How I Got Here: Simon Piovesan

Describe yourself in one word

Indulger.

What is the most important thing you’ve learned in your career?

You can’t take anything for granted in the restaurant business. You always have to stay on top of things. The moment you relax, everything can go wrong.

Tell us your biggest strength

I’ve always considered myself a good team leader who can develop people and bring them together.

What has been your biggest mistake?

Trusting a very close friend with financial matters while we worked together. I considered him like a brother - it was a big mistake.

What makes a good leader?

By leading by example in every aspect of the job - from timekeeping to heavier, physical work. I’ve always done first what I expect others to do for me.

Who has had the biggest influence on your approach to business?

I’ve worked with many professionals, but the enthusiasm, strength, and intelligence shown by my late father have been my greatest example of how to approach business. Even though he was in a completely different line of work, he gave me the right guidance - especially when I started my own business

How do you stay motivated?

I’ve never found the restaurant business to be boring - especially if you love food and wine and are constantly exploring and trying new things. That’s the main reason I’ve had the same restaurant for 20 years.

How often do you check your email?

Too often. I constantly review emails and check the responses sent by my employees. While I trust my team and I’m not the only one responsible for this, I still review everything to identify new opportunities. As the owner of a small business, I also do this to ensure that nothing is missed.

How do you relax?

Relax, what’s that? Jokes aside, I love cooking and entertaining friends, family, and loved ones. Skiing and gardening also help me unwind, and a good spa or massage usually works well too.

What was your dream job growing up?

As a kid, I wanted to become an airplane pilot. Then I realised that being such a tall kid would have never allowed me to become one. Thank God for that, because shortly after I discovered that I suffered from severe vertigo.

What’s the best advice you’ve been given?

If things go wrong in business, you need to set a limit on how far you are willing to go before you decide to walk away.

What would you call your autobiography?

An Italian at Heart with British Manners.

Tell us something you think about the restaurant sector that almost nobody agrees with you on

Italians do it better. Traditional restaurant values will always endure and be appreciated. What is new and modern today is often just a temporary trend.

Do you have any business regrets?

Yes, I do. Over time, I’ve realised that you need to follow your personal instincts in business. You are often the one who knows best what is good or bad for your business and for yourself. Many times, people will suggest or push you to do things that ultimately benefit them more than you. Always remember that if it goes wrong, you are the one who is ultimately responsible.