Thanks for this article! I started my hospitality career with Spiaggia and need to second Missy's sentiment: my years there were absolutley the most formative time spent in any restaurant. Tony is the gold standard to what a Chef should be - humble, kind, nurturing and thoughtful. As a FOH team member, no question or request was met with annoyance or eye-rolling, he was a devoted edcuator about all things Italian. Being there to see Sarah and Joe rise through the ranks from Private Events to the Cafe to the Main Dining Room was incredible and a big shoutout to the FOH team that made the place hum. Carlos, Rita, Ernesto, Gustavo, Elvira, Jason, Chad, Orlando, Rachel, and so many other talented names that I'm forgeting. Saluté!
Thanks for this article! I started my hospitality career with Spiaggia and need to second Missy's sentiment: my years there were absolutley the most formative time spent in any restaurant. Tony is the gold standard to what a Chef should be - humble, kind, nurturing and thoughtful. As a FOH team member, no question or request was met with annoyance or eye-rolling, he was a devoted edcuator about all things Italian. Being there to see Sarah and Joe rise through the ranks from Private Events to the Cafe to the Main Dining Room was incredible and a big shoutout to the FOH team that made the place hum. Carlos, Rita, Ernesto, Gustavo, Elvira, Jason, Chad, Orlando, Rachel, and so many other talented names that I'm forgeting. Saluté!