Piazza Italiana, a ‘breathtakingly beautiful’ restaurant

Can you tell me about your career in the run-up to your time at Piazza Italiana? I was born in Riga, Latvia, and I have had a love for cooking and restaurants since childhood. I was first inspired by watching my family prepare wholesome, delicious meals using high quality produce while I was growing up. After graduating from Swiss Hotel Management School (SHMS), I wanted to venture into implementing my experience and knowledge in a more practical sense. While at SHMS, I was working alongside some of the world’s best chefs, and it made me even more passionate about building a successful restaurant that serves delicious food, with providing an exceptional experience being at the forefront of everything. I opened my first restaurant in Riga in 2012, and then within the next 10 years, opened more than 30 different food and beverage concepts, before expanding to London in 2020 with Piazza Italiana. I have been awarded several accolades including twice receiving the title of ‘Latvia’s Best Restaurateur’, the Platinum Platter Award for the most original restaurant of 2014; Forbes Latvia 2015 cover ‘30 under 30’, and ‘Man of the year in tourism and restaurant business 2016 and 2018’ in Latvia. How would you describe Piazza Italiana to somebody who has never been and what makes it a special place to visit? I would describe Piazza Italiana as a breathtakingly beautiful Italian restaurant with an exquisite menu made up of classic dishes from all over Italy. It has a chic bar that serves up some of the best wine, inventive cocktails, and we’re a restaurant that doesn’t falter when it comes to service. What makes it most striking is that it is housed in a spectacular Grade II-listed building – the former home of the British Linen Bank. The space has touches of the old bank, whilst still feeling like a contemporary Venetian palace. Being in the heart of London’s commercial district and surrounded by offices, it’s important for us to stand out and be at the forefront of people’s minds when it comes to client meetings, birthday celebrations, anniversaries and more. We want Piazza Italiana to be the place to see and be seen. In terms of the menu, the signature Tagliolini Al Tartufo – tagliolini with truffle sauce spun in a pecorino wheel at the table – is a great introduction to Piazza Italiana and what we love to do here, as it adds that extra special touch. Obviously, the guests love how insta-worthy it is! Another favourite is the Ravioli Al Granchio Reale, which is ravioli with crab meat, tomato lobster sauce and asparagus; once plated, this dish is truly beautiful. Our wines have been hand-selected by the team, boasting unique options from across Italy, including the regions of Piedmont and Tuscany. The extensive list offers wines for every taste, with iconic producers and great vintages as well as classic and emerging producers from all over the world. Finally, what makes Piazza Italiana a special place to visit is our well thought out cocktail list. We offer interesting serves like the Pascia – Frapin Fine Cognac, Campari bitter with a touch of passion fruit, and our twist on the Old Fashioned. Being an Italian restaurant, the Negroni is a must, with seven plus options of vermouth, guests can tailor most drinks to exactly their own taste, which is something we pride ourselves on. What skills did you gain from the Swiss Hotel Management School that have followed you through your profession? The main thing I learned at management school is the foundation of becoming a professional. Swiss Hotel Management School is very strict, with a strong focus on discipline and manners. From the first year, they teach you that the hospitality management industry is very tough and so they equip you with the tools to have career longevity. For example, when I was on the kitchen rotation, we would start at 5:30AM and not finish sometimes until 1:00AM. Early on, the school aimed to make you comfortable with working 14-to-15-hour shifts, as this is often an industry standard or norm. If I didn’t have this experience, or the discipline of being a professional cemented into me, I wouldn’t be where I am today. As a chef, what is your style of cooking and how does that coincide with Piazza Italiana? I’m always seeking to cook different cuisines, which is why Resto-Rators has over 30 different restaurants – there’s something to learn from everyone and everything in this industry. I get deeply invested into a particular cuisine and want to learn more about each dish, its nuances, and the best ways to make it. Italian cuisine is based on simple, high-quality produce, but in general is quite simple. What we’re trying to do in London is to develop the traditional aspects of Italian food with a modern touch. Italian cuisine was introduced to me by Remo Mazzucato when it arrived in Riga. Piazza Italiana was actually one of the restaurants where I didn’t have much involvement in at the beginning, but since I moved to London and since Remo has retired, I’ve become more involved. Post his retirement, we’ve revisited the menu and I’ve made some changes so now around 50% of the dishes on the menu, the style and the presentation of which, have been curated by me. Are there any new things coming up for the restaurant that you would like to share? We have too many ideas, and we have an exciting year ahead for us! We’ll be introducing an antipasti trolley and a cheese board that’s served to guests at their tables – like our signature pecorino wheel pasta – over the coming months. We have a slicer already and we think it would be a great touch to the dining experience, as we love the theatre at Piazza Italiana.

Piazza Italiana, a ‘breathtakingly beautiful’ restaurant

The joint executive chef of Piazza Italiana and owner of Resto-Rators, Victor Ravdive, tells us about his career success following his time at SHMS and the intricacies of the Piazza Italiana concept and service

Can you tell me about your career in the run-up to your time at Piazza Italiana?

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