How I Got Here: Andrea Fraquelli
Why hospitality?
I often say I was pretty much born in a restaurant. I'm a third generation multi site restaurant operator and have been working in restaurants in some capacity since my early teens.
Tell us something you wish you had been told at the start of your career?
The importance of consistency and the power of example when building a team and culture.
What’s your favourite restaurant or group of restaurants?
It was necessary that you specified not my own as they are the restaurants I dreamed of working in and truly are my favourite. The truth is the restaurants I loved dearly have changed a lot in recent times. I love restaurants for the people that work within them. At the moment my favourite eating out experience is breakfast at The Ritz. The team there are fabulous and it’s the exact escape from day to day life that I wish for when going to a restaurant. It’s special.
What motivates you?
Two things principally motivate me. One is to grow and succeed alongside the people I love within our business. I’m lucky to work with my brother and my best friends. The other is to create restaurants that bring joy to people in their day to day lives.
What keeps you up at night?
Isabella, my daughter.
What time do you wake up?
Between 6am and 6:30am, depending on the length of my morning run.
Coffee or tea?
Espresso in our restaurants, tea when I’m with my brother or my wife.
How often do you check your email?
My brother would say not often enough.
How do you let off steam?
Running and spending time with my darling wife and daughter.
Typical Sunday?
I love Sundays. I start with my Sunday long run then I take my girls for a slap up breakfast before heading to Brasseria Notting Hill for the Sunday lunch service, which is my favourite. When everyone is happy and gone I head home (with takeaway from the restaurant) to read the Sunday papers and watch football on the sofa. It's always a satisfying day.
What’s the most spontaneous thing you’ve ever done?
Left lunch service with only my passport and wallet and flown to NYC for dinner, only to return the next day.
Favourite holiday destination?
Lake Como, unless it’s summer time in which case Milano Marittima in Emilia Romagna.
What was your dream job growing up?
I’m a failed pro footballer. The only thing I could have done with as much passion as restaurants is play football.
Which colleague, mentor or employer has had the biggest influence on your approach to the hospitality business?
I’ve always searched out mentors in my career and I also choose to work alongside the people I respect the most in our industry so there are many who influence me daily. However, there are a few that stand out who paved the way early on. Our grandfather, who I must add my brother and I never met, is my idol, his legacy and his achievements have shown my brother and I our path, we often ask ourselves what he’d have done when faced with a problem. Giulio Rossi our executive chef who is like my uncle has worked with me for 17 years. He has taught me so much about the nuts and bolts of the hospitality business, what is required of you when you own a restaurant and how to love your work. When I was 19 I worked at The Wolseley where there were many examples for me to follow, but Jason Tesoriere, who was my boss, was the one who lit a spark inside me when working under him at the front desk that has stayed with me ever since. It’s a great honour for me to have him as a team mate after 19 years of friendship and many mentoring conversations over the years.
What's been your best business decision?
Partnering with my brother. I often say without him I’m just a waiter.
And the worst?
Leaving the hospitality business briefly to try to make money in something other than hospitality… There is no easy money and with no passion there is little chance of success.
If you could change one thing about the hospitality industry today, what would it be?
VAT. It’ll always puzzle me how food is taxed differently in supermarkets and restaurants.
What piece of advice would you give to those looking to climb the rungs in the business?
Fall in love with making people happy and working with others. On a practical level find a company that shares your values and align your personal ambitions with that business. You’ll need allies along the way.
Bio
Born in London, Fraquelli studied French and Hispanic literature at Nottingham University. But in every school holiday since the age of 16 he worked in restaurants, including for a year in Paris at Cafe de la Paix. His career has also seen him work at The Wolseley and Zuma in London. He launched the Brasseria Family group in 2018 in the capital. The group now operates two London restaurants, in Mareleybone and Notting Hill, with a third location set to launch later this year.
