Spotlight on: Luigi Daro

Spotlight on: General Manager, Luigi Daro

With a career spanning more than two decades in hospitality, Luigi has headed up some of London’s most well-loved restaurants including San Carlo, The Alfred Tennyson and Notting Hill’s Brasseria. He cut his teeth in the industry as Chef de Rang at Mossiman’s, before progressing to Bar Manager at Hix and Assistant General Manager at J. Sheekey. He tells us how an Italian childhood and a love of travel shaped his experience…..

What drew you to the world of hospitality?

I come from Bacoli, a seaside village north of Naples. Initially after leaving school, I thought I would study to become an architect, just like my sister, and help my father with his carpentry business. However, I quickly realised that it wasn’t really my path.

I always enjoyed being around my mum while she was cooking, first of all, because I simply love food, but also because I enjoyed those Sundays when the whole family would gather around the table. I was always happy to help her set the table up, and I remember being very precise about how I did it. Then, when my cousin enrolled in a catering college in Formia, I decided to follow suit. That’s really where it all started.

Tell us a little about a typical day?

If I’m opening for breakfast, I get up around 5am. I like to take my time in the morning, having a coffee and a small bite to eat before heading to work. I am very attached to my routine, and it helps me wake up properly and puts me in the right mood for the day. I get very involved in the breakfast service and enjoy having my daily chats with our regular guests when possible. Then there will be time going through admin in the office, heading up the staff briefing and ensuring a smooth lunch service, which is always busy at Fischer’s. There’s also daily paperwork, attending meetings and catching up with the team. If I’m staying late, I start preparing for dinner with another briefing, making sure the team is ready for a dynamic evening service.

What do you enjoy about working front of house?

I love being around people. As a teenager, during the holidays, instead of spending the whole summer by the sea with my school friends, I started working in a hotel in Switzerland owned by a friend of my dad. Plus, from a young age, I have always travelled, both for work and pleasure. Travelling makes me feel free and gives me the opportunity to interact with others and experience different cultures. I think all of that has shaped the person I am today and helped me become more confident in communicating with people from different backgrounds.

“When I work in a busy, lively restaurant full of people, it brings out the best in me. I love the energy, the atmosphere and the interaction with guests and the team. That's when I really feel myself.”

What makes Fischer’s special?

The people, as well as the ambience. It has a unique vibe and northern European character. There is also a strong neighbourhood feeling, with many regulars frequently coming in to dine and catch up with one another. It’s more than just a restaurant, it is a place where people come together and feel at home. In the evening, tablecloths, soft lighting and an intimate ambience give the restaurant a different character again. The classic wooden panels, Austrian artwork and banquette seating come into their own. Fischer’s has its own identity, and it manages to make people feel part of something unique.

If you had to choose just one dish from the menu, what would it be?

Perhaps unsurprisingly, the Wiener Schnitzel Holstein with the jus Parisienne. It’s just so delicious.

When you’re not at Fischer’s where can we find you?

I am a busy father of two – a boy of 11 and a girl of six, so I try to spend as much of my free time as possible with them. Every other Sunday, I also like to catch up with friends in a local pub. My favourite areas are Dulwich and Crystal Palace. There’s nothing better than a nice roast, a few pints and good company.

What advice would you give to anyone looking to work in hospitality?

It’s a tough job, but also very satisfying. Of course, when you’re young, you sometimes miss out on spending Christmas and other special occasions with your family, because those are often the busiest times of the year in hospitality. But in return, it gives you the opportunity to travel the world, meet new people, experience different cultures and learn something new every day. Over the years, I’ve also realised how much I enjoy passing on my experience to others. Seeing someone in my team gain confidence, develop their skills and progress in their career is just as rewarding as being part of a successful service. I suppose that’s what keeps me passionate about hospitality after all these years.

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