Why restaurants?
Coming from an Italian family, good food has always been important to me. My mother is an unbelievable cook and we always had guests round, so I would help serving from a young age. My grandparents were in the restaurant business as well, so this had a positive influence on me. I also admired the staff in restaurants whenever I went out to eat. I began my career as a pot washer at the age of 14 in a family friend’s restaurant.
Tell us something you wish you had been told at the start of your career?
Perhaps a wider awareness of the politics involved in decision making.
What do you do in your spare time?
What spare time!? I love watching Formula 1, Ferrari of course. I also enjoy exploring the London restaurant scene.
What’s your favourite restaurant or group of restaurants (besides your current one)?
I’ll always have a special place in my heart for Le Manoir aux Quat’Saisons; I learned a great deal working there as a chef de rang.
What would you be doing if you weren’t in restaurants?
I once worked in an architect’s firm, and even though my job is so different now, I still admire the creativity of working with space and design.
What motivates you?
I’m motivated by the limitless potential there is to develop my role in the hospitality industry, and to continue working with key figures who inspire me to go one step further.
Where was your last holiday?
Italy of course; a few days in Cortina, and the family home in Pellegrino Parmense in Emilia Romagna.
Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?
I have been very lucky to have had support from varied employers, including Simon Thomas (lecturer at Bournemouth University); Michale Gaye and Mourad Ben Tekfa (the restaurant management team at Le Manoir); Paul Hurren (managing director at CH & CO, who mentored me); and André Garrett (executive chef at Corinthia London, who I also worked with in his previous role at Cliveden House)
What keeps you up at night?
People who order cappuccino after dinner.
Best business decision?
Taking part in the Gold Service Scholarship and being the 2015 Scholar; it played a vital role in getting me here today.
What are you reading at the moment?
War Doctor by David Nott; it's a memoir about an inspiring NHS surgeon who volunteers in war zones and austere environments. It’s both shocking and moving.
What piece of advice would you give to those looking to climb the rungs in the business?
Do not look for the perfect business environment because it does not exist. What is vital is the team around you and the culture you create. There are good days and bad days. Hard times do not last, but strong people do. Learn from others, be patient, and humble.
If you could change one thing about the restaurant industry today, what would it be?
Shake up companies into paying more competitive wages, in line with other industries.
CV to date
Born: London, 1990
Education: BA Hons | Hospitality Management at Bournemouth University
Employment:
2011-2012 - Internship | Le Manoir aux Quat’Saisons
2014-2016 - Club Lounge Manager | Club Lounge 39
2016-2017 - Food and Beverage Manager | Cliveden House Hotel
2017-present - Operations Manager | Corinthia London