There’s a lot of movement in the restaurant business. We’re really fortunate that our best people tend to stick around, but we lose our fair share of gems.
What’s the best part about being in the food business? And what’s the hardest part?
The best part about being in the food business is that I get to do what I love. It’s very satisfying to make people happy through good food and I enjoy the ongoing challenge to learn more and get better each and every day.
To be honest I don’t have anything bad to say, I love every part of it!
How do you know when a recipe’s right?
With recipes and chefs in general is that just when we think we have it right, we second guess ourselves and ask “how can we make it better?” The truth is that a recipe is never perfect, it comes down to personal preference. What matters most is the guest’s experience and if they think it’s perfect, then we have done our job.
What was the worst food review you ever got and how did you handle it?
At Buca we have been very fortunate with good reviews but when there are negative comments it’s important to always remain positive and never let them affect the team. Negative reviews should always be used as a learning tool to determine why a guest is unhappy and what we can do to improve our hospitality so that everyone who walks through the door has an exceptional experience.
Nowadays, everyone has a voice through social media so if we ever discover an unhappy guest, we always respond or invite them back so that we can have an opportunity to change their perception. It’s surprising how the tone changes from negative to a positive one.
Why do you think foodie culture has exploded the way it has?
Food has always been exciting and will continue to be. As long as we exist we will always love good food so when someone can cook really well by creating unique and tasty dishes, they are considered somewhat of a superhero. Restaurants and Chefs all over the world are continuously presenting more interesting and amazing things to eat, as a result they are driving the “restaurant experience” to new levels. People are excited, they can’t help themselves. We will always be drawn towards food, it’s a beautiful thing.
How do you think your stint at The McEwan Group has helped you in your career?
Working for Chef Mark McEwan was an incredible learning experience, it instilled the drive and sense of professionalism that I have today. Watching Mark constantly strive to improve and expect the best from his team is something I really absorbed as a young cook. I carry that same determination with me and every day I encourage my own team to be better, a constant reminder that we never stop learning as chefs.