How I Got Here: Annalisa Miccichè

By James McAllister

- Last updated on GMT

Annalisa Miccichè restaurants manager at Eataly London

Related tags: Annalisa Micchiccé, Eataly, Restaurant

The restaurants manager at Eataly London, which was named the Best New Opening at this month's R200 Awards, on the importance of people, not being afraid to rebuild and the distraction of Instagram.

Why did you go into restaurants?
I love to communicate with people and see when they’re enjoying themselves around a table, with other people, enjoying good food and good drinks. It’s part of Italian culture, lunch and dinner are the two most important moments of the day when the family gather around the table to share their experience, their day, and their food.

Tell us something you wish you had been told at the start of your career?
Don’t forget to smile, and to pay attention to the details.

What’s your favourite restaurant or group of restaurants (besides your own)?
In a village close to my home city of Pescara, there is a lady who is in her eighties, the menu hasn’t changed in forever, and it’s like going to the home of your grandmother. She is the best host ever.

What motivates you?
People, having a good team around me.

What keeps you up at night?
My priority is my team, so the most important thing is to make sure they are happy and comfortable to work. A happy team means happy customers.

Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?
Andrea Guerra, ex-CEO of Eataly. He taught me how to do this job like a business woman, thinking about the bigger picture rather than just the day to day operation. Looking ahead to the future always and to be able to analyse the numbers and work on the details, and take action to continuously improve.

What has been your best business decision?
Three years ago, when we decided to rebuild the store in Bologna. We decided to not be scared, and to rebuild, step by step all the team.

And your worst?
For me, there’s not a worst decision, but of course we all make mistakes. The important thing is to learn from them and to take action to improve.

What piece of advice would you give to those looking to climb the rungs in the business?
Start from the beginning, be humble, be curious, try to learn from the people who are working with you. Take all opportunities to learn from everyone.

If you could change one thing about the restaurant industry today, what would it be?
It sometimes feels like we are losing the quality of the restaurant experience. Sometimes there is such a focus on the ‘instagrammable experience’ instead of the hospitality of the team and the food making the experience special.

What time do you wake up?
7am

Coffee or tea?
Coffee, I’m Italian!

How often do you check your email?
Once a day

How do you let off steam?
Listen to music

A night on the tiles or a night on the sofa?
A night on the tiles

What’s your signature dish to cook at home?
I like to make traditional Italian desserts like tiramisu and crostata.

What's a typical Sunday for you?
Often I’m working, we are open seven days a week.

What’s the most spontaneous thing you’ve ever done?
I make spontaneous decisions every day, it’s the nature of the job. We need to react quickly.

What's your favourite holiday destination?
Italy, there is much diversity in the regions, beautiful beaches, mountains, amazing food and wine, and I can see my family and friends.

What are you currently reading?
L’alchimista by​ Paulo Coelho

What was your dream job growing up?
I didn’t have a specific dream job, but I’ve always wanted to work in a great environment with people I can learn from.

Biography
Born:​ Pescara, 1989.
Education:​ Started working in restaurants aged 15. After graduation travelled to New Zealand and Australia working for a company importing Italian food and wine, before returning to Italy and starting at Eataly.
Employment history:​ Restaurant lead at Eataly Expo Milan 2015; event manager at Eataly Milan; marketing and event manager at Eataly in Duabi; event manager at Eataly Smeraldo in Milan and store manager in Eataly Bologna. Before joining Eataly London as manager of the three restaurants, spent time supporting the stores in Los Angeles, New York, and the opening of Toronto.

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