Keeping the guests happy

Gian Piero Ciceri, the new restaurant manager at BiCE at Hilton Abu Dhabi, talks to Caterer about his passion for Italian cuisine.

You have worked in a number of different regions — how is the F&B industry in the Middle East different?
I am working with many different nationalities that I haven’t worked with previously.

They have introduced me to their cultures, values and backgrounds; it is fascinating and gratifying. The structure of the team is more detailed and there are more levels of authority compared to Europe.

This makes it easier for my team to grow and develop themselves and benefits our guests as they get more attention.

How does the Italian cuisine at BiCE compare to cuisine in Italy and why do you think Italian food is so popular in the Middle East?
BiCE was introduced to Milan in 1926 under the vision of Beatrice Ruggeri, known for her Tuscany-inspired cuisine and extraordinary hospitality that continues to embody the BiCE philosophy worldwide.

BiCE Abu Dhabi offers a combination of Italian traditional classics with a touch of international cuisine, which is a favourite among many people in the Middle East as it is filled with Mediterranean flavours.

How do you work together with your exectuive chef?
BiCE chef Marco and I create different dishes, put menus and promotions together and bring the ingredients together on the plate.

We decide together on the wine list and determine the different promotions for the week, month or year. There should be no struggle between managers; we are passionate in our jobs and work together.

Which skills do you need to be a good restaurant manager?
A good restaurant manager should know his products, his team and his guests, and know how to sell. He needs to know everything from how guests drink their coffee, to knowing which products are in stock and how to push certain promotions to maximise results.

If you could only eat one meal for the rest of your life, what would it be?
Pasta, pasta, pasta; homemade spaghetti with any kind of sauce. My favourite dish, one I couldn’t live without, is my mother’s homemade spaghetti with butter, mashed boiled potatoes and parmesan cheese.