the competitively-priced menu.

However the brothers have introduced an innovative element to the opening schedule for the restaurant. They staged a day-long cook-off in December to employ their head chef - Alessandro De Sanctis - and are currently in the process of doing the same to find a head pastry chef. 

"It has always amazed me how restaurants open and a lot of them don't even trade-test the staff they are going to get in the kitchen," Will Thompson told BigHospitality. "It comes down to what they actually produce as opposed to how good they are in an interview.

"Our biggest concern has been staff retention," he explained. "We have got to know Alessandro well since 1 February when he came on board and he fits the bill perfectly for what we are looking for."

Vivo​

Vivo, which is an Italian adjective, meaning lively, vibrant or soulful, is the Thompsons' first restaurant. Despite coming from a law and business background, the pair describe themselves as 'absolute foodies'.

The restaurant launch is the end result of three years of work for the brothers which has involved research both here and in Italy.

"Our concept is all about a modern twist on Italian classics," Will said. "What we are trying to do is create a modern twist on these classics using very regional ingredients."

The focal point of the all-day dining restaurant will be a 14m granite counter, with a separate drinks bar, where food and drink orders will be taken and served. 

As well as offering guests an aperitivo hour, Vivo will feature a drinks menu focused on Italian wines as well as beers, spirits, cocktails, Prosecco and a wide selection of coffee supplied by Neapolitan roaster Kimbo.