W L W L INTERVIEW
Each restaurant feels unique— from Cicchetti to Alto and Signor Sassi. How do you approach developing new concepts while keeping them connected to the San Carlo DNA? Every concept has its own personality, but the DNA is the same: Italian ingredients, Italian chefs, and a sense of occasion. Cicchetti was inspired by Venice— small plates, theatre, a social style of eating. Alto in London combines food with design and spectacle. Signor Sassi brings timeless Italian glamour. We don’ t want carbon copies. When you travel to Rome, Milan or the Amalfi Coast, every restaurant feels different— yet undeniably Italian. That’ s our approach too.
The design and atmosphere are as much a part of the experience as the food. How involved are you in the creative process behind each venue? Very involved— probably to the frustration of our designers! Restaurants should feel special. When you walk through the door, there should be a sense of warmth, atmosphere and excitement. So I work closely on every layout, every material, every finishing touch. People don’ t just dine with their tastebuds— they dine with their eyes, their ears, their emotions. We obsess about those details.
THE FOOD & MENUS
Your autumn / winter menu is stunning— tell us about the inspiration behind it and how seasonality influences your dishes. Italy cooks with the seasons— that’ s how we were raised. In autumn you have beautiful truffles, pumpkin, mushrooms; in winter you have rich ragu, seafood stews, hearty pasta. Our chefs work directly with suppliers in Italy and the UK to bring the best produce to the table. When ingredients are at their peak, you don’ t need to complicate them. Simplicity is Italian cooking at its finest.
How do you ensure consistency and quality across so many restaurants while keeping menus exciting and relevant? A lot of tasting. We have an incredible team of chefs who care deeply about what they create, and we invest heavily in training. Our executive team also travel regularly across Italy— researching regional recipes, discovering new producers and sourcing the best ingredients. At the same time, we innovate constantly. We want regular guests to always find something new and seasonal alongside their favourites.
Do you have a personal favourite dish or a menu item that holds special meaning to you? Spaghetti Pomodoro. It might not always be on the menu, but for me it is the most honest expression of Italian cooking. When you only have three ingredients, there is nowhere to hide— the pasta has to be perfect, the tomatoes have to be the best, and the olive oil has to sing.
FAMILY, LEADERSHIP & CULTURE
San Carlo is known for its family feel— both literally and in how the team operates. How do you maintain that culture across a large organisation? You have to live it, not just say it. We know our teams, we spend time in the restaurants, and we celebrate people who show passion and pride. Many of our team have been with us 10, 15, even 20 + years. When guests walk in, they should feel like the restaurant has opened just for them. That’ s the San Carlo culture.
What’ s it like working so closely with your family? Do you manage to separate business from personal life? We try— with varying success! Family businesses are emotional. We challenge each other, but we’ re united. At the end of the day, everything we do comes from love for the brand and each other. That’ s a strength, not a weakness.
As a leader, how do you motivate and inspire your teams, especially in such a competitive industry? Lead by example. Be present. Never ask anyone to do a job you wouldn’ t do yourself. And most importantly— listen. Some of our best ideas come from our chefs, our managers and waiters. Good hospitality is a team sport.
LIFE BEYOND THE KITCHEN
Hospitality is demanding— how do you balance your professional life with family and downtime? It’ s not easy— restaurants are seven days a week, and the phone is never really off. But family grounds you. I try to be present when I am with my children: travelling, cooking at home, the small everyday moments. And I am very lucky to have a wonderful wife who understands the constant travelling and my inability to relax in restaurants. That support makes everything possible.
What does a typical day look like for you, and how do you unwind? No day is typical, but I tend to get up around 530am and get to Manchester by 7 or 8am for a PT session then into the office for meetings. My diary is kept clear between 1230 and 130 so I can have lunch with my father. After meetings in the afternoon, I get home around 7pm and cook dinner – cooking is a passion, even at home.
LOOKING AHEAD
San Carlo has a strong foothold in the UK, Middle East, and beyond— what’ s next for the brand? We have some exciting international projects under development, and we’ re also strengthening our presence in cities where we already operate. We’ ve invested heavily in design and refurbishment to keep our restaurants looking fresh and inspiring— recent fit outs in Liverpool and Alderley Edge have created something really special and relevant to today’ s customer. We’ re also excited to be opening our first restaurant in the USA, in Miami, and in Morocco Expansion is important, but only if quality stays exceptional. We never want to lose what makes us special.
Are there any new openings, collaborations, or culinary trends that excite you right now? I’ m loving the resurgence of the French bistros in London. I’ m not a fan of fine dining, but love great, simple food and a good bottle of wine over a long lunch.
Finally, what do you think defines the“ San Carlo experience”— that special something guests feel when they walk through the door? Joy. It’ s that feeling of celebration— whether you’ re having a quick lunch or a special occasion. Beautiful food, warm hospitality, style, music, theatre, a sense of occasion. It should feel like Italy, but also like home. That’ s the magic. wirrallife. com 35