also more flexibility with the rooms themselves , as they can fit an intimate dinner to larger , private groups . “ We had lunch for 30 people ,” Young says .
Supply chain issues and the availability of materials was a challenge , and then COVID restrictions and rules were also challenging . Staff had to be brought in from Italy for training , and they had to quarantine first . “ Everything was delayed , but there was a real desire and urgency to get things moving . That meant that everyone on both sides – Italy and Vietnam – worked together ,” Young says .
Despite these challenges , they stayed persistent . The restaurant had a soft opening in May and a grand opening in October of this year . “ Da Vittorio gives an identity to the space – that it ’ s not just a hotel , Italian restaurant ,” Young says . “ Guests come , some who might have known Romeo and Juliet , but they walk out in a different state of mind .”
In keeping with the standards and environs of the original restaurant , Da Vittorio Saigon offers a warm welcome for families and other guests , and it elevates the cuisine . Like the original restaurant , there ’ s an emphasis on fresh seafood , which locals appreciate .
Main dining room at Da Vittorio Saigon
The next step for Da Vittorio is to look at that collaboration and bring in more Italian products to sell to customers to take home . “ That ’ s the next expansion , and there are many potential opportunities ,” Young says . “ I went to the original restaurant in December , and they were producing 1,500 Panettone ( a sweet Italian bread for Christmas ). I think there ’ s definitely a market for those types of products .”
Since its opening , guests are taking photos of the welcoming experience and sharing them on social media , but when they take pictures , they seem to be genuinely enjoying themselves instead
Entrance to Da Vittorio Saigon of just posing . “ This is not fake posing – people are really enjoying themselves , and that is what a restaurant should be ,” Young says . “ It ’ s about enjoying the experience .”
“ I can ’ t tell you who , but we had a famous Vietnamese actress and her friends here ,” Young says . “ Normally , they just eat a few mouthfuls , but she and her friends went for it . They ate all the food and really enjoyed themselves . That , to me , is a testament to the restaurant , and also the engagement of the restaurant management and staff .”
Young says that collaborations are very important to hotels . “ You cannot go wrong with having a collaboration with the right name , but the most important thing is that alignment of values ,” he says . “ If you do not share the same values , then you ’ re going to have a challenge .”
STOKE & RYE , THE WESTIN RIVERFRONT RESORT & SPA , AVON , VAIL VALLEY , COLORADO The fine dining outlet at the Westin Riverfront Resort & Spa used to be an elevated Latin concept called Maya , but after more than five
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