INSIDE SAN CARLO LIVERPOOL: CEO MARCELLO DISTEFANO ON CRAFTING THE PERFECT ITALIAN DINING EXPERIENCE
THE GROWTH & PHILOSOPHY
San Carlo has become an institution— but it all began as a family dream. Can you take us back to those early days? Absolutely— it’ s very much a family story. When my father, Carlo, came to the UK from Sicily in 1962, he arrived with just £ 12 in his pocket, a work permit and the promise of a job in a barbershop. That was it. No connections, no safety net— just ambition and a willingness to work harder than anyone else.
But he also had real entrepreneurial drive. He was never someone who sat still. In those early years he launched a mobile disco business, ran a clothes shop and a barbershop. He was constantly looking for ways to build something better for the family, and each step taught him more about people, service and business.
By 1992, he was ready to take a leap and opened the first San Carlo in Birmingham. It was small, only twenty tables, It was one restaurant, one family, and a belief that if you serve great food with passion and treat people well, they will come back. And they did. That spirit is still at the heart of everything we do today.
What inspired your father, Carlo, to start the first San Carlo, and how did you become involved in the business? Food and family are everything in Italian culture. My father grew up around cooking, markets, fresh produce— he always believed the UK would embrace real Italian hospitality if it was done properly.
For me, getting involved wasn’ t a single moment— it was just life. I grew up in the restaurant, watching my father greet guests by name, meeting suppliers and seeing how much passion goes into every detail. When I finished Uni, I knew I wanted to go into hospitality. When I joined the business officially I didn’ t go straight into an office. I started on the restaurant floor, working sections, learning how a great service feels, and understanding what makes guests come back. I spent many years watching my father and the way he interacted with guests, our teams and our
suppliers. Over the years, I worked my way through every part of the business and later became Managing Director and now CEO. It’ s been a journey built on hard work, respect for the craft, and a love for what we do as a family.
Growing up around hospitality, what are some of your earliest memories of the restaurant world? I remember the buzz— the noise, the laughter, the energy that fills a restaurant when it is alive, and the way it brings people together. You realise very quickly that hospitality isn’ t just about what is on the plate; it is about emotion, atmosphere and connection.
Some of my favourite childhood memories are tied to restaurants. I remember having birthdays at Coco’ s on Fountain Street in Manchester, sitting by the big tree covered in fairy lights— it felt magical, like the whole place was celebrating with us. And as a teenager, my father took me to Quaglino’ s in St James’ s, London. I will never forget walking down that grand staircase into a theatre of noise, music and movement. It was the first time I saw hospitality on that scale, and it made a huge impression on me.
Even as a child, I could see how a restaurant can transform someone’ s day— the celebrations, the family moments, the special occasions. That stayed with me. It taught me that a great restaurant doesn’ t just serve food, it creates memories.
THE GROWTH & PHILOSOPHY
San Carlo is now a global brand with restaurants across the UK and internationally. What’ s been the secret to scaling while keeping that authentic Italian soul? We stay true to who we are. We don’ t chase trends; we chase quality. Fresh produce, real Italian recipes, beautiful surroundings, and genuine hospitality— that shouldn’ t change just because you have more restaurants. We also remain familyowned and hands-on. We visit our restaurants constantly, we taste everything, and we hire people who care. That’ s really the difference.
34 wirrallife. com