Keep it simple, fresh and especially seasonal
is my main philosophy.
Quite often, a perfect location and a great look for a restaurant do not guarantee success. I believe you must stick to the basics- food seasonality, excellent produce selection and professional, knowledgeable staff.
I endeavour to create harmony between my food and surroundings. I like to be traditional as it is embedded in my heritage, but I also like to combine it with innovation and individual creativity, inspired my worldwide travels and experiences.
The simple formula I adopt in setting up a restaurant operation is as follows:
– Location research
– Products and produce selection
– Supplier selection
– Use of recipe cards
– Kitchen staff training
– Wait staff training
I also provide consultancy to major Brands, providing local market knowledge in Food Service area, where I liaise and find the suitable distributor to represent and match the brand needs. It’s very important for any Brand entering a new market to have a good understanding of it and partner with the best distributor. I set up training for distributors and their sales force with all marketing and product knowledge I have to empower them with the correct tools needed to be successful going to market.
Authentic Italian Taste Locally Made